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Argentina: The Government agreed to maintain the price of February bread after a 9% rise in the year

Published Mar 29, 2022

Tridge summary

The Argentine government, under Secretary of Internal Trade Roberto Feletti, has set a price range for bread, with a kilo costing between $220 and $270, a decision following discussions with industry leaders. This move, however, does not reverse all the year's price increases, impacting vulnerable communities. Additionally, the cost of flour is expected to decrease, reaching $1,150, with adjustments made regularly throughout the year. The high inflation rates, especially in food, are attributed to rising international prices and the profit motives of exporters. The article also discusses the need for price control and structural changes, such as worker participation in committees, expropriation of large landowners, and state monopoly of foreign trade, to address inflation and economic challenges.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

After a meeting of industry leaders with the Secretary of Internal Trade, Roberto Feletti, it transpired that a kilo of bread will cost between $220 and $270. In 15 days the impact would be seen. The agreement does not reverse all the year's increase in the price of bread that impacts popular pockets. The Government agreed this Tuesday that the price of bread will remain between $220 and $270. It is the result of the meeting of industry leaders with the Secretary of Domestic Trade, Roberto Feletti. However, this announcement does not take back all the increase in bread so far this year that already impacts the most vulnerable sectors. According to reports after the meeting, the bag of flour would drop to $1,150, going back to February, with regular reviews until the end of the year. In 10 or 15 days the impact would be reflected in the bakeries. Daniel Romano, from the Chamber of Bakers of Salta, affirmed that “because of the war, wheat rose 50% in dollars. That is why the flour ...
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