Food Prices Expected to Rise Sharply, Why Rice is Perfect Long-Term Storage Food

Posted on Oct 26, 2010 in Emergency Preparedness & Survival, Health, Food News, & Big Pharma

Source: CNBC

via Activist Post

Everyone is waiting for inflation.

Corn is up 45 percent the last three months. We haven’t seen cotton prices this high since after the Civil War. Soybeans are up. Oil is up. Metals are up. So are coffee and cocoa.

In this era of massive liquidity, everything is up, except for food prices—specifically processed food (made from many of the same commodities and other ingredients whose prices have risen).

According to the USDA, that is going to change. In its most recent CPI report for food, the USDA reported that prices are expected to rise in 2011.

For all food, prices are expected to rise two to three percent, which is double the levels of 2010. Meat prices are expected to rise up to 3.5 percent, and dairy 5.5 percent.

“The forecast for 2011, that remains unchanged, but it’s moving to the higher part of that range,” said Ephraim Leibtag, who serves as a senior economist for the USDA and out together the report. He added, “The potential to go above that is more likely if current commodity price increases remain where they are or rise even more.”

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Hayden’s Note:

So why is rice one of the best answers to the coming food inflation?  Let’s find out, courtesy of James Rawles over at

Enriched White Rice: A Perfect Long-Term Food Item

Having a back stock of emergency food is a great idea, but not many are able to set aside as much food as they would like to have. It’s expensive, consumes a good amount of personal storage space, and rotating stock can become difficult to manage over time. However, those who don’t have large budgets, big closets, or the time needed for food rotation schedules can still build an emergency food supply which meets their needs. But, first, we need to have the right mindset when it comes to the idea of building an emergency supply of food.

During a time of emergency some will tap into their reserve food supply as if it were the only source of food left in the world. They will not visit the grocery store any longer and they will not be hunters or gatherers. Regardless of how much food a person can put back for emergency use, what happens when it runs out? For some that day will arrive after only one week while a rare few will have put back enough food to postpone that day for six months or even a year. Regardless, that day will come for all and then the scrounging will begin. Scrounging for food could include hunting wild game, fishing, picking wild berries, or growing your own vegetables. It could mean waiting in line for hours to acquire a small quantity of food when it becomes available at a distribution center or grocery store. It could be any manner of things necessary to acquire food.

Keep in mind scrounging efforts are not always successful, even today when we are not under pressure to acquire food of our own two hands to survive. A hunter or fisherman sometimes returns empty-handed, but that doesn’t mean there will be no dinner for him that night. He simply pulls out the steaks from the freezer and fires up the grill. The key point of having an emergency food supply is not to avoid having to acquire food entirely, but to help us survive when our efforts to obtain that food on a daily basis are unsuccessful. Even during times of crisis our efforts to acquire food should be ongoing so we can avoid tapping into our emergency food supply.


Think about white rice for a moment. Asian people have survived for centuries on little more than white rice combined with a few vegetables and perhaps a little meat or fish. When the additional ingredients were not available they could still consume their plain rice. Although a bit lacking in flavor, rice was the staple food in Asia for thousands of years and two-thirds of the world today is still dependent upon it as a primary food which is often part of every meal. If it works for them it can also work for us.

Enriched white rice (not the instant kind) is inexpensive, compact (triples in volume when cooked), weighs little, requires no refrigeration, cooks easily, contains useful nutrients, is very portable, and satisfies hunger. It is also free of fat, cholesterol, and sodium; and is even one of the world’s few non-allergic foods. Rice is quite versatile as well since it can also be prepared in a variety of ways as a main entrée or side dish for breakfast, lunch or dinner. It is perhaps the perfect long-term storage food.

During these days of plenty when grocery store shelves are full make a habit of purchasing two-pound bags of enriched white rice. In fact, buy four bags for $1.50 each. If the additional cost must offset then put a case of soda back on the shelf, use coupons, or switch from premium brands to generic items.

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