§ Mr. Digbyasked the Minister of Food what is the content of national butter; to what extent it consists of the pure imported product as shipped; and what is mixed with it and why.
§ Mr. WebbAll butter purchased by my Department is designated national butter. It is pure creamery butter to which only salt has been added, and which has been graded for quality in the country of origin. All butter is sold by the Ministry to the trade in its original packages. But, for the convenience of the retail trade, about half of the total amount issued on the ration is pre-packed (i.e. made up in a wrapper in quantities of 1 lb. or less) by wholesalers and others engaged in this type of business; during the process of pre-packing the only addition is salt, the amount depending on the salt content of the original butter and the taste of consumers in the area in which it is sold. The content of national butter is approximately: Butterfat 82 per cent., water 15.3 per cent., curd 0.7 per cent., salt 2 per cent. Supplies at present consist of 96 per cent. imported (New Zealand, Denmark, Australia, Holland) and 4 per cent. of home produced.