What state is the #1 producer of maple syrup?
Maple syrup A typical year's yield for a maple syrup producer will be about 25 to 30 percent of each of the #1 colours, 10 percent #2 Amber, and 2 percent #3 Dark. The United States used (some states still do, as they await state regulation) different grading standards. Maple syrup was divided into two major grades: In Massachusetts, the Grade B was renamed as "Grade A Very Dark, Strong Taste." The Vermont Agency of Agriculture Food and Markets used a similar grading system of colour, and is roughly equivalent, especially for lighter syrups, but using letters: "AA", "A", etc. The Vermont
Maple syrup name of the colour class must appear on the label in both English and French. Also, the lot number or production code, and either: (1) the name and address of the sugar bush establishment, packing or shipper establishment, or (2) the first dealer and the registration number of the packing establishment, must be labeled on any display panel other than the bottom. Following an effort from the International Maple Syrup Institute (IMSI) and many maple syrup producer associations, both Canada and the United States have altered their laws regarding the classification of maple syrup to be uniform. Whereas in the