HC Deb 13 March 1958 vol 584 cc579-80
6. Mr. Dodds

asked the Minister of Agriculture, Fisheries and Food in view of the importance of bread to the health of the nation, what action the Government has taken and contemplates taking to ensure that the best possible product is supplied to the community.

Mr. John Hare

Flour, including flour used for bread making, must by regulation contain approved quantities of the nutrients vitamin By, nicotinic acid and iron. As the hon. Member is aware, the Food Standards Committee has been asked to advise as to whether there is any need for further regulations to govern the composition of bread as well as flour.

Mr. Dodds

Is not the Minister aware that, while all these chemicals are put in, most of the natural qualities are taken out? Is not it a fact that the quality of the bread supplied is steadily deteriorating? When may we expect from the Committee he mentioned something that will give people much more confidence that the bread is worth eating?

Mr. Hare

The hon. Gentleman really does exaggerate his own case. I cannot accept his suggestion that there is evidence of a deterioration in quality. There is, in fact, a very wide variety of different kinds of bread now available. I cannot say when I shall receive the report from this Committee, but I know that it is making progress in its work.

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