Is long shelf life really that important?

I've been thinking about this lately...If I get a years worth of food ahead that still means that it will all be consumed within two years. Doesn't seem to be a lot of point in mylar, deoxygenators etc in that case.

Is there a really reason to store food with a twenty year shelf life unless its literally 20 years worth of food?

If its just a years worth of food when your actually eating it why would you ever need it last longer than your rotation period?

Unless your not rotating it for 20 years...in which case your not eating it.....in which case....why do you have it?

Seems to me its cheaper, easier and tastier to just keep food with a shelf life equal to your consumption rate rather than getting hung up on how to keep something edible for 20 years when its only a years worth of actual food.

And if your only stocking food for say, four months, there are a lot of fruits, vegetables, nuts, cured meats, etc that don't even need to be canned, frozen etc, just properly stored.

An exception would be a cache, where your stocking food in a place where you won't actually be there eating it.

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Is long shelf life really that important?