NatWest discusses: rising food prices...

Consumers tucking into sun-dried tomatoes at a picnic during the summer’s heatwave probably gave little thought as to how that food went from farm to fork.

But those in the food industry know only too well that processors, manufacturers and wholesalers supplying supermarkets and restaurants are facing heightened pressures from volatile food prices.

The CGA/Prestige Purchasing Food Service Index, which uses price data between suppliers, caterers and wholesalers across several food categories, displayed a decrease of 1.7% from June 2018, although year on year inflation still stands at 3.2%.

In August it reported that between February and June this year fish prices had risen by almost 40% before dropping 7.6% month on month. Uncertainty over future fishing quotas after the UK leaves the EU, a tuna ban and other recommended quota reductions will add further pressure on this category in the future.

Similar double-digit price hikes have been seen in other categories such as lamb, butter and bananas. Trade wars, adverse growing conditions and new or higher tariffs are believed to have contributed to a record 38% year-on-year inflation in oil and fats in July. Click here to read the full article for free >>>


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[S1lver]

Rise the prices of the quality food, the garbage remains cheap. People should accept that and not be against it. How many people are involved in the agriculture vs how many were involved 100 years ago? There's a big difference. As my grandmother sais: "They all want to eat but no one wants to work". Grow your own food, take care of it, put in the fridge, pay the electricity, and you'll have fresh and healthy food without buying it.

 

[Nortman]

Yeah, tell me that. I own a restaurant in San Jose and you know, with all the money that I invested, I can't go cheap. The first thing that makes the food prices so hight (for a restaurant) is the quality products. The people that come to me know that I'll put them a fresh product on the table. I also know how hard and expensive is to grow plants and animals. Let's face it - quality starts from the bottom, from the seeds that the farmer is planting and the baby animals that he's buying. If realizing that quality is not cheap and that there's a big hierarchy until the from the seed that the farmer's planting to the food that we put on the table, we shouldn't have anything against the big prices. Add to it the appliances needed to process it.

 

[BugMeNot]

Yeah, tell me that. I own a restaurant in San Jose and you know, with all the money that I invested, I can't go cheap. The first thing that makes the food prices so hight (for a restaurant) is the quality products. The people that come to me know that I'll put them a fresh product on the table. I also know how hard and expensive is to grow plants and animals. Let's face it - quality starts from the bottom, from the seeds that the farmer is planting and the baby animals that he's buying. If realizing that quality is not cheap and that there's a big hierarchy until the from the seed that the farmer's planting to the food that we put on the table, we shouldn't have anything against the big prices. Add to it the appliances needed to process it.

restaurant equipment? seriously?

 

[Nortman]

Yeah, tell me that. I own a restaurant in San Jose and you know, with all the money that I invested, I can't go cheap. The first thing that makes the food prices so hight (for a restaurant) is the quality products. The people that come to me know that I'll put them a fresh product on the table because I safe it in my premium quality refrigerators and freezers. I also know how hard and expensive is to grow plants and animals. Let's face it - quality starts from the bottom, from the seeds that the farmer is planting and the baby animals that he's buying. If realizing that quality is not cheap and that there's a big hierarchy until the from the seed that the farmer's planting to the food that we put on the table, we shouldn't have anything against the big prices. Add to it the appliances needed to process it. [/QUOTE}
restaurant equipment? seriously?