Project on Birch Syrup Shows Promising Results

By the NORTHERN NEW YORK AGRICULTURAL DEVELOPMENT PROGRAM
 
A project to see if regional maple syrup makers could expand into birch syrup has posted its results.
 
Four sugarhouses participated in the 2015-16 birch syrup project -- one each in Jefferson, Franklin, Essex and Clinton counties. The project was done by the farmer-driven Northern New York Agricultural Development Program.
 

Birch trees tapped for sap collection as part of the farmer-driven Northern New York Agricultural Development Program project evaluating opportunities for birch syrup production. Photo by Michael Farrell.

“All species of birch trees produce sap that can be processed into syrup that sells at a high price point,” said project leader Michael L. Farrell, author of The Sugarmaker’s Companion: An Integrated Approach to Producing Syrup from Maple, Birch and Walnut Trees.
 
“In some areas, a gallon of birch syrup can sell for $200 with gross revenues of $20 per tap, which is significantly higher than most maple syrup operations generate,” said Farrell, who also is director of the Cornell University Uihlein Forest in Lake Placid.
 
But, Farrell quickly points out that while birch syrup production has the potential to be a profitable enterprise for existing maple producers, several prerequisites are required, including a proper number of birch trees to produce a sufficient amount of sap to support efficient use of commercial-scale maple processing equipment.
 
One option for smaller sugarmakers that Farrell suggests in the Producing Syrup from Birch Trees in NNY report posted at www.nnyagdev.org is to pool their birch sap for processing by one larger commercial operation.
 
Paul Smith’s College Visitor Interpretive Center Maple Program transported the sap collected from 61 paper birch trees there 20 miles to the Uihlein Forest sugarhouse for processing.
 
Farrell notes the trial at Paul Smith’s also produced conclusive evidence that using 5/16-inch spouts will provide significantly more sap than 3/16-inch spouts.
 
In Ellenburg Center, Brandy Brook Maple Farm owner Joy Herfurth tapped 40 white and yellow birch trees and gathered data on sugar content and sap volume. She made about two gallons of birch syrup. A half-gallon sold for $80.
 
“I was interested to participate in this research as a way to develop an opportunity for extra income. We used a smaller boiling pan that helps extend our maple season when sap volume decreases,” Herfurth says. “This type of regional research is part of helping landowners discover untapped resources they may not be aware of or may be cutting down for firewood.”
 
For now, producing birch syrup is on hold at Brandy Brook Maple Farm, which has 10,000 maple taps and has opened a new maple-influenced winery. But Herfurth says if birch syrup catches on with consumers, specialty food stores and restaurants to build market demand, she will consider tapping the 150 or so birch trees she has in the future.
 
Birch syrup is produced on a commercial scale by sugarmakers in Alaska and Canada.
 
“More birch syrup production research and consumer awareness building could help North Country sugarmakers expand their use of the northern New York landbase with this niche product,” Farrell said.
 
The farmer-driven Northern New York Agricultural Development Program is a research and technical assistance program serving Clinton, Essex, Franklin, Jefferson, Lewis and St. Lawrence counties.

Soon You Might See Walnut and Birch Syrups on that Breakfast Table

Walnut tree

From the office of state Sen. Patty Ritchie:

Legislation has been passed aimed at tapping into the potential of the state’s many walnut and birch trees for making syrup.

State Sen. Patricia Ritchie, R-Oswegatchie, chair of the state Senate Agriculture Committee, said according to researchers, there are 22 types of trees that can be tapped for syrup, with the most common in New York state -- after maple -- being black walnut and birch.  

In recent years, Cornell University has been working to help maple producers explore the use of these trees to expand and add value to their businesses, and extend the season for “sugar makers,” as birch and walnut saps typically run after maple stops flowing. 

Birch tree

“We’ve seen the popularity of maple products explode in recent years and while there’s still room for the industry to grow, there’s also untapped resources contained in the millions of other trees throughout our state, namely birch and walnut trees,” Ritchie said.   

“This legislation will help us to build upon the success of New York’s maple industry, expand markets for syrup producers and help to ensure that those who purchase birch and walnut syrups are buying the best product possible.”

Under Senate bill 3669, purity and quality requirements would be established for birch and walnut syrups and sugars, similar to those that exist for maple.  

This legislation would help grow the walnut and birch syrup industries by safeguarding consumers from inferior products and by helping to protect producers from unfair competition, posed by those making imitation syrups. 

The bill has been approved by the Assembly and now goes to Gov. Andrew Cuomo for his signature.

In recent years, New York’s maple industry has grown from 1.3 million taps in 2007, to more than 2 million today. While the state is second only to Vermont in maple syrup production, millions of trees across the state remain untapped.  

Ritchie’s legislation seeks to add birch and walnut trees to the ranks of those used by sugarhouses for syrup production. Similar to maple, walnut syrup is described as being sweeter, with a hint of nuttiness. Alternatively, birch syrup has more of a fruity, tangy flavor. 

The new spending in the state budget for agriculture also contains funding specifically aimed at expanding New York’s growing maple industry, including $125,000 for maple research at Cornell University and more than $200,000  in funding for the Maple Producers Association.