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.
Registration includes lunch for both days (Oct 19 & 20), take-home grading tools, print resources, and two days of lectures and hands-on learning. Initial agenda can be found below.
The 2026 International Maple Grading School will be held at the Quattro Hotel in Sault Ste. Marie, Ontario, Canada, P6B 4Z2.
Sign up using the 2026 International Maple Grading School registration form. For more information or to request a reasonable accommodation, contact Ava Sharpe at ava.sharpe@maine.edu or 207-581-8362.
This program is held in conjunction with the 2026 North American Maple Syrup Council (NAMSC) Conference (Oct 19-23); if you would like to register to attend the conference, please visit the annual meeting registration page.
International Maple Grading School Agenda
Day 1 – Monday Oct 19
9:00 – 9:30 AM Refreshments and Sign-in
9:30 – 10:15 AM Introductions and Review of Agenda
10:15 – 11:00 AM Hands-on Grading Exercises (Five Stations)
11:00 – 12:15 PM Density: Lecture and Exercise
12:15 – 1:00 PM Lunch (Provided)
1:00 – 1:30 PM Viscosity: Lecture and Exercise
1:30 – 2:30 PM Color: Lecture and Exercise
2:30 – 3:15 PM Clarity and Filtering
3:15 – 3:45 PM Chemical Safety, FSMA, Lead Prop 65, and Terrior
3:45 – 4:00 PM Break
4:00 – 4:45 PM Map of Maple, Flavor Profiles, Standard Flavors
4:45 – 5:15 PM Review, Questions, Preview of Tomorrow’s Agenda
5:15 PM Adjourn- Dinner on your own
Day 2 – Tuesday Oct 20
8:00 – 8:30 AM Refreshments
8:30 – 9:00 AM Off-Flavors Lecture
9:00 – 10:00 AM Off-Flavor Exercise
10:00 – 10:15 AM Break
10:15 – 10:45 AM Judging Maple Products Lecture
10:45 – 11:45 AM Judging Exercise, Break into Groups
11:45 – 12:30 PM Lunch (Provided)
12:30 – 1:00 PM Judging Discussion and Resources
1:00 – 2:00 PM Final Grading Exercise
2:00 – 2:30 PM Discussion & Evaluation