WHEAT GERM IN BREAD

Greymouth Evening Star, 21 September 1940, Page 2

WHEAT GERM IN BREAD

MINISTER’S CLAIM DISPUTED. [per press association.] WELLINGTON, September 21. In' reference to Dr. McMillan’s recent announcement concerning his Department’s new process for incorporating the wheat germ in bread, the manager of Provita Mills, Limited, of Christchurch, states: “In commenting on the process evolved by his Department, the Minister stated, inter alia, that everything was new about adding vitamins, or a natural substance containing them, in such a way that the palatability and keeping qualities of the bread were not affected. We challenge this statement. For five years, our own mills have been producing and supplying to bakers a wheat germ flour, for incorporating in bread. For their part, the bakers concerned have provided the public with a palatable loaf at a reasonable price, made from our specially processed wheat germ flour, retaining the full vitamin content. “The Minister’s claim to exclusive monopoly of ‘palatability and keeping qualities’ is equally false. There have been millions of loaves of Provita bread sold. As the Minister’s stands, the integrity of every baker of Provita bread is impugned, and we therefore ask the Minister to refer to his Department I, for a verification of these facts. Sure- , ly a New Zealand industry which has pioneered the wheat germ process is entitled to a correction in view of the above facts.”