asked the Minister for Agriculture and Fisheries if he has taken any steps recently to improve the standard of bacon curing; and if so, what steps.
Ceisteanna—Questions. Oral Answers. - Bacon Curing Standards.
41.
During the past year or so a number of steps have been taken by me to improve the standard of bacon. Last year I made new statutory regulations governing the hygienic and other aspects of bacon production. I have had discussions with representatives of the Pigs and Bacon Commission and these have led to improved co-ordination of the work of my Department and the Commission in supervising and improving standards in the bacon curing industry.
In co-operation with the Commission courses of instruction in bacon selection, butchering and hygiene have been introduced for the Department's and the Commission's staffs at the factories. Also, a group consisting of representatives of my Department, the Commission, An Foras Talúntais and the bacon curers has been set up to investigate the question of chemical and bacteriological standards for brine with the object of achieving greater uniformity of cure.
I have had discussions also with my Department's supervisory personnel at all bacon factories and have impressed on them the importance of maintaining the highest possible standards. Two veterinary officers of my Department have been specially assigned as hygiene officers to exercise continuous supervision over the maintenance of proper hygienic conditions at the factories.
I am satisfied that the great bulk of Irish bacon is of first class quality and I shall ensure that the measures which are already being taken to raise and maintain standards in the industry will be continued and intensified, where necessary.
Has the Minister seen the report in this week's Farmer's Journal that 40 per cent of the factories are using brine described as grossly contaminated?
That does not stand up to examination. There are a lot of campaigns being carried on about Irish bacon by people whose motives are well known. I am not-impressed by them.
Why then is the price of Irish bacon on the British market still below that of Northern Ireland bacon and Polish bacon and 20 per cent below Danish bacon?
It is nothing of the kind. I am satisfied that the Pigs and Bacon Commission are doing a very good job. They have a lot of leeway to make up but they are making strenuous efforts to improve marketing and quality. They have been successful in achieving a considerable increase in our prices relative to other prices and I am satisfied their efforts will continue in this direction.
I have not criticised the Pigs and Bacon Commission; I have criticised the Department of Agriculture for not co-operating with them.
That is completely and utterly untrue. It is a complete falsehood. I, personally, have followed up reports from the Pigs and Bacon Commission. Furthermore, I availed of a recent occasion to call in our inspectors from all the factories and had a full, frank discussion about the situation and impressed on them the necessity to keep up standards of quality and hygiene. This is all part of a vested interest campaign to try to denigrate my officials and inspectors and I am surprised the Deputy is lending his name to it.
The biggest interest in the bacon industry is the Fianna Fáil interest, as the Minister well knows, and that is what he is now trying to defend.