The only maple syrup exchange in the world allows farmers, wholesale aggregators, and resellers to sell their maple syrup crops and inventory directly to buyers worldwide at a fair market price. Developed by local industry professionals in Vermont, the exchange features an easy-to-use proprietary electronic platform that helps farmers from the U.S. and Canada establish a balance between supply and demand. This platform promotes a transparent market price, enabling family-run and industrious farms to distribute their maple syrup globally.

Maple syrup is a natural sweetener made by collecting and boiling the sap of sugar maple trees. The process involves tapping the tree to extract sap, which contains about 2-3% sugar, and then heating it to evaporate the water until the sugar concentration reaches about 66%. This transformation caramelizes the sugars, giving the syrup its rich flavor and amber color. It is a source of simple sugars and small amounts of minerals, such as potassium and zinc, making it both a culinary ingredient and a natural product rooted in sustainable forestry.

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 maple sugar is a powdered form of maple sugar, created by grinding crystallized maple sugar into a fine consistency. It has a texture similar to granulated or powdered sugar, making it easy to blend into recipes or sprinkle as a topping. This sugar retains the natural sweetness and subtle maple flavor of its coarser counterpart, offering a unique twist for beverages, baked goods, or confections. Its fine texture and versatility make it a popular choice for adding maple essence to dishes without altering their texture significantly.

Coarse maple sugar is a granulated form of maple sugar with larger crystals, offering a crunchy texture and a rich maple flavor. It is made by boiling maple syrup until it crystallizes, then forming it into larger grains. This sugar is often used as a topping for baked goods, oatmeal, or yogurt, where its texture and flavor can stand out. Its robust maple taste and distinctive crunch make it a versatile ingredient for adding a natural sweetness and visual appeal to recipes.