§ Sir L. Lyleasked the Parliamentary Secretary to the Ministry of Food why he has at this stage of the war decided to prohibit the manufacture and use of full fatted soya bean flour and substituted low fat soya bean flour although the former has been in use in this country for years; and whether he is satisfied that 1478W the proteins in the latter arc undamaged by the manufacturing process employed?
§ Mr. MabaneThe manufacture and use of full fat soya flour has not been prohibited. Imports of low fat soya products are, however, now taking the place of previous imports of full fat soya flour. As regards the last part of the Question, I am advised that the proteins in the low fat product are not damaged by the manufacturing process.