Not Canadian maple syrup, it's regulated. I am pretty sure the regulations started from the producers getting together, or at least has the full support of the producers to keep up quality/reputation.

> Not Canadian maple syrup, it's regulated.

Correct for things with that specific label, but other X syrup labels can be fair game:

> In the United States, table syrups can be sold under a name consisting of any word followed by the word syrup with the exception of maple, cane, and sorghum. Commonly used names are table syrup, pancake syrup, waffle syrup, and pancake and waffle syrup.[1]

* https://en.wikipedia.org/wiki/Table_syrup

* https://en.wikipedia.org/wiki/Maple_syrup

I assume that any syrup without a listed maple syrup grade is corn syrup.

I think you're overestimating how much you could save. Rule of thumb is that it takes 40 units of sap to make one unit of syrup. (But this can vary widely depending on the sugar content of the sap.) So making syrup at half the concentration would require removing 38 units of water, instead of 39. That's not going to make much of a dent in the processing costs.

bro the more concentrated the syrup the harder it is to remove the next unit of water, that's why i was asking maybe provide a product that stops while it's still a little watery and not have to do the last whole stages