HC Deb 30 September 1941 vol 374 cc467-8W
Sir L. Lyle

asked the Parliamentary Secretary to the Ministry of Food whether he contemplates compulsory registration for the purchase of vegetables other than onions; if so, how he proposes to ensure that purchasers can buy articles they want and in the condition they require; and whether prices of all vegetables will be closely controlled?

Major Lloyd George

The answer to the first part of my hon. Friend's Question is in the negative. The rest of his Question therefore does not arise.

Mr. Rostron Duckworth

asked the Parliamentary Secretary to the Ministry of Food the number of people who have now registered for onions; whether he proposes to adhere to the policy that no onions will be supplied to those who have not registered; and whether, in that case, any surplus will be distributed amongst those who have registered?

Major Lloyd George

Owing to the extension of the period allowed for lodging reservations for onions, the returns showing the number of reservations are not yet complete. Onions will not be available for consumers who failed to lodge reservations unless they are holders of weekly seamen's ration books, leave or duty ration cards or emergency documents, who may be, supplied out of a margin granted for the purpose. All the onions allocated will be distributed among customers who have lodged reservations and the holders of such ration documents.

Sir G. Fox

asked the Parliamentary Secretary to the Ministry of Food whether he is aware that vitamin authorities rank onions as possessing the lowest protective value of any vegetable, and carrots nearly as low, while broccoli tops, mustard and cress and watercress are ranked as possessing the most protein value; and why, under these circumstances, he concentrates on the supply of onions and ignores the other products?

Major Lloyd George

The vitamin content of onions is low, but they are of great value as a flavouring agent. Carrots are a most important source of vitamin A because they are inexpensive, available all through the year, and give a higher yield of this vitamin per acre than any other ordinary market vegetable. For this reason, steps have been taken to ensure a plentiful supply. The food value of broccoli tops, mustard and cress and watercress lies in their vitamin and mineral content; they are not regarded primarily as sources of protein as my hon. and gallant Friend suggests. The implication of the last part of the Question is incorrect.