HC Deb 29 November 1948 vol 458 cc1619-20
32. Mr. Bowden

asked the Minister of Food what percentages of the total rationed foodstuffs consumed in this country are allocated to individual rations, hotels and restaurants, works canteens and manufacturing purposes, respectively.

Mr. Strachey

Since the answer includes a table of figures, I will, with permission, circulate it in the OFFICIAL REPORT. In general, hotels and restaurants get about 3.5 per cent. of rationed foodstuffs.

Following is the answer:

proved completely satisfactory for this purpose.

Sir W. Smithers

Will the Minister confirm or deny the strong rumours which are current that much of this sugar is stored out in the open and is deteriorating rapidly?

Mr. Strachey

Having denied that once in my answer to the Question, I now deny it again in my answer to the supplementary question.