The Maple Syrup Exchange is the only Exchange where maple syrup and maple sugar commodities are offered by the US and Canadian farmers, wholesalers or resellers to buyers worldwide. The core function of the Maple Syrup Exchange is to ensure fair market, orderly trading and efficient dissemination of price information for different grades of maple syrup and maple sugar.

Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal or porridge. With a little creativity you can use it in baking, for drinks, and works particularly well with vegetable dishes. Culinary experts throughout the world have praised its unique flavour and dynamic uses in the kitchen.

The USDA has issued new rules for grading maple syrup. All producers must now use labels with the new grading system for maple syrup. The International Maple Syrup Institute (IMSI) proposed these grade changes to improve clarity in the maple syrup industry. With the new grades in place, it’s much easier for consumers to understand the flavor of each grade. The descriptive flavors clearly outline the maple syrup scale, from the most delicate to the most hearty.

Golden Color with Delicate Flavor: Usually made at the beginning of the new maple season, this syrup was known once graded as Fancy. Subtle maple flavor is best appreciated when used on pancakes or waffles or paired with rich dairy items like yogurt or vanilla ice cream. Try it over Greek yogurt or for a simple but elegant dessert, simply pour this grade of Vermont syrup over vanilla ice cream.

Amber Color with Rich Flavor: Usually made about mid-season and often seems to be the most popular for all-around use. Full of characteristic maple flavor, this syrup is equally as good over waffles as it is in salad dressings, cocktails, or in a maple-sweetened barbecue sauce. If you’re only going to have one grade of Vermont maple syrup in your kitchen, make it Amber Color with Rich Flavor.

Dark Color with Robust Flavor: As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all around use, its hearty flavor is a great choice for all kinds of recipes. Pour over baked apples or squash, use as a glaze for meats and vegetables, or sweeten baked goods. This grade pairs well with smoky and spicy flavors like chipotle peppers, sriracha, or bourbon.

Very Dark Color with Strong Flavor: Produced at the end of the season, it’s perfect for cooking and baking. When you need a strong maple flavor in a bread or cookie, ice cream, or barbecue sauce, this is the grade of choice.

Fine Sugar: Maple sugar is a unique natural sweetener, which is widely used for cooking needs. Made of pure maple syrup, it remains its woodsy taste and smooth aroma with notes of vanilla and cinnamon. Due to the production process, it can be stored for a long time.Maple sugar is a unique natural sweetener, which is widely used for cooking needs. Made of pure maple syrup, it remains its woodsy taste and smooth aroma with notes of vanilla and cinnamon. Due to the production process, it can be stored for a long time.

Coarse sugar: Maple sugar is what remains after the maple sap is boiled for longer than is needed to create maple syrup. It is a great alternative to cane and refined sugar. Made of the 100% natural maple syrup, it preserves its distinctive flavor and nutrients.