maple syrup comes in grades and colors which make a great deal of difference in price. its not very cheap in canada or here in ny when i go shopping later today i will look up the prices they charge here (long island) just for a comparison.
from wiki, heres info on the grades. i often get the best grade from a canadian friend which does come in cans which are rather awkward. its transferred to a maple syrup container normally.
Canadian, U.S., and Vermont grading
U.S. Syrup grades. Left to right:
Vermont Fancy,
Grade A Medium Amber,
Grade A Dark Amber,
Grade B
In Canada, there are three grades containing several color classes, ranging from
Canada #1, including
Extra Light (sometimes known as
AA),
Light (
A), and
Medium (
B); through
#2,
Amber (
C); and finally
#3 Dark (
D). A typical year's yield will include about 25–30% of each of the #1 colors, 10% Amber, and 2% Dark. Extra-light syrups are recommended for making maple sugar candy and for use on pancakes and waffles; Light for
French toast and cornbread, desserts and cereals; Medium for
glazing, sweetening, or eating on its own. Number 2 grade syrups are intended for baking and flavouring. In addition, Canada #2 Amber may be labeled
Ontario Amber for farm sales in that province only.
[5] Number 3 grade syrup is heavy, and restricted for use in commercial flavourings.
The United States uses somewhat different grading standards. Maple syrup is divided into two major grades:
Grade A and
Grade B. Grade A is further broken down into three subgrades:
Light Amber (sometimes known as
Fancy),
Medium Amber, and
Dark Amber. Grade B is darker than Grade A Dark Amber. The
Vermont Agency of Agriculture Food and Markets uses a similar grading system of color and taste. The grade
Vermont Fancy is similar in color and taste to U.S Grade A Light (Fancy). The Vermont grading system differs from the U.S. system in maintaining a slightly higher standard of product density. Vermont maple is boiled just a bit longer for a slightly thicker, denser product. The ratio of the volume of sap to the yielded volume of finished syrup is higher in the Vermont system. Maple syrup is sold by
liquid volume, not weight. The Vermont graded product has one-half percent more solid material and less water in its composition. A non-table grade of syrup called
commercial, or
Grade C, is also produced. This is very dark, with a very strong flavor. Commercial maple syrup is generally used as a flavoring agent in other products.
The grades roughly correspond to various times within the season when syrups are produced. Canada #1 Extra Light and U.S. Grade A Light Amber are early-season grades, while Canada #2 and #3 and U.S. Grade B are late-season grades. Typically #1 Extra Light and Grade A (especially Grade A Light Amber) has a milder, more delicate flavor than #3 or Grade B, which is very dark with a robust flavor. The dark grades of syrup are primarily used for cooking and baking.
