Report on the trade in refrigerated beef, mutton and lamb

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Monograph

Identifikator:: 1800540760

URN:: urn:nbn:de:zbw-retromon-185131

Document type:: Monograph

Title:: Report on the trade in refrigerated beef, mutton and lamb

Place of publication:: London

Publisher:: Stat. Off.

Year of publication:: 1925

Scope:: vi, 65 Seiten; Ill., graph. Darst.

Digitisation:: 2022

Collection:: Economics Books

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Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: Chapter V. The trade in Great Britain

Collection:: Economics Books

37 their stalls on lease. Stalls are held on a weekly-tenancy basis, and therefore, in theory, any holder can be turned out on one week’s notice. In practice, holders are secure in their tenancy 30 long as they observe the Market rules and regulations; indeed, when a stall-holder gives up his stall, he usually has a tangible “ goodwill ” to dispose of to the incoming tenant, and astonishing prices are sometimes paid, so keen is the demand for stalls as a rule. The system works somewhat as follows. When a tenant is retiring, he lets it be known that his stall will be to let; offers are then made to him by individuals or firms who desire possession. Having fixed the price with one of these aspirants, the retiring tenant hands in his notice to the Corporation officials and, at the same time, the buyer of the ““ goodwill” lodges an application. The Corporation need not, of course, grant the vacant stall to this applicant; but, in practice, it usually does so after careful enquiries have been made as to his standing and jsosition. Buying and selling goodwill is, however, entirely anofficial, though it has the force of custom. * Running a stall is an expensive business. It is true that she rent charged by the Corporation is low, but tolls are levied ‘2s. 3d. per ton) on all meat sold. The stallholder’s staff includes salesmen, who stand on the front of the stall, scalesmen, cutters and also ‘ humpers,” who place the beef in the stall in the morning and hump it out to barrows when sold. As the business is done mainly in the early hours, this necessitates a larger staff than would be necessary if it were more evenly spread over the day. In addition, each stall has its own clerical staff. The stalls are held by various classes of salesmen, though ex-stall sales are always to the wholesale or retail butchering trade and to large-scale consumers such as restaurant and hotel proprietors. Some are held by salesmen who handle only home- zilled meat which they have bought on their own account, or which they have received for sale on commission. These stall- holders will be referred to in a subsequent report on the home- meat trade and need not, therefore, be discussed here. At Smithfield, where supplies of home-killed represent only about 17 per cent. of the supplies handled (see Table IV, p. 61), they are of secondary importance. Some stall-holders sell both English and imported and, in the latter case, they may be selling on commission or they may be jobbers. Stall-holding jobbers are salesmen who normally buy on their own account for immediate resale. Other stalls are held by jobbers who handle imported meat only. They have no representative in the sources of supply, but buy their requirements from the various importing firms in *airly large quantities and sell in smaller lots to the ordinary clients of the market. At times, they may receive goods from the importing firms to be sold on commission. which is usually © «Report of Departmental Committee on Wholesale Food Markets »f London.” Cmd. 1341. 1921. See also ‘ Report of Linlithgow Com- mittee on Meat. Poultrv and Eggs.” Cmd. 1927. 1923

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