HC Deb 21 November 1972 vol 846 cc323-6W
24. Mr. Ashton

asked the Minister of Agriculture, Fisheries and Food what estimate he has made of food price increases due to seasonal causes at Christmas.

Mr. Godber

It is not possible to give a precise estimate, but it is usual for the normal seasonal increase in demand for certain fresh foodstuffs during the pre-Christmas period to increase the prices of the items in question.

26. Mr. Edward Taylor

asked the Minister of Agriculture, Fisheries and Food if he will make a further statement on meat prices.

58. Sir G. Nabarro

asked the Minister of Agriculture, Fisheries and Food what arrangements he is making to stabilise beef prices.

Mr. Godber

The White Paper, (Cmnd. 5125), recognises that the price of meat—together with other fresh foods—is subject to fluctuations arising from external or seasonal causes and that changes in retail prices may thus be necessary. But distributors are required not to increase their cash margins during the standstill.

32. Mr. Duffy

asked the Minister of Agriculture, Fisheries and Food what estimate he has made of the success of the measures he has taken in respect of food prices which fluctuate because of external or seasonal causes.

Mr. Godber

I have no evidence that the changes in prices of fresh foods such as meat and vegetables since 6th November are inconsistent with the principles set out in the White Paper "A Programme for Controlling Inflation" (Cmnd. 5125).

33. Mr. Thomas Cox

asked the Minister of Agriculture, Fisheries and Food if he will urge all foodshops to publish for display a list of the prices of food commodities existing on Monday, 6th November, 1972.

Mrs. Fenner

I would refer the hon Member to the reply I gave to the hon Member for Manchester, Gorton (Mr. Marks) yesterday.

37. Mr. William Hamilton

asked the Minister of Agriculture, Fisheries and Food what machinery has been established in his Department to vet food price increases; how many staff are involved; and how many cases they have dealt with so far.

Mrs. Fenner

Notifications by the public of apparent price increases will be checked with the manufacturer or trader in order to establish whether or not the increase should have been made. Requests by manufacturers or others for price increases will be carefully scrutinised in order to determine whether in exceptional cases consent should be given.

A Food Prices Unit with 26 staff has been established at the Ministry's headquarters, and scrutiny of many individual cases is being devolved to local staff. About 1,900 inquiries from the trade and public have been dealt with or are currently being followed up.

38. Mr. Meacher

asked the Minister of Agriculture, Fisheries and Food if he is satisfied with the operation to date of the Government's policies to maintain a freeze on prices since 6th November; and if he will make a statement.

Mr. Godber

My Department has been in close touch with the various sections of the food industry and all have promised their full co-operation in observing the principles set out in the White Paper.

60. Mr. Golding

asked the Minister of Agriculture, Fisheries and Food what has been the percentage increase in the price of meat since June, 1970.

Mr. Godber

The following table shows the percentage increases in the average prices collected for the purposes of the Index of Retail Food Prices between 16th June, 1970, and 17th October, 1972, the latest date for which information is available:

Item Percentage Increase in Average Price
Beef: Home-killed
Chuck 36.5
Sirloin (without bone) 40.8
Silverside(without bone)* 33.9
Back ribs (with bone)* 40.3
Fore ribs (with bone) 38.6
Brisket (with bone) 48.4
Rump steak* 37.4
Beef: Imported, chilled
Chuck 47.3
Silverside (without bone)* 37.6
Rump steak* 29.0
Lamb: Home-killed
Loin (with bone) 26.6
Breast* 20.5
Best end of neck 22.5
Shoulder (with bone) 15.8
Leg (with bone) 21.6
Lamb: Imported
Loin (with bone) 46.9
Breast* 47.6
Best end of neck 43.8
Shoulder (with bone) 40.0
Lee (with bone) 39.9
Item Percentage Increase in Average Price
Pork: Home-killed
Leg (foot off) 26.1
Belly* 24.3
Loin (with bone) 28.1
Other meat
Pork sausages 19.1
Beef sausages 27.1
Roasting chicken(broiler) frozen (3 lb.) 16.4
Roasting chicken, fresh or chilled (4 lb. oven-ready) 12.3
Pork luncheon meat, 12 oz. tin 5.9
Ham, cooked 12.5
Bacon
Collar* 19.4
Gammon* 21.4
Middle cut*, smoked 27.8
Back, smoked 34.1
Back, unsmoked 32.8
Streaky, smoked 26.8