asked the Minister for Local Government and Public Health if he will state whether he has caused any examination or inquiry to be made into the nutritive qualities of the bakers' bread which is being made at present, and into the condition in which it is being sold; if so, if he will state the results of such examination or inquiry; and if not, if, in view of the serious complaints at present existing, he will cause such inquiries to be made.
Ceisteanna—Questions. Oral Answers. - Nutritive Qualities of Bakers' Bread.
As the proportions of native and imported wheat used in bakers' flour under the present abnormal conditions are subject to periodic variation in accordance with the supply position of imported wheat, an examination or inquiry of the nature suggested by the Deputy would in such circumstances be devoid of any practical value. The recent alteration in the quality of bread has been caused partly by a reduction, owing to supply difficulties, in the amount of imported wheat used and partly to an increase in the maltose content caused by germination in the native wheat owing to unsatisfactory harvesting conditions. I am advised that these factors do not affect the nutritive qualities of the bread.
Would the Minister say whether while the present condition of the bread continues, he would suggest that the regulation in the matter of selling fresh bread would be waived, in view of the relative nutrition in the bread in its fresh condition and its stale condition, and particularly in view of the fact that a very large amount of stale bread is being wasted?
I do not think that there would be any advantage in relaxing the present regulations.
Has the Minister for Local Government and Public Health caused the question to be considered, as to whether the bread at present being served would be better if served in a fresh rather than in a stale condition?
The regulation was introduced, in the first instance, in order to ensure that there would be, as far as possible, an ample supply of bread.
It is a question of the nutritive quality of the bread and the waste of bread as a result of its being unpalatable and, apparently, lacking nutrition.
The question the Deputy put related only to the nutritive quality of the bread. I have already answered the Deputy and informed him that the factors to which I have referred in no way affect the nutritive quality of the bread.
It is a question of the nutritive quality of the bread, in relation to its fresh condition and its stale condition.
The Deputy had better put down a question relating to stale bread.