THE BREAD PRICE

Otago Daily Times, Issue 27387, 12 May 1950, Page 4

THE BREAD PRICE

Another Increase Likely EFFECT OF HIGHER WAGES AND FREIGHTS PA NEW PLYMOUTH, May 11. At 8d per 21b loaf, said the president of the New Zealand Master Bakers and Pastrycooks’ Association, Mr G. A. Carter, at Stratford tonight, bakers were on the average Jtnaking the same profit per ton of flour as before the removal of the subsidy, but they would need another rise to meet the increase in freights, wages and the price of yeast, which was made, from wheat and barley, would be affected by the removal of the subsidy. What the rise would be had not yet been ascertained, said Mr Carter. The whole position was being investigated by a special committee set up for the purpose. ■ • Mr Carter said that throughout New Zealand, bread consumption had declined since the price rose. It was difficult to judge the position accurately at present, however, for the rise coincided with the beginning of the school holidays, when sales normally dropped because school lunches were not'required. “Actually the public is now paying what it should,” Mr Carter said. "The subsidy on flour was £l2 a ton, and as each ton produces about 1440 loaves, the 2d equals the subsidy. Depending on the type of bread they make, however, some bakers will be up to 10s a ton to the good or bad. We in the country will feel the effect of the freight increase more than the cities.”