Maple syrup is one amongst the most healthier and efficient alternatives for sugar. It is usually prepared by reducing the sap, which is obtained from the maple trees. In the US and Canada, the syrups could be graded based upon their color. In the United States, Grade A as well as Grade B exists. Furthermore, Grade A is subdivided into three according to its color as dark amber, medium amber and light amber. These grades are nothing but a measure, which is used to differentiate the syrup as per their taste and color. Grade B syrup seems to be much darker as compared to Grade A.
However, there is no relationship exists between quality and grade of the maple syrup. It will exhibit a range of variations, which include Pure maple, Vermont, Organic and so on. This is titled after Vermont, which is a state in the United States where exhibits favorable conditions like soil and climate for the tree, as these conditions add to the better growth of the tree and thereby making the state as one among the largest producers. The sugar maple and black maple are favored across the world, since both of them exhibit high sugar content.
These kinds of trees are largely found in the Vermont area. So, the wholesale maple syrup manufactured by Vermont has exceeded the fixed parameters of standard quality, density and purity to next level. The reason behind this is, they are natural, pure and devoid of any additives. It would follow the US grading system with regards to taste and color but not density. The Vermont syrups are typically a bit thick as they are boiled for a much longer period of time and it contains more solids while comparing to other syrups. They are safe and sound for consumption and include almost all the nutrients, vitamins and minerals.
