Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-12-05

LOAF TO
BE SOLD
Administrator Child Intends to
Order Uniform Loaf of l6
Ounces and to Fix Price
Based on Actual Cost of
Production

PRODUCTION
To regulate the size of the
loaf of bread sold in Honolulu
and elsewhere in the territory,
and to fin a price at which this
bread shall be furnished the
public, based on the actual ex-r
pense of production to the
manufacturer, are steps which
will be Immediately taken by
j. Esancis Child, federal food
ADJ iistrator for Hawaii.
This Is in line with policy recent
IL announced by the federal food adj
ADMINISTRATION and with the recommen-
dations Of the baking industry, bureau
81 the Emergency War Council yester'
day that the prices of bread be re-
dused wherever possible. -.
s, Administrators Child has in nina
plans 20 secure for Hawaii a standard
lied loaf OF bread weighing not less
fhan is ounces. He also intends to
III; tho price at which this bread shall
be sold, taking into consideration first
of all tae cost Of flour and the cost OF
distribution The cost OF manufac-
lure 10 The local bakers, he says,
sh3ald be no more than on the main
land.
The steps to be takon by Admins
tiator Child In this connection may be
Rrsangsd as follows: o.. :. .
t---Ee tsfrliae the size ard
Ire 1passss Of bread now q
2sAs ssfssla The cost o. dissrt-
kutlon or delivery.
3--peterniine whether the pah.
lie issbein5 charged too r1ueh for
ttae size OF The Loaf, and the quail
Ivy O. the bread they receive.
Pc neinss out that II will be to the
best infert stk of all Hawaii bakers to
ADOPT standardized loaf that will
have standard quality as well as
Hnard weight. He lso advocates a
stapdard weight. He also advocates i
OF dewey in other words there are
aonne bakers who do not distr hbte
hraad tc the consumers, and naturally
these bakers can sell their product at
4 lower price than those who DO de-
!. liver, as the cost to them for distIi-
br.ion is very much less.
1azniatiens issued by the national
= inistf1tjcn describe methods Of
Nal ufacturipg bread, and this bread
may be made only in loayes of q Ger.
tain sire. All that Is needed In Ha.
vail SAYS the administrator, Is the CT.
furoemens OF this regulaior.
1T may be-" says Mr. Child, that
many local bakers are already comply
ing With the regulations ammo Lnced ty
tie food administration. These re2u-
iations were made with a view to con.
serving the nations food supply and
ri the same time allow the baIers to
conform with the general formulas
and practises. as well as the demands
or the consumer, II possible
He points out that in the United
States the smaller loaf Of bread, with
rs corresponding price, is more popu.
lar than the larger loaf. while Ia Eng
land and Europe the two-ponnd loaf
IS far more popular than the smaller:
one. Z
Mr.. Child expects to. begin work at
once In the matter Of securing a.
standardized loaf. and possibly re-
duction In the price the public is now
paying for bread,
"But before this is done the cost of
flour and the cost OF transporting II to
Hawaii from the mainland viii have to
be taken into consideration. I" he says.
eve must also take into consideration.
the cost OF delivering the bread to the
public. When all this has been ascer.
tained the food administrator will
then be IN position to fix price at
which bread. selling In standardized
loayes, shall be sold" 4