HC Deb 30 April 1947 vol 436 cc1947-8
55. Mr. Joynson-Hicks

asked the Minister of Food what quantities of meat bacon, sugar, butter, margarine and cooking fats were, respectively, allocated to domestic consumers and to catering establishments in March, 1946, and March 1947.

Mr. Strachey

As the answer involves number of figures I will, with permission, circulate it in the OFFICIAL REPORT.

Mr. Joynson-Hicks

Can the right hon. Gentleman say whether the allocations for the domestic consumers are greater or less than they were a year ago?

Mr. Strachey

They vary in different cases. In meat they are slightly larger, in bacon slightly smaller and in sugar slightly larger and so on, but the hon. Member had better look at the list.

Following is the answer:

The quantities of meat, bacon, sugar, butter, margarine and cooking fats allocations to domestic consumers and to catering establishments during the four-week periods ended 30th March, 1946, and 29th March, 1947, were approximately:

Domestic Consumers. Catering Establishments.
tons tons
Meat:
1946 82,800 9,200
1947 99,900 12,300
Bacon:
1946 19,670 1,230
1947 13,100 1,050
Sugar:
1946 47,480 5,820
1947 52,480 6,310
Butter:
1946 15,860 1,300
1947 16,600 1,520
Margarine:
1946 16,150 2,280
1947 16,800 2,470
Cooking Fats:
1946 5,090 620
1947 5,600 660

Catering establishments include schools, works canteens, hotels, boarding houses, cafes, restaurants and all other establishments holding catering licences.

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