The International Maple Syrup Grading School

Two Days of In-Person Lectures and Hands-On Demonstrations

The 2025 class will be in Port Huron, Michigan prior to the North American Maple Syrup Council (NAMSC) 2025 Conference on October 21-22, 2025.

The International Maple Grading School is for maple producers, bulk syrup buyers, state inspectors, and others needing to accurately grade maple syrup or judge maple product entries at fairs and contests. Quality control issues are also addressed. This school provides a strong scientific base combined with intensive hands-on exercises. This approach enables participants to learn how to grade or judge maple products with confidence.

Register Online

Agenda:

Day 1: 

9:00-9:30 a.m. – Refreshments and Sign-in

9:30-10:30 a.m. – Introductions and Review of Agenda

10:30-11:15 a.m. – Hands-on Grading Exercises (Five Stations)

11:15 a.m.-12:15 p.m. – State and Federal Regulations, IMSI Uniform Grading Standards, Chemical Safety, FSMA, Lead Prop 65 and Terroir

12:15-1:00 p.m. – Lunch (Provided)

1:00-1:30 p.m. – Viscosity: Lecture and Exercise

1:30-2:30 p.m. – Density: Lecture and Exercise

2:30-3:30 p.m. – Color: Lecture and Exercise

3:30-4:00 p.m. – Clarity and Filtering

4:00-4:45 p.m. – Map of Maple, Flavor Profiles, Standard Flavors

4:45-5:15 p.m. – Review, Questions, Preview of Tomorrow’s Agenda

5:15 p.m. – Adjourn/Dinner on your own

Day 2: 

8:00-8:30 a.m. – Refreshments

8:30-9:00 a.m. – Off Flavors Lecture

9:00-10:00 a.m. – Flavor Exercise

10:00-10:15 a.m. – Break

10:15-10:45 a.m. – Judging Maple Products Lecture

10:45-11:45 a.m. – Judging Exercise, Break into Groups

11:45-12:30 p.m. – Lunch (Provided)

12:30-2:30 p.m. – Final Grading Exercise, Discussion, Evaluation

For more information or a reasonable accommodation, please contact Jason Lilley at jason.lilley@maine.edu or phone 207.581-8368. Receiving requests for accommodations at least seven days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.