§ Mr. Martenasked the Minister of Agriculture, Fisheries and Food if he will update, with the latest figures, the comparison between world prices and Community prices on the same basis as that used in the annual report of the agricultural situation in the Community 1976.
§ Mr. BishopThe Commission has published this information for 1976 (or 197677) marketing years in its report for 1977 on the agricultural situation. More recent information is available only in a broadly equivalent form. Both are given below. The Commission describes the third country offer prices as "normally the lowest available". These are not necessarily the prices at which substantial supplies could be obtained, or at which large quantities are traded internationally.
will set out the original and the current estimated cost of (a) the Thames Flood Barrier and (b) the associated flood deficiences.
§ Mr. StrangThe estimated costs at September 1977 prices and the original estimates given in December 1973 are as follows:
December 1973 September 1977 £ million £ million (a) Thames Barrier 88 237 (b) Associated flood defences 143 241
§ Mr. Moateasked the Minister of Agriculture. Fisheries and Food if he will 749W make a statement describing the likely effect of the Thames Barrier upon areas bordering the River Medway and Thames Estuary and the North Kent coasts in conditions comparable to those experienced in the recent floods; and if he will make a statement on the construction programme.
§ Mr. StrangThe protection which will be given to London by the Thames Barrier will not of itself have any effect on tide levels in the Thames Estuary or the Kent coast. The closure of the barrier in certain conditions may give rise to a "reflected wave", but this will affect water levels only so far as the Isle of Grain and Southend. This has been taken into consideration in planning the defences which the Southern, Anglian and Thames Water Authorities are at present carrying out along the banks of the Thames below London. These downstream works are scheduled for completion by the estimated date of completion of the barrier in late 1982.
PRODUCTS OR SUBSTANCES PERMITTED IN BREAD MADE WITH WHITE FLOUR Basic Ingredients: Flour, Yeast, Water. Optional Ingredients Purpose when used Salt; edible oils and fats; milk and milk products; sugar; rice flour and soya bean flour; prepared wheat gluten and wheat germ; poppy seeds, carraway seeds, cracked wheat and cracked or kibbled malted wheat; cracked oat grain, oatmeal and oat flakes. Generally to provide variations in taste and texture. Enzyme active preparations To control fermentation and improve texture. Yeast stimulating preparations To maintain or accelerate the activity of yeast. Acetic acid, vinegar, monocalcium phosphate, acid sodium pyrophosphate, lactic acid, potassium acid tartrate and sodium diacetate. To prevent the multiplication of bacteria which are responsible for an objectionable characteristic called rope. Ascorbic acid, potassium bromate, ammonium persulphate, potassium persulphate, monocalcium phosphate, and chlorine dioxide containing not more than 20 per centum of chlorine (calculated by volume), azodicarbonamide, L-cysteine hydrochloride and L-cysteine hydrochloride monohydrate. Bleaching and improving agents to remove colour, improve texture and loaf volume and to speed up maturation. Preservatives, the use of which is permitted in bread and flour by the Preservatives in Food Regulations 1975 (as amended). To delay mould growth in bread. Emulsifiers and stabilisers, the use of which is permitted in bread by the Emulsiliers and Stabilisers in Food Regulations 1975 (as amended). To assist in the mixing of ingredients and to delay staling. Antioxidant, in an amount permitted to be carried over from the use, as an ingredient in bread, of a food specified in the Antioxidant in Food Regulations 1978. To prevent or delay flavour deterioration of fat components. Caramel To colour certain types of bread made from white flour but not described as "white" bread. Substances used as excipients or diluents of the optional ingredients listed in this table. Generally to facilitate the addition of ingredients especially where additives are in small amounts. NUTRIENTS AND CHALK Iron, vitamin B1, nicotinic acid or nicotinamide, chalk To restore nutrients removed during milling and add calcium to the diet.