For months, thousands of Canadians have taken to social media saying that they’ve noticed that butter sold in Canada is harder and doesn’t get softer at room temperature.
Not all butter is harder but most is. Some people blame winter and the colder weather.
The truth is more troubling than that. Disturbing reports now point at practices on the farm that may have altered the quality of the butter we buy.
Since last summer, thousands of dairy farmers have been giving more energy supplements to their herd. Palm oil is given to cows. Sources suggest this has been going on for more than a decade, but the problem has become more apparent since August, when butter demand went up suddenly, forcing the industry to produce more dairy fat.