§ 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 580 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.