I think you may be underestimating the sudden impact on the demand for flour and wheat during the pandemic. There are two behaviors that did not exist too much

I think you may be underestimating the sudden impact on the demand for flour and wheat during the pandemic. There are two behaviors that did not exist too much before. First, a vast number of consumers are suddenly stockpiling larger quantities of not only flour but other nonperishable goods such as breads and cereals and pastas. Before they only had enough quantity for days or weeks. Now it is on the order of months. Second, people are baking a lot more as a hobby/comfort food/stress relief than before the pandemic. Certainly some channels have closed (like dine-in restaurants), but some are still operating strongly (e.g. Dominos Pizza is experiencing massive increase in demand). > "We've increased production about four-fold but we're nowhere close to meeting the demand we've seen." In terms of the overall impact on the flour/wheat market it's hard to tell, but I'd be guessing that it's double-digit % increase in demand. It would be interesting to see some exact numbers on this.