<P> As long as maple syrup does not have an off - flavour, is of a uniform colour, and is free from turbidity and sediment, it can be labelled as one of the A grades . If it exhibits any problems, it does not meet Grade A requirements, and then must be labelled as Processing Grade maple syrup and may not be sold in containers smaller than 5 gallons . If maple syrup does not meet the requirements of Processing Grade maple syrup (including a fairly characteristic maple taste), it is classified as Substandard . </P> <P> As of February 2015, this grading system has been accepted and made law by most maple - producing states and provinces, other than Ontario, Quebec, and Ohio . Vermont, in an effort to "jump - start" the new grading regulations, adopted the new grading system as of January 1, 2014, after the grade changes passed the Senate and House in 2013 . Maine passed a bill to take effect as soon as both Canada and the United States adopted the new grades . They are allowing a one - year grace period . In New York, the new grade changes became law on January 1, 2015, with a one - year grace period . New Hampshire did not require legislative approval and so the new grade laws became effective as of December 16, 2014, and producer compliance was required as of January 1, 2016 . </P> <P> Golden and Amber grades typically have a milder flavour than Dark and Very dark, which are both dark and have an intense maple flavour . The darker grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use . Syrup harvested earlier in the season tends to yield a lighter colour . With the new grading system, the classification of maple syrup depends ultimately on its internal transmittance at 560 nm wavelength through a 10 mm sample . Golden has to have 75 percent or more transmittance, Amber has to have 50.0 to 74.9 percent transmittance, Dark has to have 25.0 to 49.9 percent transmittance, and Very Dark is any product less than 25.0 percent transmittance . </P> <P> In Canada, maple syrup was classified prior to December 31, 2014, by the Canadian Food Inspection Agency (CFIA) as one of three grades, each with several colour classes: </P>

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