P-29, r. 1 - Regulation respecting food

Schedule Disposition versions

2016-08-04

SCHEDULE 8.A

(s. 8.4.1)

REQUIREMENTS RESPECTING “CATEGORY A” MAPLE SYRUP

1. “Category A” maple syrup must meet the following requirements:

(a)  be clear, of a uniform colour and free from sediment and from any cloudiness or turbidity;

(b)  be of one of the following colour grades:

i.  golden, delicate taste;

ii.  amber, rich taste;

iii.  dark, robust taste;

iv.  very dark, strong taste;

(c)  have a maple flavour characteristic of its colour grade and be free from insoluble calcium malate, caramel or sap taste and any objectionable odour or taste.

R.R.Q., 1981, c. P-29, r. 1, Sch. 8.A; O.C. 643-2016, s. 26.

2012-09-01

SCHEDULE 8.A

(ss. 8.4.1 and 8.5.1)

MAPLE SYRUP CATEGORIES

1. Maple syrup belongs to Category No. 1:

(a) if it is clear and of a uniform colour;

(b) if it has the characteristic flavour of maple syrup;

(c) if it is free from:

i. caramel or sap taste; and

ii. precipitated calcium malate; and

(d) if it shows only a trace of crystallization.

2. Maple syrup belongs to Category No. 2:

(a) if it is clear;

(b) if it has the characteristic flavour of maple syrup;

(c) if it shows only a trace of crystallization; and

(d) if it has at the most the following defects:

i. a taste of caramel or sap; or

ii. a trace of precipitated calcium malate.

The defects mentioned in subparagraph d of the first paragraph may affect the clearness of No. 2 Category maple syrup, without hiding its characteristic flavour.

R.R.Q., 1981, c. P-29, r. 1, Sch. 8.A.