Maple Syrup, Organic (Grade A, dark colour, robust taste,100% pure) - 946 ml
Organic maple syrup sourced from a collective of small independent family farms in Canada and the US, it's dark, thick, and has a deliciously robust flavour. 100% pure, straight up goodness.
Grade A. Dark Colour. Robust Flavour (see grading information below).
Maple syrup is made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup is often eaten with pancakes, waffles, French toast, or oatmeal and porridge. It is also used as an ingredient in baking, and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.
Origin: Canada, USA
|Fat, Total (g)||0.0||0.1|
|- Saturated (g)||0.0||0.0|
|- Sugars (g)||13.3||88.3|
|Dietary Fibre (g)||0.0||0.0|
Maple Syrup Grading
The following is taken from information on the Coombs Family Farm, organic maple syrup website:
Understanding The New Maple Syrup Grading System:
In 2015, maple producers worldwide began complying with a new, universal grading system. The International Maple Syrup Institute (IMSI) proposed new maple grades to alleviate consumer confusion and to provide continuity for export markets. Previously, Canada, Vermont, and New York all had different grading systems.
In addition, there was a common misconception among consumers that Grade B maple syrup was somehow inferior to Grade A syrup. Conversely, others believed that Grade B syrup was superior to Grade A, in that it had more nutrients and trace minerals.
The truth of the matter is that there is no consistent difference between the grades in terms of minerals or nutrients. Maple syrup is a single-ingredient, natural product and as such, it varies from year to year, from forest to forest, and from tree to tree. Even the method of boiling can influence the colour and flavour of maple syrup; reverse osmosis machines remove up to 50 percent of the water from the sap prior to boiling, resulting in a shorter boil and less caramelization of the sugars in the sap. But maple syrup grades are determined by colour and flavour. The darker the colour, the more intense the maple flavour. Not unlike wine, each grade offers its own unique set of distinctive flavours and tones, and everyone has his own personal preference. Lighter syrups are produced earlier in the sugaring season, and darker syrups are produced as the season progresses.
What it all boils down to (ahem) is personal preference. Some prefer a lighter, subtler flavour. Others like a more robust maple flavour (particularly for use in recipes) and opt for the darker grades. The new grades are meant to help the consumer choose by providing both a colour AND a flavour descriptor.
Real maple syrup is divided into two primary grades. The new maple syrup grades are outlined below:
1. Grade A (with four classifications):
Sold in retail markets, this high quality pure maple syrup grade is intended for human consumption. There are four separate designations and flavour profiles under this grade:
While the maple syrup grades may have changed, many things remain the same. Coombs Family Farms still produces the highest quality pure maple syrup products that will continue to be delicious (and healthy) additions for your pancakes, other favourite foods, and your recipes.
2. Processing Grade:
This second grade of maple syrup is not permitted for retail sale, but is suitable as an ingredient in food products. While it doesn’t meet Grade A requirements, it does meet all other maple regulations and food quality/safety guidelines.