They say there is a silver lining to most things.
That may be true although finding them in the time of COVID-19 is not an easy thing.
But, just maybe there is a little positive news for farmers, and maybe for all of us in terms of how we go about putting food on the table each day.
Much has been made of the run made on toilet paper, as the COVID-19 situation became recognized as a serious risk which would have people stuck indoors for a considerable period of time, the situation also led to something of a run on flour.
It was interesting to read at www.producer.com “flour mills are running full out in response to surging demand from consumers suddenly forced to rely on home baking.
The story had Jim McCarthy, president of the North American Millers’ Association stating; “the demand for flour is extremely high as it always is in a crisis.”
There is however some hope that post COVID-19 that the flour demand might hold, at least at higher levels than pre-crisis, as people return to doing more home baking.
From personal experience, my better half has made more buns and bread in the last two weeks than likely the last 10-years. If that continues into the future remains to be seen. Certainly the smell of fresh bread is one of the great pleasures of home baking
and cooking, but homemade bread doesn’t fit quite as neatly in modern toasters, or as easily make a sandwich, and our world is all about convenience these days.
Still, there is an added feeling of security in terms of food for the table with a bag of flour in the cupboard, and the ability to make bread.
Not surprisingly The Western Producer also reported dry, edible beans are also one of the commodities people have been stockpiling in case they are quarantined during the COVID-19 outbreak.
Some reports stateside have the demand up by 40 or 50 per cent.
This probably should not surprise anyone since dry beans and their counterparts; peas, chickpeas, and lentils have a considerable shelf life, one not tied to need electricity to run deepfreezes and refrigerators.
While no one in a position of authority is suggesting COVID-19 is going to lead to extensive food shortages, or parallel problems, many people are being cautious, which is wise as long as that preparation does not short others through hoarding.
But, we might be seeing a shift in our eating habits. It is possible a good home-cooked meal will be recognized as a better option to ultra-processed food items from the store. That does not seem like a bad thing to come out of the current crisis, and could build better domestic markets for some core farm products.
Calvin Daniels is Editor with Yorkton This Week.
