The International Maple Syrup Institute held their quarterly Board of Director's and their Annual Meeting in Bar Harbor, Maine in late October. Highlights from the meetings in Bar Harbor are reported below.

IMSI Executive and Directors for 2009/2010:

IMSI's Executive for 2009/2010 has not changed from the previous year. The Executive is as follows:

President-Gary Gaudette
Vice President-Richard Norman
Treasurer-Steve Selby
Past President-Jerry Kless
Executive Director-Dave Chapeskie 

There are 26 IMSI Directors for 2009/2010 with IMSI's constitution allowing for up to 30 Directors in a given year. There are 17 Directors from the United States and 9 Directors from Canada. Most Directors will be continuing their role from the past year.

Monitoring for Potential Adulteration of Syrup:

For many years, IMSI has sponsored a program encouraging members in Canada and the United States to submit samples of syrup taken from the retail marketplace anywhere in the world for testing for potential adulteration. Proctor Maple Research Centre continues to facilitate the testing by receiving the samples and forwarding them to a laboratory in Texas. In 2009, there has been elevated concern by some IMSI members that adulteration of maple syrup may be a serious problem in the international marketplace. IMSI's members have been reminded of the procedures and requirements for samples. IMSI strongly encourages its members to submit syrup samples suspected of adulteration for testing.
It was determined recently that shipment of these samples from Canada to the United States is subject to the US biosecurity requirements.

Centre Acer has recently conducted a review of laboratory tests used to determine whether or not maple syrup is adulterated and hopes to develop a testing technique which is cost effective, easy to use by producers and packers and tests for the main adulterant sugars which may be used at the present time.

Standard International Maple Grades:

The Board of Directors of IMSI passed a unanimous motion supporting the implementation of standardized international maple grades and nomenclature for the maple syrup industry. Dave Chapeskie Chair of IMSI's Maple Grades Committee tabled an amended proposal for standardized international grades at IMSI's Board of Directors meeting and the Board passed a motion with unanimous support to move to implementation of the new grading system. The standardized international grades and classification system recommended for maple syrup is outlined below.

Grade A (No retail restrictions - 4 classes )

Light Transmittance Class, Taste, Colour

75 or greater %Tc, Delicate, Golden

50-74. 9% Tc, Rich, Amber

25. 1-49. 9 % Tc, Robust, Dark

25 or less % Tc, **** Strong, Very Dark

Processing Grade

(Processing Use) All off-flavored syrup
Not for retail sale
Packed in containers of 20 liters (5 Gallons or larger in size) 

**** Labeled for cooking. Proposed Grade A status for this syrup assumes producer and packer ability to distinguish between off-flavoured syrup AND syrup which has a strong or very strong taste and 25% Tc or lower. The grade designation for this class of syrup will be investigated further by IMSI Grades and Nomenclature Committee. 

The amended proposal for standard maple grades was very well received by attendees in both IMSI or NAMSC meeting forums in Bar Harbor. This proposal was the final outcome of a meeting of industry stakeholders including representation from maple producer and packer organizations in Canada and the United States which was held in Bar Harbor, Maine. IMSI Maple Grades and Nomenclature Committee deliberations and maple stakeholder comments and advice from recent consultations were important factors considered.

In arriving at the amended grades proposal as outlined above this Internationally Preferred Option (IPO) incorporates new light transmittance class boundaries recommended earlier in 2009 by the Vermont Maple Industry Council (VMIC). Other options for light transmittance class boundaries were also considered during deliberations. 

IMSI's Maple Grades and Nomenclature Committee are now working on a final report for standardized maple grades which will incorporate amendments to the proposal circulated earlier to IMSI members along with a plan for implementation of the new standard grading system. The implementation plan will include outline a communications strategy, regulatory follow-up and an appropriate transition period between the old and the new systems. When this report is finalized, it will be circulated to IMSI members and NAMSC Delegates for comment. IMSI's Board of Directors will review any additional comments or suggestions received from IMSI members and others at their next Board of Directors meeting in February 2010 in Burlington, Vermont.

