Wednesday, January 21, 2009

Thought of the Day #21

Dry semolina pasta -- all have the same ingredients and the same flavor,
but the prices per pound varies widely. The least respected and most
inexpensive -- elbow macaroni. Why? Little rounded tubes can't be
easier to produce than spaghetti or acini de pepe. So, what gives? Is
it that there's a large supply and limited demand? Hard to believe with
the amount of mac'n'cheese being consumed. So? What is it? Why the price
difference?

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