“The system that's in place, the supply management system, is good for Québec producers and U.S. producers because it guarantees good prices and that allowed U.S. producers to actually expand rapidly in the last few years,” explains Pascal Thériault, an economist at McGill University's Faculty of Agricultural and Environmental Sciences in Montréal.

Vermont Public Radio

 

Classified as: maple syrup
Published on: 12 Mar 2018

Event: This year’s yield was expected to be very low, but has turned out to be the fourth-best ever.

Classified as: maple syrup, benoit coté
Category:
Published on: 8 Jun 2015

A concentrated extract of maple syrup makes disease-causing bacteria more susceptible to antibiotics, according to laboratory experiments by researchers at McGill University.

Classified as: biochemistry, Research, bacteria, antibiotics, McGill News, biofilms, Hosseinidoust, Maisuria, phenolic, Tufenkji, maple syrup
Published on: 16 Apr 2015
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