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> foist crappy bread A more charitable interpretation is "American consumers care more about price than quality." Or perhaps it's a market for lemons. America

> foist crappy bread A more charitable interpretation is "American consumers care more about price than quality." Or perhaps it's a market for lemons. American consumers don't know which products are of good quality, and don't want to pay extra for the same quality, so they buy cheap to not be taken advantage of. There is nothing stopping people from making good bread and chocolate in the US, and many do. They would/will succeed in the market if the demand is there. Trouble is, even though people will tell you they're willing to pay a bit more for nice things, for the most part those preferences don't come out where it matters -- in supermarket aisles.

tim333 7y ago
There was an interesting anecdote from Scott Adams, the Dilbert guy about when he launched a burrito called the Dilberto. He got it in supermarkets but the merchandisers from large brands would go around the stores and shove them to the back of the shelf and their products in front. It's hard for small producers who can afford merchandisers to compete with that kind of thing. I see you point but the playing field is kind of tilted.
P_I_Staker 7y ago
This is it. Americans by and large care about price and quantity. Next comes basic taste sensations (sweet, salty, ect). We'll eat things others would turn their nose up to, as long as it has sugar, or is loaded with cheese. Boxed cardboard with frosting. Freshness, delicate taste/texture, simplicity of ingredients, buying local, ect. all take a back seat to price, quantity, and being "tasty" (but not as in well put together and balanced, just in terms of the comfort/dopamine hit). I've had others from overseas comment on this. The nice restaurants with the freshest, highest quality foods, and really talented chefs take a back seat to cheap lowest common denominator choices. The "mexican" place with $1 tacos and $2 margaritas is packed, and the great spanish restaurant next door is empty.

tim333 7y ago

There was an interesting anecdote from Scott Adams, the Dilbert guy about when he launched a burrito called the Dilberto. He got it in supermarkets but the merchandisers from large brands would go around the stores and shove them to the back of the shelf and their products in front. It's hard for small producers who can afford merchandisers to compete with that kind of thing. I see you point but the playing field is kind of tilted.

P_I_Staker 7y ago

This is it. Americans by and large care about price and quantity. Next comes basic taste sensations (sweet, salty, ect). We'll eat things others would turn their nose up to, as long as it has sugar, or is loaded with cheese. Boxed cardboard with frosting. Freshness, delicate taste/texture, simplicity of ingredients, buying local, ect. all take a back seat to price, quantity, and being "tasty" (but not as in well put together and balanced, just in terms of the comfort/dopamine hit). I've had others from overseas comment on this. The nice restaurants with the freshest, highest quality foods, and really talented chefs take a back seat to cheap lowest common denominator choices. The "mexican" place with $1 tacos and $2 margaritas is packed, and the great spanish restaurant next door is empty.