Re: Grade A and B maple syrup

actually I did some research and did not find anything that stated that the difference between the grades has anything to do with minerals. the information i found was this :

About Grade A and Grade B Pure Maple Syrup
The natural sap of the tree after boiling down can range in color from very light to very dark depending on the day the syrup is flowing. Grade A has lighter color and lighter maple flavor. Grade B has darker color with bolder, sweeter maple flavor. Grades A and B have the same uses. In the end, the only difference between grade A and B is personal preference.
Grade A Light Amber (or Fancy) is very light in color and has a faint, delicate maple flavor. It is usually made earlier in the season when the weather is colder. Many people use this grade for serving on pancakes. It is also widely used for making maple candies.

Grade A Medium Amber is darker and has an easily discernable maple flavor. I like using this grade for serving on pancakes and waffles. I also use it for baking since it has a stronger flavor than Light Amber.

Grade A Dark Amber is very dark and has a strong maple flavor. Some people like the stronger flavor and use it as a table syrup, but this grade is mostly used for cooking and baking.

Grade B, sometimes called Cooking Syrup, extremely dark in color and has an extremely strong maple taste as well as hints of caramel. Because of its strong flavor, this s predominantly used in baked goods.

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