Change in texture and flavour of modern hashish compared to old school products

I have been a hash smoker for a long time. I have experienced a huge shift in both the average terpene profile on hash, as well as the consistency. The classic Marroccan taste have disappeared from the market. The piney, earthy, sweet and spicey taste seems nowhere to be found. Most hash nowadays have a terpene profile that reminds me of Barneys Farm's Royal Cookies strain. Also a lot of lemony flavours as well. The texture of the hash has also changed a lot. In 2023 the average THC percentage in Danish hash was 26 %. In 2018 the average was 31 %. Inspite of this fact, the texture of most modern hash has changed markedly. Most hash today seems to be in a sandy state when it gets sold, but then it seems to get "cooked" quite easily. Even the best Marroccan hash I smoked from 2018 didn't cook this easily. It seems weird to me that this is happening without a steep increase in the average THC percentage. There also doesn't seem to be any old school blonde Marroccan? La mousse today is a comletely different product, with a very different texture and flavour compared to old school blonde Maroccan. La mousse doesn't cook so easily, but almost all the higher end stuff does. Maybe it has to do with the new strains and extraction/production methods? Does anyone have a clue what's going on?