Day 100 - 09 Mar 95 - Page 48
1
2 Q. This may be the mid 1970s, Mr. Rampton thinks. Do we note
3 there the fat content on the left-hand side on page
4 4 -----
5
6 MR. JUSTICE BELL: I do not know what has happened with my new
7 documents. Every time I open the appropriate file, it is
8 not there.
9
10 MR. MORRIS: Anyway, the fat content in point B ---
11 A. Yes.
12
13 Q. -- is between 17 per cent and 20.5 per cent?
14 A. Yes.
15
16 Q. So do you accept that since the 70s, at any rate, the fat
17 content is greater than it was?
18 A. Yes, we work to a different specification to that one.
19 I have no idea if McDonald's -----
20
21 Q. You said in the States it is higher?
22 A. This says 75 on it.
23
24 Q. Does it?
25 A. I have 1975 here.
26
27 Q. Have you?
28 A. Well, it is handwritten.
29
30 MR. RAMPTON: That is my handwriting. It has got put on it in a
31 circle "? 1975".
32
33 MR. JUSTICE BELL: Ignore that.
34
35 MR. RAMPTON: Ignore that. That is the best information so far;
36 it is not evidence.
37
38 MR. MORRIS: But in America the fat content has risen since
39 those days between 17 to 20.5 per cent?
40 A. On the quarter pounder ----
41
42 Q. This is fresh regular patty and quarter pounder?
43 A. Oh, right. There is a difference which will be in the
44 current specification.
45
46 Q. The present fat content level of the quarter pounder in
47 this country is 22 per cent, plus or minus one per cent?
48 A. Yes.
49
50 Q. Just on that document, if we quickly look at point C, the
51 moisture content is between 62.6 per cent and 64.9 per
52 cent?
53 A. Yes.
54
55 Q. Do you happen to know if that is roughly the same here now,
56 roughly about that, do you know what the ------
57 A. I would have thought it is pretty similar, but I am
58 afraid I do not carry those numbers around in my head. I
59 would have to refer to some documentation.
60
