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Show AS TIME GOES U)Y! Working itfe minutes id DKcAD Pl fwt&NCS'S HL, REQUIRED TO K uN0 S M s K" ViC?"- EARN ONE lLB.jiL IM J -iAV jo " tOAF OF BREAD. "L NoJi-- 1 i Ivan Skavinsky Skavar, the average Russian industrial worker, work-er, labors five times as long to fill his family's market basket as does Joe Smith, the typical American Amer-ican laborer. In a talk before the National Food Conference, held recently in Washington, D. C, Vice President Presi-dent Nixon pointed out that Joe Smith can buy a pound loaf of enriched en-riched bread with six minutes of labor, according to figures compiled com-piled by the United States Bureau of Labor Statistics. Ivan works 14 minutes for the same amount of bread which does not equal the U. S. loaf nutritionally. Ivan works 132 minutes for a pound of beef. Joe Smith buys it with 31 minutes of labor. Joe works 25 minutes to add a pound of sliced bacon to the family larder; Ivan has to stay on the job 331 minutes to buy the same amount from a Moscow State store. A grouping of 11 foreign countries, coun-tries, according to the work time required to buy food, indicates that the American worker spent less than one-fifth as much time to pay for a given quantity of food as the Soviet worker. He (the American) spent from 20 to 36 per cent as much as the Italian, Ital-ian, Austrian, or French workers; from 39 to 48 per cent as much time as the Dutch, West Germans, Ger-mans, Irish or Swiss; and from 62 to 71 per cent as much time as the Danish, British, or Norwegian Norwe-gian workers. Joe Smith works 4 minutes for a pound of flour. Irishmen and Norwegians are runners-up. They work six minutes for their pound of flour. Again, tops in the flour field is Russia, where 27 minutes of work are necessary. French bread is in demand in many countries, but not-so-Iucky-Pierre works 20 minutes for a pound of it. |