Milling & Baking News - March 17, 2015 - 7

Editorial

Much to learn from flour output

or grain-based foods, an industry with as There is no question that flour output/consumpbroad and as deep a reach as any other food tion has sharply veered from the previous upward
sector, the existence of a single statistic mea- course. But it is also important to keep in mind
suring how the business is doing is unique. That that it has enjoyed steadiness at a time when other
number is flour production by U.S. mills, which if food sectors have done much less well.
examined closely is really not just a report on what
Production data reaching beyond the raw single
flour mills operating in the United States produce, output number help to explain where shortfalls
but of how sectors like baking, pasta manufactur- may be occurring. The data show a pronounced
ing, numerous consumer products and untold com- decrease in output of durum semolina and flour,
panies are doing. Few, if any, industries in any field down nearly a third in the first decade and a half
have a number with the portent of flour output.
of this century. It is this fall that accounts for much
All of this explains why the data recently re- of the disappointment with total flour output.
leased for the 2014 calendar year have been treatAt the same time, data are not available on how
ed as a "mixed bag." The raw number, estimated many individual parts of grain-based foods are
by this magazine based on
performing. This is an era
statistics provided by the
when the industry's use of
Setting an output record in a year
North American Millers'
flour is more diverse than
when eating wheat foods was
Association and its data
previously. From a time
subject to more dramatic attacks
compiler, Veris Consulting,
when baking and family
from dietary buffoons than at any
Inc., is 425,937,000 hundredflour accounted for 90 per
time in recent memory could only
weights, up a tiny 0.3 per
cent or more of total flour
be interpreted as affirming that
cent from the previous year,
usage to the present-day is
consumers did not turn away from
but still a new record. The
a massive transformation.
the industry's products.
small output gain indicates
Hardly anything symbolizes
that production lagged population, which more this more graphically than the way it has become
than doubled that percentage rise. Yet, setting an commonplace to hear executives talk about their
output record in a year when eating wheat foods companies without even mentioning the bread
was subject to more dramatic attacks from dietary business that once was baking's core.
buffoons than at any time in recent memory could
Focusing on the positive aspects of production
only be interpreted as affirming that consumers data as reflecting the well-being of grain-based
did not turn away from the industry's products. foods, it is still essential not to overlook the opPromoted efforts like the "Wheat Belly" book and erating rate of U.S. mills. The rate held to a relasimilar assaults did not seriously impact foods the tively high level, 88.1 per cent of daily capacity as
industry rightly considers as contributing to con- the year's average. Yes, that is down from the prior
sumer health and well-being.
year's 89.4 per cent, but an average near 90 per cent
While regarding that production record as a is considered right for milling. Daily capacity was
huge positive in light of this environment, it is added in the past year as millers invested to assure
still disappointing to study the output trends of efficient operations, which benefit the total indusrecent years. The 2004 peak was up only 1.1 per try as well as flour users. It is only when capacity
cent from the total of 421,270,000 in 2000, at the trends sharply ahead of output that serious probstart of this 21st century. If that's not disappoint- lems may occur that have in the past done great
ing enough, consider how this showing appears harm. Grain-based foods is thus doubly blessed to
when compared to the impressive gains posted in have a number that measures how its business is
the last two or three decades of the 20th century. doing and how efficiently it is operating. MBN
MORTON SOSLAND, EDITOR-IN-CHIEF
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Milling & Baking News, 4801 Main Street, Suite 650, Kansas City, Mo, 64112
EDITORIAL STAFF
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Morton I. Sosland
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7bakingbusiness.com / world-grain.com
/ March 13, 2007
Milling & Baking News

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