The enterprise in the Orsha district currently produces 14 types of birch sap
It was the energy workers who once mastered a new business for themselves – processing vegetables, fruits, and making drinks. The canning workshop opened at the "Teplichny" agricultural branch produces about 60 tons of birch sap annually.
– Today, the line offers 14 types of birch sap – with cherry, strawberry, cranberry, apple, orange, rosehip, thyme, and other fruits and herbs. All additives are natural. Our product contains no preservatives or colorants; long shelf life is ensured by sugar (in small quantities) and citric acid, as well as strict adherence to technology, – explains the deputy director of the branch, Tatyana Yaskevich.
At the recent international exhibition of food and drinks "Prodexpo" in Moscow, Russians highly appreciated the quality, taste, and naturalness of Belarusian birch sap. "Teplichny" has concluded agreements for the supply of its products to Moscow and St. Petersburg. So, our brand will also be registered in Russia.
In Orekhovsk, we met a person who had never tried birch sap before. In his homeland, they mainly drink coconut milk. It so happened that during our visit to "Teplichny," the "Belarus 24" team was filming a program "How It's Made" to present Belarusian brands to the whole world (the channel broadcasts via satellite in many countries). By the way, the first episode was about Bobruisk marshmallow, the second – about the Minsk Watch Plant, and the third – about birch sap produced in the Orsha region. The tasting was done by a representative from Sri Lanka – a student of Vitebsk Medical University, Imash Perera.
– It's very tasty! – exclaimed Imash, having tried birch sap with various additives. – I liked the one with orange the most.
Initially, in 1991, Orekhovsk produced only birch sap with sugar. Caraway was used as the first additive on the initiative of the then-leader Vasily Kovalenko.
– The director always had a jar of caraway juice in his office; he treated everyone, talking about the drink's benefits for the stomach. Today, we are also releasing caraway juice. This juice is an acquired taste, – explains Tatyana Yaskevich and reveals the secret that pineapple juice will soon be available.
And next year, they plan to expand the range to 20 types. An important detail: the juice is bottled only in eco-friendly glass containers – three-liter jars and 0.75-liter bottles.
In season, up to 10 tons of fresh juice arrive at the workshop daily from various forestries of the region. It is delivered in plastic cubes and tanks and sent to the laboratory. Here, the raw materials are checked for clarity and dry matter content.
– The quality of the healthy drink is determined by the dry matter content. It depends on where it is harvested (in lowlands – more water). This indicator can tell whether the juice is diluted with water or not, – says microbiologist **Anastasia Stets**.
The incoming raw materials must be processed within 24 hours. Therefore, during the peak of its collection, the workshop operates in two shifts. There have been cases when juice was sent back to the forestry enterprise: it did not receive approval from the local quality control department – it was cloudy. And the juice that passed the control went for boiling, which lasts 45 minutes at a temperature of up to 90 degrees. Then it is bottled, sealed with lids, and placed in autoclaves for two hours. From there, it goes to packaging.
– Do you drink birch sap yourself? – I ask Tatyana Yaskevich.
– Of course. And I seal it myself. This year, I prepared 150 liters, with orange, lemon, barberry, mint, and lemon balm, – replies the interlocutor.
In industrial scale, the production of birch sap is planned to be completed this week. Then they will switch to the production of other preserves. Tatyana Yaskevich recommends the local cold-pressed tomato juice. No water – only tomatoes. She also invites everyone to visit when the season of shock freezing of vegetables and berries begins. Strawberries will be the first to be processed.