Modern technologies and up-to-date standard of manufacturing of Ukrainian birch sap is a source of pride not only for the owners and management of the company but is also shared by local authorities.
Because of that, the company’s production sites are often visited by various delegations and representatives of international agricultural business. Representatives of the company are, in their turn, always welcomed guests at specialized events.
Considerable improvements were made in the production during introduction of food safety and quality management system in compliance with international certification ISO 22000 (by international certification organization DQS, Germany). Further upgrading took place for certification by OrganicStandard that made it possible to produce organic products in compliance with EU requirements No 8342007 and No 8892008.
Birch sap must be collected only in ecological pure forests because trees may absorb harmful substances and exhaust smoke.
Birch sap is collected from specially selected areas which are tested annually by international certifying organizations; tested and assessed are, in particular, soils, distance from contamination sources, environmental and sanitary conditions. The parcels, sized over 10 hectares, are situated near the village of Banyliv-Pidhirny (Carpathian region) in the area rich in coniferous forests remote from farming lands. The place is paradise for those loving the nature of mountains. The place is almost surrounded by hilltops of the Bukovyna Carpathians.
When collecting sap one can fully enjoy fresh clean mountainous air, beautiful nature and impressive landscapes of the Carpathians.
Thanks to that, birch juice produced from natural primary products taken in the Carpathian ecological surrounding has no contradictions and can be enjoyed by everyone but for people having allergy to birch pollen.
Since only natural stuff to produce juices based on birch sap, much preparation and attention are required for collection of the main component.
Birch sap part in the final product makes up to 95-98% depending on part of other natural components, such as rose hips extract, mint extract, apple, cherry or lemon juices, citric acid, sugar, etc. As collecting of birch sap is a very seasonal process and this period cannot in any way be lengthened by humans, special technologies must be applied.
Sap is collected from March till April. Sap flow duration and intensity depend on weather conditions and temperature, and as soon as conditions get favourable all efforts and capacities are forwarded to collect sap in order to provide a yearly demand within two-four weeks of collecting.
Firstly, birch sap is collected into glass containers right in the forest, then it is filtered and delivered to be processed.
The processing of sap is as follows: citric acid is added (natural antioxidant and preserving compound letting sap to be stored during a year), sap is sterilized and cooled, bottled in specially prepared containers and sealed. This is the way to preserve juice and is called aseptic.
It is worth mentioning that birch sap can be stored not more that 24 hours (at temperature of 0С+5С) from the moment it is collected till being processed. That is why sap collected during the night is delivered from forest to the plant in the morning and that collected in daytime is delivered immediately during the same day.
Additionally, before being preserved, every container of the primary product coming from forests is tested in laboratory to meet the set quality standards. Sap getting whitish or having unusual mell means to have started fermenting. Such product and those unaccepted by the laboratory are disposed of.
This technology allows birch sap to be bottled and blended during the whole year, with all healthful properties being preserved in full.
It is not a breakthrough technology; it was developed during the Soviet times. It was then when birch juice became highly popular among all people.
We guarantee that quality and safety of its products meet all national and international norms, standards and requirements owing to implementation of integrated quality and food safety management system in compliance with international Standards ISO 22000 and ISOTS 22000-2 (certification scheme FSSC 22000).
The company management system ensures quality and safety of all products all the way through from production to the end-consumer.
The laboratory of juice producer regularly controls products quality at every stage of production process from testing of soil samples where birch trees are grown, incoming raw material, ingredients, packing material, to final products, sanitary and hygiene condition of production site at all levels, namely physical-chemical, radiological and microbiological.
In order to keep production appropriately sterile, the laboratory staff regularly carries outmicrobiological control of equipment, machinery, tools, packaging materials and containers, clothes and other objects.
All parameters of concentration and temperature of cleaning and disinfecting solutions, as well as water are controlled at the time of cleaning by testing in the physical-chemical libratory.
Additionally, products quality control is periodically carried out in shop shelves because our products must reach the consumer in the same high quality as they come from the production site.
In the laboratory there are stored samples from all produced batches till the end of their shelf life which makes it possible to monitor products quality during quite a long time.
The highly qualified employees making the successful team had experience in leading companies of food industry and now are constantly working to improve their qualifications and are very iligent in what they do.
These are the instruments and approaches that ensure high taste and quality characteristics of Ukrainian birch sap.
Organic foods are a mainstream trend in the Europe of the 21st century and other developed countries of the world. According to official reports, the market of organic foods is developing more dynamically than that of non-organic, as in all civilized societies still more attention is paid not only to final products but to their original components .