HFCS is Not Subsidized

Myth: High fructose corn syrup is subsidized.

Reality: There is a common misperception that manufacturers of high fructose corn syrup receive government subsidies – they do not.

• The corn used to make high fructose corn syrup is purchased on the open market and is subject to prevailing market prices and trade activity at the Chicago Board of Trade (CBOT).

• The U.S. Department of Agriculture does not regulate high fructose corn syrup prices or control supply.

In recent years, the price of corn has been relatively higher than in past years due to a variety of factors including increasing demand, speculation in the commodity markets, volatile energy prices, ethanol demand and other factors.

• Contrary to misperceptions, high fructose corn syrup is not a protected commodity; rather, it is subject to all of the highs and lows of marketplace supply and demand.

The Farm Bill provides a safety net to certain farmers (growers – not refiners) in the United States if the crop price falls below certain levels. Refiners of these commodities do not receive government support.

The only caloric sweeteners that benefit directly from government support programs in the United States are sugar and honey.

• More information on the government sugar and honey programs is available at these USDA web pages:

http://www.ers.usda.gov/Briefing/Sugar/Policy.htm
http://www.fas.usda.gov/info/factsheets/sugar.asp
http://www.fsa.usda.gov/FSA/webapp?area=home&subject=prsu&topic=col-nl-hl

While price may have been a larger factor decades ago in food manufacturers' choice to switch from sugar to high fructose corn syrup, their continued use of high fructose corn syrup today is based mainly on the benefits it provides rather than its price relative to sugar.

• High fructose corn syrup is nutritionally the same as sugar and is especially prized for its ability to retain moisture, enhance fruit and spice flavors, reduce tartness and aid in the fermentation in foods. For example, it reduces tartness and acidity in spaghetti sauces and ketchup, and keeps bran flakes moist.