FILE-In this March 17, 2008, file photo, Henry Marckres holds a maple sample up for viewing in East Montpelier, Vt. Vermonters have grown accustomed to their �fancy� �amber� and �grade B� types of maple syrup but new consumers may not be so sweet on the terms. So the country�s largest producer of the pancake topping is thinking of doing away with those terms and adopting new international names with flavor descriptions to help consumers delineate between four different colored and flavored syrups and to match new worldwide terms. The four classifications would be golden color, delicate taste; amber color, rich taste; dark color, robust taste; and very dark color, strong taste.
Section:Photo
