FILE-In this Oct. 27, 2011, file photo, bottles used to grade maple syrup sit in a window in East Montpelier, Vt. Vermonters have grown accustomed to their “fancy” “amber” and “grade B” types of maple syrup but new consumers may not be so sweet on the terms. So the country’s largest producer of the pancake topping is thinking of doing away with those terms and adopting new international names with flavor descriptions to help consumers delineate between four different colored and flavored syrups and to match new worldwide terms. The four classifications would be golden color, delicate taste; amber color, rich taste; dark color, robust taste; and very dark color, strong taste. (AP Photo/Toby Talbot)
MONTPELIER, Vt. (AP) — In a state that has a long history of maple syrup production and fiercely protects the purity of its brand, Vermont producers are proud of their “fancy,” ”grade A dark amber” and “grade B” syrup.
But the terminology has the potential to perplex consumers, particularly as Vermont’s syrup production, which has boomed in the past decade, reaches broader markets.
So Vermont is considering joining with other syrup-producing states and Canadian provinces in selling a product with one grading standard, triggering fears by some producers that the Login to read more