Abstract
THE British consumer recognizes very clearly that war conditions have brought about marked changes in the kind as well as the quantity of meats we eat. The British farmer realizes the changes that have taken place under war controls in the methods of marketing the meat products of his farm. The former may long for the freer choice of kind, quality and price of pre-war times; the latter may wonder how far the present marketing systems foreshadow post-war schemes. Both are in doubt as to the supplies which may be available, and probably neither completely comprehends the broad complexity of the home supply-distribution situation, as it affects the home-market position. Moreover, meat is, in normal times, a foodstuff in which individual preferences for quality, as well as of purpose and price, are allowed wide play. The pie or the pot, the stew or the roast, an 'r' or no 'r' in the month—while such preferences can be signs of the housewife's whim, or her purse, they can also be factors affecting supply and distribution.
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NICHOLS, J. Meat in Great Britain. Nature 155, 369 (1945). https://doi.org/10.1038/155369a0
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DOI: https://doi.org/10.1038/155369a0