THE SUPPLY OF BREAD

Southland Times, Issue 23128, 19 February 1937, Page 6

THE SUPPLY OF BREAD

Hospital Board’s Complaints BAKER BLAMES THE FLOUR STATEMENT BY MR D. G. SULLIVAN (United Press Association) WELLINGTON, February 18. “I am glad to have the opportunity to make a statement about the newspaper reports of the contract supply of bread to the Auckland Hospital Board,” said the Minister of Industries and Commerce (the Hon. D. G. Sullivan) in an interview today.. “As far as this particular controversy is concerned it is merely local in its application, but it is likely to leave a wrong impression in the minds of the people of the Dominion about the quality of the 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.

“In the first place Mr Thomas’s statement in today’s Press arose out of the Hospital Board’s complaint about the quality of the bread being supplied by Mr Thomas under an existing contract. I am not in a position at the moment to comment upon the justification for the Hospital Board’s attitude, but I would point out that in replying to the board’s criticism Mr Thomas sets out by drawing attention to the quality of the flour supply and makes the positive statement that the flour supplied by the 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. > Arguments Vitiated “Mr Thomas’s arguments, however, are immediately vitiated by his statement that ‘it is absolutely piffle to say that the lowest grade of bread is being supplied to the Hospital Board. Low grade bread can be manufactured only from low grade flour, and that as flour in New Zealand today is standardized, there cannot be any great variation in the standard of the bread baked throughout the Dominion.’ 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 the board that Mr Thomas s bread is below standard, and it will require an investigation to prove the truth of the statement. “I say emphatically that the quality of the bread has not suffered because of tire 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 benefitted as a result. We are still pressing forward in our efforts to improve the 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. Skill on Baker’s Part “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 and, 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 about which Mr Thomas makes such serious complaints. It is clear that what other bakers can accomplish it is not unreasonable to expect Mr Thomas’s 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 about the quality of their products than they are about cutting costs at the expense of quality. “It is my desire, as the Minister responsible for the quality of the bread supplied to consumers, to investigate thoroughly such complaints as the present one, and I have arranged for Mr Hansen, the 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 the hospital authorities with the best tyjpe of loaf. On receipt of Mr Hansen’s report I shall take such action as will be necessary to safeguard all the interests concerned. “Mr Thomas has not hesitated to give public expression to his statement in attacking the Government in this connection, and I presume he will have no objection if I make public the result of the investigation which I am now instituting.”

STATEMENT BY MASTER BAKERS

THE QUESTION OF THE PRICE PAID (United Press Association) AUCKLAND, February 18. The Auckland Hospital bread contract was discussed at a meeting of the Auckland Master Bakers’ Association. A statement was authorized by the executive and was later issued by the secretary, who said no member of the association was connected with the existing contract or with the supplying of bread for the recipients of relief in Auckland. “It must be frankly admitted that last season was a very difficult one for wheat growers because of the weather conditions, but New Zealand millers, assisted by the Wheat Research Institute, have done well with the materials available,” the statement said. “While it would be foolish to suggest that the resultant flour is equal, to say Canadian, it is such that in the hands of competent tradesmen, supplied with the necessary ingredients, it is possible to make a good quality loaf. , “The Department of Industries and Commerce has conducted a searching inquiry into the cost of the manufacture of bread, and has fixed the wholesale price at such a level that it would be impossible for anyone to produce and supply a good quality article,

below that figure. We definitely resent any attempt to cast a reflection on all bakers, and to attack the Minister of Industries and Commerce (the Hon. D. G. Sullivan) in an endeavour to support the case of attempting the impossible. “No one knows better than the Minister himself that only a very efficient baker can exist on the present regular prices. How then can such an institution as the Public Hospital hope to secure a quality article when it adopts a cheese-paring policy on the question of price? When it comes to the matter of building, fabulous sums are suggested, but in the matter of bread the supply is taken from the lowest bidder. Evidently the obvious has happened. Does the hospital adopt this policy with its medicinal supplies or its surgical equipment?”