HC Deb 24 March 1920 vol 127 cc434-5W
Mr. WILKIE

asked the Minister of Food if he has received from the Dundee Food Control Committee a suggestion that the domestic ration of six ounces of sugar should be supplied wholly in while sugar, and that the brown sugar should be reserved for manufacturing purposes; that from Lord Devonport's evidence before the Dockers' Inquiry it is shown that there is a sufficient supply to give the six ounces of white sugar; and if his Department can arrange for having this carried out in the interests of the health of the country?

Mr. PARKER

The answer to the first part of the question is in the affirmative. The Food Controller cannot agree that the quantity of white sugar available is sufficient to supply the domestic ration, which has now been raised to 8 ozs. per week. It would not in any case be practicable to reserve brown sugar solely for manufacturing purposes, as it is not suitable for all classes of manufacture.

Mr. R. McNEILL

asked the Minister of Food what arrangements are being or will be made for the supply of sugar for domestic jam making; whether provision will be made not only for fruit growers but for private individuals who purchase fruit for jam making; and whether, in the event of the sugar supply being insufficient to provide a reasonable ration for these purposes, the amount allowed to be consumed in the manufacture of confectionery will be curtailed to enable an addition to be made to the allowance for jam making?

Mr. PARKER

Arrangements have been made to set aside a considerable quantity of sugar for domestic jam making during the coming season, and the public have already been informed through the Press of the procedure to be adopted in order to obtain supplies. Sugar for this purpose will be issued not only to fruit growers but to persons purchasing fruit for preserving. With regard to the last part of the question, I would refer the hon. Member to the answer given on 15th March to the hon. and gallant Member for East Leyton (Lieut.-Colonel Malone).

Forward to