When most people think about something that is going up in price, they immediately draw one conclusion, gasoline; however, recent environmental, agricultural and economical trends have brought another commodity to the table, wheat.
Wheat is integral to our economy.
It is made into feed for livestock and, through grinding, is made into flour, which is used as a staple around the world.
Flour makes all-around favorite like bread, pasta and of course, the undisputed king of culinary consistency, pizza.
But, alas, all is not well in the land of pies and toppings.
Felicia Hollum, owner of Yetty’s Pizzeria, of Herkimer, says in the last week the price she pays for a 50-pound bag of flour has jumped from $17.50 to $28.50.
In anticipation of even higher costs, Hollum recently purchased 50 bags of flour in an effort to avoid raising prices and passing the cost onto the customer. “We’re hoping they (the prices) come back down, but we might just have to eat it. I’m not sure what I’m going to do.” said Hollum.
On the Web site for the U.S. Commodity Futures Trading Commission a press release, posted Feb. 8, commented on the approval of several amendments to increase the daily price limit on wheat contracts to 60 cents per bushel, up from 30 cents per bushel — with a further hike to 90 cents per bushel if necessary.           
This basically sets the maximum price advance from the previous day’s closing price; i.e. the higher the daily limit the more they can charge until close. 
Businesses affected by the price of flour are scrambling to stay afloat in this sea of uncertainty.
Sorrento Pizzeria, of Ilion, purchased a total of 400 bags of flour last Thursday, at $18 each, to be spread amongst four stores, according to Francesca Magrow, general manager.
Sorrento is taking no chances, buying 100 cases of pasta to keep ahead of the market. “If it doesn’t follow flour, I’ll have a lot of pasta.” said Magrow.
“We’re even considering making our own bread on-site.” added Magrow.
The American Bakers Association’s Web site is calling for the “Band of Bakers” to come together for the “Bakers March on Washington” planned for March 12.
What is the reason for all of this panic?
According to the United States Department of Agriculture there are many different contributing factors to the price of wheat. The global demands and market trends, be it import or export, have a push and pull effect on supplies. Ever-present transportation and production costs, energy or gasoline prices, influence final numbers. Also, the global push towards bio-fuels, or ethanol production, has taken acreage away from wheat production in favor of the more lucrative corn.
No matter what the reasons for her situation, Felicia Hollum has an inkling of familiarity.
Be it the different causes for federal pricing, the recent hikes in the cost of wheat, cheese, and gasoline. Hollum aptly describes her plight, “It just keeps piling on, like a pizza.”