The only mistake you made by buying the house brand is supporting the national retailer instead of local producers.
In general it is all the same/similar syrup. The good stuff gets sold retail one way or another, surplus goes to high-end food manufacturing, the poorer stuff gets used for the .5-3% "real maple syrup" in branded products like Log Cabin and Mrs. Butterworth's. Some of the absolute rock-bottom probably is still used in tobacco products, which were a major market for that fifty years ago.
Maple syrup is rapidly becoming a commodity, rather than a niche market luxury item. With hundreds of thousands of new taps coming on line every year, production is exceeding traditional markets, and new markets are more of a low price/high volume deal.
The syrup you paid $13.98 for, was sold to a packer by the original producer for something like $5-6. Add in the cost of a jug, labor and overhead, etc, etc, and the retailer may have gotten it for around $10.
The producer, if he sells retail, would be charging $12-18, depending on where he sells, costs him more than it does the packer to put it in retail packaging, but more money goes in his pocket. Sales to the packer at wholesale give him cash flow for immediate expenses, and use product in excess of his retail sales.
The packer also probably sells retail at similar prices, and also puts his own brand on store shelves, keeping more of the money than he does for packing a house brand.
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