§ Sir J. SPEARasked the Parliamentary Secretary to the Ministry of Food what further steps he proposes to take to save further loss of food supply by the deterioration of fat cattle consequent on the scarcity of feed to keep the animals in condition; and if he is aware that at present numbers of ripe fat cattle cannot be disposed of by the methods in operation?
§ Major ASTORThe possibility of providing additional feeding-stuffs in view of the changed military situation is being carefully explored, and the Food Controller hopes to make an announcement on this subject to-morrow.
§ Sir J. SPEARasked what number of fat bullocks were slaughtered and the meat chilled and put in cold storage during the last and previous four weeks, respectively; and the number slaughtered and frozen for the same purpose during the similar periods?
§ Major ASTORAll meat, whether intended for chilling or freezing, must pass through the initial process of chilling. In order to economise space, all the cattle which have been slaughtered will, if the machinery is powerful enough,2516W be frozen, and as the process is still in operation it is not possible to say how much meat can be safely retained after passing the initial process of chilling. With regard to the second part of the question, the weights of home-produced meat chilled and put into cold storage during the periods mentioned were approximately as follows:
Week ending 5th October 150,000 lbs. Week ending 12th October 147,600 lbs. Week ending 19th October 1,108,200 lbs. Week ending 26th October 200,400 lbs. Week ending 2nd November 571,800 lbs. 2,178,000 lbs.