AUGUSTA – The Legislature’s Agriculture Committee gave unanimous approval Wednesday to new rules for maple syrup that are designed to protect both consumers and Maine’s $12 million syrup industry.

Syrup producers explained that the new rules are designed to protect customers – as well as Maine’s maple reputation – by making sure that the sugar content is stable in syrup so crystallization of the product will not occur.

By keeping the sugar content above 66 percent, the syrup will not be too watery. By keeping it below 69 percent, it will not crystallize.

The percentage is monitored by processors during the boiling process and follows a scale that measures liquid-to-sugar content.

Producers explained that by adding the spelling “sirup” to Maine law, all products touted as maple syrup would have to meet Maine regulations, including products imported from Canada.

“This will be very helpful to our industry financially,” Alfred Bolduc of the Maine Somerset County Sugarmakers Association testified Wednesday. He said syrup had entered Maine that “is well above” the standard liquid-to-sugar scale.

Bolduc explained that the syrup is sold as “extra thick” and has been chemically treated so it won’t crystallize. “We in the industry call it ‘transmission’ syrup because it is so thick.”

“These standards are very important,” said Jon Olson of the Maine Farm Bureau, “and have already been passed in Vermont.” The regulations were also backed by the Maine Department of Agriculture.

Maine is second only to Vermont in the amount of maple syrup it produces each year.