On Tue, 27 Sep 2011 22:58:06 -0500, Michel Boucher
> wrote:

> Actually, as I heard it, your grades A and B correspond to our C
> and D.

I connected and looked up the subject... even here in the US, grading
is more complicated than we think.

Here's what Wikipedia says:

Grades
US Syrup grades. Left to right: Fancy, Grade A Medium Amber, Grade A
Dark Amber, Grade B

In Canada, maple syrup is classified as one of three grades, each with
several colour classes. These range from Canada #1, including Extra
Light (sometimes known as AA), Light (A), and Medium (B); #2 Amber
(C); and finally #3 Dark (D).[42] In addition, Canada #2 Amber may be
labelled Ontario Amber when produced and sold in that province
only.[43] 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.[18]

The United States uses different grading standards. Maple syrup is
divided into two major grades: Grade A and Grade B. Grade A is further
broken down into three sub-grades: Light Amber (sometimes known as
Fancy), Medium Amber, and Dark Amber. The Vermont Agency of
Agriculture Food and Markets uses a similar grading system of colour
and is roughly equivalent, especially for lighter syrups.[42] The
Vermont grading system differs from the US system in maintaining a
slightly higher standard of product density (measured on the Baumé
scale). New Hampshire maintains a similar standard, but not a separate
state grading scale. The Vermont-graded product has 0.9 percent more
sugar and less water in its composition than US-graded. A non-table
grade of syrup called commercial, or Grade C, is also produced under
the Vermont system.[44] Vermont inspectors enforce strict syrup
grading regulations, and can fine producers up to US$1000 for
labelling syrup incorrectly.[45]

Extra-Light and Grade A typically have a milder flavour than Grade B,
which is very dark with a sharp maple flavour.[44] The dark grades of
syrup are used primarily for cooking and baking, although some
specialty dark syrups are produced for table use.[46] The
classification of maple syrup in the US depends ultimately on its
translucence. US Grade A "Light Amber" has to be more than 75 percent
translucent, US Grade A "Medium Amber" has to be 60.5 to 74.9 percent
translucent, US Grade A "Dark Amber" has to be 44 to 60.4 percent
translucent, and US Grade B has to be less than 43.9 percent
translucent.[13]



--

You are what you eat, so avoid fruitcake and nuts.