asked the Minister for Industry and Commerce if he will state the quantity of imported flour or wheat that arrived in Éire since 21st November, 1946.
Ceisteanna—Questions. Oral Answers. - Wheat Imports.
14,462 tons of wheat arrived in this country since the 21st November, 1946, and the quantity of flour was "nil".
asked the Minister for Industry and Commerce if he will state, for each month since 1st August, 1945, to date: (a) the quantity of wheat imported; (b) the cost of same to the miller; and (c) the prescribed percentage in millers' grist.
(a) For each month since 1st August, 1945, the imports of wheat were as follows:—
|
1945. |
Tons. |
|
August |
30,447 |
|
September |
26,222 |
|
October |
33,288 |
|
November |
6,743 |
|
December |
6,607 |
|
1946. |
|
|
January |
4,960 |
|
February |
1,497 |
|
March |
13,135 |
|
April |
1,156 |
|
May |
Nil |
|
June |
Nil |
|
July |
8,060 |
|
August |
Nil |
|
September |
12,053 |
|
October |
699 |
|
November |
19,387 |
|
December |
5,904 |
(b) Imported wheat is allocated to millers on a provisional basis designed to enable the milling industry to earn the agreed remuneration in each cereal year. The position is not finalised for any year until the millers' financial accounts for that year are prepared and submitted for scrutiny in my Department.
(c) There is no prescribed percentage of imported wheat in millers' grist. Frequent changes are made according to the type of flour, the imported wheat available at a particular time and the location of such wheat. The over-all percentage of imported wheat in the grists in the period mentioned varied from as high as 60 per cent. down to 12½ per cent.
Can the Minister say whether there is a flat admixture for the whole country or does it vary from district to district?
It has varied as between district and district, according to the location of supplies.
Has the Minister yet settled in his mind the desirability of requiring millers to inform bakers of the periodic changes in the grist of the flour provided in order to enable the bakers to adapt their baking processes to the quality of flour supplied?
That is a separate question.
It is not a separate question; it is closely relevant.
I should require notice of it.