Maple Syrup as an Added Value Product
In 2007 after a 41year hiatus, Charlie
Burke’s Sugar Bush (est. 2010) resumed maple syrup production under the
management of new owners Don and Mary Helen Deakin. The Deakins immediately
incorporated maple syrup into their breakfast menu. Syrup sales to
out-of-country B & B guests soon gained popularity and the Deakins expanded
operations by increasing the number of trees tapped.
As their reputation as stewards of the
forest environment grew the Deakins began to offer complementary tours to B
& B guests. In 2012 An Ontario Environmental Farm Plan (EFP) was completed
and filed jointly with the Ontario Soil and Crop Improvement Association
(OSCIA) and the Ontario Ministry of Agriculture and Food (OMAF). Today this
plan continues to inform the ongoing development of tours and workshops for
visitors to the Deakins’ maple farm.
Since 2016 maple syrup workshops have
attracted a growing number of travellers. During the summer months workshop participants
engage in the final stages of syrup production and take home the fruit of their
labour as a memento of their time at the Deakins.
In the upcoming 2018 tourist season
revenues from this experience are expected to surpass those of the Bed and
Breakfast and syrup combined. With maple as the star of the show and with all factors
considered – B & B stays, maple product tastings, forest tours and the
maple syrup making workshops – every liter of maple syrup can well be said to
generate the highest added value of any maple syrup product in the maple syrup
world.