Sriracha shortage worries businesses and consumers

A shortage of the popular Sriracha sauce is currently causing problems for both restaurant owners and customers.

Sriracha shortage worries businesses and consumers

California-based Huy Fong Inc. is one of the world’s largest producers of Asian hot sauce, and the company recently released a statement saying it anticipates a major shortage of its famous Sriracha sauce. The shortage is due to a drought affecting the peppers that go into the sauce, which will also affect the Chili Garlic and Sambal Oelek sauces also made by Huy Fong.

Severe weather conditions affecting bell pepper quality

The chilies in question have actually been in short supply since the start of the Covid-19 pandemic, but Huy Fong recently revealed that there was a much more serious shortage of peppers due to bad weather conditions affecting the quality of the peppers.

Huy Fong told the distributors in April that the situation is beyond their control and that they would not accept new orders placed before September. All orders placed before Labor Day will only be able to fulfill in the fall due to the current lack of stock.

The shortage announcement has prompted Sriracha sauce aficionados to buy the product in bulk before it runs out. This, in turn, is causing a backlash from others who compare the hoarders to those who unnecessarily emptied the shelves of toilet paper, hand sanitizer and Clorox wipes during the early panic caused by Covid.

Huy Fong ‘trying to solve the problem’

A statement released by Huy Fong said: “Unfortunately, we can confirm that there is an unprecedented shortage of our products. We are still working to solve this problem caused by several spiraling events, including unexpected crop failures of the chili crop. in the spring.”

The statement explained that without the essential pepper ingredient, the company would not be able to manufacture any of their products. “We understand that this could cause problems,” the company added. “However, during this period we will not accept new orders placed before September as we do not have enough stock to fulfill your order.”

The Disputed Origin of Sriracha Sauce

The origin of Sriracha sauce is still debated, although a popular idea is that it originated in Thailand. Food distributor Eastland Food Corporation theory claims that the sauce was first created in the 1930s by a Thai woman named Thanom Chakkapak from the town of Si Racha, where the sauce’s name may have been derived. Versions of the sauce are popular in Thailand, where it is often used as a dipping sauce for seafood and omelets.

However, the Thai version of Siracha sauce is a bit different from the Huy Fong version and tends to be spicier in taste and more liquid in texture than the American version. The American Sriracha sauce was first created in 1980 by Chinese immigrant David Tran, who appeared in a 2013 documentary about the beloved sauce.

Tran’s sauce quickly became extremely popular and would be sold at retailers such as Target and Whole Foods, as well as used at restaurants such as Wendy’s, Subway, and Taco Bell.

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