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Vermont Maple Syrup



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Vermont is the place where maple trees are grown in abundance, the climate and the soil conditions add to the favorable growth of the of maple trees thereby making Vermont the largest producer of Maple syrup. Among the maple species the Black Maple and the Sugar Maple are used for Maple Syrup Production because of the high sugar content in the sap. Both these Maple species are found in Vermont and contributes in producing the syrup of pure quality.

Vermont Syrup has the pride of exceeding the standard quality, purity and the density of all maple producing provinces and states. It is pure and natural with absolutely nothing added to it. Maple syrup is divided into two major grades A &B and further into three sub grades. The Vermont grade system is similar to that of US in respect to color and taste but differs in density. The syrup is boiled a little longer for a slightly thicker product.

If the syrup is made in Vermont it will have one half percent more solids and less water in its composition. Vermont is the first state to enforce a Maple Law and the Vermont maple Sugar Maker’s Association formed, executes the law to safeguard the tradition of sugar making and are responsible for monitoring and maintaining top quality standards of production and product quality.

There are several cottage industries and family owned business of Maple syrup production in Vermont the provide the unmatched best quality of maple syrup.

 
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