PRICE OF BREAD.

Auckland Star, Volume LX, Issue 222, 19 September 1929, Page 29

PRICE OF BREAD.

MASTER BAKERS" EVIDENCE. delivery costs higher. DIFFICULTY OF JUDGING DEMAND. (By Telegraph.—Own Correspondent.) WELLINGTON, Wednesday. The evidence of several master bakers was heard by the meat ' Inquiry Committee to-day. Mr J. H. Barker, representing the master bakers of New Zealand, expressed the opinion that New Zealand should be self-supporting so far as its wheat was concerned. A decrease of £2 15/ m the price of flour was equivalent to approximately one halfpenny in the price of a 21b loaf. The cost of bread production in New Zealand varied very considerably. It was not the price at which bread was sold that determined profit to the baker, but rather the average amount per loaf that the baker was able to ge . That varied considerably and could be correctly ascertained only when consideration was given to the relative sale* retail and wholesale, rp=mltin£r from the practice of S frlm stores unsold ever-recurring loss consequent on supply exceeding the demand. Comparing Australian and land prices, Mr. Barker that in Western Australia, with flour at *14 »/ a ton, the price of bread was M andLOJd. In Victoria, with floui at £1- / was 52d and 6Jd. In New South \\ ales, with flour at £10 10/, it was s|(l and ML On that basis the price 0 f bread m New Zealand would be 63d and id. tralia the average output of the hake was larger than in New Zealand. It was quite-clear that there could be no reduction in the price of bread without a relative reduction in the price of wheat and fl °Mr. D. Jones, M.P., expressed himself as disappointed with the nature of the evidence given by Mr. Barker, j. o e as to costs had been given. _ Mr. Barker said there would be other witnesses who would give evidence as to Mr F. H. Hawker, of Christchurcli, said his 'firm was making a loss on the manufacture of heavy bread of as much as 0/4 a sack of flour. During a day about 55 sacks of flour were used. The tally was made up on fancy lines. Mr. A. House, another master? baker, said the costs of delivery had gone un owing to the spread of population. At

one time people lived close to the towns, but nowadays, they lived at some distance from the towns and the baker had to follow them. Witness gave the following details of the cost of producing a 21b loaf Wages, .60dj fuel, .13d; upkeep of plant, .10d; salt and other ingredients, .3ld; , flour, 3.20 d; administration costs, .30d; interest at .6 per cent, .08d; delivery wages, .57d; other delivery costs, .25d; total, 5.5 d. Mr. W. A. ICellow, a Wellington master baker, said he worked out the cost of delivered bread at 5.73 d per 21b loaf. The committee adjourned until next Tuesday.