QUALITY DEFENDED

Auckland Star, Volume LXXII, Issue 279, 25 November 1941, Page 9

QUALITY DEFENDED

NEW ZEALAND FLOUR

COMPARISON WITH CANADIAN

(P.A.) W ELLINGTON, this day.

The Minister of Industries and Commerce, Mr. Sullivan, said his attention had been called to allegations reported to have been made in Nelson as to the poor quality of New ® our - Mr. Sullivan said thft statements were so alarming iff. compelled to issue a statement on the matter. Dr. Hilgendorf director of the Wheat Remari Institute, Christchurch, had ?< a statement. a / »T l i e^ t ? ternent made by the judges at the Nelson show caused the great?«c*?f J1 ? r , 1 , se to th >e Wheat Research inctifiVf SJ J Id tlie director. "The f m makes thousands of tests has^ounH a lh nd floi^ r every year, and nas round the quality progressively improved, especially durinfthe S there K the P erlod during which Canadian <£ een no importation of stthftV. hoe k or . wheat. The innf h f s been shown a duplicate « winning exhibits, and J no question that it is a verv high-class loaf, evidence of hifzh ur and excellent workman-

"Show points are not Drimariiv are°n r M d t With several factors tha't continiiPrP^ eSt tfie consumer," nn?nte Hilgendorf. "Show ? re con cerned with bulk, finecrnlt °hi^ Crum f' stri, cture, colour of ci ust, bloom of crust, etc., which are workman 1 !," 1 as ' nd 'cations of good workmanship on the part of the belrfnaunnn' £ 3Ve ° nly an 'direct i»tf p flavour and palatabilval'ue Tt ?<? n ° » at . a " on nu tritive vaiue. it is quite true that Canadian ?han I M akes^ a bulkier and whiter loaf than New Zealand flour does but it is also true that New Zealand flouj |s Quite as palatable as Canadian fivp definitely superior in nutritive value, especially in recard to minerals and vitamins S to .U 7P. e statement by a Nelson hak#>r has bopn Ual aH ° few Zealand flour nas been adversely affected hv to ad rS u f,rS S " ns / TUite contrary to results given bv exact evnpr'i ments. Before the institute cavc iVs support to the use of headers it "l ad . e scores of baking trials of wheat headed and stook threshed from the &«£ ttFnJSSJ!™