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International Sales/Bascom Maple Farms, Inc.

Pure maple syrup and sugar is made from the sap of maple trees and is made by evaporating the sap until only pure maple syrup remains.  Maple syrup is further evaporated until only the sugar remains.  It takes between 30 and 50 gallons of sap to produce one gallon of syrup and one gallon of syrup to produce seven pounds of maple sugar.  This is an all natural process with no chemicals, additives or any other foreign substance used.  The syrup and sugar are 100% pure.


Pure maple syrup is sold by grades established by the U.S. Department of Agriculture.  It is graded by color and flavor.  The difference between grades is a matter of taste preference, NOT a quality distinction.  All grades are the same weight.




Grade A Light Amber

Very light color, mildest taste

Grade A Medium Amber

Medium color, moderate maple flavor

Grade A Dark Amber

Full flavored, most popular table use grade

Grade B

Very dark and strong flavored, cooking or flavoring only


Maple sugar, made from pure maple syrup is the perfect all natural sweetener and can be used wherever sugar is required.  Maple sugar is available in granulated and powdered crystals.


Storage:  Shelf life is indefinite.  Less than 1% moisture, not subject to yeast or bacteria growth.

Density:  Granules are 34-38 pounds per cubic foot; Powder is 36-40 pounds per cubic foot.

Size:        Granules pass through a #10 screen, like table sugar; Powder passes through a #35 screen, like flour.

Commercial Uses of Maple Sugar

•Bakery:  breads, cakes, cookies, pastries, frostings, fillings.            

•Cured meat/Seafood:  bacon, hams, sausages, smoked goods.

•Confections:  uniquely flavored sweetener, fillings, flavorings.           

•Beverage:  natural soda, teas, coffee,

•Health Food:  ice cream, yogurt, granola.                                    

•Condiments:  sauces, dressings, marinades, mustards, barbeque sauce.

•Hot or Cold Cereal:  flavoring, sweetener.