MORRISVILLE, Vt.—Onlne maple syrup orders continue to have quality issues, according to Vermont researchers.

 

“We saw twice as many flavor problems this year,” said UVM Extension maple specialist Mark Cannella, who along with UVM Extension maple specialist Mark Isselhardt, conducted an anonymous survey of online syrup purchases this summer, repeating a study they conducted in 2021.

 

Not much has changed.

 

The researches purchased online 91 samples each of Golden and Dark syrups from 30 different producers in nine different states, including Vermont, New York, New Hampshire, Michigan and Connecticut. 

 

Samples were tested for clarity, color, density and flavor.

 

Three pints of each grade were bought in July and the testing was conducted in early August.

 

“The dark syrups had a much higher rate of off flavor” Cannella said, during a presentation sponsored by the Vermont Maple Sugar Makers Association on Dec. 6.

 

Cannella said 22 percent of the dark syrup samples failed to meet flavor standards, with some having buddy, sour or scorched flavor.

 

“If there were noticeable solids in the syrups, they did not get sampled,” Isselhardt said.

 

For the Golden samples, the failures were mostly for being out of grade.

 

“We had a very high rate of golden syrup not in compliance for color,” Cannella said. 

 

“Darkening continues to be an issue and it is something to be aware of when you are applying a grading sticker,” Isselhardt said.

 

In all, there were 104 total defects for the Golden samples and 82 for the Dark.

 

At one point, the researchers asked themselves, “How did this get through?” Cannella said.

 

Both researchers suggested that sugarmakers should consider grading syrup when they are not in the middle of a boil.

 

“When your room is saturated with steam and the stressful things that come with production, it might not be the best time to be subjective in tasting your samples,” Isselhardt said.

 

Other suggestions were to know the risk of darkening over time especially if you a sample close to the color threshold. 

 

Sugarmakers should also consider using batch codes to limit losses when quality issues are identified, they said.

 

Lastly, it is very important to make sure instruments are working properly. 

 

Testing hydrometers for accuracy is encouraged, they said.