HC Deb 22 June 1920 vol 130 cc2005-6
74. Mr. RAFFAN

asked the Minister of Food the amount, in tons, of barley, rye, oats, maize, flaked rice, and other cereals, sugar molasses, and glucose used in brewing and distilling in the United Kingdom during the year ending 31st December, 1919?

The PARLIAMENTARY SECRETARY to the MINISTRY of FOOD (Sir W. Mitchell-Thomson)

As the answer to this question is in the form of a statistical table I will, with the permission of the House, circulate it in the OFFICIAL REPORT.

The following is the information promised:

The latest period for which the information desired by the hon. Member is available is the year ended 30th September, 1919. The quantities of materials actually used by brewers in the United Kingdom in that period were as follows:

Tons.
Malt 556,157
Unmalted corn 2,397
Rice, rice grits, flaked rice, maize grits, flaked maize, and other similar preparations 17,551
Sugar, including its equivalents of syrups, glucose and saccharum 76,588

The estimated quantities of materials used in distilleries in the same period were:

Tons.
Malt 113,875
Unmalted grain 177,000
Rice
Molasses 4,421
Glucose
Sugar 66
Other materials 900

75. Mr. RAFFAN

asked the Minister of Food in what forms sugar or its equivalents are employed in the process of brewing; in what respect brewing sugars are unsuitable for manufacturing and domestic purposes; and whether such sugars could be rendered suitable for domestic or manufacturing purposes?

Sir W. MITCHELL-THOMSON

Sugar is generally used for brewing in a form known as "Brewers Invert." The raw material of this commodity is a low grade of cane sugar with a very high percentage of impurity, and, in the majority of cases, an unpleasant taste. Such sugar cannot be rendered suitable for domestic or manufacturing purposes except at an expense so great as to be, in most cases, practically prohibitive. It can be, however, and is, to some extent, manufactured into syrup for domestic consumption.