Strategic Plan Review:

In the summer of 2009, IMSI put in place a Strategic Planning Committee chaired by Richard Norman, Vice President of IMSI with representation from Canada and the United States. The purpose of this committee was to review the mission, objectives, by-law's, and use of logo of the Institute.

The committee also was to determine important priorities of the Institute for the next few years. IMSI's Strategic Planning Committee recommended that the mission of the organization as developed at the time of the last strategic plan review in 2002 did not require amendment. It is as follows:

1. To protect the integrity of pure maple syrup;
2. To encourage more industry cooperation; and
3. To improve communications within the international maple syrup industry.

Objectives of IMSI are as follows:

1. To foster and advance the interests of those who are engaged in or who are directly or indirectly connected with or affected by the production or processing of pure maple syrup;
2. To promote legislation affecting the industry in all its branches and to oppose or support as the case may be contemplated legislation by federal, provincial/state, municipal or other authorities insofar as the same may affect the maple syrup industry;
3. To bring about a greater uniformity in the customs and usage of those engaged in the maple syrup industry and the furnishing of materials therefore; and,
4. To do all other things that is conducive to the attainment of the above objectives.

High priority activities for IMSI are:

1. Help safeguard the international maple syrup industry from adulteration through monitoring and testing;
2. Lead implementation of standardized international maple grades and nomenclature;
3. Revise Use of Logo policy and requirements and develop a Code of Ethics for IMSI Members ;
4. Maintain and enhance communications among maple industry stakeholders; and,
5. Deal with ongoing issues.

Market, Supply and Demand for Pure Maple Syrup:

Market conditions for pure maple syrup were discussed in the IMSI meeting forums in Bar Harbor.

There was some market share loss to maple substitutes in the international marketplace in 2008 due to the tight supply situation combined with higher prices for bulk syrup. This pressure was eased following the record breaking crop in 2009 in Quebec as well an excellent crop in many provinces and states. At present, there is little syrup left in the strategic reserve administered by the Federation of Quebec Maple Producers. The amount of syrup which is being held by buyers in the supply chain is not known but is expected to at least meet international market demand until the 2010 maple production season. The outlook for 2010 is highly dependent on the size and quality of the maple crop in 2010.

Local and regional markets for pure maple syrup in most areas in Canada and the United States have been very good. In some areas, retail prices stabilized or declined slightly from levels reached in 2008 due to supply conditions.

Market trends continue to change towards significantly higher demands for medium and darker syrups than was the case historically. This trend is driven by consumer preferences in North America and the international marketplace.

Dr. Greg White, Professor of Economics at the University of Maine delivered an excellent presentation on using the internet to market maple and other agricultural products at IMSI's Annual meeting in Bar Harbor.

IMSI Sponsored Awards - 2009:

The International Maple Syrup Institute sponsors two awards annually to recognize exemplary leadership in the international maple syrup industry.

The Lynn Reynolds Memorial Leadership Award was established in 1999 to recognize the outstanding leadership of individuals in support of the international maple syrup industry. The Golden Maple Leaf Award was initiated in 2008 to recognize leadership of firms, groups or individuals in support of varied aspects of the international maple syrup industry.

The recipient of the 2009 Lynn Reynolds Memorial Leadership Award was Dr. Randall Heiligmann, Professor Emeritus, Ohio State University for his extensive and far reaching contributions to the international maple syrup industry in extension and education over many years.

(Images Included) 

The recipient of the 2009 Golden Maple Leaf Award for leadership in marketing and raising consumer awareness regarding the uniqueness and potential of pure maple syrup was Citadelle Maple Syrup Producers' Cooperative for their initiative entitled "Canadian Maple Delights-Gourmet Bistro Shoppe".

Value of Extension and Regulatory Support Staff:

Ongoing reductions in extension and regulatory support staff for the maple syrup industry were discussed at IMSI's Board of Directors meeting in Bar Harbor and were viewed as a serious concern facing the industry both in Canada and the United States. It was agreed IMSI working in cooperation with the North American Maple Syrup Council would become more active in raising concern regarding erosion of these valuable services with decision makers and politicians as appropriate. It is recognized that maintenance of these services is crucial to advancing the maple syrup industry and helping maintain the integrity of pure maple syrup.