UNDERHILL CENTER, Vt.—Vermont sugarmakers have an opportunity to have their syrup tested by experts.
The new UVM Extension Maple Quality Testing Lab at the Proctor Maple Research Center will provide a resource to individuals and businesses to have their syrup tested for basics of quality as defined in Grade A standards using precise, lab quality equipment.
A spectrophotometer will be used to measure the syrup color (% light transmittance), a bench refractometer will be used to measure a samples apparent density (⁰Brix). The legal standards for syrup clarity lack a specific quantitative standard but instead talk about a sample needing to be “clean and clear”.
A digital turbidity meter will be used to provide a quantitative measure of cloudiness along with a digital image of the sample against a consistent background.
Flavor will be assessed organoleptically (taste) by trained individuals for compliance with minimum Grade A standards.
The program is open to Vermont maple producers of any size. Producers may submit up to four samples of syrup for testing at no charge.
Each sample will receive of report on how each quality attribute was scored. If one or more attributes were out of range for Grade A standards the report will offer feedback and suggestions as to the causes.
The UVM Extension Maple Program is also available to provide technical assistance should producers wish to dig deeper into the root causes of any identified issues.
Quality testing will be available to producers outside Vermont after the initial phase of the project has completed.
Allison Hope, Executive Director of the Vermont Maple Sugar Makers' Association, is enthusiastic about this resource for the state's maple producers.
"Maple quality is such a foundational part of the Vermont Maple brand and the pride that the state's sugar makers have in their products (rightfully so!).
Additional resources to help ensure that producers continue to make high quality syrup that meets the state's regulations is beneficial to the entire industry and provides value to consumers as well.