Mr. Rostron Duckworthasked the Parliamentary Secretary to the Ministry of Food what will be the cost of adding the new vitamin B1 to a 2-lb. loaf of bread?
§ Mr. BoothbyI am advised that the cost of adding the new vitamin B1 to the flour used in producing a 2-lb. loaf of bread will be about one-twentieth of a penny.
§ Mr. Stokesasked the Parliamentary Secretary to the Ministry of Food from what date he proposes to make whole-wheat bread available to the public at the same price as devitamined white bread; and whether he proposes to do so regardless of the date from which the millers' combine introduce synthetic vitamin into devitamined white flour?
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§ Mr. BoothbyI understand that whole-wheat bread made from a wholewheat flour is to-day available to the public at the same price as white bread made from national straight run flour. Therefore no special steps are necessary on the part of my Noble Friend on the lines suggested in the hon. Member's Question.
§ Mr. Stokesasked the Parliamentary Secretary to the Ministry of Food whether the Scientific Food Committee have reported that synthetically revitamined white flour is as good as wholewheat flour; and whether they have expressed to him any preference?
§ Mr. BoothbyNo, Sir. The report contained no reference to wholewheat flour.