Sriracha Production Suspended Until September Due to Shortage of Hot Peppers

A major sriracha producer, Huy Fung Foods, announced that it will suspend production of the popular hot sauce until September due to a shortage of its main ingredient, the red jalapeño chili peppers, which are "too green" according to a company memo obtained by CBS MoneyWatch.

Supply Issues Causing Production Halt

Huy Fung Foods stated in an April 30 letter to wholesale buyers that the chili peppers used for the sauce are not mature enough, affecting the product's color. As a result, the company has decided to temporarily stop production until after Labor Day, when the next chili season is set to begin. All customer orders as of May 6 have been canceled.

Expert Insight on the Supply Shortage

Stephanie Walker, a chili pepper expert at New Mexico State University, explained that the green jalapeño peppers indicate immaturity and could be the result of planting timing or adverse environmental conditions.

The recent production challenges are not the first for Huy Fung Foods, as the company faced similar issues last year due to crop failures. This has led to a warning about a potential shortage of the beloved sriracha sauce.

Impact of Weather on Food Supply

More frequent and severe weather events are increasingly affecting food supply. While environmental conditions can impact jalapeño pepper production, experts also point to changing climate as a factor constraining sriracha supply in recent years.

Mexico, where most of the peppers are grown, is experiencing a severe drought, particularly in northern regions. This has had a significant impact on the supply of the chili peppers used in sriracha production.

Testimony from a Pepper Farmer

California farmer Craig Underwood, who previously supplied Huy Fung Foods, highlighted the unique taste of the sriracha sauce, attributing it to the high content of fresh red jalapeños. He emphasized that the use of green peppers would alter the sauce's color and its distinct flavor.