Flour Prices Research Articles

Do higher global oil and wheat prices matter for the wheat flour price in Lebanon?

AbstractThis article investigates the effect of global oil and wheat prices, and local price shocks on the real price of wheat flour in Lebanon. We estimate a structural vector autoregressive model with exogenous variables (SVARX) using Bayesian methods. We then compute the impulse response functions and find that global commodity price shocks play a trivial role. Meanwhile, local gasoline price and wheat flour price‐specific shocks trigger large increases in the Lebanese wheat flour price on impact. Furthermore, since 2020, local gasoline price and wheat flour price‐specific shocks have contributed the most to the historical variation in the Lebanese wheat flour price.

Banana Flour Goes to Market: the Marketing Parameters to Introduce Banana Flour to the Consumer Market

Purpose: With the main points to be researched being, the consumer perspectives on the four Ps of marketing: product, price, place, and promotion. We also explored the consumer attitude towards the banana flour being introduced to the market place. Design/Methodology/approach: These quantitative and qualitative research projects focused on the reactions of consumers to the marketing mix of banana flour in Thailand. The study was conducted with a random sample of four hundred participants by using questionnaires as the tool among shoppers in local grocery stores in Surin Province, Nakhon Ratchasima Province and Buri Ram Province This research project concentrated on the perceptions of the banana flour shoppers. Finding: The results show that the consumers are aware of the banana flour product. The product has the right consistency is in unbleached and sold in packages of pound or a kilogram. The banana flour price, the health conscious consumers do not mind to pay a premium price for premium product. Sales promotions help introduce banana flour to the general consumers and the promotion on-line appears to be more effective than printed media. The sales person may actually be the most effective way of promoting the product as it still requires a lot of education and convincing Promotion and distribution appears to go hand in hand importance from the perception of the consumers. Research limitation/implication: This study has certain limitations that suggest future research. First, its findings are based on data from Thailand, whose consumer experience may not be easily transferable to other economies (Ahlstrom & Ding, 2014). Thus, it is vital to explore whether the findings can be generalized beyond the banana flour industry. It is highly recommended to follow up the study with a larger sample in other parts of Thailand and Asia. Original/Value: Most people think Banana flour is the flower of the banana tree – wrong. Banana flower is still relatively unknown in the western world. Banana flour (BF) is in fact the starch of green bananas (Musa spp.) and has been used as substitute for wheat flour in Africa Asia and South America – as it is hard to grow wheat in those regions. However, banana flour needs to be introduced to consumers world-wide through the design of an appropriate marketing mix.

Performance Evaluation of Ball Mill Type Grinding Machine for Particle Size Reduction of Porang Glucomannan Crystals

A wide gap in the price of glucomannan flour and porang tubers leads to develop a machine to process tubers into fine flour with good performance. The purpose of this research was to analyze and determine the performance of a ball mill machine on the flour yield as well as its quality. Research was conducted at PT Daud Teknik Maju Pratama from January – May 2023. Testings were carried out under two treatment factors, namely rotational speed (21.2 and 41.6 rpm) and processing time (0.5 h, 1.0 h, 1.5 h, 2 h). The test was carried out using 150 g sample for each treatment with three replications. The response variables included capacity, percentage of size reduction, material losses, engine power, and flour quality. The results showed that the optimum capacity of the ball mill machine was 12.5 kg/batch. The highest percentage of size reduction was 96.27% and the lowest material loss (3.73%) were obtained at 21.2 rpm for 0.5 h of miling process. Treatment with 41.6 rpm for 2 h produced the best flour quality with moisture content of 11.87% and fine flower yield of 63.97% passing through 100-mesh sieve. The power requirements of electric motors at 21.2 rpm and 41.6 rpm were 0.8063 kW and 0.9101 kW, respectively. The best milling capacity (1.560 g/min) was resulted at rotational speed of 62.27% CS. The ball mill machine showed superior results as compared to a disk mill which was not able to grind the glucomannan crystals up to 100-mesh size.Keywords: Ball mill, Glucomannan flour, Performance test, Porang, Refining.

