Eating spending can increase by up to 25% in winter, says study

by Andrea
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O food price It was one of the great villains of the household budget in recent months. Whether it’s global reasons or crop problems, the increase scares Brazilians, and now another factor can also press the consumer’s pocket: winter.

According to planning research assigned exclusively to the CNNa Food basket – Especially lettuce, kale, tomatoes, zucchini and strawberry – can be up to 25% more expensive in the season, with less supply in supermarkets.

“Intense cold, frost and irregular rainfall reduce crop productivity and make it difficult to distribute. Lower availability presses basic items and directly affects family planning,” he says plan.

Danilo Brito, CFP Financial Planner, explains that cultivation of vegetables and fruits requires more resources during cold months, such as greenhouses, controlled irrigation and heating, raising the cost of production.

“In months of high prices, which was once 15% of the budget can easily rise to 20% or 25%,” he says.

In June, the IPCA (National Consumer Price Index), which measures official inflation in the country, driven by the cooling of the food and drink group.

And even with conditions for foods to get cheaper, such as climate improvement without climate phenomena El Niño and La Niña, a.

The population has already adopted, according to Brazil Panels Consultoria, in partnership with Behavior Insights.

Brito points out that even with the greatest impact of this scenario on the purchase of fresh products – such as eggs, tubers, fruits and vegetables – this movement ends up compromising other important areas of the domestic budget, such as transportation, housing or leisure.

“Replacing more expensive products with similar nutritional options can be a good way out. To avoid this scenario, the ideal is to take advantage of the smaller months to create a safety margin,” says Brito.

For the financial planner, this anticipation helps reduce the impact on the most expensive periods and avoids impulse decisions.

The secret is to make smart substitutions without giving up nutritional quality, “says the planner.

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