For us managing a forest is a process that requires looking ahead on a 20 year period. We are already working on the next generation of trees.
In a sustainably managed forest, certain criterias need to be taken into account. Choosing which maple trees to tap is a well thought process. Maintaining a wide variety of trees is also the key to a healthy forest. By doing all we can we make sure our forests are well preserved and can develop properly.
In the spring we collect maple sap. We have to walk through the whole lot to get to every one of the 13 000 maple trees we will need to tap and connect it to our collecting system.
This process is called ‘’tapping’’. The whole process usually begins in February when temperatures alternate between freezing at night and thawing during the day.
The MakingOf Maple Syrup
Once we have collected the maple sap we boil it so it thickens. This is a very important step.
Finally the syrup is stored in sealed barrels to ensure proper conservation until it will be used.
Choosing The Best Maple Syrup
We produce about 75 barrels of maple syrup per year.
The syrup develops its own flavors depending on when it was collected. We insist on choosing the right maple syrup with its own specific qualities to produce our various jujubes.
The Making Of JOO Jujubes
We decide on the proper maple syrup. We boil it again and add the other ingredients.
Once the mix has reached a determined temperature. It is poured into molds and left to cool for 40 to 60 minutes. The jujubes are removed from the molds and placed on a drying board where they will be kept for 24 to 48 hours. Meanwhile we control the humidity level and the temperature to ensure a quality product. Packaging and shipping come next.
Word of mouth is a key means of marketing. We are proud of the quality product we offer. We want people to adopt it and to talk about it.
We attend certain sports events and we enjoy getting to meet you. We work hard to make sure our products are easily available to you any time, anywhere.