The recent rise in wheat flour prices in Sri Lanka is placing additional strain on consumers, particularly impacting bakery and canteen owners who have subsequently raised the cost of flour-based foods. The price of wheat flour supplied by Prima and Serendib increased by Rs 17 per kilogram starting August 29, 2026, prompting various food vendors to adjust their prices.

Following the hike, the All-Island Canteen Owners’ Association raised prices on several staple snacks, including a Rs 5 increase for parata and egg roti, and Rs 1 and Rs 2 increments for string hopper and hopper, respectively. The All Ceylon Bakery Owners’ Association (ACBOA) also announced a Rs 10 increase for a 450-gram loaf of bread, effective from August 31.

Wheat flour, a common ingredient in foods such as roti, remains a dietary staple especially in up-country communities. V. Radhakrishnan, a member of parliament and President of the Up-Country People’s Front, expressed concern over the growing financial pressure on estate workers, who depend heavily on flour-based foods and are already coping with rising food costs amid stagnant wages. He highlighted the difficulty these workers face in meeting household expenses as prices continue to climb.

Consumer advocates echoed these concerns. Ranjith Vithanage, President of the National Movement for Consumer Rights Protection (NMCRP), warned that the increased prices could exacerbate the hardships endured by vulnerable groups, particularly those struggling with poverty and health challenges. He made these remarks during a recent press conference addressing the wheat flour price rise.

In response, ACBOA President N.K. Jayawardena defended the price adjustments as necessary to offset increased costs not only of flour but also of gas, fuel, electricity, and water. He emphasized that the new prices would partially recoup rising production expenses, noting that bakery product prices generally only rise after flour costs increase. Jayawardena also stated that not all bakery item prices were raised, allowing owners some flexibility to balance production costs and consumer affordability.

Nonetheless, some small-scale bakery owners have hesitated to raise prices. D.P.M. Wickramawardena, who operates a bakery on a limited schedule, expressed reluctance to increase prices due to fears of losing customers.

Despite some resistance from consumers due to higher prices, Jayawardena suggested that the impact might be temporary, expecting purchasing patterns to stabilize over time. The price increases reflect broader economic pressures facing food producers and consumers alike as they navigate a challenging cost environment.