asked the Minister for Lands and Agriculture if licences for the importation of bacon and pig carcases into the Saorstát are issued by his Department, and, if so, what are the conditions governing importation, what is the number and quality of bacon and pork carcases imported within the last six months, and the countries of origin; and whether any steps have been taken to ensure that these commodities have been sold as the produce of their countries of origin, and if any prosecutions have been instituted in this regard.
CEISTEANNA—QUESTIONS. ORAL ANSWERS. - IMPORTATION OF BACON.
The position is that there is no restriction on the importation of meat from Great Britain or non-European countries. Owing to the prevalence of foot and mouth disease on the continent, however, the importation of animal carcases and certain animal products from Europe is prohibited by the Importation of Carcases (Prohibition) Order of 1926. This Order, made by the Department under the Diseases of Animals Acts exempts, however, from the general prohibition certain animal products, including the following edible products, i.e., bacon, ham, pigs' heads and feet. Bacon and ham are allowed to be imported if accompanied by certificates signed by a responsible government official of the country of origin to the effect that such bacon or ham has been subjected to a process of curing specified in the Order, and indicating the name and situation of the factory in which the curing has been done. Certificates of a somewhat similar character are required to legalise the importation of pigs' heads and feet.
In an Amending Order issued in May last the requirements in regard to bacon and ham have been modified to the extent of permitting these products to be imported, without the prescribed certificates, if bearing a stamp or brand (and labelled with a replica of such stamp or brand) approved by the Department, following the receipt of formal assurances from the government of the country of origin that such stamp or brand will be affixed only to bacon or ham which has undergone the prescribed curing process in a factory under continuous government supervision. So far, this modified procedure has been applied only in the case of one country, the Netherlands.
The following are the figures supplied to me by the Statistics Division of the Department of Industry and Commerce as to the importations into the Free State from the Continent of Europe during the six months ended 30th September last:—Bacon, 2,015 cwts.; Hams, 2 cwts.; Pigs' Heads, 14,445 cwts.
In reply to the concluding portion of the question, I would refer the Deputy to the replies given by me on 23rd February last to Deputy Baxter and on 2nd instant to Deputy O'Reilly.
Is the Minister aware that very often foreign bacon arrives at the North Wall, Dublin, and is transhipped then to different parts of the country where it goes through an additional curing process and is then retailed in the shops stamped "Irish cured bacon"?
Mr. HOGAN
I know of a case from just one district but no other. I do not think that is nearly so widespread as the Deputy's question would suggest.
I think if the Minister makes inquiries he will find that it is occurring frequently.
Mr. HOGAN
I have made inquiries.
Would the Minister consider having this imported bacon stamped with the name of the country of origin?
Mr. HOGAN
That would be a matter for the Merchandise Marks Act which has not yet been passed. I have not the power at the moment.