Breakfast cereal
Hot and cold cereals are being invented and distributed at a befuddling pace.
There are three main streams of production, the traditional, the sugared and the granola type. Then there is the sugared granola, the enhanced traditional and the crunchy kind you can give small children to munch on and throw on the floor.
You will always find someone who is prepared to eat corn flakes, shredded wheat, oatmeal, rice crispies and bran flakes so those will continue to be made.
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The sugared and the granola brands are changing so rapidly one needs a backup grocery list in case the first choices have been pulled. Ancient grains like spelt and millet are being included in the granola or muslix list along with oats, flax, barley, wheat, corn, rice and rye. The sugared variety will use various sweeteners such as honey, fruit, corn syrup or glucose-fructose. These have advantages for those in the dental repair business.
Before the invention of cheerios, those tire-shaped little crunchies, we used to feed puffed wheat to ravening kids who didn’t expect they could last until supper time.
The cereal makers could take a spoonful of wheat and puff it up into a huge bowl full of cereal. It was “shot from guns” and the profit on it could have paid off the national debt.
Breakfast today is an adaptation to changing times. Normally we don’t need meat and potatoes for breakfast any more, but we do need something to get rid of jungle mouth and give us the calories to carry us through the morning.
Breakfast cereals are not the bulkiest market the farmer has for his grain and sugar beets but they do take a few carloads.
