Flour Supplies Bug- Damaged Say Bakers

Press, Volume CI, Issue 29754, 22 February 1962, Page 14

Flour Supplies BugDamaged Say Bakers

(New Zealand Press Association)

NAPIER, Feb. 21. The Federation of Bakers today alleged that its members were supplied with inferior, bug-damaged flour by millers in New Zealand. Mr A. Scott (Hastings* told the federation’s annual conference in Napier that baking was the only industry in New Zealand where manufacturers had to accept a raw product, knowing it was not up to standard. Mr Scott said the blame for the millers failure to test the wheat properly could be placed on the lack of free enterprise. “If they returned to free enterprise tomorrow, laboratories to test wheat would be in right away,” he said. The bakers sought an assurance that they would not be sold bug-damaged flour which had not been inspected and passed by the Wheat Research Institute. The discussion arose from an address by Mr E. W. Hullett. director of the institute, in which he commented on the prevalence of the bug

that caused the damage. Mr Huilett admitted that in spite of testing carried out, there was still some possibility of damaged grain getting through.

Mr H. Fairey (Wellington) said there was no way of telling whether flour was faulty until the bread had been baked, and that meant throwing out a whole batch. “I have been in this industry for 26 years.” said Mr Scott, “and I don't think we have made one iota of improvement. “It's not good enough. It is the duty of the miller to stand behind the flour he produces. The time has come for a similar type of inspection to that given to meat.” Mr L. C. Dunshea. manager of the New Zealand Wheat Committee, said compensation for inferior flour would depend on the circumstances.

“The millers have always been tolerant of a genuine complaint. If anyone wants to resort to a legal process the way js open,” he said.