i would assume that since the syrup is just nothing but sap from the tree, it would be kosher right there at its source... its being boiled down with equipment that would never have been used to cook milchig or fleischig foods... i'd guess bugs would be the only concern, and seeing as the sap is collected via tubes inserted directly into the tree-trunks themselves, i would think bugs in the pre-boiled sap would be minimal concern, and easy enough to check for in the end-product if you felt the need to...
There used to be more of a concern, because maple-syrup refineries would use lard or bacon fat to reduce foaming, but they hardly ever do this any more.
I am not one hundred percent sure I'm remembering correctly, but I think some farms hang a lump of suet (rendered animal fat) over the pots of tree sap as they're boiling. the melted/dripping fat does something useful or favorable in the process of making the sap into syrup.
The issue, as far as I've learned, was the use of lard to grease the metal taps in the trees. I imagine that if you call the company, they can tell you if they use animal fat at all...
Otherwise, you can decide how much you trust the authority with the "all pure maple syrup is ok" ruling. If they're someone you generally trust, then you're set.
I'm in Vermont and just asked in my food co-op, which sells maple syrup from a couple of local places. This post had me a little nervous because I'm vegan, but as far as the animal fat thing is concerned, the answer I got was, "No one does that anymore." Certainly, some places could, but from the way I was answered it seems unlikely.
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There used to be more of a concern, because maple-syrup refineries would use lard or bacon fat to reduce foaming, but they hardly ever do this any more.
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Otherwise, you can decide how much you trust the authority with the "all pure maple syrup is ok" ruling. If they're someone you generally trust, then you're set.
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