New Grading System Improves Maple Syrup Quality
The new IMSI International Grading System is not only a marketing tool it is a guide to producing a better product...
The new IMSI International Grading System is not only a marketing tool it is a guide to producing a better product. On Jan. 28, maple producers will have an opportunity to attend a program on using the new grading system to improve the quality of the maple syrup they produce.
Les Ober, OSU maple syrup program coordinator for NE Ohio, and James Miller, local producer and maple products contest judge, will demonstrate how to improve the way one tests for density, color, clarity and flavor. Learn how to recognize the signature flavor that defines each grade and how off flavors can have a negative effect on a syrup’s quality. Participants will also learn about processing and sanitation errors that can also impact the quality of the syrup you produce.
The program will be held at the Patterson Center in Burton from 9 a.m. to noon on Jan. 28. The program is free, but preregistration is required by Jan. 25 by calling 440-834-4656.
Stay Connected
