§ Mr. Mulleyasked the Minister of Food if he will give the average weekly retail price per ration book of rationed foods for the week beginning 26th February, 1950, and the price of the same quantity of foods today; the percentage increase in price; the price of these foods in each case without subsidies; and the subsidy as a percentage of retail prices.
§ Mr. WebbThe following table shows the retail price of the weekly rations for the week beginning 26th February, 1950, the corresponding prices for the same quantities today, and the percentage increase in price.
— Ration at 26.2.50 Retail cost at 26.2.50 Retail cost at 23.7.51 Percentage increase s. d. s. d. Carcasemeat. 1/6d.worth 1 6 1 9¼ 18 Bacon 5 oz. 0 8½ 0 9¾ 15 Butter 4 oz. 0 4½ 0 7½ 67 Margarine 4 oz. 0 2½ 0 3½ 40 Cooking fat. 2 oz. 0 1½ 0 2 33 Cheese 2 oz. 0 1¾ 0 1¾ — Sugar 8 oz. 0 2½ 0 3 20 Tea 2½ oz. 0 6¼ 0 7 12 — 3 9½ 4 7¾ 23 The corresponding prices without subsidies, and the subsidies expressed as a percentage of the retail prices are as follows:
— At 26.2.50 At 23.7.51 Retail cost without subsidy Subsidy as percentage of retail cost (a) Retail cost without subsidy Subsidy as percentage of retail cost (b) s. d. percent. s. d. per cent. Carcase meat. 1 8 11 2 0¼ 14 Bacon 1 1 53 1 2½ 49 Butter 0 9 100 0 9¾ 30 Margarine 0 3½ 40 0 4½ 29 Cooking fat. 0 2 33 0 2½ 25 Cheese 0 3 71 0 3½ 100 Sugar 0 3 20 0 3½ 17 Tea 0 7½ 20 0 8¼ 18 5 1 34 5 10¾ 27 (a) Average subsidy rate for the financial year 1949–50. (b) Forecast average subsidy rate for the financial year 1951–52.