The flour you eat uses copious industrial support, both before and after harvesting. Fertiliser is called NPK, named for the main chemical ingredients, which c

The flour you eat uses copious industrial support, both before and after harvesting. Fertiliser is called NPK, named for the main chemical ingredients, which come from factories and mines on distant continents. This gadget is very industrial: https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Kauran_puintia_4.jpg/1280px-Kauran_puintia_4.jpg https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Ka... The use-by date of flour is generally a few weeks or up to three months depending on the kind of flour and the climate. Providing fresh flour all year requires a bit of technology, too. Not nearly as much as collecting N, P and K and producing fertiliser, but not zero either.