Product quality in the Canadian dairy industry

An increasing amount of casein is being imported Technological change has induced (and allowed) processors to substitute other inputs for milk, many of which can be imported tariff-free, to lower costs. The high domestic price for milk has increased the use of these extenders in Canada. Imports of these extenders particularly increased after the end of the export program in August 2000. Approximately 9.8% of specialty cheese (mozzarella) is produced using imported casein. A 22% ad valorem tariff is needed to drive casein imports down to zero.