Top Stories » Special Features » Profiles & Trends

When most consumers consider purchasing maple syrup, they think about drizzling it over pancakes, waffles, or French toast. While it definitely serves as a delicious topping for these breakfast feasts, maple syrup has been used for hundreds of years as an ingredient in a variety of recipes from baking to glazes, to barbecue sauces. High-quality pure maple syrups should be staples on your retail shelves, and educational product demos can move them quickly off the shelves as well.

Just as is the case with so many products on your shelves, there are a variety of maple syrups to choose from, all of which differ in quality and taste. The first way to determine their quality is to make the distinction between pure maple syrup and other "syrups." The label will reveal this, as pure maple syrup will be labeled "Pure Maple Syrup," meaning it contains only syrup with no artificial flavors, preservatives, dyes, or thickeners. Syrups that are labeled "Table Syrup" (as well as "pancake" or "waffle" syrup) are most likely corn syrup based and contain only a small percentage of real maple syrup.

Even within the pure maple syrups category differences abound. The first is the syrup's USDA grade. There are five grades: 3 Grade As — Light, Amber, and Medium — and two dark syrups, Grade B and Commercial Grade. In Vermont, the Grade A is called "Fancy."

Each of the five grades possesses the same thickness, the same sugar content, and essentially, the same nutritional value. There is a belief that the darker grades have a higher mineral value; however, that has never been proven.
The differences between the grades are determined by the syrups' colors and their inherent flavors. To receive a certain grade label, the maple syrup must meet preset color and taste specifications.

To create a syrup of a certain grade, a packer might blend two grades of syrup together. For example, a particular syrup may come in from a farm as barely a Grade A Dark Amber. To improve the syrup, the packer can add a medium syrup to create a grade that he/she desires.
The season for tapping the sap from maple trees extends from February to April, and the different grades are attributed to the time at which the sap is harvested. For instance, Grade A Light Amber, the first syrup of the season, has a fine, light color and a delicate flavor. As the season passes, the syrup becomes darker and takes on a more robust flavor. And, as the syrup becomes darker in color, the maple flavor becomes stronger.

According to Arnold Coombs of Coombs Family Farms, "Grade A Dark Amber is most popular in terms of sales because people prefer a hearty maple flavor. Consumers who come from eating the table syrup varieties tend to like a darker syrup because they have grown up with a stronger flavored syrup. Those who are more familiar with the different flavors of the different grades often lean towards a maple flavor that is more delicate."

A consumer's choice also depends upon the syrup's planned usage. For instance, a Grade A Dark Amber or a Grade B syrup is ideal for baking because the maple syrup flavor is more prominent and comes through much better in the final baked product. Other grades are too sweet and as a result, the maple flavor is indistinguishable.

Often, Coombs explains the flavor of different grades in terms used to describe chocolate — "The light amber could be equated to a milk chocolate, medium to a semi-dark chocolate, and the commercial grade to a baker's chocolate." He added that commercial grade is not available for sale on retail shelves. "The best grade is what flavor the consumer likes," said Coombs. "Some like semi-dark chocolate, some like milk. It is simply a matter of preference."

Regional differences are apparent in syrup flavors even when they are of the same grade. The key is to find a packer that blends for consistency so that you can be assured your maple syrups deliver the same flavor every time.

Now that you better understand the grading system, you should be aware that Coombs said that the industry is considering changing its grading rules so that consumers can better relate to the labeling of the syrups. For instance, a Grade A Dark Amber may say 'hearty flavor' in order to make an analogy to salsa, which usually has 'hot,' 'medium,' or 'mild' on the label to inform consumers as to what they are purchasing.

Until then, it's best to revisit the current grading system to properly guide your customers about the important differences among maple syrups.

The most powerful member of the onion family, garlic is an indispensable ingredient that is used in a multitude of dishes from pesto to aioli to pasta and beyond.

Used therapeutically for thousands of years, garlic is rich in minerals and boasts a variety of medicinal qualities, including antibacterial and antifungal characteristics, plus it even helps prevent blood from clotting, an important benefit for those with heart problems.

Due to garlic's wide appeal in culinary endeavors, many gadgets have been designed to help prepare garlic for its many uses. There are shredders, slicers, crackers, peelers, cutters, presses, and more.

Purists will still lean towards using a knife to peel, slice, or mince garlic; however, those who are not adept at using a knife or who want more convenience will opt for the various tools available on your store shelves. Simple demonstrations will illustrate to your customers how each tool functions and allow them to decide which garlic gadgets align well with their cooking style.

Peelers
Many chefs will smash a clove of garlic with the side of a knife and then pick off the skin. But the introduction of a long rubber tube has helped make the task even easier, while simultaneously keeping the clove intact. Simply place the unpeeled clove inside the tube, apply slight pressure, and roll. The skin will separate from the garlic, leaving the clove whole and your hands free from garlic odor. The garlic peeler is an ideal tool for consumers who do a large amount of peeling at one time.

Presses
One of the most popular garlic gadgets is the garlic press, although some feel this vice-like press produces a stronger flavor that may overpower a dish as opposed to more traditional methods, such as mincing or slicing. The press crushes the garlic into small pieces and helps release the flavor by exposing a greater surface area of the garlic clove. Suggest that customers consider a press that has a comfortable grip and is of sturdy construction since the garlic will be forced through the press's perforated face when the two handles are squeezed together. The 'hopper' should be large enough to press a minimum of two cloves. A nonstick surface is helpful, especially when pressing unpeeled cloves and will also make the press easier to clean. Also important when cleaning is a set of reverse pins that aid in the removal of the residue from the holes.

Slides
An alternative to the garlic press is the garlic slide. Made of vitrified porcelain, the garlic slide pushes the garlic along the top of the porcelain piece that has ridges on it. The ridges effectively mince and crush the peeled garlic into small pieces.

Slicers
Garlic slicers come in various styles, each of which claims to create paper-thin slices of garlic. Basically, these garlic slicers are mini-versions of graters. In fact, there are combination gadgets that both shred and slice. These mini-slicers incorporate a shredder on one side, while the other side slices. The slicer provides consistently thin slices, and is an excellent choice for those who are not proficient with a knife.

Also garlic slicers are available that work somewhat like a pepper mill. The peeled garlic is placed inside a tube or a container after which a crank is turned that pushes the garlic to the container's bottom and through a set of slicers to mince the garlic. In some of these slicers, the unused garlic can be stored inside the tube until the next use. Also handy is a small two-piece container whose interior has mini-blades. The user places the garlic inside and twists until the desired texture is reached. The garlic slicer is a good choice for customers who use a lot of garlic as it saves prep time.

Roasters
These small terracotta pots with lids are ideal if your customers love roasted garlic for use in a variety of recipes from soups to potatoes, or to spread on bread. Garlic roasters' sizes prevent their fitting into drawers and therefore, they require a counter or shelf position.

Keepers
Garlic should be stored at a cool temperature — not in the refrigerator — and out of direct sunlight. It can be kept in a small container in an easily accessible place, such as in a small bowl, but for those who like to keep their garlic out of sight, there are garlic keepers in a variety of styles whose holes keep air circulating around the garlic.