QUALITY OF BREAD

New Zealand Herald, Volume LXXIII, Issue 22346, 18 February 1936, Page 15

QUALITY OF BREAD

Sir, —The retiring president of the Auckland Chamber of Commerce has been expressing his views on the Government's action in fixing the price of flour and bread by regulation under the Board of Trade Act. He goes so far as to suggest that the sliding scale of wheat and flour duties was commonly held to have been responsible, in part at least, for the embargo on New Zealand potatoes entering Australia. May I point out to Mr. Jackson that there is a vast difference between Australian and Canadian wheat, as is easily ascertainable from the importations from the respective countries. For instance, while during the month of December over 1100 tons were imported from Canada and the United States, only a fraction over 21 tons were imported from Australia. While, admittedly, the use of imported flour may be a decided advantage to the baker, it is not an absolute necessity and there are many bakers to-day who are credited with being able to produce a quality loaf and who confine themselves to the use of New Zealand flour. While writing as I do, I do not necessarily approve of the Government's action, although recognising that there mgy be much to be said j iif its favour. The Other Side.