No Big Demand Yet For Winter Foods

Press, Volume CI, Issue 29843, 8 June 1962, Page 15

No Big Demand Yet For Winter Foods

IBy aw Grocery Correspondent)

Really cold weather Is taking a long time coming this year and winter lines such as canned and packet soups, canned vegetables, oaten breakfast foods and so on are still stacked on grocers’ shelves waiting for the demand that has yet to come. Advertising, planned many months ahead, is already urging shoppeps to buy winter foods, but it does not seem to have taken the milder weather into account. Baby Powder.—Auckland distributors .of Johnson’s .baby powder have announced price increases for the economy. large and small sizes. Tire economy and large size, at 'ss 6d and 4s 9d. 8* both 3d dearer, while the small size, at 2s 6d. is 2d dearer. Higher-priced ingredients have forced the change. Rice.—Rice has become more popular in New Zeeland in re-

cent years, particularly with the Increasing popularity of Eastern and Continental dishes. Rice price* have been firming during the last few weeks, particularly for Slam rice. There are good supplies of Australian and American rice -available.

Tapioca.—Latest quotations show sharp advances in the price of tapioca. Prices have been upset bv wars and tension in South-east Asia. However, supplies of tapioca at the higher prices are not expected in New Zealand until the end of thia month. Eggs.—A recent Price Tribunal announcement sets current prices for cartoned eggs at 5s M a dozen for large eggs. 5s 3d standard and 4s 6d meium, up 3d. Prices are slightly lower than at this time last year. In winter egg prices usually reach their peak. Frozen Foods?—A new line in frozen foods is the introduction by Birds Eye of savoury fishcakes tn packs of four for 2s 9d. Crumbed and fried ready to heat and eatt, the fishcakes should be quite popular. Spices.—Masterfoods of Auckland now have on the market a wide range of spices and herbs attractively presented in plastic packs. There is marjoram, saffron. sweet basil and tarragon, among many others. Flavourings are now more widely used than ever in all kinds of cooking.