How to go up on the price...

[Gonna Smoke]

...without actually going up on the price is to just reduce the amount in the package. Numerous companies have been doing this for several years. Remember when a package of vegetables, whether canned or frozen, was 16 oz? Smoked sausage such as Hillshire came in 1 lb. packs? Well I noticed today that some mayonnaise producers are getting in on the act now, too. Kraft and Hellmann's mayonnaise now come in 30 oz. jars, no longer a quart. I don't know how long they've been doing this, but same price, just 2 oz. less. I only buy Duke's and for the time being it still comes in 1 quart jars, but how much longer?

 

[SmokyMose]

It's been going on for a while now and I doubt that it goes away. Almost everyone is doing it.
Frozen vegetables, shredded cheese just as couple of examples. 14oz packages instead of 16oz, which makes it tough to follow a recipe that calls for 16.
Mayo was one of the first. They started putting dimples in the bottom of the jar years ago so the jar stayed the same size with less inside.
At least a dozen eggs is still a dozen eggs.

 

[SmokinAl]

And it’s gonna get worse, remember when shrimp came in 1 lb. Bags, now they are 12 ounces. Probably be 8 oz. Soon & you will have to buy 2 bags for your recipe.
Al

 

[Brokenhandle]

Not that I buy store bought bacon but have seen 12 oz packages instead of 16 oz... gotta pay attention for sure.

Ryan

 

[justplainbob]

I first noticed it with dog food. OH GREAT it's on sale. yes but it's an18lb bag not a 20 lb bag.
then the sale is over and the price for the 18lb bag is the original price of the 20 lb bag.

 

[smokin peachey]

Not that I buy store bought bacon but have seen 12 oz packages instead of 16 oz... gotta pay attention for sure.

Ryan

Can you post a link to your bacon making thread I must’ve missed it?

 

[Brokenhandle]

Can you post a link to your bacon making thread I must’ve missed it?

Hasn't been one recently... I've cured some bacon recently but didn't take any pics or post it. In the past I've done it using pop's brine, alot of Bearcarver Recipe using tenderquick and this last batch I used disco Method. If you want I would have to go find them and figure out how to post a link again... usually on my phone so it takes me a bit.

Ryan

 

[HalfSmoked]

Yup its the buyers beware game I can't thank of anything that the package size hasn't changer. But as said Dukes is still a 32oz jar.

Warren

 

[smokin peachey]

Hasn't been one recently... I've cured some bacon recently but didn't take any pics or post it. In the past I've done it using pop's brine, alot of Bearcarver Recipe using tenderquick and this last batch I used disco Method. If you want I would have to go find them and figure out how to post a link again... usually on my phone so it takes me a bit.

Ryan

I’d love to see them when you get a minute and are waiting on the grain cart.

 

[SmokyMose]

And they seem to think people won't notice, because they all do it together.
People do, but what are they going to do about it? Do without?

 

[TNJAKE]

Can you post a link to your bacon making thread I must’ve missed it?

Two bacons and brisket

Was time for more bacon, but gonna change it up a bit...so pork bacon, beef bacon, and a brisket! Start with the pork, cured with tenderquick following @Bearcarver method cold smoked with pitmasters choice pellets. Belly going in Time for some tbs... Had about 8 hours of smoke, time...

www.smokingmeatforums.com

 

[smokin peachey]

Two bacons and brisket

Was time for more bacon, but gonna change it up a bit...so pork bacon, beef bacon, and a brisket! Start with the pork, cured with tenderquick following @Bearcarver method cold smoked with pitmasters choice pellets. Belly going in Time for some tbs... Had about 8 hours of smoke, time...

www.smokingmeatforums.com

Thanks buddy! I knew I had seen this thread awhile back but couldn’t find it for the life of me.
And how are the crops yielding?

 

[tx smoker]

They started putting dimples in the bottom of the jar years ago so the jar stayed the same size with less inside

Interesting that you mention this. I've actually seen fast food types of restaurants doing the same thing. Put a huge hump in the bottom of the plate so it looks like you're getting a lot more food than you're actually getting. Pretty pathetic IMHO. I understand that production costs go up...heck everything does, but I'd rather pay the price than have a company making feeble attempts at duping the buying public.

Robert

 

[Gonna Smoke]

...Pretty pathetic IMHO. I understand that production costs go up...heck everything does, but I'd rather pay the price than have a company making feeble attempts at duping the buying public.

Robert

Me, too. This is the part that aggravates me. Don't piss on me and tell me it's raining...

 

[Brokenhandle]

Thanks TNJAKE for posting that! I appreciate it!
And crops are doing well for no more rain than we had.

Ryan

 

[Coreymacc]

Listened to an economist on the radio the other day on this very subject. They have coined it " shrink-flation"

Corey

 

[SmokinEdge]

It’s called inflation. Get used to it because it’s going to very bad. Worse than the 1970’s. Guaranteed.

 

[bill1]

Back when we all cooked, recipes were based on the standard package size that the product had always came in. Now with fewer cooks, there's fewer folks to complain when they slowly, but determinedly, shrink the package size.

 

[1MoreFord]

The first I remember of the shrinking packaging was tuna. I don't remember what it used to be but IIRC it's been shrunk twice.

They also stopped packaging in tuna oil and it hasn't tasted as good since. It's bad enough in water compared to fish oil and it's hideous in veggie oil.

 

[Coreymacc]

It’s called inflation. Get used to it because it’s going to very bad. Worse than the 1970’s. Guaranteed.

Shrinkflation - Wikipedia

en.m.wikipedia.org

As i said
Corey