Organic vs. Non-Organic Pure Maple Syrup
The difference between Organic and Non-Organic maple syrup is quite basic. It is true that not all maple syrup is certified Organic, but generally, all maple syrup is made in the same way. Maple trees are tapped and sap is collected and boiled. Non-Organic and Organic maple syrup producers are both required to have a state license and be inspected annually by the USDA to maintain this license. This state/USDA inspection is necessary to ensure that the syrup is processed and handled in a safe, sanitary and legal manner. The Organic Certification takes one more inspection by an Organic inspector who goes over many of the same USDA guidelines with a few additions.
- No chemicals or pesticides are used on the trees or in the general area.
- Records must be kept as to when and where each drop of Organic syrup was made.
- Tree maintenance and health are considered by enforcing tapping guidelines for the producer and their trees.
This added inspection and record keeping is really what makes the difference between Organic and Non-Organic Certified Pure Maple Syrup. Although most Non-Organic maple syrup is also made without any chemicals or pesticides there is no guarantee of it unless you buy Organic Syrup. International guidelines for producing maple syrup are generally the same as the Organic guidelines. It is simply that the Organic Inspection verifies these practices are actually taking place.
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