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Flour (Extraction Rate)

Volume 464: debated on Wednesday 4 May 1949

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asked the Minister of Food whether, having regard to the urgent need for increasing the home production of meat, he is now prepared to consider reducing the extraction rate of flour from 85 per cent. to 82½ per cent. thus producing an extra 150,000 tons of feedingstuffs, which is equivalent to 25,000 tons of pork, bacon and fats, whilst at the same time improving the baking and keeping qualities of the loaf.

The possibility of lowering the extraction rate depends on the supply of wheat and on whether it is on balance better to use our available foreign exchange to buy increased amounts of wheat or of course grains in order to maintain or increase the animal feedingstuffs ration.