§ Mr. Staintonasked the Minister of Agriculture, Fisheries and Food if he will take steps to ensure that the EEC bacon coefficient is not lowered below the present 1.62 so as to maintain bacon supplies to the United Kingdom market in face of the phasing out of the bacon curing stabiliser and the more lucrative demand for pork on the Continent.
§ Mr. Anthony StodartNo. A reduction in the 1.62 coefficient is necessary to avoid an unjustifiably high barrier against supplies of bacon from outside the EEC.