Food Price Increases

HC Deb 21 October 1953 vol 518 c267W

84. Mr. Swingler

asked the Minister of Food if he will publish in HANSARD a complete and up-to-date list of food price increases, consequent on the Government's decision to reduce subsidies, since he took office.

Dr. Hill

The price increases arising directly from the Government's decisions to reduce the subsidy ceiling from £410 million in 1951–52 to about £220 million in 1953–54 were as follow:

Commodity and Price Increase

Bacon: 5d. per lb. (average of all cuts except gammon).

Meat (carcase): 4d. per lb. (average).

Milk (liquid): 1d. per quart.

Butter: 10d. per lb.

Cheese (rationed): 2d. per lb.

Margarine, lard and cooking fat (domestic): 4d. per lb.

Sugar (domestic): 1d. per lb.

Tea: 10d. per lb. (maximum).