Commonwealth Contributions and British Requirement of Fruit
Commonwealth contributions to the British diet 83 Thus, the supplies of bacon from Commonwealth sources are unlikely to increase as fast as supplies from home production, and supplies from European sources are already increasing. There is, however, one new possibility in the future, the production of pigs as part of the grain-sorghum scheme in Queensland. It is too soon as yet to estimate the potentialities of this scheme, but one word of caution is necessary. Sorghum can be used to replace only such foods as maize in the fattening of pigs. Adequate supplies of protein-containing foods for sows and weaners will, therefore, be the limiting factor in this form of pig production. The success of the scheme will thus depend upon one or both of two factors, the discovery of new supplies of feeding-stuffs containing animal protein, and the more efficient use of present supplies. There is no doubt that feeding-stuffs containing animal protein have been used very wastefully in the past and could be used far more efficiently in the future. The discovery of cheap sources of vitamin q2 also would help with the large-scale production of store pigs for fattening on sorghum.
Australia's Contribution to the British Diet
Commonwealth contributions to the British diet 53 a great agricultural country and having large manufacturing plants as well, she can never hope to buy as much as she sells. Thirteen and a half million people cannot buy as much as fifty million, but they can produce food for Great Britain in large quantities. The key to the situation is the question of a more plentiful supply of dollars for the purchase of essential foods in friendly Canada.
Dormancy in British-Grown Wheat
BEFORE the War, only a relatively small percentage of the wheat used in bread in the British Isles was home-grown. During the War, however, the acreage of home-grown wheat has more than doubled, and a large proportion of this wheat is used in bread-making grists (on occasions as much as 60 per cent of the grist). This in turn has raised the question of the most suitable varieties for bread-making. Unfortunately, this is not a simple question to answer since the quality of wheat is influenced by season and environment. Nevertheless, the National Institute of Agricultural Botany has recently issued a report giving broad recommendations based on the results of trials carried out over a long series of years.