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Submitted by Heloise Dixon-Warren, Moose Meadows Farm

Spring in the North Cariboo, as in many other areas of Canada, presents us with signs that the days are lengthening and the earth is warming up.  This includes melting snow, the overhead flight and song of Canada geese, the first butterfly, and the flow of sap.  In eastern Canada, this likely means sugar maple, on the west coast Big Leaf Maple, and throughout the rest of Canada, birch!  The beauty of birch trees is that they grow across Canada, from coast, to coast, to coast and the sap, once processed, results in a lovely, dark, bold syrup which has many applications.  It is entirely different than maple syrup – in fact, we recommend that pure birch syrup not be used to replace maple syrup on your pancakes!

Although the quantity of birch syrup produced in Canada  is small with only 13 commercial producers (3 of which are located in the North Cariboo!), interest in this fun, fascinating and fledging industry is growing.  Typically, birch trees are tapped in early to mid April (May in the Yukon / Northwest Territories) and for syrup, the sap is processed using traditions similar to those used by the maple industry.  The similarities between the two tree syrups are limited to this.  Whereas (sugar) maple requires 40 litres of sap to produce 1 litre of syrup, pure birch syrup has a ratio of 100-120:1.  Additionally, the main sugar in maple sap is sucrose whereas in birch, the main sugars are fructose, glucose, with lesser amounts of sucrose.  It is this sugar composition that results in the dark, bold colour and flavour that pure birch syrup is known for.  Birch Syrup Blends are also popular where concentrated birch sap is stabilised (mixed) with a sweetener such as fructose or sucrose.  This results in a milder syrup which can be more suitable for typical syrup usage. 

Birch sap is considered a non timber forest product whereas the sugaring off process, a form of agroforestry.  It is a perfect fit for land owners and agricultural operators who have birch stands on their property and have a wish to diversify.  Sugaring off also occurs during a typically slow shoulder season – following winter and snow shovelling but prior to gardening.  If nothing else, the activity is healthy in that it gets people outside.  The other value of the sugaring off process is the tourism aspect.

Moose Meadows Farm, located 15 km. west of Quesnel, is hosting a Sugaring Off Farm Festival on April 10, 2010 from 10 am – 3 pm.  This event is an opportunity for members of the public to visit the farm and experience, first hand, the magic of birch syrup production.  The on-site evaporator will be in full production with plumes of sweet steam rising from the sugar shack.  If only the smell could be bottled!  The festival includes a Pancake Breakfast, Taste Testing, Sugarbush Tours, “Meet and Greet” the farm residents, and an On Farm Market with other vendors showcasing their product and / or services.  The Antler Shed Giftshop will be open where farm products such as Birch Syrup, alpaca yarn and socks, and peacock feathers are available.   For additional information about the event and /or the farm, please call 250.249.5329, email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or check out www.moosemeadowsfarm.ca  The farm can also be followed on Facebook and Twirter.

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