different grades of maple syrup in jars, maple syrup grading kit

2019 IMSI Maple Syrup Grading School, Underhill, Vermont

$140.00

September 17-18, 2019

Proctor Maple Research Center
58 Harvey Rd, Underhill, VT 05489
Phone:  (802) 899-4923

Maximum: 20 Participants
Cost: $140/person
Registration Deadline is September 6, 2019

(2019 Agenda in the Program Description tab, below)

The International Maple Syrup Institute Maple Syrup 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.

Note: If registering more than one person, please register yourself, click Enroll, and then use the “Continue Shopping” option in your cart to add additional participants. 

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Program Description

IMSI Maple Syrup Grading School
September 17-18, 2019

The International Maple Syrup I nstitute Maple Syrup 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.

2019 Agenda (Tentative)

First Day, September 17

9:00-9:30 a.m.: Refreshments

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

10:30-11:15 a.m.: Hands-on Grading Exercise (five stations)

11:15 a.m.-12:15 p.m.: State and Federal Regulations, IMSI uniform grade standards, FSMA, Lead Proposition 65, 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, Chemical Safety, Filtering

4:00-5:00 p.m.: Map of Maple, Flavor profiles, Standard Flavors

5:00-5:30 p.m.: Review, Questions, Preview Tomorrow Dinner on your own

Second Day, September 18

8:00-8:30 a.m.: Refreshments

8:30-9:00 a.m.: Off Flavors lecture

9:00-10:00 a.m.: Flavor Exercise – All

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, participants break into groups and judge their syrup and discuss – All

11:45 a.m.-12:30 p.m.: Lunch (provided)

12:30-2:30 p.m.: Final grading exercise, discussion, and evaluation – All

For more information visit the Maple Syrup Grading School website.


If you are a person with a disability and need an accommodation to participate in this program, please call  Kathy Hopkins at 207.474.9622 or 800.287.1495 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.

Program Details

Date

September 17-18, 2019

Location

Proctor Maple Research Center 58 Harvey Rd, Underhill, VT 05489

Contact Name

Kathy Hopkins, UMaine Extension Staff

Contact Email

khopkins@maine.edu

Contact Phone

207.474.9622 or 800.287.1495 (in Maine)

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