CONTROL OF FLOUR

Dominion, Volume 29, Issue 151, 21 March 1936, Page 12

CONTROL OF FLOUR

* Master Bakers’ Protest DIFFICULTIES IN TRADE As the result of difficulties which have arisen in connection with the re-cently-instituted flour control scheme, the Wellington master bakers have forwarded a petition to the Minister of Industries and Commerce, the Hon. D. G. Sullivan, asking that matters be remedied. Auckland bakers have found similar difficulties. The apparent lowering of prices have been accompanied by the withdrawal of certain privileges, it is stated. Bakers are most concerned with the question of credit. When dealing with the mills previously, payment was normally made on the 20th of the follow ing month, but the Wheat Committee demands payment within 14 days of the date of purchase. Flour is a relatively expensive commodity, and this action makes it difficult for many bakers to find the ready money. “Most of our customers, particularly the larger ones, make their payments monthly, and some have intimated that they do not intend to change that system,” said one baker. “That means we have to pay for the flour before we are paid for our bread." Strong exception also is taken to the announcement that bakers will have to take flour direct from the rollers. In the past the mills have matured the flour for clients, but bakers will now have to store it for six weeks. This scheme, together with the matter of prompt payment, will mean tying up a large amount of capital. In addition, discounts have been reduced to If per cent., compared with 2} per cent, or more in the case of large consumers, prior to the new regulations. Previously the mills stacked the flour in bakers’ lofts if required, but this service is no longer performed. Moreover, delivery is now made only on specified days, except in the case of very large orders.