§ Mr. BEAUMONTasked the President of the Board of Trade whether he is aware that the method of chemical analysis used by the French Customs authorities for ascertaining the percentage of sweetening matter in caramels estimates not only the sugar content but also the protein matter; and whether he will make representations to the French authorities with a view to assimilating their methods of analysis to those used in this country?
§ Sir P. CUNLIFFE-LISTERI am aware that difficulties have arisen in connection with the fixing of the percentage of sweetening matter in caramel imported into France from this country, and that the possible inclusion of protein with sweetening matter, owing to the methods followed by the French Customs analysts, is one of the grounds of complaint. The points involved are highly technical, and arrangements were recently made to put certain exporters in this country in direct touch with the French Customs on the matter. On hearing the result of these steps the Board of Trade would be prepared to consider whether they could usefully take any further action.