Bulk Maple Syrup: export from Canada to ASEAN

Maple syrup is graded by colour and flavour intensity, and the grades are a spectrum rather than a quality ranking: golden and amber carry delicate flavour and suit table use and premium retail; dark and very dark carry robust flavour and are what food manufacturers generally want, because the flavour has to survive being baked into something.

Buyers frequently ask for the lightest grade on the assumption it is the best. For an industrial application it is usually the wrong choice and the more expensive one.

Quebec produces the overwhelming majority of the world's maple syrup, and the harvest is a short spring season determined by freeze-thaw cycles, which makes annual volume genuinely weather-dependent in a way most food commodities are not.

Bulk moves in drums and totes. Specify the grade class, the density, and whether you need single-grade or blended product. For a manufacturer, contracting a grade band rather than a single grade usually improves availability without affecting the finished product.