Difference Between Grade A & Grade B Pure Maple Syrup

Pure maple syrup is made from the collected sugar-water tree sap of the sugar maple, which is then reduced by evaporating the water until the sugar content is 67 percent or greater. The U.S. Department of Agriculture (USDA) has created a grading system for maple syrup, which has more to do with the syrup's consistency than its quality. Most maple syrup is Grade A or Grade B, with differences between them based on a number of factors. Does this Spark an idea?

Coloring and Flavoring

Grade A maple syrup is divided into three sub-grades: Light Amber, Medium Amber and Dark Amber. Grade B is darker still. Typically, the darker the color of the syrup, the more intense the flavor. All Grade A and B syrups are safe for consumption, but Grade A syrups are usually considered "table grade," with the majority of table syrups being Grade A Medium or Dark Amber.

Usage

Grade A maple syrups are the ones most widely used on our pancakes and waffles, while the more intense Grade B is more often used as a cooking ingredient -- much like some wines are considered better for cooking than for drinking. Additionally, because of its light mild flavor, Grade A Light Amber (sometimes called Fancy Grade) is often used by bakers in the production of maple-flavored candies or creams. Some consumers prefer Grade B for table use as a personal taste preference.

Sap Collection

Late winter is considered the best time for the maple sap collection season, which takes place over several weeks beginning in March. The later in the season the sap is collected, the darker and more robust the syrup is likely to be. Grade A Light Amber is usually collected at the beginning of the season, while Grade B is collected toward the end of the season.

Sugar Content

For the benefit of those monitoring specific sugars in their diet, a 2004 study done at the University of Vermont compared the combination's of fructose, glucose and sucrose sugars in maple syrup. Predictably, the darker and more intense the syrup, the higher the total sugar content was, ranging roughly from 67 percent for Grade A Light to 69 percent for Grade B, with sucrose being the main form of sugar. However, the fructose and glucose contents differed according to grade, with the lowest amount of fructose being in Grade A Light, higher in Grade B, and highest in Grade A Medium, which is the most common table grade. Glucose levels generally decreased from light to dark.