OUTPUT OF SCHOOL OF BAKERY

Press, Volume XCVII, Issue 28774, 20 December 1958, Page 4

OUTPUT OF SCHOOL OF BAKERY

Problem Of Disposal Of Products

(Special Correspondent N.Z.P.A.) (Rec 8 p.m.) LONDON, Dec. 18. The Manchester Education Committee is trying to find out how best to dispose of 2000 loaves of bread and £l5O worth of confectionery a week—although it does not expect to have to do so until 1961, says the “Manchester Guardian.”

By then bakery students in the new Manchester Domestic and Trades College may be producing this amount of food weekly as part of theii regular training. At a recent meeting attended by representatives of bakers’ cooperatives, the Amalgamated Union of Operative Bakers and Confectioners, and the Education Authority it was suggested that the school’s output should be used for rusks or preferably as pig food. The education committee had asked if there would be any objection to the sale of the food, but the bakers’ representative contended that if the food were disposed of in this way they would insist that it be sold at fair prices, otherwise it would be unfair competition. Other speakers said it was ridiculous to make 2000 loaves weekly in a bakery school Now the Education Committee is having more talks with bakers to learn how it can avoid producing food which cannot be disposed of, and to see how it can avoid upsetting the market if the food is sent outside the college.