Posted on 08/24/2021 1:43:04 PM PDT by blam
The prices of a lot of things are up these days, which fits the common definition of “inflation.”
Meanwhile, an increasing number of products are appearing at the same price but in smaller packages.This is inflation’s slippery first cousin “shrinkflation.” Here’s a sampling from a recent study:
• Bounty paper towels: The triple back has shrunk from 165 sheets to just 147.
• Costco’s toilet paper: A large pack was 425 sheets last year, but now is just 380.
• Dial Body Wash: Reduced from 21 ounces to 16 ounces, a 25 percent reduction.
• Ziploc freezer bags: 54 bags last year, but just 50 bags this year.
• Quaker Instant Oatmeal: 10 packs last year, but just 8 this year for some varieties.
Empty Shelves
But what about when the thing you want just isn’t there? Where does the complete absence of something fit on the inflation spectrum? This question is no longer academic, as empty shelves appear in stores across the US. (One nearby example: The Sequim, Washington Costco is – shades of 2020 — currently out of toilet paper.)
From yesterday’s Wall Street Journal:
“ Why You Can’t Find Everything You Want at Grocery Stores
Labor shortages, raw materials’ scarcity make supermarket supplies unpredictable; some executives say problems are worse than spring 2020’s dearth.
Grocery-store chains are still battling supply challenges that some executives said are as bad as what they saw in spring 2020, when hoarding left holes in stocks of some staples.
Industry executives say new problems are arising weekly, driven by shortages of labor and raw materials. Groceries including frozen waffles and beverages remain scarce as some food companies anticipate disruptions lasting into 2022. A wider range of products is running short and logistical challenges are compounding for many retailers.
Donny Rouse, chief executive of Louisiana-based Rouses Markets, said he is struggling to fill shelves as his company runs low on everything from pet food to canned goods. The chain of more than 60 supermarkets is sometimes receiving as little as 40% of what it orders, prompting Mr. Rouse and his staff to try to secure products earlier and more often. Before the pandemic, Rouses received well over 90% of its orders.
“It is difficult for customers to get everything they want to get,” said Mr. Rouse, grandson of the chain’s founder.
Remind you of anything? Like maybe Venezuela’s ongoing hyperinflation, which looks like this:
As for whether empty shelves equal inflation, that’s complicated. For now let’s just say that 1) shortages are both a cause and an effect of rising inflation, and 2) it’s getting harder to view Third World financial crises as something that can’t happen here.
They are having trouble hiding it.
Gelatin is made from pig skin.
It is also a feed stock in pharma.
I have contacts in that field.
The skin supply is drying up. Most plants have some finished inventory on hand, but not a lot.
there was shrinking way before Walmart sold food nationally
It happened in the fifties and sixties.
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And we had a bunch of empty shelves when Nixon put on price controls. It was a real world demonstration of economics.
We started planting dwarf fruit trees and berry bushes in 2008, and added another garden plot. We have added a new plot every year since then.
Even use some of them to grow wheat, rye, and garlic in the winter. Subdivision rules out goats, pigs etc. But I started canning meats that were on sale in 2013. I try to rotate them on a three year turn around.
Best get it while you can.
May have to go to a 5 year turn around. Ha.
That’s all a buddy of mine gives his cows for treats is dog food. Sheep and goats love it too. My LGD puppies are finally big enough to fend off the goats when the pups get fed. I don’t think there’s any such thing as a feeder system for dogs that goats won’t figure out. That means I have to feed them every day, rain or shine.
Weber LOL
“Weber LOL”
The previous two were, ‘Supper’ and ‘Dinner.’ Next one will be named ‘Meatloaf.’ ;)
Our Mule (Ithaca) LOVES dog food. Just BEGS for it.
PS. Most of my gelatin is made from Beef.
That is very rare. After BSE, the beef gelatin market for human consumption went away.
I don’t have Aldi (they’re in the metro area, just not near me), but we got a Lidl a couple years ago. I like them quite well. Quality products, good prices, compact store without a lot of crap I don’t buy at a grocery/at all. And they have cool housewares / hardware store items on a rotating basis, what they have in that section changes every time I’m in the store. Gotta love getting a pack of oscillating saw blades at the grocery!
I always figured that was originally a marketing ploy to bring in the Yankee tourists who think that’s the only place to get booze.
>We also recently joined Costco to give that a whirl.
Get a Seal-A-Meal and learn to use it. And sous vide is your friend. I season and freeze pork chops and lamb t-bones in Seal-A-Meal bags, 2 portions / bag (2 pork chops or 4 lamb t-bones, often one steak that we split). Then go straight from freezer to sous vide for 2-4 hours, then sear on hot Lodge cast iron. Touch up sear with a MAPP gas torch, where the bone keeps the surface from searing on the cast iron.
This works nicely for us.
You may be on to something. I visit 3 different Costcos in the ATL area, and have not seen that in any of them. Admittedly, they’re all in relatively wealthy areas, to play on that comment from earlier in the thread.
LOL here! Had to explain to the wife.
Her dad used to have a herd of about 50-60 Herefords from the 70s through the 90s as a side thing. When she went away to college, she had no idea how to buy meat at a grocery store. Meat came from white butcher paper wrapped packages in the basement chest freezer.
Great Lakes Brand. Kosher, and grass fed.
I think I even know the plant.
They had to fight to keep the line open a while back. USDA and FDA was not going to let them keep their edible bovine gel plant, but various Jewish and Islamic food groups lobbied pretty hard.
Glad they made it.
I always thought the mouth feel for bovine, bone, and pork gel were different.
Wife is going through the same thing. We used to get beef from a relative in East Texas raised fed and butchered how we wanted. Many changes of things meant we have not done that for 2 years plus. We are having how to learn how to buy beef at grocery store allover. Wife wants to go back to the do it your self way.
heh heh heh
I can’t say that I ever tasted much of it. Had a little jello now and then. I bought some knox for storage cause it keeps forever, and has it’s uses.
I mix the beef in with home made chicken broth when I don’t have chicken feet to add to the pot.
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