New classification : golden, amber, dark and very dark
As of January 2017, a new maple syrup classification came into effect.
This classification divides maple syrups into two categories (Category A and Processing Category) and four color classes (golden, amber, dark, very dark).
Golden, delicate taste
Greater than or equal to 75 %
Amber, rich taste
Less than 75 % but at least 50 %
Dark, robust taste
Less than 50 % but at least 25 %
Very dark, strong taste
Less than 25
Features
- Comes exclusively from the concentration of maple sap or from the dilution or dissolution in drinking water of a maple product other than maple sap.
- Is clean, healthy and edible
- Minimum and maximum soluble dry extract contents of 66% and 68.9% respectively.
- Non-fermenting, clear and uniform in color
- No unpleasant odors or tastes
- Maple flavor characteristic of its color class
This classification is based on the regulation establishing national standards and international trade in maple products.
Classification until the end of 2016
Extra clear
100 % – 75 %
Clair
74.9 % – 60.5 %
Medium
60.4 % – 44 %
Amber
43.9 % – 27 %
Dark
26.9 % and under
