Apart from the general requirements of the Food and Drugs Act, 1938, there have been no legal requirements as to meat content since the decontrol of sausages last March. The evidence so far available is that competition is securing production of the kind of sausage the public want at prices they are ready to pay.
Is not the right hon. and gallant Gentleman aware that whereas, under the Defence Regulations, pork sausages were required to have a 65 per cent. meat content and beef sausages 50 per cent., pork sausages have been found recently with as low as 50 per cent. and beef with 40 per cent.? Will he not ensure that there is a better meat content, or see that the housewife pays less for bread with a meaty flavour?
I have had sample tests taken in various parts of the country and in London, which is probably the place in which the hon. Member is most interested. The tests showed that pork sausages had a 75 per cent. meat content.