Major HARVEYasked (1) the Secretary of State for War what would be the estimated extra cost if only British, including Irish Free State, meat were supplied to the Army for one day a week, two days a week, and three days a week, respectively;
(2)the Secretary of State for Air what would be the estimated extra cost if only British, including Irish Free State, meat were supplied to the Royal Air Force for one day a week, two days a week, and three days a week, respectively?
§ Sir L. WORTHINGTON-EVANSIt is estimated that the extra cost of providing the Army and Royal Air Force at home, including the troops in the South Irish Coast Defences, with fresh meat on one day a week would be roughly £70,000 a year. The increased cost for two or more days would, it is estimated, be proportionately greater.
Major HARVEYasked (1) the Secretary of State for War what percentage of the annual meat supply to the Army is represented, according to the last available figures, by meat of British origin, including Irish Free State, Empire origin, and foreign origin respectively, stating what percentage is represented by fresh, chilled, frozen, and preserved, and giving the cost in each case;
(2) the Secretary of State for Air what percentage of the annual meat supply to the Air Force is represented, according to the last available figures, by meat of British origin, including Irish Free State, Empire origin, and foreign origin respectively, stating what percentage is represented by fresh, chilled, frozen, and preserved, and giving the cost in each case?
2203W
§ Sir L. WORTHINGTON-EVANSThe figures for 1928 for the meat bought in this country by the War Department (including the requirements of the Royal Air Force and also of frozen meat for the Royal Navy in the Mediterranean) are as follow:
Per cent. British (home-killed) including Irish Free State 0.50 Empire (frozen) 97.14 Foreign: (frozen) 0.58 (preserved) 1.78 No chilled meat is bought.
The cost was approximately as folows:
Fresh … … £4,000 Frozen … … £830,000 Preserved … … £27,000