Sugar and food yeast.

9' be favourable compared with that of natural fats, and would almost certainly approach that of fatty acids from petroleum which presumably do not offer an attractive commercial proposition, since no company has yet undertaken the process. I would suggest that synthetic detergents will command a share of the detergent market which will depend on their efficiency and price. To that extent they will relieve the requirements for oils and fats of the detergent industry. Meanwhile, until we have exhausted the possibility of providing oils and fats themselves, I would suggest that no useful purpose is served by forcing something on the housewife which she may not want, and which can in any case only be produced by erecting a vast amount of new plant and equipment to produce oils and fats at apparently uneconomic prices.