§ 39. Mr. F. Willeyasked the Minister of Food why, when the price of meat has been increased on average by 4d. per lb., the price of pork sausages has been increased by 5½d. per lb., beef sausages by 4d. per 1b., pork sausage meat by 6d. per 1b., and beef sausage meat by 4½d. per 1b.
§ The Minister of Food (Major Lloyd George)Fourpence per 1b. is an average for all types and qualities of carcase meat. The increases in boneless manufacturing beef and pork were 5d. and 5¾d. per 1b. respectively. The new prices for sausages and sausage meat had also to take into account other increased costs of manufacture and distribution.
§ Mr. WilleyIs the Minister aware that this unwarranted increase has caused considerable indignation, because a beef sausage is not made of beef? Is it not still quite inexplicable that a sausage containing from 50 per cent. to 65 per cent. of meat should have its price increased by a greater amount than meat? How does it come about that sausage meat, which is a sausage without its skin, has increased in price by a greater amount than the sausage?
§ Major Lloyd GeorgeThe best answer I can give the hon. Gentleman is that he 2237 should do a little research into what happened last year, when the same thing had to be done. The price of meat last year was raised, on the average, by 3d. and the price of sausage meat by more than 3d.