asked the Minister for Agriculture if his attention has been drawn to the drop in the quality standards of pigmeat recently and the fact that the difference between the price of Danish and Irish bacon on the British market has increased greatly with resulting heavy losses accruing to pig feeders; and the steps he intends taking in the matter.

The weak market for bacon in the UK in recent months has been due mainly to increased supplies coupled with a static or even declining consumption. I must admit, however, that I am not entirely satisfied with the quality of Irish bacon and my Department are taking steps to tighten up on curing and draining practices and will be having discussions with the various interests concerned with a view to improving standards generally.

Can the Minister indicate what steps he proposes to take in this matter?

My Department propose to fix, in line with recommended modern standards, the maximum level of brine which may be injected into the pork during the curing process and also to lay down appropriate immersion and drainage periods for bacon during the curing process. Those two improvements should help the quality of the bacon being exported.

Is the Minister satisfied that at present there is excess brine being injected into carcases?

We are looking at the whole area. As I have said, the improvements we are proposing to carry out should certainly improve the standard of the bacon being exported to the United Kingdom.

Would the new levels in relation to the brine quantity apply also to pig meat sold on the Irish market?

No, this is only for export.