MILLING WHEAT

Otago Daily Times, Issue 21688, 5 July 1932, Page 7

MILLING WHEAT

IMPORTS FROM AUSTRALIA ABOLITION OF DUTY URGED. (Per United Press Association.) WELLINGTON, July 4. Mr Kellow, president of the Master Bakers' Union, of Wellington, in a statement to-day said that, if the suggestion of the master bakers —that wheat imported from Australia should be duty free—had been adopted it would have had the effect of reducing the price of flour. As it is, the public was to get no benefit. He said that the New Zealand-grown wheat had been of such poor quality that the bakers had had to import Canadian flour to make decent bread from New Zealand flour. They had explained the position to the Government some months ago, urging that it was unfair that the bakers should have to bear such a burden. They suggested that Australian flour or wheat should be imported to make up quality, but it should be duty free and should be distributed to the millers pro rata, according to their purchases of local wheat. This would have had the effect of reducing the price of flour. The Government had promised to consider the matter, but nothing had been done. The deputation was told that there would be no shortage, and the Wheatgrower, the organ of the Canterbury wheat farmers, scouted any suggestions of a shortage, and opposed the scheme. THE PRICE OF FLOUR. UNAFFECTED BY IMPORTATIONS. (Per United Press Association.) CHRISTCHURCH, July 4. A prominent representative of the Canterbury Wheat Growers’ Federation, replying to the statement made by the president of the Master Bakers’ Union that had wheat been admitted duty free it would have had the effect of reducing the price of flour, stated that the importation of wheat was not affecting the price of flour at all. The Government, he said, would secure any difference between the landed price of the wheat and the price at which it was sold to the millers. The price was so arranged that no increase would be made in the price of flour, while an admixture of Australian with New Zealand wheat would make the use of imported flour by bakers unnecessary.