asked the Minister for Agriculture and Fisheries whether his attention has been drawn to statements suggesting that flour is of poor quality at present and that the use of excess home-grown wheat is responsible for this; and if he will make a statement on the matter.
Ceisteanna—Questions. Oral Answers. - Flour Quality.
14.
The percentage of home-grown wheat in the flour grist was increased from 56 to 75 as from 25th November, 1968. There has been no deterioration in flour or bread quality as a result.
Is the Minister aware that statements have been made by the bakers that the reason for the poor quality of the bread is the poor quality flour they are compelled to use because of the large percentage of Irish wheat?
It may well be possible that some of these people may be making these excuses. I deliberately say "excuses" because the information I have now and which I had before the introduction of the 75 per cent Irish wheat in the grist of last year is that it is excellent and that it cannot have any disadvantageous effects on the quality of the flour and I have no reason to believe it will have for the remainder of the year. I do not go with the suggestion that the quality of bread is inferior because the flour contains the present percentage of Irish wheat.