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour. The increasing price of tapioca flour is due to the high demand for its use in processed foods, so it is necessary to find alternative fillers that are more affordable. Kepok banana flour (Musa paradisiaca formatypica) has a starch content that is relatively similar to tapioca, so it can be used as an alternative raw material. This study aimed to determine the chemical and organoleptic quality of beef sausage made with Kepok banana flour. This study used a completely randomized design (CRD) consisting of 5 treatments, namely X0 = (control) 0% Kepok banana flour + 20% tapioca; X1 = 5% Kepok banana flour + 15% tapioca; X2 = 10% Kepok banana flour + 10% tapioca; X3 = 15% Kepok banana flour + 5% tapioca; X4 = 20% Kepok banana flour + 0% tapioca, with each treatment consisting of 4 replicates. The variables observed were protein content, moisture content, crude fibre, fat content, ash content and organoleptic of beef sausage. The results showed that the addition of Kepok banana flour in beef sausage processing had a significant effect (P<0.05) on protein content, fat content, moisture content, crude fibre, color, flavour, and aroma, but no significant effect (P>0.05) on ash content and texture of beef sausage. It is concluded that beef sausage made with kepok banana flour as a substitute for tapioca flour produces sausage with better chemical and organoleptic properties than beef sausage made with tapioca flour only. Kepok banana flour can be used as a filler in the production of beef sausage.

The economic dimension of the milling industry in the Kingdom of Saudi Arabia

This study measured the ability of the General Food Security Authority to provide wheat and support for the milling industry and flour production in Saudi Arabia, using econometric analysis. It was found from this study that the General Food Security Authority was able to increase the strategic stock of wheat, by 832.89 thousand tons, until it became sufficient for consumption needs for a period of 5.5 months. The average economic price of flour for local wheat is estimated at about 2884.64 riyals / ton, while it is 2,657.33 riyals / ton for imported wheat. The high economic price of flour in the case of using local wheat is due to raising the price of receiving local wheat to 1700 riyals / ton, especially after the Russian-Ukrainian war. The amount of support for milling companies for local wheat amounted to about 1520 riyals / ton, while it amounted to 1386.04 riyals / ton for imported wheat. The overall value of government support for flour production in 2021 was 5,472.44 million riyals.

TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT

Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has characteristics similar to wheat flour and can be used for processed products such as wet cakes, kue kering, sweet bread, instant noodles and substitutes for certain products, vermicelli, brownies. The problem that occurs was that the price of flour continues to increase along with the high demand, so the price is expensive. The aim of the study was to analyze the nutritional value content, namely proximate in mocaf flour which was processed using 3 fermentation methods. The experimental design is a quantitative analysis method. The parameters measured were water content, ash content, protein, fat, starch. Experimental treatment: there are 3 types of cassava chips processing fermentation methods, namely a. Yeast b. Lime Water c. Enzimo. The results of proximate analysis using the yeast fermentation method contained 13.71% water content, 4.12% ash content, 1.43% crude protein, 2.82% fat, 71.38% starch; Using lime water has a water content of 13.14%, ash 4.82%, protein 1.12%, hasar fat 4.38, starch 69.54%. while the third with enzyme has a water content of 12.66%, ash 3.17, protein 1.83%, fat 3.83%, starch 73%. The ingredient of mocaf flour which has the highest starch was the fermentation method using yeast, the best protein ses the fermentation method with enzymes. The highest fat was mocaf with the fermentation method with lime solution. The water content of flour between the lowest 12 and the highest 13, 66%.

Inference for the VEC(1) model with a heavy-tailed linear process errors*

This article studies the first-order vector error correction (VEC(1)) model when its noise is a linear process of independent and identically distributed (i.i.d.) heavy-tailed random vectors with a tail index . We show that the rate of convergence of the least squares estimator (LSE) related to the long-run parameters is n (sample size) and its limiting distribution is a stochastic integral in terms of two stable random processes, while the LSE related to the short-term parameters is not consistent. We further propose an automated approach via adaptive shrinkage techniques to determine the cointegrating rank in the VEC(1) model. It is demonstrated that the cointegration rank r 0 can be consistently selected despite the fact that the LSE related to the short-term parameters is not consistently estimable when the tail index . Simulation studies are carried out to evaluate the performance of the proposed procedure in finite samples. Last, we use our techniques to explore the long-run and short-run behavior of the monthly prices of wheat, corn, and wheat flour in the United States.

