§ 75. Mr. Spenceasked 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. SummerskillThe 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.