Butter Shortage Hits Tunisia: A Silent Disappearance

The price of butter has not officially increased, but the product is becoming increasingly scarce on store shelves, sparking concerns and questions among consumers.

According to Hédi Bakkour, the president of the Chamber of Large Commercial Establishments, the price of butter remains around 3,900 millimes for 100 grams and approximately 7,700 millimes for 200 grams, contrary to the widespread price hikes reported on social media. However, in reality, accessing this product is becoming increasingly difficult.

"A shortage of quantities has been observed, which has led to a surge in consumer demand. Furthermore, any potential price increase would be attributed to suppliers or manufacturers," Bakkour stated, adding that butter prices are free and not regulated.

Behind this situation lies the entire Tunisian dairy industry, which is struggling. The butter shortage is not an isolated phenomenon, but rather a direct consequence of a structural decline in milk production. Less milk means less cream, and therefore less butter. This decline is exacerbated by a decrease in the fat content of milk, a crucial element in butter production.

In addition to production constraints, there is an industrial imbalance. Manufacturers are now prioritizing more profitable products, such as yogurt or high-value-added derivatives, often supported by subsidy mechanisms. As a result, butter, which is less profitable, has become marginal in production chains.

On the ground, this scarcity is reflected in empty shelves and recurring stock shortages, confirmed by several distribution platforms where certain butter formats are unavailable. This tension on the supply creates a well-known phenomenon: the rush of consumers as soon as the product appears, further exacerbating the sense of scarcity.

The global economic context does not help. The dairy industry is facing a rise in production costs, particularly animal feed, as well as a decline in livestock. This cocktail weakens farmers, some of whom are now producing at a loss, compromising the sustainability of the entire chain.

In response to this situation, authorities have attempted to intervene by injecting additional quantities onto the market, particularly during periods of high consumption. However, these measures are temporary and do not address the underlying causes of the problem.

Another aggravating factor is that butter prices are not regulated, leaving room for suppliers and distributors to engage in speculative practices or significant price variations depending on the distribution channels. In a tense market, this freedom can exacerbate the sense of injustice among consumers.

In essence, the issue is no longer just about price, but about availability. In households, butter, a daily product, is becoming increasingly sought after, anticipated, and even waited for. Behind this situation lies a deep imbalance between production, transformation, and distribution, revealing the limitations of a system under pressure.

Without a structural reform of the dairy industry, the butter shortage could become a lasting feature of the Tunisian landscape, transforming a temporary difficulty into a chronic crisis.