Classification
There are two types of classification for maple syrup: the federal government‘s classification and the provincial government’s classification. Quebec’s maple syrup producers can choose to follow either one of the regulations in effect. However, they have to comply with the federal regulation to export their product in another province or elsewhere in the world.
Ferme St-Ours’s maple products are classified according to the federal classification. The Canadian Food Inspection Agency (CFIA) inspects the wholesomeness and quality of Ferme St-Ours’s maple products and is responsible for the classification of the maple syrup. This classification standard includes three categories and five grades of syrup, presented below:
• Canada #1 (Extra light, Light, Medium)
• Canada #2 (Amber)
• Canada #3 (Dark) and syrups from any other category with flavour flaws
Canada #1
To be classified Canada #1, the maple syrup must meet the standards
of section 5 of the food regulation:
a) it must not ferment;
b) it is limpid and has a uniform colour;
c) its colour grade is Extra-Light, Light or Medium;
d) its maple flavour is typical of its colour grade and is free of unpleasant odours or flavours.
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Canada #2
To be classified Canada #2, the maple syrup must meet the standards
of section 5 of the food regulation:
a) it must not ferment;
b) it is limpid and has a uniform colour;
c) its colour grade is Amber;
d) its maple flavour is typical of its colour grade and is free of unpleasant odours or flavours.
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Canada #3
To be classified Canada #3, the maple syrup must meet the standards
of section 5 of the food regulation and have a typical maple flavour:
a) it must not ferment;
b) it is limpid and has a uniform colour;
c) its colour grade is Extra-Light, Light, Amber, Medium or Dark;
d) it is free of unpleasant odours or flavours.
* Maple products regulations (C.R.C., ch 289)
Sources: Federation of Quebec Maple Syrup Producers & CFIA
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