MILLERSBURG, Ohio — Ohio maple producers will begin to set their taps within the next two weeks. But the biggest news for this group may be new regulations and international maple syrup grades.

Edible items such as eggs, meat and milk are graded, but maple standards vary from state to state and within each state. This new grading system has been in the works for the past 14 years and experts say this looks to be the year Ohio and other states in the nation will adopt it.

The challenge has been in implementing the policy at the international level, which includes the United States and Canada. Some states, like Vermont, have already implemented the new system, while Ohio and others are on the verge.

The grading system is a proposal of the International Maple Syrup Institute and seeks a unified grading system that will help unite everyone from producers to consumers. It includes a color class that is also based on flavor, and specific criteria related to quality, labels and production.

 “We are on the threshold,” said Gary Graham, extension educator in Holmes County and state maple syrup specialist. He predicted it will be passed in Ohio this year.

When it does pass, producers can grade their syrup themselves, and they can receive a Grade A color/taste classification according to the percentage of measurable light that passes through the product. Grade claims will be accepted and enforced by government agencies within the producer’s state or nation.

The proposed color and taste classes range from the lightest-colored “Golden Maple Syrup with a Delicate Taste” to the “Very Dark” strong-tasting syrup, which is generally recommended for cooking purposes.

“I recommend syrup makers post a copy of the new grading system in their sugar shack or retail place, so consumers can see each color/flavor class and the criteria,” Graham said. The International Maple Syrup Institute has color-specific, printable posters available on its website at www.inter nationalmaplesyrupinstitute.com or by calling 613-658-2329.

“The range of classes will be a good thing for consumers, who prefer a range of flavors according to their own palate” he explained. “Consumers who were raised on commercial syrup brands, like Aunt Jemima, tend to prefer the darker, bolder classes, while those raised on pure maple syrup tend to prefer the lighter, more delicate classes.”

New Ohio laws governing maple syrup production and sales will catch the attention of maple producers. Dan Milo, food safety supervisor at the Ohio Department of Agriculture, said a syrup processor who boils sap with a minimum of 75 percent of the sap collected directly from trees by the same processor, is exempt from licensing, registration and mandatory inspection.

“All food products, including packaged maple syrup, however, are subject to state ag department food sampling,” he noted. “A syrup processor is required to label his products, including the name and address of the business, name of the food, ingredients and net weight and volume.”

Milo said Ohio does not require a maple grade, but “obviously if you put grade on it, it has to be an accurate grade,” he said. He added producers who are selling across state lines will need to be inspected, according to federal law.

Although maple producers are exempt from certain inspections, Milo said it may benefit them to submit to some voluntary inspections so they can make the most use of their facilities.

Various upcoming events pertaining to maple syrup “on tap” in Ohio include:

•Maple Syrup Madness (central Ohio) at Dawes Arboretum, Feb. 21-March 8, Monday-Saturday 10 a.m.-4 p.m., Sunday 1-4 p.m.

•Malabar Farm Maple Syrup Festival (northeastern Ohio), March 7-8 and 14-15, noon-4 p.m.

•Indian Lake Maple Syrup Festival (northwestern Ohio), March 21-22, 8 a.m.-1 p.m.

•Maple Sugaring in the Hills, Hocking Hills State Park (southeastern Ohio), March 7-8, noon-4 p.m.

•Maple Syrup Festival, Hueston Woods State Park (southwestern Ohio), March 7-8 and 14-15, noon-4 p.m.