The Impact of COVID-19 Policy Response on Food Prices: A Case Study in China

The COVID-19 pandemic has threatened human lives and caused an unprecedented impact on the global economy, notably on the global food system. COVID-19 itself and its policy response have severely affected food prices. This paper analyzes the short-term and long-term impacts of COVID-19 cases and policy responses (government response index (GRI), economic support index (ESI), stringency index (SI)) on food prices (Chinese cabbage price (CP), pork price (PP), flour price (FP), rice price (RP)) in China’s major food producing areas and major food selling areas through the autoregressive distribution lag error correction (ARDL-ECM) method and graphical analysis. as the purpose is to provide evidence for food security policy regulation to stabilize food prices and improve the food system’s ability to withstand similar emergencies in the future. This study finds that the short-term impact of COVID-19 policy responses on food prices is larger, while the long-term impact is smaller. The impacts of COVID-19 itself and COVID-19 policy responses on food prices vary by food type and food production and consumption region. For food type, the Chinese cabbage price was most affected by the COVID-19 policy response, followed by pork, and the staple food prices (flour price and rice price) were least affected. For regions, the Chinese cabbage price in food producing areas was more influenced by COVID-19 and the pork price in food selling areas was more influenced by COVID-19. For the single indexes, GRI and SI had uneven effects on different food prices. However, ESI had a significant positive impact on the Chinese cabbage price (CP) and pork price(PP), except in Guangdong and Hubei. Staple food prices were almost unaffected by COVID-19 confirmed cases and policy responses. Then, taking the Chinese cabbage price in Beijing, Shandong, and Hubei as an example, we find that “dynamic clearance” influenced the Chinese cabbage price in the short term, and Chinese cabbage price increased largely in the first stage. Finally, the reasons behind the research results of this paper are analyzed, and scientific suggestions are put forward for the implementation of food supply policies to ensure food price stability and food security in the face of similar pandemics in the future.

Change point analysis of the effects of the Russo-Ukrainian war on wheat flour prices in selected African countries

ABSTRACT Using change point analysis, we have examined price changes in wheat flour prices as provided by the Food and Agricultural Organization Tool in Angola, Mauritania, Egypt, Namibia, and South Africa. Change point analysis confirms that prices had been on an upward trajectory even before the war in Eastern Europe. The war caused domestic prices to remain high. African countries must find a way to be better prepared for the next supply shock of this variety and magnitude.

Effect of flour-based feed of Tenebrio molitor l. on fresh water lobster (Cherax quadricarinatus von Martens) seed growth

Feed according to nutrient requirements is a major aspect to support optimum growth of C. quadricarinatus. Commontly, farmers still use fish flour as a source of feed nutrients. However, the price of fish flour often fluctuates. While, T. molitor L. flour has potential to be an alternative feed ingredient for C. quadricarinatus because of its high nutrient content. This study aims to determine the effect of feed based on T. molitor L. flour on C. quadricarinatus growth, which is measured by parameters of wet biomass (gram/week), dry biomass (gram/week), carapace length (mm/week), FCR, and FUE (%/week) during the research period. The research was carried out in March-September 2021 at the Animal Laboratory of the Biology Education Study Program, University of Jember. The test animals used were C. quadricarinatus seeds aged 80 days with wet biomass (4±0.3grams) and carapace length (23±0.6mm). This study was an experimental design using a completely randomized design, consisting of 2 treatments 1 control with 3 replications each. The results showed that feeding with flour-based T. molitor L. had a significant effect on the growth of wet biomass (p=0.047), dry biomass (p=0.046), and carapace length (p=0.011). However, FCR and FUE showed no significant effect (p=0.089; p=0.162 respectively).

