A Baker and His Bread

Manawatu Times, Volume 62, Issue 42, 19 February 1937, Page 6

A Baker and His Bread

Minister Replies to Accusations REGARDING QUALITY OF FLOUR. Per Press Association. WELLINGTON, Last Night. “I am glad to have the opportunity to make a statement regarding the newspaper reports in connection with the contract supply of bread to the Auckland Hospital Board," said the Hon. D. G. Sullivan, Minister of Industries and Commerce, in an interview to-day. * 1 As far as this particular controversy is concerned, it is merely local in its application but it is likely to leave a wrong impression in t*e minds of the people of the Dominion regarding the quality of the flour supplied to bakers generally and to place in a wrong light the work being done by the Government to ensure the very highest quality of bread being supplied to the consumer.

“In the first place, Mr Thomas’ statement in to-day's Press arose out of the Hospital Board’s complaint regarding the quality of tho bread being supplied by Mr Thomas under an existing contract. lam not in a position at the moment to comment upon the justification for the Hospital Board s attitude, but 1 would point out that, in replying to the board’s criticism, Mr Thomas sets out by drawing attention to the quality of the flour supph and makes the positive statement that the flour supplied by the Government Is not fit for human consumption. Reference is made to our experiments earned out in conjunction with the poultry industry to ascertain the suitability ot sprouted wheat for poultry food and the inference is thqt the Government pays more- regard to the quality ot poultry food than it does to foo<%. for human consumption. Mr Thomas’ arguments, however, are immediately vitiated by his statement that *it is absolutely piffle to say that the lowest grade of bread is being supplied to the Hospital Board. Low grade bread car. be manufactured only from low grade flour and that as flour in New Zealand to-day is standardised, there cannot be any great variation in the standard of bread baked throughout the Dominion.' That is a frank admission that the consumer is safeguarded by the imposition of a hish standard of quality and that, in the final analysis, that stauda»d »is the real test of the efficiency or particular bakers," said the Minister. “It is stated by the board that Mr Thomas’ bread is below standard and it will require an investigation to prove the truth of the statement.

“1 say emphatically that the quality of bread has not suffered as the result of the Government control of flour and wheat in New Zealand, but that control has brought about a great improvement in the methods of x>roductiou and distribution and the public has greatly benefited as the result. We are still pressing forward in our efforts to improve quality and much excellent wore is being done by the Wheat itesearen Institute in the direction of wheat breeding and wheat and flour testing for millers, while tho services ot a travelling baking expert are constantly at the disposal of the bakers of the Dominion. The value of these services was amply demonstrated last year when much usoiul information was gitfen to both millers and bakerE.

“The flour supplied to bakers last season was perfectly wholesome and its food value was not in the least damaged by the use of a cerium proportion of sprouted wheat. its only defect, if any, has been that it did require some extra skill on the part of the bakers to make good bread, and us an instance of the high standard of bread-baking in New Zealand, it is significant that other bakerß throughout the country, and incidentally a great majority of tho bakers in Auckland, have managed to produce high quality bread from the flour of which Mr Thomas makes such serious complaints. It is clear that what other bakers can accomplish it is not unreasonable to expect Mr. Thomas’ bakery to accomplish also. It is a common experience that many of the faults which have appeared in commercial bread have been due to poor workmanship or to attempts to cut prices but our experience is that, generally speaking, our bakers are more concern ed with regard to the quality of their products than they are to cutting costs at the expense of quality. “It is roy desire ns the Minister responsible for the quality of bread supplied to consumers, to investigate thoroughly such complaints as the present one and I have arranged for Mr. Hansen, travelling bakor expert of the Wheat Research Institute, to proceed at once to Auckland to see what practical assistance can be rendered to ensure that everything possible is being done to supply the hospital authorities wit’i the best type of loaf. Ou receipt or Mr. Hansen ’s report I shall take such action as will be necessary to safeguard all the interests concerned. “Mr. Thomas has not hesitated to give public expression to his statement in attacking the Government in this connection and I presume ho will have no objection if I make public the result of the investigation which lam now instituting."

BAKERS BLAME HOSPITAL BOARD. CHEESE PARING POLICY CONDEMNED. per pre« Association. AUCKLAND, La*t Night. Tbe Auckland Hospital bread contract was discussed at a meeting of the Auckland Master Bakers' Association and a statement was later issued by the secretary, who said no member ot the association was connected with the existing contract or with the supplying of bread for recipients of relief in

Auckland. “It must be frankly admitted that last season was a very difficult one for wheat-growers owing to weather conditions, but New Zealand millers, assisted by tho Wheat Research institute, nave done well with the materials available," the statement said. “While it would be foolish to suggest that tho resultant flour is equal to, say, Canadian, it is such that in the hanu* of u competent tradesman supplied wifi the necessary ingredients, it is possible to make a good quality loaf. The Department of industries and Commerce has conducted a searching inquiry into the cost of manufacture o<f bread aud has fixed the wholesale price at such a level that it would e>e impossible for anyone to produce aud supply a good quality article below thut figure. We definitely resent any attempt to cast a rejection ou all bakers aud to attack the Minister of Industries and Commerce in an endeavour to support a case of attemxitmg the impossible. No one knows better than the Minister himself that wujy a very efficient baker can exist on the present regular prices. How then can such an institution as the public hospital hope to secure a quality article that it should be adopting a cheese paring policy on the question of price f When it comes to the matter of buildings, fabulous sums are suggested, but in the matter of the bread, a supply is taken from the lowest bidder evidently and the obvious has happened. Does the hospital adopt this policy with it* medicinal supplies or its surgical equif mentt"