Bacon Prices Soaring ?

A surge in demand for strange — or at least non-traditional — bacon dishes has…

 

Led to a startling rise in the price of bacon. But while the price you’re paying at the grocery store has jumped, processor-packaging tricks mean you might not have noticed. “The prices have steadily increased over the past couple of years,” and In June, Statistics Canada reported that 500 grams of bacon cost $6.95 — that’s up 9.6 per cent over January, and up nearly 40 per cent since the beginning of 2013. The Canadian Pork Council says it’s mainly due to bacon being integrated into a number of foods where it might not normally be expected.

 

Bacon candy? “We’re seeing bacon on doughnuts, we’re seeing bacon-flavoured ice cream. “Candied bacon, for example, which is a dessert. This product is being served at breakfast as bacon and eggs, lunch on your hamburger, and then after dinner [for dessert].” Bacon, or sometimes pork belly — the part of the hog from which bacon is made — is also showing up in more dishes internationally, such as in a Japanese pork belly dish on the menu of a sushi restaurant he recently visited. Then there is the popularity of bacon-like products, such as pancetta, which is cured pork belly, and guanciale, another cured meat made from the pig’s jowl. “It’s all adding [to the demand].”

 

Compounding that demand spike are issues with supply. “Inventories are much lower than they used to be.” Many pork producers opted to leave the business. “There are [fewer] producers in the market right now to produce bacon, so that’s why it’s much harder to increase inventories overall.” Canada’s pork production is up 3.4 per cent so far this year over 2016, when our pork exports hit a record value of $3.8 billion. Despite limited options to dramatically increase supply, bacon prices should not increase much more in the future. “You don’t want to go beyond what you the consumers are willing to pay.” “And frankly I’m just not sure the market can move on to pay more.”

 

Article credit: cbc.ca

Photo credit: Rick Wilking

 

 

Posted in All Stories, Annoucer Blogs, Morning Show with Miki Tagged with: , ,

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