РІВЕНЬ КОНКУРЕНЦІЇ НА РИНКУ БОРОШНА В КРАЇНАХ ЄВРОПЕЙСЬКОГО СОЮЗУ

Тask statement. The country's development model, as a result of military actions, has undergone changes, including in its foreign economic activities. Destruction of logistic chains, blockade of sea ports, expected reduction in sown areas for grain crops, and projected decrease in yield, leading to an increase in flour prices, may result in a decrease in the export volumes of Ukrainian flour and a loss of leading positions in the global agri-food market. However, abolition of customs duty by Europe will allow Ukraine to increase its export potential in the flour milling products market. The article reveals the main criteria for choosing strategic countries for the export of flour by Ukrainian producers. The key indicators of the assessment of the competitive positions of countries are the trade balance, the dynamics of the growth of the value of imports, the import price, and the presence of enterprises producing bakery products. The study found that the strategic flour-importing countries in the European Union are France, Germany, Romania, the Netherlands, Ireland, and Poland. Great Britain has a high potential for Ukrainian imports. It is estimated that the flour import market in 2021 in the EU accounted for 22% of the world import of the product. It is noted that the cost of flour imports has been gradually increasing over the past five years. Today, Ukraine has little experience in selling flour to EU countries. The value of exports to the EU is only 0.11% of world imports to the EU, and the average price of flour is $401/ton. According to the conducted analysis, it was established that the primary enterprises are located in Italy, Germany, and Poland. It is justified that Ukrainian enterprises should pay attention to the export of products to Poland, the Netherlands, and Great Britain as countries with the most attractive competitive potential.

Optimalisasi Usaha Agroindustri Sagu di Kecamatan Saparua Kabupaten Maluku Tengah

This research aimed to know allocation usage of optimal resource for bagea and sarut, and to describe the factor influence development bagea and sarut industries. This research used case study method to 30 entrepreneurs of bagea and sarut in the Ihamahu village, sub district of the Saparua, regency of the middle Mollucas. The consist of entrepreneur be based on supplement raw material were type I, namely canary bagea and canary sarut (17 people), and type II, namely coconut bagea and coconut sarut (13 people). The research result showed that for type I, at optimal strategy of sago flour and woman work hours did not remain or to used up, where as canary, man work hours and capital did not all used and still remain each 0,01 kg of canary, 0,01 man work hours and also capital of Rp 92,00. For type II, at optimal strategy need entire capital, so the capital did not remain. The other resources did not used up were sago flour of 1.210,52 kg, coconut of 1.268,56 kg, 194,79 man work hours, and 1.831,03 woman work hours. The factors influenced development bagea and sarut industries were capital, availability of sago flour, the high price of sago flour, the product (the kind of product), the competitors in marketing of bagea and sarut product, the market and payment of selling bagea and sarut was credit, the human resource of low (the level of education) and inexistence arrangement of job.

Value Chain and Business Development Strategy of MOCAF Cap Kujang in Sumedang Regency

MOCAF Cap Kujang is one of the MOCAF (Modified Cassava Flour) produced in Sumedang that has been produced since 2012, but until now, the business development is still limited. The challenges in MOCAF Cap Kujang are the limited availability of raw materials, the lack of intensive marketing, and the government has not paid attention to the MOCAF business in Sumedang. This study aims to analyze value chain activities in MOCAF Cap Kujang, identify internal and external factors that influence the MOCAF Cap Kujang business, and determine the business development strategy for the MOCAF Cap Kujang business. The method used for value chain analysis was Porter's model and Hayami Method. Internal factor analysis was carried out using IFE, and external factors using EFE. The results of IFE and EFE were used to formulate strategies on the SWOT matrix. The resulting strategy was then prioritized using the AHP method. The study's results showed that value chain activities in the MOCAF Cap Kujang business consist of primary activities and supporting activities that generate added value at MOCAF by Rp1000/kg (33.33%). The main strength is the clean white of MOCAF Cap Kujang, and the main weakness is that MOCAF Cap Kujang's price is higher than other MOCAFs. The main opportunity of MOCAF Cap Kujang is that MOCAF can be a substitute for wheat for people who cannot consume gluten and the main threat is the lower price of wheat flour. MOCAF Cap Kujang's business development strategy prioritizes cooperation with various parties.

