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COVID-19 to test America’s food supply


Restaurants have been shuttered for weeks. Farms have been struggling with labor shortages for years. And grocery stores have been running out of bread, meat and eggs.

So what does that all mean for the national food supply during the COVID-19 pandemic?

The short answer is that U.S. agriculture is strong enough to handle it, with farmers still farming and no major shortages in sight, experts say. But because consumers recently have changed the way they buy and consume food, various snags in the food supply chain have led to disruptions, including truckloads of raspberries getting turned back from market and dairy businesses dumping thousands of gallons of milk.

“There will be enough food produced on the farm,” said Zippy Duvall, president of the American Farm Bureau Federation. But “there’s a lot of things that happen to the food before it gets to the consumer, whether it be in processing or transportation. If this thing was to get worse, what problems come along with that? None of us really know.”





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