HC Deb 17 March 1952 vol 497 cc1903-4
22. Dr. Stross

asked the Minister of Food whether, in view of the restrictions which are to be imposed on importing many valuable articles of food, and in order to protect the health of the public, he will raise the rate of wheat extraction back to 85 per cent.

Major Lloyd George

The nutrients most markedly influenced by changes in the extraction rate of flour are iron, vitamin B,, riboflavin and nicotinic acid. So far as can be forecast at present, none of these is likely to be affected by the recent reductions in the food import programme.

Dr. Stross

Is the Minister aware that his answer is not exactly correct? My information is that there is some diminution in all the substances he has described, particularly with reference to cakes and biscuits, where the reduction is down to 78 per cent. extraction. In view of the threatened shortages of other foodstuffs of an important kind, will not the right hon. and gallant Gentleman look at this problem again and let us have our bread in as good a condition as possible?

Major Lloyd George

From the best information I have at the moment, the answer I have given is the correct one. However, I will certainly make sure that the matter is kept very much in mind. The hon. Gentleman will appreciate that I am not an expert on what he is saying.

Dr. Stross

If I send the right hon. and gallant Gentleman the information I have received from his own Department, which rather conflicts with the statement he has just given us, will he look at it?

Major Lloyd George

Yes, Sir.