Prof. Simon Somogyi, the Arrell Chair in the Business of Food at U of G, spoke with The Canadian Press about the shortages of flour on stores shelves. The article appeared in several news outlets across Canada, including the Winnipeg Free Press.

With many Canadians taking up baking to pass the hours at home, it’s become more difficult to find baking ingredients. Somogyi, a researcher in agri-food value chains, said while there may have been short-term shortages at some stores, Canada has plenty of wheat for making more.

“The millers are working as fast as they can to get flour made and into grocery stores. So I don’t see any long-term concerns,” he said.

Somogyi studies agri-food value chain management and agribusiness marketing management and is the co-author of the annual Canadian Food Price Report.