The video discusses why Grade B maple syrup is no longer produced. In the past, Grade B referred to syrup that had a darker color and stronger maple flavor compared to Grade A. However, due to changes in syrup processing and consumer preferences, the distinction between Grade A and Grade B maple syrup has become irrelevant. Modern production methods allow for the control of color and flavor, resulting in a consistent product that meets the demands of consumers. As a result, the term Grade B maple syrup is outdated and no longer used.