asked the Minister for Agriculture whether there is any control over the margin of profit which may be taken by bacon curers on bacon sold in the home market; and whether there is any limit to the quantity of curing materials which may be pumped into hams.
Ceisteanna—Questions. Oral Answers. - Bacon Curing Profits.
17.
Profit margins are not officially controlled. The price of bacon on the home market is influenced by two main factors: firstly, the price actually paid by curers for pigs which is keenly competitive, and, secondly, the fixed export price for bacon.
The curing of bacon is controlled by statutory regulations made under the Pigs and Bacon Acts.
I cannot understand what is meant by the purchase of pigs being "keenly competitive". Keenly competitive with whom?
Competitive as between all those in the trade.
Is the Minister aware that the quotation for ham during the Christmas period when bacon was scarce on the home market, was 4/-per lb, and is he further aware that there now appears to be a method of pumping hams whereby when the ham is cooked, you have about 50 per cent of the weight you had when you bought it, so much brine is pumped into it?
I think the Deputy must be utterly ignorant of the curing processes that are laid down by law. Not alone is the picture he paints not true but it is utterly unrealisable as anybody connected with the bacon business knows. Gammons which are part of the Wiltshire side, go through the same form of curing as the rest of the side and it is immaterial whether the pressure at which the brine is pumped into the gammon is 60 lbs. or more per square inch because it must be at least five days in the pickling tank and four draining afterwards, and if the pressure is not higher in the injection stage, it will absorb more of the pickle while in the curing tank.
I hope I shall be allowed to remark that if I am ignorant of the curing business, the Minister is twice as ignorant, obviously.
The Deputy had better go back to some agricultural school to find out something about this matter.
Where is the great competition to buy pigs from the farmers? Will the Minister tell us in what way are the bacon curers keenly competing with one another?
They are competing with one another at every pig fair and market throughout the land.
Is the Minister aware that they advertise their prices and that they are nearly always all the same? Would he say if there is collusion between them?
Considering the county from which the Deputy comes, he is well aware there is keen competition in this business.
Has the Minister ever seen a side cured? Obviously he knows nothing about it.