STATE CONTROL

Ashburton Guardian, Volume 57, Issue 110, 19 February 1937, Page 3

STATE CONTROL

quality of flour and bread.

minister replies to critic. (Per Press Association.) WELLINGTON, February! 18. “I am glad to have the opportunity to make a statement regarding the newspaper reports in connection with the contract supply of bread to the Auckland Hospital Board, said the Hon. D. G. Sullivan (Minister of. Industries and Commerce), in an interview to-dav. “So far as this particular controversy is concerned it is mere y local in its application, but it is likely to leave a wrong impression in the minds of the people of the Dominion ieoarding the quality of the flour supplied to bakers generally, and to place in a wrong light the work being done by the Government to ensure the veiy highest quality of bread being supplied to the consumer. . “In the first place,” continued Mr Sullivan, “Mr Thomas’s statement in to-day’s newspapers arose out of the Hospital Board’s complaint-regarding the quality of the bread being supplied by Mr Thomas under an existing contract. I am not in a position at the moment to comment upon the justification for the Hospital Board’s attitude, but I would point out that, in leplying to the Board’s criticism Mr Thomas sets out by drawing attention to the quality of the flour supply and makes the positive statement that flour supplied bv the Government is not- fit for human consumption. Reference is made to our experiments carried out in conjunction with the poultry industry to ascertain the suitability of sprouted wheat for poultry food, and the inference is that the Government pay's more regard to the quality of poultry food than it does to food for human consumption. Mr Thomas’s arguments, however, are immediately vitiated! by his statement that it is absolutely piffle to say that the lowest grade of bread is being supplied to the Hospital Board. Low grade bread 1 can be manufactured only from low-grade flour, and that as flour in New" Zealand to-day is standardised there cannot be any great variation in the standard of bread, baked throughout the Dominion. That is a, frank admission that the consumer is safeguarded by the imposition of a high standard of quality, and that m the final analysis that standard is the real test of the efficiency of particular bakers. It is stated by the Board that Mr Thomas’s bread is below standard, and it will require investigation to prove the truth of the statement. Efforts to Improve Quality. “I say emphatically-that the quality of bread has not suffered, as the lesult of the Government control of flour and wheat in New Zealand, but that control lias brought about a great improvement in the methods of production and distribution, and the public has greatly benefited as a result. \\e are still pressing forward in our efforts to improve quality, and much excellent work is being done by the W heat Research - Institute in the direction of wheat breeding and wheat and floui testing for millers, while the services of a. travelling baking expert are constantly at the disposal of the bakers of the Dominion. The value of these services was amply demonstrated last year when so much useful information was given both to millers and bakeis. “The flour supplied, to bakers last season was perfectly wholesome, and its food value was not in the leastdamaged by the use of a certain proportion of sprouted wheat. Its only defect, if any, lias been that it did require some extra skill on the part of the baker to make good bread, and as an instance of the high standard oi bread baking in New Zealand, it is significant that other bakers throughout the country and, incidentally, a great majority of bakers in Auckland lia\e managed to produce high quality hi end from the flour of which Mr Thomas makes such serious complaints. It is clear that what other bakers can accomplish it is net unreasonable to exI pect Mr Thomas’s bakery to accomplish also. It is a. common experience that many of the faults which have appeared in commercial bread have been due to poor workmanship or to attempts to cut prices, but our experience is that, generally speaking, our bakers are more concerned with regard to the ' quality of their product than they are to cutting costs at the expense of quality. Expert Investigation. “It is my desire, as the Minister responsible for the quality of bread supplied to consumers, to investigate thoroughly such complaints as the present one, and 1 have arranged for Mr Hansen, travelling baker expert ol the Wheat Research Institute, to proceed at once to Auckland to see wluit practical assistance can be rendered to ensure that everything possible is being done to supply the hospital authorities with the best type of loaf. On icceipt of Mr Hansen’s report, 1 shall take such action as will be necessary to safeguard all the interests concerned. “Mr Thomas has not hesitated to give public expression to bis statement in attacking the Government in tins connection, and I presume he will ha\c no objection if I make public the insult of the investigation which I am now instituting.”

“CHEESEPARING” BY BOARD

AUCKLAND BAKERS’ COMPLAINT. AUCKLAND, February 18. The Auckland Hospital bread contract was discussed at a. meeting ot the Auckland Master Bakers’ Association. A statement was authorised by the executive and was later issued hj flip secretary, who said that no member of the association was connected with the existing contract or with the supply of bread for recipients of relief in Auckland.

“ft must be frankly admitted that last season was a very difficult one for wheat-growers, because of the weather, but New Zealand millers, assisted by the Wheat Research Institute, have

done well with the materials available,” the statement said. “Though it would be foolish to suggest that the resultant flour is equal to, say, Canadian, it is such that in Lhe hands, of a, competent tradesman, supplied with the necessary ingredients, it is possible to make a good quality loaf. “The Department of Industries and Commerce lias conducted a searching inquiry into the cost of tlio mainlineturc of broad and lias fixed tlic \\bolesale price at such a level that it would be impossible for anyone to produce and supply a good quality article below tliac figure. Wo definitely resent any attempt to cast a reflection on all bakers and to attack the Minister lor Industries and Commerce (the Hon. D. G. Sullivan) in an endeavour to support a case of attempting the impossible. “No one knows better than the Minister himself that only a very efficient baker can exist on the present regular prices. How, then, can such an institution as a public hospital hope !.o secure a quality article when it adopts a, cheese-paring policy in price? When it comes to the buildings, fabulous .sums are suggested, but the bread supply ia taken from the lowest bidder. Evidently the obvious has happened. Does the hospital adopt this policy with, its medicinal supplies or its surgical equipment ?