§ Sir E. Graham-Littleasked the Minister of Food what proportion of the wheat contribution to be made under the new agreement with Canada reaches this country in the form of flour; what is the rate of extraction of that flour; and to what extent the germ of the grain is abstracted before export, leaving the residue consisting chiefly of starch.
§ Mr. StracheyUnder the terms of the recent agreement with the Canadian Government the minimum proportion to 41W be supplied in the form of flour is as follows:
Per Cent. Crop year 1946–47 … … 16 Crop year 1947–48 … … 13 Crop year 1948–49 … … 11 Crop year 1949–50 … … 11 In each of the first two years of the agreement we have agreed to take an additional quantity of flour, not exceeding 4.5 per cent., the actual quantity to be determined in the light of the outturn of the crops. For each of the two latter years the quantity to be taken above the minimum will be the subject of negotiation before 1st July in the preceding year. I am unable to say what proportion of the total United Kingdom flour imports will be represented by Canadian flour as my Department will be obtaining supplies from sources other than Canada. We shall also be procuring supplies for destinations outside the United Kingdom. Under the terms of the agreement with Canada we are at liberty to sell or otherwise dispose of the Canadian wheat and flour and are not bound to use it all in the United Kingdom. The present extraction rate of Canadian flour is approximately 72 to 74 per cent., and no more germ is extracted than would normally be removed in milling at this rate of extraction. The hon. Member is no doubt aware that the total germ content of wheat is less than 2 per cent.