Handbook: Maple Grading & Judging Training
About This Handbook
Knowledge about grading and judging pure maple syrup is critical to supporting an industry that prides itself on exceptional quality and value. The purpose of this resource is to enable anyone to understand how to enter and judge the quality of maple syrup and maple products.
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Step 1
How to organize a successful and effective grading/judging workshop
In the beginning, consider the audience and size (20 is optimal), the workshop length, the purpose, and presentation options. Effective preparation involves considering the beginning, middle, and end of the workshop. Use formal or informal evaluation feedback to redesign or change parts of the workshop to improve it for the next presentation.
Some beginning logistical items to discuss include:
Some middle logistical items to discuss include:
Step 2
At the end of the workshop, give participants a chance to discuss what they have learned and what they are still wondering. You can use a formal or informal evaluation. Give people an opportunity to talk about the pros and cons of the day and what they still would like to discuss or learn.
For more information on conducting workshops, visit Chapter 12. Section 4. Conducting a Workshop (Community Tool Box website).
At a Glance
Maple Grading & Judging Training Handbook
Step 3
Sample Maple Grading and Judging Workshop Agenda
Ready to see how a professional workshop comes together? View and download a sample agenda from a Maple Grading and Judging Workshop to explore the topics, hands-on activities, and learning objectives covered in these sessions.
- 9:30-10:00 a.m. — Introductions and Review Agenda
- Ask: What do you want out of the day? Make a list on a flipchart or a pad of paper to review at the end of the day.
- 10:00-10:45 a.m. — Why are We Here? International Grading and Judging Guidelines
Why are We Here? International Grading and Judging Guidelines (YouTube)
Brian Bainborough, President, Ontario Maple Syrup Producers Association and Chief Judge
Experiences of Judging and Why is Syrup Disqualified? (YouTube)
John Henderson, Ontario Ministry of Agriculture, Food and Rural Affairs, Food Inspection Branch (Retired)
- 10:45-11:15 a.m. — Density, Color, Clarity Overview
Tools and Sources of Error (YouTube)
Todd Leuty, Agroforestry Specialist, Guelph, Ontario Ministry of Agriculture, Food and Rural Affairs
- 11:15 a.m.-12:00 Noon — Off Flavors and Allergens
How to Taste and Allergens (YouTube)
Kathy Hopkins, Extension Professor, University of Maine Cooperative Extension, Skowhegan, Maine
What to Do with Off-Flavors? Prevent, Correct, Blend (YouTube)
Brian Bainborough, President, Ontario Maple Syrup Producers Association and Chief Judge
- 12:00-12:45 p.m. — Lunch
- 12:45-1:30 p.m. — Standard Maple Flavors
Maple Syrup Grading Fundamentals: Flavor (University of Vermont Extension) (YouTube)
Mark Isselhardt, University of Vermont Extension Maple Specialist
Judging and IMSI Scoresheets (YouTube)
Brian Bainborough, President, Ontario Maple Syrup Producers Association and Chief Judge
- 1:30-2:45 p.m. — Split Into Groups, Judge 4-5 Grades and/or Products
- 2:45 – 3:00 p.m. — Final Judging Discussion and Evaluation
- Were your information needs identified this morning?
- 3:00 p.m. — Depart
Mark Isselhardt Quality Videos
Off-Flavors (YouTube)
Henry Marckres, Vermont Agency of Agriculture, Food and Markets, Chief of Consumer Protection (Retired)
Grading and Judging Reference Materials
- North American Maple Contest Guidelines (scroll down the page)
- The Map of Maple (University of Vermont) (PDF)
- Flavour Wheel for Maple Products (Government of Canada)(PDF)
- Centre Acer Flavour Training for Ontario Maple Producers Association Booklet: From the tree to your senses! (PDF) By Nathalie Martin, Ph.D., held at Quality Inn and Conference Center, Midland (Ontario) on Wednesday, July 13, 2017
- Maple Syrup Off-Flavors – by Henry J. Marckres: Learn how to identify and prevent common off-flavors in your maple syrup production. View Guide (Opens in SharePoint; downloadable as PDF)
Allergens
- US-8: Allergenic Foods and their Allergens, with links to Informall, The Big 8 (University of Nebraska – Lincoln Institute of Agriculture and Natural Resources Food Allergy Research and Resource Program website)
- CA-11: Common food allergens, Priority allergens (Government of Canada website)
- EU-14: The 14 Major Food Allergens, Food Allergy Information (erudus website)
2020 Maple Flavor Judging Training Informal Evaluation
Session Title: ________________________________________
Name (Optional): ________________________________________
1. Fact
- Instructions: Write one fact that you now know that you didn’t know before.
- Your Response: ______________________________________________________________________________________________________________________
2. Question
- Instructions: Write one question that you still have (if you still have a question).
- Your Response: ______________________________________________________________________________________________________________________
3. Aha!
- Instructions: Write one “Aha!” moment — one or more new ideas you now have.
- Your Response: ______________________________________________________________________________________________________________________
4. Action
- Instructions: Write what action(s) you will take as a result of your discoveries.
- Your Response: ______________________________________________________________________________________________________________________
Contact
For more information or to discuss your maple needs, contact:
Jason Lilley,
Assistant Extension Professor of Sustainable Agriculture and Maple Industry Educator at email
jason.lilley@maine.edu
75 Clearwater Drive, Suite 104
Falmouth, Maine 04105
207.781.6099
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