It’s the second time in two decades that Canada’s beloved breakfast topping is seeing a global shortage.
The Quebec Maple Syrup Producers, are the Canadian experts of making and distributing syrup to 70 per cent of the world. When there is unsold syrup it goes into storage as a reserve and gets rotated out as needed
According to their numbers, they had an output decrease of 24 per cent this year. So this year they’ll have to dip into the syrup bunker to release more since there was an increase in sales that were exported by 21 per cent. That equals about over 113 million pounds of the golden condiment.
Back in 2008 and 2009, the reserves had to be completely emptied due to demand and production. That coincides with the financial crisis at the time; more people at home were looking for more local methods of cooking and sustainable products.
