Chapter 901:3-45 Maple Syrup
(A) The following grades and their corresponding standards are adopted by the Ohio department of agriculture for use by producers and processors of maple syrup. For the purpose of this rule %Tc means the percent light transmission measured with a spectrophotometer using matched square optical cells having a ten millimeter light path at a wavelength of five hundred sixty nanometers, with the color values expressed in percent of light transmission as compared to analytical reagent glycerol fixed at one hundred percent transmission.
To obtain the appendix, table, image, etc. please call LSC's ERF Helpdesk at 614-387-2078 or send an email to email@example.com.
(B) Any commercial color determining kit that provides an analysis of clarity and color comparable to that obtained by a spectrophotometer may be used to determine the grade listed on a label; however, in any dispute over the accuracy of a grade claim, a spectrophotometer shall be used to determine grade.
The following ingredients may be added to maple products:
(2) Chemical preservatives; and,
(3) Defoaming agents.
(A) Any producer or processor whose maple syrup conforms to a standard for an Ohio grade other than Commercial or Substandard may place the grade name on the package label. The legend shall be stylized: "Ohio Grade _______," and include the full grade name listed in rule 901:3-45-01 [901:3-45-01] of the Administrative Code.
(B) No grade may be placed on a package label unless the maple syrup has first been tested by one of the methods in paragraph (B) of rule 901:3-45-01 of the Administrative Code.
(C) Any optional ingredients permitted under rule 901-3-45-02 of the Administrative Code, when used, shall be listed on the package label.
(A) All packaging shall be:
(1) Except as specified in paragraph (B) of this rule, clean prior to filling, and free of water at the time of filling;
(2) Free from rust on food contact surfaces and not contain any substances or be constructed from any material which could damage either the color or flavor of maple syrup;
(3) Constructed with an air tight closing mechanism;
(4) Filled with not less than ninety per cent of their capacity.
(B) Canning containers designed for reuse shall be washed and sanitized prior to refilling. Closures shall not be reused.
Barrels, drums, and other similar bulk containers used to store or ship maple syrup shall:
(A) Be in good condition and constructed to provide an easily cleanable surface;
(B) Be cleaned and sanitized prior to filling, and free of water at the time of filling; and
(C) Not be used if it has:
(1) Previously contained a chemical or other hazardous material including lead or lead-based paint,
(2) A food-contact surface that is rusted, or
(3) Lead solder on the food-contact surface.