Unexpected technical difficulties have arisen on the report of the Food Standards Committee and have called for further investigation. I have only within the last few days been advised of the results. My right hon. Friends the Secretary of State for Scotland, the Minister of Health, and I will reach a decision as soon as possible.
§ Mr. Dodds
Is the right hon. Gentleman aware that at the recent conference of public health inspectors at Eastbourne it was emphasised that a pork sausage with less than 65 per cent. meat content, irrespective of the quality of the meat, ceased to be a sausage? Will he bear in mind, when making his decision, that he should beware of those vested interests who are advising him that a sausage should be judged by its flavour, when it is possible with soya bean flour and the addition of a chemical to give a sausage of lower meat content a very attractive meaty flavour?
I think we shall need to have a full-dress debate on this subject one day. I agree with the hon. Gentleman that there are grounds for feeling that the solution to the sausage question is like a Sputnik which performs its regular orbits but never seems to get any nearer.
§ Mr. Willey
Is the right hon. Gentleman aware that courts of law are finding it extremely difficult to determine when a sausage is a sausage? He ought really to save them from their embarrassment as soon as he can.
I know, Sir. The difficulty is that I am finding it just as difficult as the courts of law.