We packed some of our Grade A Dark Amber maple syrup into our square bottles a few nights ago. We pack it strong. They were left overnight on the cold concrete floor, as temperatures dipped pretty low. The maple syrup at that temperature can keep only so much sugar in solution, so some of it [...]

After reading data from the a wide variety of overlapping sources, I made a stab at predicting the average price of syrup for 2009. You can skip the rest of this if you’re looking for the dollar figure. That’s $3.16 per pound, or $36 per gallon in 2009. I know that will disappoint many producers [...]

Different states will have slightly different terms sometimes, but syrup grade systems are essentially the same: they all are based solely on the color of the syrup, and the lighter the syrup the “higher” the grade. In Vermont, the grades start at Grade A Fancy and move on, in order, to Grade A Medium Amber, [...]

I got an email from a recent customer today asking whether or not our syrup is “100 percent maple” and “pure.” He noticed that neither term was mentioned on the label, while it’s plastered on many others.
I replied that it is, and that by indicating “Vermont maple syrup” on the label, it’s required to be [...]

Sometimes customers decide to buy a large amount of syrup to pack into smaller containers. They might do this to make gifts to friends, or they might do this to create smaller sets of supply. That helps them keep their syrup fresh. This post will give some step-by-step directions for packing syrup to make it [...]