Food shortages, which had led to unrest during the war, reached crisis levels in 1919-20 as the various sectors of the state-controlled economy faltered. The transition to free markets led to a sharp rise in food prices and to greater hardship for urban consumers. In Munich, state controls on milk, butter, and cheese were finally lifted in June-July 1921. The partial regulation of bread remained in effect until 1922 as a protective measure for the poorer population.