HC Deb 24 November 1947 vol 444 c243W
75. Mr. Spence

asked the Minister of Food what are the quantities of rationed raw materials granted to the catering industry from 1st January, 1947, to 30th June, 1947; and for the same period in 1946.

Dr. Summerskill

The estimated quantities of rationed foods allocated to commercial catering establishments, works canteens and hostels, school feeding centres, civic restaurants, staff dining-rooms, etc., for the preparation of meals, and manufactured foods for consumption with meals, are as follow:

1946 1947
tons tons
Fats 30,150 31,900
Sugar 34,000 39,500
Tea 8,400 9,000
Cheese 10,900 8,100
Bacon 6,400 4,900
Preserves 13,000 13,300
(£000) (£000)
Meat (retail value) 7,600 10,500

These figures do not include quantities allocated to bakers and manufacturers who are also caterers and who may use some proportion of their manufactured foods in their catering business.