SMALL CAKES DEARER

New Zealand Herald, Volume LXXIII, Issue 22434, 2 June 1936, Page 10

SMALL CAKES DEARER

VALUES STANDARDISED HIGHER COSTS IN TRADE Small increases in the prices of a number of cakes and small goods lines in the bakery trade came into effect yesterday as the result of decisions reached at a series of recerit conferences of members of the Auckland Master Bakers' Association. For the first time in a number of years an attempt has been made to standardise prices to a reasonable extent. Interviewed yesterday afternoon, Mr. S. S. Green, secretary of the Master Bakers' Association, said that the standardisation of prices did not involve increases in all lines.

The price alterations had been necessitated solely through increased costs. For instance, fruit, such as raisins, had increased in value by approximately 25 per cent in the last 12 months. Butter was dearer "and eggs were generally dearer, even when taking seasonal advances into account, tinned eggs being 45 per cent dearer than they were in June, 1935. Cream was a shilling a gallon dearer than tt was last year, Mr. Green continued. Milk also was dearer, while lard, which used to cost 4d a lb., was now hard to obtain at 7d. These commodities were the main materials used in bakehouses, and the increases in their ralues had rendered some standardisation and increase of prices essential. •'No tradesman who is following legitimate trading practices and putting high-quality materials in his goods can hope to sell at prices below those fixed by the association," Mr. Green stated. The new schedule had been supplied to the Department of Industries and Commerce, all the Government's requirements in connection with the prevention of exploitation of the public having been complied with.