WHEAT GERM FLOUR

Evening Star, Issue 23687, 21 September 1940, Page 15

WHEAT GERM FLOUR

MINISTER'S CLAIM CHALLENGED IN COMMERCIAL PRODUCTION FOR FIVE YEARS [Pek United Pubss Association.] WELLINGTON, September 21. In reference to Dr M’Millan’s recent announcement concerning his department’s new process for incorporating the wheat germ in bread, the manager ot Provila Mills Lamited, of Christchurch, states: " In commenting on the process evolved by Ins department, the Minister stated (inter alia) that ‘ there is everything new about adding vitamins or the natural substance containing them in such a way that the palatibility and keeping qualities of bread are not affected.’ Wo challenge this statement. For live years our own mills have been producing and supplying to bakers a wheat-germ Hour for incorporating in bread. For their part, the bakers concerned have provided the public with a palatable loaf at a reasonable price, made from our specially processed wheat germ Hour, retaining the lull vitamin content.

“ The Minister’s claim to an exclusive monopoly of * palatability and keeping qualities ’ is equally false. There have been millions of loaves of Provita bread sold As the Minister’s statement stands, the integrity of every baker of Provita bread is impugned, and wo therefore ask the Minister to refer to his department for verification of these facts. Surely a Now Zealand industry which has pioneered the wheat germ process is entitled to a correction in view of the above facts.”