FLOUR QUALITY

Greymouth Evening Star, 19 February 1937, Page 5

FLOUR QUALITY

MINISTER REPLIES TO CRITIC. (Per Ministerial Favour.) WELLINGTON, February IS. “I am glad to have the opportunity to make a statement regarding the newspaper reports in connection with the contract, supply of bread to the Auckland Hospital Board,” said Hon. D. G. Sullivan (Minister of Industries and Commerce), in an interview today. “As far as this particular controversy is concerned', it is merely local in its application; bu,t it is likely to leave a wrong impression in the minds of the people of the Dominion regarding the quality of the flour supplied to the bakers generally, and to place ” in a wrong light the work being done by the Government to ensure the very highest quality of bread being supplied to the consumer. “In the first place, Mr Thomas’s statement in to-day’s press, arose out of the Hospital Board’s complaint regarding the quality of the bread being supplied by Mr Thomas, under an existing contract. I am not in a position, at the moment, to comment upon

the justification for the Hospita Board’s attitude, but I would poin out that, in replying to the Board’? criticism, Mr Thomas sets out bj drawing attention to the quality ol the flour supply and makes the positive statement that the flour suppliec by the Government is not fit for human consumption. Reference is made tc our experiments, carried out in conjunction with the poultry industry, tc ascertain the suitability of sprouted wheat for poultry food, and the inference is that the Government pays more regard to. the quality of poultry food than it does to foods for human consumption. “Mr Thomas’s arguments, however, are immediately vitiated by his statement that ‘it is absolutely piffle to

say that the lowest grade of bread is being supplied to the Hospital Board. Low grade bread can be manufactured only from low grade flour’; arid that, “as flour in New Zealand to-day is standardised, there cannot be any great variation in the standard of bread baked throughout the Dominion.’ That is a frank admission that the consumer is safeguarded by the imposition of a high standard of quality, and that in the final analysis, that standard is the real test of the efficiency of particular bakers. “It is stated by the Board that Mr Thomas’s bread is below standard, and it will require an investigation to prove the truth of the statement. “I say, emphatically, that the quality of bread has not suffered as the result of Government control of flour and wheat in New Zealand; but that control has brought about a great improvement in the methods of production and distribution, and the public has greatly benefited as the result. We are still pressing forward in our efforts to improve the quality, and much excellent work is being done by the Wheat Research Institute in the direction of wheat breeding, and wheat and flour testing for millers; while the services of a travelling baking expert are constantly at "the disposal of the bakers of the Dominion. “The value of these services was amply demonstrated last year, when much useful information was given to both millers and' bakers. “The flour supplied to bakers last season was perfectly wholesome, and its food value was not in the least damaged by the use of a certain proportion of sprouted wheat. Its only defect, if any, has been that it did require some extra skill on the part of-the baker to make good bread, and, as an instance of the high standard of bread-baking in New Zealand, it is significant that other bakers throughout the country and, incidentally a great majority of the bakers in Auckland, have managed to produce high quality bread from the flour of which Mr Thomas makes such serious complaints. It. is clear that what other bakers can accomplish, it. is not unreasonable to expect Mr Thomas's bakery to accomplish also. It is a common experience that many of the faults which have appeared in commercial bread have been due to poor workmanship, or to attempts to cut prices; but our experience is that, generally speaking, our bakers are more concerned with regard to the quality of their products than they are with regard to cutting costs at the expense of quality. “It is my desire, as the Minister responsible for the quality of the bread supplied to consumers, to investigate thoroughly such complaints as the present one, and I have arranged lor Mr Hansel, travelling baker expert, of the Wheat Research Institute, to proceed at once to Auckland, to see what practical assistance can be rendered to ensure that everything possible is being done to supply the Hospital authorities with the best type of loaf. On receipt of Mr Hansel’s report, 1 shall take such action as will be necessary to safeguard all the interests concerned. .Mr Thomas has not hesitated to give public expression to his statement in attacking the Government. in this, connection, and, 1 presume, ho will have no objection it 1 make public the resii.lt of the investigation which I am now instituting.” BAKERS’ ASSN. STATEMENT. AUCKLAND, February IS. The Auckland Hospital bread contract was discussed at a meeting ol the Auckland Master Bakers’ Associattion. A statement was aut horised by the executive and was later issued by the secretary, who said that no member of the association was connected with the existing contract or with the supply of bread for recipients of relief in Auckland.

“It must, bo frankly admitted that last, season was a very difficult one lor wheat growers, because of the weather, bin Now Zealand millers, assisted by the Wheat Research Institute, have done well with the materials available," the statement said. "Though it. would be foolish to suggest that the resultant (lour is equal to. say, Canadian, it is such, that in the hands of a competent tradesman, supplied with the necessary ingredients, it is possible to make a good quality loaf. The Department of Industries and Commerce has conducted a searching enquiry into the cost of the manufacture of bread and has fixed tin- wholesale price at such a level that it would be impossible for anyone to produce and supply a good quality article below that figure. We definitely resent any attempt to cast a refloct : on on all bakers and to attack the Minister for Industries and Commerce (Hon. I). G. I Sullivan), in an endeavour to support

i a. case of attempting the impossible. No one knows better than the Minister hiniself that only a very efficient baker can exist on the present, regular pi ices. How then, can such an istituiion as a public hospital hope to secure a quality article, when it adopts a cheese-paring policy in price? When it comes to the buildings. fabulous aims are suggest cd. but the. bread snp-| ply is taken from the lowest bidder.! Evidently the obvious has happened. Docs th-> hospital adopt this policy] w’ili the medicinal supplies or its st".'gieal equipment ?'