A Passion Passed Down Through Generations
Marie-Pier Béliveau, 7th generation keeping the family farm alive.
In maple production, no matter the size of the sugarbush, the passion is always the same. Whether
operating 500, 6,000, or 30,000 taps, there is always a smile in the voice and that spark in the eyes when
a sugarmaker speaks about their world.
This is certainly true for Marie-Pier Béliveau of Ferme Bélichel
in Sainte-Sophie-d’Halifax (QC), for whom this passion seems
to run naturally through her veins. She represents the seventh
generation to carry on the family farm a place where maple
production now plays a central role, even though for many years
it was only part of the story.
At home, the main activity was dairy farming, a demanding job
that kept the family busy 365 days a year. Maple production was
more of an intense but brief season just a few weeks in the spring,
but always eagerly anticipated and deeply enjoyed.
DEEPLY ROOTED CHILDHOOD MEMORIES
When Marie-Pier looks back on her early years in the sugarbush,
what stands out most are the family memories.
Each spring, she would reunite with her cousins to build a small
camp in the woods, which they maintained year after year. The
walk to the sugarhouse was often made on foot, with the children
singing together. Nearby, a small hill became the perfect place
to slide and play before enjoying maple taffy.
As a teenager, she also accompanied her parents during long
boiling nights, when the sugarhouse operated 24 hours a day
during peak runs. Today, she watches her own children live
similar experiences. This year again, they went tapping with
their grandparents.
“For my parents, it was a great joy to show tapping to their
grandchildren, just as they had shown me,” Marie-Pier recalls.
TAKING OVER THE FARM AND CHOOSING HER PATH
Although she grew up on the family farm, taking over the business
was not an immediate certainty for Marie-Pier.
It was during her first college internship Farm Management
Technologies (FMT) that her path became clear.
“That’s when I realized I wanted to take over the business,” she
explains.
The transition from her father took place gradually. Between
2008 and 2019, the transfer of the business was built step by
step, allowing Marie-Pier to take on increasing responsibilities
while learning alongside him.
Today, she sees that period as a true privilege.
According to her, one key factor greatly eased the transition:
they shared the same vision and the same passion for maple
production.
When the time came to officially complete the transfer, Marie-Pier
saw it as an opportunity to fully integrate her partner, Philippe
St-Arnaud an electrician by trade into the family farm adventure.
THE CALL OF THE SUGARBUSH
Over the years, several important decisions have transformed
the family business.
When Marie-Pier finished her studies in 2006, the sugarbush
had around 3,000 taps. At that time, maple production was still a
seasonal activity within a farm primarily focused on dairy.
Things began to evolve a few years later. In 2016, an opportunity
arose: the purchase of a nearby sugarbush. This acquisition
became a true turning point.
From the very first season, results were promising: they produced
4.25 pounds of syrup per tap using old tubing they had patched
together at the last minute. However, the newly acquired
sugarhouse was no longer fully functional for on-site boiling,
which forced them to quickly learn how to transport sap during
that first season.
It was also at that moment that Philippe developed his own passion
for maple production.
Then, in 2021, the purchase of another sugarbush increased the
operation from 7,000 to 14,000 taps. This growth led Marie-Pier and
Philippe to reflect on the future of their business, and gradually,
a major decision emerged: selling the dairy herd and focusing
entirely on their growing maple operation.
For Marie-Pier, this moment marked a true turning point.
“For me, it was almost like a coming out,” she confides.
When she brought it up with her parents, their reaction surprised
her.
“They simply said: We already knew. We could see it.”
TRANSFORMING THE BARN INTO A SUGARHOUSE
Starting in 2023, Marie-Pier and Philippe undertook a major
transformation to fully adapt the farm to maple production.
The former dairy barn was converted into a sugarhouse, with
significant work required, including structural steel, plumbing, and
electrical upgrades almost everything was redesigned. Thanks
to his electrical expertise, Philippe played a central role in both
design and execution.
Doubling the number of taps also led to several equipment
upgrades.
Their previous electric evaporator had become too small, so the
couple chose to invest in more efficient equipment. In 2024, they
acquired a Master-E evaporator, which notably allowed them to
reduce working hours thanks in part to automatized washing.
“Our goal was to reduce hours and gain flexibility,” explains Marie-Pier.
Today, she can manage the evaporator remotely from her phone
and sometimes even from the comfort of her bedroom.
Their 17,000 tap operation now includes a Master-E, a 130 gallon
water jacketed calibration tank, a silo, and a 12V dual-pump sap
elevator, installed with the support of Jacques Chandonnet and
Michaël Labrie from the CDL Lourdes team.
THE STRENGTH OF A SOLID TEAM
Despite the evolution of the business, one thing has never
changed for Marie-Pier and Philippe: the importance of family.
Grandparents, uncles, children everyone contributes in their
own way.
Marie-Pier’s parents still help with installations, while her uncles
Bernard and Georges Béliveau regularly assist with technical
tasks. Their only employee, Michaël Beaulieu-Gosselin, has been
working alongside them for over fifteen years.
Even Philippe’s family gets involved: during sugaring season, they
make sure the family has meals ready for long days.
Each spring, they also take time to enjoy the season in a more
relaxed way, organizing family days at the sugarhouse with meals,
visits, and shared moments.
FINDING BALANCE
For Marie-Pier, a good season is not just about yield.
Of course, producing syrup matters. But for her, true success is
measured differently.
“A good season is when we finish in a good mood, when we’ve
had fun and given it our all… without being completely exhausted,”
she explains.
Alongside the sugarbush and their business St-Arnaud Électrique,
Marie-Pier is actively involved in her community. She coaches her
children’s basketball team and sits on several boards, including
Vivaco and Sollio Cooperative Group.
At home, a large room from the sugarhouse is even set up for
sports during the year so she can train her children in basketball
and volleyball.
A CHANGING PLACE FOR WOMEN
Over the years, Marie-Pier has seen the role of women evolve in
agriculture and maple production.
She says she has never felt out of place but notes that more and
more women are entering the industry.
“In fifteen years, I’ve seen more and more women coming into
the field,” she observes.
Among the women who inspire her, she mentions our colleague
Natacha Bouchard, an electromechanic at CDL, whom she admires
for her rigor, expertise, and strong mastery of procedures and
who greatly supported her during recent Master-E improvements.
According to her, technological and operational advancements
are also helping make the industry more accessible for everyone.
ADVICE FOR THE NEXT GENERATION
When asked what advice she would give someone wanting to
get into maple production, Marie-Pier doesn’t hesitate:
“Don’t worry about what others will think. Do something that
makes sense for you.”
She especially encourages young women to step forward:
“Go for it. There’s room for everyone!”
For her, the key is adapting the operation to one’s reality installing
winches, adjusting equipment, and designing the sugarhouse
layout to gain autonomy.
“A setup adapts to your situation,” she sums up simply.
A COLLECTIVE STRENGTH
Ultimately, what Marie-Pier wants to pass on goes far beyond
buildings, equipment, or the scale of their operation.
What she wants to preserve above all are the family values that
have always guided the evolution of the business.
“Life is about teamwork. A couple is a team. A family is a team. A
business too. No matter the role, big or small, every role matters,”
she reminds us.
Because for her, like in an orchestra, each person contributes to
creating harmony.
And that is where the true richness of their sugarbush lies:
collaboration, legacy, and recognizing the value of each individual.
