SUPERINTENDENTS: Three ACMSA Board of Directors

MAPLE JUDGES: Department of Agriculture


The ACMSA is open to all who make maple syrup or have an interest in promoting maple syrup. The objectives of the ACMSA are:

  1. Maple promotion.
  2. Support and coordination of maple research.
  3. Keeping members informed on issues and trends related to maple.

ACMSA Officers this year are:

President: Moe Rheaume Vice President: Andy Hutchison Sec./Treasurer: Barbara Rainville

Membership - $10.00 per year.

Come visit the sugarhouse for demonstrations, maple products, displays, information on technology and wood health.

On-going activities held in the Sugarhouse:

  • General Maple Information
  • Maple Displays and Exhibits
  • Maple Syrup Sales
  • Maple Cotton Candy
  • Maple Milkshakes
  • Maple Frosted Doughnuts & Coffee

Maple Products and Judging Information Classes

Entries Must be delivered to the Sugarhouse at Field Days.

Judging is Monday at 11 am. Look for drop-off times at:

Entry Tags

NAME, ADDRESS, PHONE N0. REQUIRED and if appropriate, grade of syrup or recipe must be included with each entry. All entries become the property of ACMSA.

Use only new, unused containers for all maple products. Always use only hot water to clean maple equipment and containers. Do not use dish soap or other kinds of soap when cleaning and preparing maple equipment or containers as soap will flavor the syrup or contents of the container. No containers or dishes will be returned to the exhibitor. Ribbons and any prize money will be available after 6 p.m. on Saturday night.


  1. Maple Syrup: USING NEW GRADING SYSTEM, 1 full pint of: a. Golden Color/ Delicate Flavor b. Amber Color/ Rich Taste c. Dark Color/Robust Taste d. Very Dark Color/Strong Taste e. Backyard/Beginner Please label appropriately. Judging will be based on color, clarity, density and favor. Be sure container meets the size requirements - one full pint.
  2. Maple Candy (sugar cakes): 8 oz. Make sure you use good-flavored syrup. Check the boiling point of water when you make any maple product and adjust the temperature to avoid making product that is too soft or too hard. Submit 4-8 pieces for judging.
  3. Maple Cream: 1/2 lb. Use light colored and good favored syrup. Watch temperature and adjust accordingly. Maple cream picks up other favors quickly. Pack cream in new 8-oz. jars or other airtight containers.
  4. Indian Sugar: 8 oz. Try to get consistent sized grains in the product. (You might want to put through a sieve.) Avoid large crystals.
  5. Maple Specialty: All entries must have an accompanying recipe. All recipes must contain at least 1/2 cup of maple syrup. Entries can include any dish with maple syrup — cookies, baked beans, cakes, pies, etc. Specialty Entries not entered on disposable dishes will NOT be accepted, entries must stay until 6 pm. Saturday night.


Classes 1a-1d: $10.00 and blue ribbon if judged excellent. Prized awarded by Addison County Fair & Field Days. Rosette given for Best in Class for each grade. Best in Class for each grade is also automatically awarded a special Blake Roy Rosette and $25.00 premium by ACMSA.

Class 1e: $10.00 and blue ribbon if judged excellent. Prizes awarded by Addison County Fair & Field Days.

Classes 2-5: $10.00 and blue ribbon if judged excellent. Prizes awarded by Addison County Fair & Field Days. Rosette given for each Best in Class.

Show: Special Best of Show Rosette awarded for best entry overall.

Backyard Amateur Sugarmakers

If you hang 25 taps or less, you may enter one (1) pint of syrup in the Amateur Sugarmakers Contest. Amateurs syrup will bejudged on density, flavor and clarity. The judges request that you grade the syrup (it may be any grade), though entries are not judged on grade.

Blake Roy Memorial Fund

Blake Roy was a Field Days Maple Judge for many years with a special interest in quality control. A $25 premium plus a Blake Roy Ribbon will be awarded in the Golden Color/Delicate Taste, Amber Color/Rich Taste, Dark Color/Robust Taste, and Very Dark Color/Strong Taste classes.