We use Optical Character Recognition (OCR) during our scanning and processing workflow to make the content of each page searchable. You can view the automatically generated text below as well as copy and paste individual pieces of text to quote in your own work.
Text recognition is never 100% accurate. Many parts of the scanned page may not be reflected in the OCR text output, including: images, page layout, certain fonts or handwriting.
6
June, 194?
tivity, even though the mere increase of business is no damning feature. Where else could the black market obtain its considerable flow of meat?
The whole complicated mess seems to have started with the development of what they call the "slaughter-permit system." This — to put it oh, very, very briefly — was tangled up with a flock of Meat Restriction Orders and Food Distribution Orders which had something to do with permits and licenses. These orders were constantly being issued and revoked — until finally (from September, 1943, to January 25, 1945) all a slaughterer needed to obtain a license was to show that he had adequate facilities and could meet sanitary requirements. Droves of new slaughterers came into the field, complicating enforcement and making things rather soft for restaurants and hotels who chose — and many of them did! — to buy above ceiling prices, without ration points. The Committee recommends the immediate review of all slaughtering permits, and their reissuance or continuance only if the slaughterer has
been buying his cattle at or under ceiling prices and selling in legitimate channels of trade at or under legal ceilings.
What to Do About It
So we begin to see that lack of storage, resulting in decreased production, resulting in lack of support of producer prices — all have something to do with why there wasn't any meat at the grocer's this morning. Adequate storage space, increased production, and the renewed confidence of the producer are three vital factors right now. In summing up, the Committee to Investigate Food Shortages for the House of Representatives makes the following recommendations :
1. That steps be taken at once to give first priority to food production, and all possible measures be taken to increase production of food items now in short supply, with provisions for adequate manpower and machinery for the farm.
2. That the President immediately consider the problem of coordination of the entire food program — production, distribution, rationing, and pricing. (This they consider most urgent of all — since if coordination is not achieved in time, the black market will have cracked price control beyond repair.)
3. That fair margins be established in all production, processing, and distributing of meat, with special incentives for feeders of cattle to produce better and heavier beef.