On Friday, November 22, 2019 at 4:25:23 PM UTC-5, Bruce wrote:
> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
> >> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
>
> >> >> That's a lot of nonsense.
> >> >
> >> >How else do you expect to provide bread to someone who can afford only
> >> >$0.79 per loaf? I'm genuinely interested in your plan.
> >>
> >> Do you have a source for the assumption that a $2 bread would cost $5
> >> if it wasn't for preservatives?
> >
> >Nope. I pulled it right out of a dark place. But it seemed intuitively
> >obvious from an examination of how bread is stocked (especially in small
> >stores such as are found in urban food deserts and the gas station
> >down the road), and how the unsold bread makes it to the secondary
> >market. If bread only lasts three days, more waste will ensue, driving
> >up costs for distributors and sellers. More waste means more cost, and
> >they will pass that along to the customer.
>
> It's also a matter of good planning. And bread that's a day over it's
> date can be sold at a reduced price. If science project bread sells
> well in a country, that country isn't quality bread oriented.
> Australia isn't either. You need access to "wog" shops for good bread
> here.

It's not about what consumers do with the bread. It's about the
supply chain.

Cindy Hamilton