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Salt (Pig Curing)

Volume 436: debated on Wednesday 23 April 1947

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asked the Minister of Food whether he is aware that bar salt, which is required for the home-curing of pigs, is virtually unobtainable in the Crediton and Okehampton areas; and what action he has taken to make salt available and so prevent the loss of valuable food.

There has been a general decline in the production of bar salt because it requires considerably more fuel per ton of output than does vacuum salt which is equally satisfactory for pig curing. The amount of salt available at present is adequate to meet all reasonable needs, but if any cases of shortage in particular areas are brought to my notice I will take steps to see that they are remedied.