Here is my powerpoint presentation for the food life cycle of pure Vermont Maple Syrup (no audio, BB didn't work for me).

1. Life Cycle of Pure
Vermont Maple
Syrup
Sabrina Christine Lopez
Northeastern University [CPS]
RFA6110: Food Regulatory Life Cycle

2. Definition of Maple
“Sirup:”
• Title 21 CFR Part 168 of the Code of Federal Regulations
21 CFR 168.140 defines maple "sirup" as "the liquid food derived by concentration and heat
treatment of the sap of the maple tree (Acer ) or by solution in water of maple sugar (mapel
concrete) made from such sap [1].”
• Code of Vermont Rules, CVR 20-011-002
Defines pure maple syrup as “the liquid derived by concentration and heat treatment of the sap of
the maple tree (Acer). Maple syrup shall not be processed in any manner which adds or removes
naturally occurring soluble materials. The limitation does not preclude the use of approved filter
aids used for the sole purpose of assisting the removal of suspended material or the use of
defoaming agents approved by the Secretary. Maple syrup shall comply with Vermont state grades,
density, and flavor requirements [2].”

3. “Maple products” as defined
by Vermont Statutes
Title 6, Chapter 32 (6 V.S.A. Chapter 32) of the
Vermont Statutes Online
• "Maple products" means only products in which the sugar
content is solely derived from pure maple sap and to which
nothing has been added [2].
• The FDA allows for optional ingredients in 21CFR168.140,
such as salt and chemical preservatives to be added to
maple syrup, which are not considered food additives.
• Differences between federal regulations and those found in
the state of Vermont

4. Maple Syrup Production
(Figure 1.)

5. Maple Syrup Production:
Tapping & Collection
During late summer and early fall, maple trees stop growing and
begin to store starches!
• When wood reaches less than, or at, forty degrees Fahrenheit, the starch converts to
sugar mostly in the form of sucrose and passes through the tree sap.
• To “tap” a maple tree once, the tree should be about ten inches in diameter and the
tapping should occur about four and half feet above the ground.
• Drill with a diameter of 7/16th inches and two inches deep at a slight upward angle.
Collection of Maple Syrup
•
•
•
Collect maple sap in a galvanized bucket or a container that is made from another material such as aluminum. Avoid using
lead or “rustable” containers.
A major goal in maple production during the collection process is to gather the sap as quickly as possible. This helps to
minimize microbial growth, particularly during warm periods [3].
Sap should normally spend no more than a few hours in the collecting container. Once the maple is collected, an evaporation
process is used to remove excess water to concentrate the syrup by boiling

6. Selecting Maple Grade
Concentrate the maple to desired density, flavor and color;
• High quality, light maple syrup requires a low evaporation time.
2013: Vermont produced about 40% of the total U.S. syrup crop from about 3.25
million gallons [5].
• Grades of maple syrup are changing; Vermont has begun the process.
• Grade A Medium Amber, Grade A Dark Amber, and Grade B have been
replaced by labels of Amber/Rich Taste, Dark/Robust Taste, and Very
Dark/Strong Taste (see figure 2).
o All of the new names are designated as Grade A. Grade B will no longer be
used, which will help minimize the differences amongst grades throughout
interstate and foreign trade.
• This grading system will be adopted by Canada, as well as throughout the rest
of the states, by 2015.

7. Sugar Sand, Filtration
[and Adulteration]
Sugar sand” is collected during tapping;
• When syrup has reached its proper temperature and density, it should be filtered to remove a gritty
material called “sugar sand” before hot packing in containers [5].
• Filters should be cleaned with water and stored safety to eliminate contamination.
• No one should manufacture, package, sell or deliver any maple syrup which is adulterated in anyway.
o 6 V.S.A. 491: Adulteration “Maple syrup which is produced, packaged, handled, or sold in this
state shall not be bleached or lightened in color by artificial means except by simple filtration
through cloth or paper, through a filter press, or through food grade diatomaceous earth with a filter
press to remove suspended solids.”
• By law, Vermont maple syrup can’t have anything added to it so you can be sure that it is 100% natural
and pure.

8. Packing, Storage &
Contamination of Maple
Syrup
Prevent yeast or mold growth; Hot pack the maple syrup and be sure container used is sanitized and well
sterilized. Be sure that when hot packing, the temperature is at 180 degrees Fahrenheit.
◦ If below, the maple syrup must be reheated; if above 200 degrees, the syrup may turn into a darker, lower grade.
Storage; the finished maple syrup in a container and lay to rest in an inverted position to avoid contamination in
the air space at the top of the jar.
◦ Avoid packing longer than three months before anticipated sell date, if using a container other then made from
glass.
Cool before boxed and packed; keep maple syrup in a cool, dark place for two years until opened and then store
them in a refrigerator for up to one year.
◦ Bacteria, yeast or mold may grow during storage if there is excess water found inside; discard.
Record keeping; All written records should be kept for two years and there must be a lot number of some sort
present on the final product in the case of a recall.

9. 6 V.S.A. § 490 Labels and
Labeling
“Maple syrup must be labeled with its identity, name and location of farm “for packaging and
labeling regulations and shall include: the name, address, and zip code of the packer; the true name
of the product; the grade; and the volume of the contents [6].”
6 V.S.A. 490: Labels
While there is no specific information on the labeling of the nutrition facts for maple syrup, 6 V.S.A.
490 states the following are required for proper maple syrup labeling;
 “…The name, address, and zip code of the packer; the true name of the product; the grade; and
the volume of the contents at 68 degrees Fahrenheit or 20 degrees Celsius.”
Specifically for Vermont, any labeling on any maple syrup that comes with a "State of Vermont pure
maple syrup” label, must have used 100 percent of maple syrup that was entirely produced within
the state of Vermont.

10. Nutrition Facts of Maple
Syrup
NUTRITION FACTS:
 Because maple syrup is unprocessed, it
contains beneficial vitamins and
minerals. Pure maple syrup is a great
sugar alternative which has over 50
different sources of antioxidants.
 Minerals have specific and nonspecific
nutritional functions in the body
metabolism. In pure maple sugar the
main minerals present are: potassium,
calcium, magnesium, manganese, zinc,
and phosphorus [7].
Serving Size 100g
Calories: 354
Calories from Fat: 2
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 11mg 0%
Protein 0g 0%
Total Carbohydrate 91g 30%
Sugar 85g
Dietary Fiber 0g
Vitamin A 0% Vitamin C 0% Calcium 9%
Iron 9%
*Percent Daily Value (DV) are based on a 2,000 calorie diet. A
serving size is 1Tbsp at 50 Calories.

11. Thank you!
Sabrina Christine Lopez
Northeastern University [CPS]
RFA6110: Food Regulatory Life Cycle