The maple syrup reserve in Canada reaches a 16-year low.

Since 2020, the quantity of maple syrup in the national reserve—which is kept in many warehouses throughout Quebec in the tens of thousands of barrels—has drastically decreased. More than 103 million pounds of the sticky substance were in reserve that year.Just 7% of what was in the reserve four years ago remains as of right now.

Mr. Doré-Ouellet noted that the past few years’ bad harvest seasons are partially to blame.The making of maple syrup, which usually takes place in late April or early March, depends largely on maintaining a careful equilibrium between nighttime lows below freezing and daytime highs of at least 0 °C (32 °F).

While the warmer heat during the day causes pressure that pushes water down to the bottom of the tree, making it simpler to gather sap, the freezing temperatures aid in the maple tree’s ability to absorb water from the soil.

The countrywide increase in spring temperatures between 2021 and 2023 led to a decrease in maple syrup production, which declined by 21% in 2021 compared to the previous year.

However, the years 2020 and 2019 were consecutive record-breaking years for output before this decrease.Variations in the reserve’s supply are normal, according to Mr. Doré-Ouellet, because of the unpredictable nature of the harvest.

“The strategic reserve was put in place to stabilise supply, which is highly weather-dependent, for buyers,” he explained. “In the last four years, that is exactly what it has done.”

In addition to the bad harvest years, there is a growing market for golden goods.

Canada shipped 161 million pounds of maple syrup to 71 nations in 2021, a rise of more than 19% from the previous year.

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