Canadians have been spreading reports of their store-bought butter being firmer than usual.
Ross Lord explains what’s fuelling "buttergate" and how farmers aren’t laughing.
An agri-food analyst at Dalhousie University is churning up questions about the hardness of Canadian butter. Sylvain Charlebois believes some farm practices are raising ethical questions about the purity of this country’s dairy products.
Charlebois, the senior director of the agri-food analytics lab at the university, said butter smells and acts differently, and it seems harder than usual.
For more info, please go to https://globalnews.ca/news/7658289/dalhousie-university-professor-changes-butter/
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