HC Deb 27 October 1947 vol 443 cc499-500
40. Mr. Vernon Bartlett

asked the Minister of Food why his Department allows to jam manufacturers more than 3 lb. of sugar to 1 lb. of fruit.

85. Mr. Granville Sharp

asked the Minister of Food why, in view of the fact that the jam-making housewife normally uses 1 lb. of sugar for 1 lb. of fruit, factory jams made to the specifications of his Department use 3 lb. of sugar for every 1 lb. of fruit.

Mr. Strachey

The average amount of sugar allowed to jam manufacturers is 2 lb, to each lb. of fruit. They used about 1½ lb. before the war, and still do where the particular fruit is plentiful, but with scarce fruits such as strawberries and raspberries they are allowed to use more. Otherwise, there would not be nearly enough of these kinds of jam to satisfy the public.

Mr. Bartlett

Is the right hon. Gentleman aware that even in the spacious days of Mrs. Beeton a housewife made jam on the maximum basis of 1 lb. of sugar to 1 lb. of fruit, and why should there be this extraordinary discrepancy?

Mr. Strachey

I have endeavoured to indicate that it is to eke out the quantities of fruit, such as strawberries and raspberries, which are scarce.

Mr. Bartlett

Would it not have been wiser both from the Government and the national point of view to give those householders prepared to make jam this extra allowance of sugar?

Mr. Strachey

There have been no fewer than three bonus issues of 1 lb. of sugar each.

Mrs. Corbet

Can my right hon. Friend say in what way it is eked out—with marrow or with turnips?

Mr. Strachey

It is eked out in this case with sugar.

Mrs. Corbet

It cannot be.