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To state the other obvious point: GP is arguing that since restaurants don't need the flour that they are usually serving, why isn't shifting delivery enough to
by toohotatopic 7y ago
To state the other obvious point: GP is arguing that since restaurants don't need the flour that they are usually serving, why isn't shifting delivery enough to fulfill demand? Why do mills have to work overtime? Where have people got their calories before?
- matheweis 7y agoIt says in the article, they have the flour, it’s a problem of packing. Restaurants were buying large bags, people want small bags. The mills don’t have enough small bags and/or people to fill them. > Alex Waugh, director general of Nabim, says the issue isn't being able to mill enough flour - but the lack of capacity to pack it into small bags for retailers.