MAPLE SIRUP PRODUCERS MANUAL 



93 



Figure 103. — Maple sirup can be packaged in a variety of containers. 



(12) Package sirup in small containers such as 

 quarts, pints, and one-half pints, as well as 

 gallons and one-half gallons. 



(10) Use germicidal lamps to irradiate surface 

 of sirup in bulk storage to prevent spoilage. 



(11) Package sirup neatly in attractive con- 

 tainers. 



STANDARDS FOR MAPLE SIRL P FOR RETAIL SALE 



Maple sirup producers often find it profitable 

 to sell their sirup directly to consumers. In 

 doing so, farmers not only are producers; they 

 also are food processors. As food processors, 

 they are expected to offer for sale a product 

 that meets Federal and State requirements, 

 and they must package their sirup so that it 

 will compare favorably in appearance and qual- 

 ity with other luxury food items. 



Vermont has taken the lead in the United 

 States in enacting regulations governing the 

 sale and labeling of maple products {131). New 

 York (83) and Wisconsin {138), among other 

 States, are establishing similar regulations. To 

 obtain information regarding your State regu- 

 lations governing the sale of maple products, 

 write to the Division of Mai'kets, Department of 



Agriculture, at your State capital. These regu- 

 lations protect the buyer and assure him that 

 the product he has purchased meets certain 

 minimum standards. They also protect the pro- 

 ducer against unfair competition. 



The United States standards for table maple 

 sirup (129) are as follows: 



UNITED STATES STANDARDS FOR 

 GRADES OF TABLE MAPLE SIRUP 



Effective May 24, 1967 

 Product Description 



(a) "Maple sirup" means sirup made by the evaporation 

 of maple sap or by the solution of maple concrete (maple 

 sugar) and contains not more than 35 percent of water, 

 and weighs not less than 11 pounds to the gallon (231 

 cubic inches). 



