1. Spread. Food prices come from loss of yield, not higher demand. Global stores can adjust as needed and inflated prices across a broad board, not where things get pricy.
2. They have a team of economists dedicated to pricing things to make money. There are a team of chemists replacing pricy I gradients with alternative synthetic materials.
3. Prices have gone up have you been to a fasg food joint lately? $5 is no longer the price of a meal, that’s the price of a single item, if that.
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