Nutritional evaluation, microstructure, and storage stability of wheat (Triticum aestivum) and cocoyam (Colocasia esculenta) flour blends at different ratios

AbstractThe flour blend between wheat and cocoyam flours at different proportions (70:30, 50:50, and 40:60) was tested for physicochemical, functional, and nutritional quality. When compared to other blend ratios, the flour blend at 70:30 (wheat and cocoyam flour) had significantly (p < 0.05) higher protein, fat, and crude fiber content (50:50 and 40:60). The flour blends at 50:50 and 60:40 wheat to cocoyam flour ratio had considerably higher water absorption, bulk density, and swelling power than wheat and cocoyam flour blends at 70:30. When compared to other blend ratios, the wheat and cocoyam flour blend at 70:30 exhibited a significantly lower pasting viscosity (50:50 and 60:40). The pasted samples' microstructure revealed a honeycomb structure that increased as the quantity of cocoyam flour added to wheat flour increased. The wheat and cocoyam flour mixes competed favorably with wheat flour in terms of amino acid profile, and the fortified flours had the lowest peroxide values. The blends of wheat and cocoyam flour in proportions of 70:30 and 40:60 can be useful in the culinary and food industries.Practical applicationsThe problem of high cost of importation of wheat is one of the major challenges of African country and cocoyam root is underutilized in some African countries. Production of flour from cocoyam root serve as alternative use of cocoyam root which improve the utilization of cocoyam root. Compositing cocoyam flour with wheat flour may be a way to go in reducing wheat importation. Cocoyam flour added to wheat flour increase the functional properties and the pasting properties of the flour blend. The amino acids of the flour blends also compete favorably with amino acid profile of wheat flour alone. This shows that the flour blends from wheat and cocoyam flour can serve as new raw material in making bread, doughnut, and other confectionaries in food industry. This may reduce the price of wheat flour in the market and reduce the cost of living for low‐income earners.

Raw material variability in food manufacturing: a data-driven snack food industry case

ABSTRACT Management of variability in raw materials is critical in food manufacturing systems, where the variability of input attributes is a result of its biological nature. We present a methodology for the analysis of such production systems that provides a means for assessing tactical and strategic issues. To illustrate our method we partner with a large food manufacturer whose primary raw material is wheat flour to examine how variation in raw material attributes and the use of manufacturing controls impact the firm's finished goods quality and net revenue outcomes. At the strategic level, we investigate the supplier selection problem where the firm must choose which supplier criterion to emphasize: lower price or higher quality. We find that the firm's operations fall short of achieving optimal net revenue, which would represent an increase of 65%. We also show that flour price should be the driving force in supplier selection for our firm..

Techno‐economic evaluation of a process for the transformation of VitAto sweet potato into value‐added products

AbstractVitAto is a popular orange sweet potato (SP) variety in Malaysia that is easy to grow, produces a large yield, and contains more nutritional components. VitAto flour is a significant ingredient in a variety of food compositions; nevertheless, establishing a cost‐effective process design is critical. Five potential process scenarios were built using the SuperPro Designer simulator, with a VitAto plant capacity of 4,000 kg/h and additional income from byproducts such as VitAto juice and VitAto protein. Purchasing cost (PC), capital expenditure (CAPEX), operating expenditure (OPEX), and net present value (NPV) were used to compare the suggested projects in order to find the most efficient and profitable ones. The alternate procedure for producing VitAto juice yields a higher NPV (US$ 13,830,000–US$ 13,867,000/year). According to the data, VitAto juice is the most profitable product, accounting for 52–60% of overall project revenue. As a result, implementing a process with water recycling and byproducts revenue can be a more profitable and long‐term project that will benefit Malaysia's low‐ and middle‐income rural areas.Practical ApplicationsViTAto's current applicability is primarily for traditional meals. It has been recognized that it has a lot of potential in the cookie and baking industries. The VitAto must be turned into flour after harvesting to enable for longer storage. Designing a modernized VitAto flour processing facility with a wastewater treatment facility (process water recycling) is costly and keeping the flour price low is difficult. Therefore, comparing different process design configurations and conducting a techno‐economical study is critical. It is thought that incorporating byproducts into the production process can boost project revenue. As a result, it would benefit farmers in rural areas where VitAto could be marketed at a competitive price. The manufacturing process also produces compostable biomass, which farmers can use in their planted fields. This mutually beneficial relationship between farmers and millers is critical for enhancing their quality of life while also benefiting the environment.

ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL

Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 are as many as a million tons and are still high. So it is necessary to substitute wheat flour with local flour to reduce wheat flour consumption. Utilization of non when local wheat flour is innovation latest trend, especially for the bakery industry because wheat flour price fluctuates so bakery producers change non-wheat flour with flour. The purpose of this research is to determine the proximate analysis of cookies from the source of local flour, namely, rice flour corn, soybeans, sweet, and basil. The utilization of local flour may be a functional food source and reduce dependence on wheat flour. The research design used a Completely Randomized Design. After that, proximate analysis of cookies. The results showed that the proximate analysis of cookies following SNI was the analysis of protein, carbohydrates, water, ash, and crude fiber. Cookies with good proximate analysis results are cookies from purple sweet potato and corn flour. Comparison of purple yam flour and flour (75%: 25%) and corn flour and wheat flour (75%: 25%). The use of local flour can reduce wheat flour on cookies.

Современные тенденции в употреблении хлебопродуктов в РФ и подходы к разработке хлебобулочных изделий для здорового питания

The article presents statistical data on the level of consumption of bread and bread products in Russia. The rise in grain and flour prices in 2020 contributed to the emergence of two processes in the grain market conjuncture. On the one hand, there was a tendency for the quality of mass-produced bread varieties to deteriorate, the prices of which practically did not change, and producers were forced to work with cheaper low-quality flour. On the other hand, a segment of the market of bakery products for healthy nutrition, produced with the use of non-traditional cereals, seed and dietary supplements, sold at a higher price, began to form. The article presents the development of an assortment of bakery and flour confectionery products for functional and specialized purposes, contributing to the prevention of a number of alimentary diseases by covering the needs for scarce nutrients, and providing a better adaptive ability of the body both under normal conditions and in cases of extreme conditions and increased loads.

Methodological Approaches to Forecasting Bread Prices in Ukraine

The article examines the current state of the bread and bakery market in Ukraine on the basis of the exponential smoothing method. An important aspect of the analysis of the bakery industry state is the issue of pricing for the number one product in Ukraine – bread and bakery products. The purpose of this study was to analyze the level of bread prices in the regional context, to identify trends and factors influencing them and to propose models on the basis of which it is advisable to make operational forecasts of bread prices. The study was performed on the basis of monitoring data of average consumer prices for wheat bread from first grade flour by months of 2017 and 2018 in the selected regions, Kyiv and Ukraine as a whole. The choice of areas is done due to their territorial location, and the choice of bread type – due to steady popularity among consumers. The dynamics of product prices, in particular in the regional aspect, was analyzed. The example of wheat bread made from first grade flour shows significant differences in the price level for these products by regions. Trends in price changes and their dependence on such factors as the price of flour, the price of gasoline A-95, wages have been identified. The expediency of using for the estimation of bread prices of models based on series of dynamics by exponential smoothing is shown. High accuracy of the received models is confirmed. The proposed approach in this study can be used by industry to construct models of product price forecasting as a benchmark for making management decisions about the real price. Performing these calculations online on a computer will provide businesses with particular advantages over their competitors, as well as the ability to plan their economic performance at the desired level

Food Import Dependency and National Food Security: A Price Transmission Analysis for the Wheat Sector.

Agricultural trade liberalization and protecting domestic markets encompass conflicting policy goals. Even though after the food crisis in 2008, national governments of food-deficit nations aimed at reducing food supply dependency on external markets, no research has assessed the impacts of food import reliance on price or price volatility transmissions to local markets. We constructed a dynamic conditional correlation (DCC)–generalized autoregressive conditional heteroscedasticity (GARCH) model to examine whether wheat import dependency could make a country vulnerable to overseas shocks by analyzing the inter-relationships between the international wheat price and retail wheat flour prices in 10 net importing countries over the sample period from January 2005 to December 2019. It was found that retail price volatility in each region was positively correlated with international price volatility for most of the period concerned. We also discovered that external dependency could significantly protect the domestic market from the global one, implying that lowering wheat dependency on foreign markets improves “stability” and “availability” of food security without sacrificing “utilization”, but it may aggravate “access”.