HOSPITAL BREAD

New Zealand Herald, Volume LXXIV, Issue 22657, 19 February 1937, Page 10

HOSPITAL BREAD

QUALITY OF FLOUR REPLY TO ATTACK ! ACTION BY MINISTER INVESTIGATION ARRANGED [BY TKLEGKAJ'H —OWN COIUUiSI'ONDENT] ( WELLINGTON, Thursday "I am glad to havo tlio opportunity to make a statement regarding the newspaper reports in connection with tho contract supply of bread to the Auckland Hospital Board," said the Minister of Industries and Commerce, tho Hon. D. G. Sullivan, in an interview to-day. "As far as this particular controversy is concerned, it is merely local in its application," continued Mr. Sullivan, "but it is likely to leave a wrong impression in tho minds of the people of the Dominion regarding tho quality of tho flour supplied to 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. Mr. Thomas' Complaint "In the first place, the statement of Mr. S. J. Thomas (published in tho Heuald) arose out of the Hospital Board's complaint regarding the quality of the bread being supplied by Mr. Thomas under an existing contract. 1 am not in a position at the moment to comment upon the justification for the board's attitude, but J would point out that in replying to the board's criticism Mr. Thomas sots out by drawing attention to the quality of tho flour supply and makes tho positive statement that tho flour supplied by tho Government is not fit for human consumption. "Reference is made to our experiments carried out in conjunction with the poultry industry to 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' arguments, however, aro immediately vitiated by his statement: 'lt is absolutely piffle to say that the lowest grade of bread is being supplied to tho Hospital Board. Lowgrade bread can be manufactured only from low-grade flour, and, as flour in New Zealand to-day is standardised, there cannot be any great variation in the standard of bread baked throughout the Dominion.' Benefits Under Control "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 tho board that Mr. Thomas' bread is below standard, and it will require an investigation to prove the truth of the statement. "I suv emphatically that the quality of bread has not suffered as the result of the 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 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. Extra Skill Required "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. 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' 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 the quality of their products than they are to cut costs at the expense of quality. Safeguarding All Interests "It is my desire, as the Minister responsible for the quality of bread supplied to consumers, to investigate thoroughly such complaints as tho present one, and I have arranged for Mr. Hansen, 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 tho hospital authorities with the best type of loaf. On receipt of Mr. Hansen's report I shall take such action as will be necessai*y to safeguard all the interests concerned. "Mr. Thomas has not hesitated to give public expression to his statement in attacking tho Government in this connection, and I presume he will have no objection if I make public tho result of the investigation which I am now instituting."