FLOUR PRICES.

Auckland Star, Volume LXVIII, Issue 49, 27 February 1937, Page 7

FLOUR PRICES.

RISE IN CANADIAN.

EFFECT ON

BREAD QUALITY.

A rise of 30/, to £18 10/, a ton in the price of Canadian flour ha* been announced bv the Wheat Committee. The local flour section of the committee, which supplies this flour for the local market, has received instructions to raise the price immediately. The reason is the increase in world * wheat prices which have reacted on the prices of (lour in ( anada. 'J lie same flour imported direct would cost £24 1(1/ landed at Auckland, states the local representative of tlie \\ heat Committee. Ihe (lour Jn question is not imported directly, however, but is ground in local mills from imported wheat, a* there is an embargo on the flour. Supplies of this flour to local lxikers arc restricted to 10 per cent of their total requirements. It is considered by some of those connected with the flour t.«ade that the quality of local bread may be adversely affected by this action. Some bakers, it is stated, use the full 10 per cent of Canadian (lour allowed, while others use less. The increase in the price of the imported flour may result in a smaller projiortion being used. The present price of New Zealand flour in Auckland is £13 16/ a ton.

Dunedin Controversy. A message from Dunedin states that bakers in that city have raised strong objections to the increase in the price of Canadian flour, and contend that the ]>rice of bread will have to be raised in consequence. According (<i one flour-milling representative. however, linkers have never before been better o!T than they are now. 'he retail price of bread to-day. he said, is the same as it was when New Zealand flour was about Clti a ton. to-day's price being fl.'i l.'»/(5. Bakers have a good margin when it is considered that the maximum of Canadian is one-tenth of (he flour used.