§ 63. Mr. McKinlay
asked the Parliamentary Secretary to the Ministry of Food why the sugar allowance to ice-cream vendors has been increased from 40 per cent. to 50 per cent. of basic usage at a time when little ice-cream is made and when there is reason to believe that some ice-cream manufacturers are selling their sugar to confectionery manufacturers and other users?
Major Lloyd George
The increase in the percentage allocation of sugar to ice-cream manufacturers was accompanied by a reduction in the percentage allocation of fats from 75 per cent. to 60 per cent. of datum usage and was granted in order to bring the allocations of sugar and fats more into line. The reduction in the manufacture of ice-cream in the winter months would be reflected in the datum usage for these months. If my hon. Friend can give me particulars of any cases in which sugar is being re-sold I shall be glad to make inquiry.
§ Mr. McKinlay
Is it not a fact that Italian ice-cream vendors have been applying for catering licences because of the milk restrictions, and the reason is that they are using the sugar they get for ice-cream?