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HOMEMAKCRS' . CHAT k 

FOR BROADCAST USE ONLY 



RTMENT 
LTURE 

! OFFICE OF INFORMATION 



(Release on receipt) 

SUBJECT: "la Bread Enrichment Here to Stay?" ... Information from the Office of 
Marketing Services, U. S. Department of Agriculture. 

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j How often do you read the label on a loaf of "bread? Probably not very often 

1 ...if you're an average homemaker. 

However, two years ago you may have looked at the wrapper on your bread with 
actual curiosity. In large letters the word "enriched", announced to you. that 
your baker had complied with the new ' law ... although the bread looked the same and 
tasted the same as it did before. 

On October 1, 19^3> every loaf of white bread and every pan of plain rolls . . . 
made by a baker... was required by Federal law... to contain additional iron and 
more niacin, thiamin and riboflavin. This was called the enrichment process. 

The millers who wished to do so, could also enrich their white flour in 
similar proportions. But they were not required "by law to do so, At present, 
about 75 percent of the white flour on the market is enriched. 

Before the war, a survey made by nutritionists indicated that only about one- 
fourth of the 29 million families not on relief in America. . .were eating food 
which provided diets that could be called good. More than one-third of the diets 
were classified as poor. 

Most families must depend on inexpensive foods. This means including in the 

diet relatively large amounts of flour and bread. Most people eat white flour and 

white bread because they definitely prefer it to whole wheat. Records show that 

97 percent of the flour milled in the United States is white flour. So it's easy 

to see that the enrichment of white flour and white bread supplies to millions 

of people. . .some of the important nutrients their diets lack. 

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According to nutritionists who recommended the additional of these B vitamins 
and iron. ..the wartime measure has proved worthwhile. This is what the National 
Research Council says... "the enrichment of flour and "bread represents a major im- 
provement in the American diet and is a sound, practical and inexpensive method 
for the achievement of "better national nutrition. Such a goal is most certainly 
to he prized in peacetime as well as in wartime." 

In view of these recommendations. . ."by outstanding doctors and scientists... 
bread and flour enrichment is worth continuing. Most of the millers and "bakers 
also, approve of the addition of these nutrients. The cost to the baker is very 
small. . .probably does not exceed 20 cents a person annually. 

So the retail price of bread has not been affected by the enrichment process. 
Enriched flour is a few cents higher... but certainly worth the extra pennies. 

By now, you're probably so accustomed to seeing that word "enriched" on your 
bread wrapper that you take it for granted. But it's wise to remember that the 
Federal enrichment measure is a piece of wartime legislation which may be cancelled 
soon. 

Both Federal and state legislation is favored by many supporters of the en- 
richment program. So if you want your bread and flour permanently enriched let 
your grocer and your bakes? know that you appreciate and want this extra service. 

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