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The New York Times reports that while wild beluga always has been the class act among caviars, a recent decision by the United Nations Convention on International Trade in Endangered Species to ban all wild sturgeon except Persian roe from Iran has proven to be a boon to some California sturgeon farms.

Some of the change comes from increased demand, and some from improved quality. But there’s also been a technological shift, as one company evolved from producing 30 pounds of caviar in 1994 to almost 18,000 pounds this year.

According to the NYT, there also may be another change in caviar’s fortunes. While caviar always has been perceived as something only available to the really wealthy, the California variety is significantly cheaper that traditional varieties – which means that it could begin to have broader appeal.
KC's View:
We wouldn’t get too carried away with the whole “caviar for the common man” routine. McCaviar burgers simply don’t seem to be a likely next step in this product’s evolution…