Professional Documents
Culture Documents
Edited by
Len Tolstunov
Associate Clinical Professor, Department of Oral and Maxillofacial Surgery,
University of California San Francisco (UCSF) School of Dentistry,
CA, USA
Associate Clinical Professor, Department of Oral and Maxillofacial Surgery,
University of the Pacific, Arthur A. Dugoni School of Dentistry, San Francisco, CA, USA
Private OMFS Practice, San Francisco, CA, USA
This second edition first published 2023
© 2023 John Wiley & Sons, Inc.
Edition History
John Wiley & Sons, Inc. (1e, Horizontal Augmentation of the Alveolar Ridge in Implant Dentistry, 9781119019886
(2016); and Vertical Augmentation of the Alveolar Ridge in Implant Dentistry, 9781119082590 (2016))
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Library of Congress Cataloging-in-Publication Data
Names: Tolstunov, Len, editor.
Title: Essential techniques of alveolar bone augmentation in implant
dentistry : a surgical manual / edited by Len Tolstunov.
Other titles: Vertical alveolar ridge augmentation in implant dentistry.
Description: Second edition. | Hoboken, NJ : Wiley, 2023. | Merger of
Vertical alveolar ridge augmentation in implant dentistry : a surgical
manual / edited by Len Tolstunov. 2016; and Horizontal alveolar ridge
augmentation in implant dentistry : a surgical manual / edited by Len
Tolstunov. 2016. | Includes bibliographical references and index.
Identifiers: LCCN 2022032872 (print) | LCCN 2022032873 (ebook) |
ISBN 9781119827320 (hardback) | ISBN 9781119827337 (adobe pdf) |
ISBN 9781119827344 (epub)
Subjects: MESH: Alveolar Ridge Augmentation–methods | Bone Transplantation
| Dental Implantation–methods
Classification: LCC RK667.I45 (print) | LCC RK667.I45 (ebook) | NLM WU
600 | DDC 617.6/93–dc23/eng/20220822
LC record available at https://lccn.loc.gov/2022032872
LC ebook record available at https://lccn.loc.gov/2022032873
Cover Design: Wiley
Cover Images: Courtesy of Len Tolstunov
Set in 9.5/12 STIXTwoText by Straive, Chennai, India
Contents
P reface x x iii
v
vi C o n t e n ts
Initial Evaluation, 62
Diagnostic Work-Up, 62
Diagnosis and Treatment Plan, 63
Smile Evaluation, 63
Diagnostic Casts and Wax-Up, 66
Radiographic Implant Guide, 67
Clinical Applications, 76
Prosthetic Evaluation and Treatment Planning of Partially Edentulous
Patients in the Esthetic Zone, 76
viii C o n t e n ts
History, 240
Diagnosis and Treatment Planning, 240
Patient (Host) Selection, 240
Alveolar Ridge Defect Analysis and Classification, 241
Diagnostic Work-Up, 243
Cone Beam Computed Tomography, 244
Surgical Stent, 245
Instrumentation, 245
References, 247
Contents xiii
Indications, 308
Contraindications, 309
Pre-Operative Planning (T0), 309
Grafting Materials, 309
Donor Sites, 310
Pre-Operative Preparation of Patients, 311
Surgical Procedure (T1), 311
Preparation of the Surgical Field, 311
Type of Anesthesia, 311
Bone Harvesting Procedure, 311
Regeneration with A Titanium Mesh, 312
Surgery: Flap Design, Recipient Site, and Incisions (T1), 312
Titanium Mesh Removal and Implant Placement (T2), 316
Implant Re-Opening and Prosthetic Phase (T3 and T4), 316
Clinical Cases, 317
Case 1, 317
Case 2, 317
Complications, 317
Early Exposure of the Mesh with Or Without Evident Signs of
Inflammation/Suppuration, 321
Late Exposure of the Mesh with Or Without Evident Signs of
Inflammation/Suppuration, 322
xvi C o n t e n ts
Discussion, 322
Vertical Bone Gain, 322
Complications, 322
Bone Gain Modifications Before Implant Placement, 322
Bone Gain Modifications After Implant Placement (Peri-Implant Bone
Resorption), 322
Survival Rate of Implants, 323
Conclusion, 323
References, 323
Techniques, 460
Techniques To Create Contour and Thickness and Increase the
Keratinized Tissue, 460
Techniques for Papilla Management, 470
Rotated Pediculated Marginal Tissue (Palacci), 470
Rotated Pediculated Lingual Marginal Tissue (El Chaar), 470
Soft Tissue Techniques for Extraction Socket Grafting, 471
Conclusion, 474
References, 474
Index 551
Preface
Implant dentistry, like any medical or surgical discipline, is a constantly evolving science and prac-
tice. Old, complex, and traumatic surgical techniques slowly become obsolete and newer, simplified,
less traumatic, and minimally invasive techniques come to the forefront. New medical books and
surgical manuals come out to reflect new technological advances and techniques, new materials and
methods, with the goal of helping to train a new generation of doctors who will be treating our
patients with a higher degree of safety, precision, and efficiency.
The first edition of the book, published in 2016, consisted of two volumes titled Horizontal
Alveolar Ridge Augmentation in Implant Dentistry: A Surgical Manual and Vertical Ridge Augmenta-
tion in Implant Dentistry: A Surgical Manual. This is the second edition of the book in a single
volume. This second edition is different in two key points:
• As a single volume, it combines the best material from the previous two books with new material
and techniques in a concise manner.
• It is geared towards a younger professional audience and written in a more didactic and step-by-step
teaching approach. Another words, the material is presented in the easy to follow logical manner,
similar to courses that are taught in dental and medical universities and schools. The chapters has
plenty of illustrations, tables, photographs and radiographs, providing an ideal learning experience.
This surgical manual is a collaborative effort of more than 40 authors from around the world. They
were hand-picked by the editor and, in order to qualify to be contributors, they had to possess three
important professional qualities: be an authority in a particular surgical technique; be a full-or part-
time professor with long teaching credentials at a university or dental school; and be a clinical sci-
entist with an extensive publishing history (some of the authors have published more than 100
articles and several book chapters). So, the chosen clinical professors, teachers, and scientists from
the start had the upper hand in contributing good-quality and high-value material for this book.
There was also another important feature of this multi-contributor approach to writing a
professional medical book. Having more than 40 writers from numerous countries automatically
gave this book a unique quality – it is unbiased. We believe that this impartial (“no agenda”) approach
of a plurality of material, written by several authors, leads to this book comparing positively to other
books written by one or two authors who share a singular, and therefore somewhat partial and
subjective, surgical experience.
This book therefore is an international, comprehensive, and balanced source of knowledge
presented by experts for a wide audience, including oral surgeons, periodontists, periodontal and
oral surgery residents in training, as well as dental students at dental and medical universities and
schools around the world. We hope you like it.
BOOK ORGANIZATION
The book has two components: the written (book) version and the web version, which includes
video clips prepared by contributors and related to specific chapters. The written text is divided into
sections covering different aspects of bone preservation and bone and soft tissue augmentation in
implant dentistry. The sections contain chapters demonstrating a variety of surgical techniques.
There follows a short description of each section to help readers to orient themselves and choose
sections or chapters of interest (see Video 1).
xxiii
xxiv P r e fac e
SECTION I
We had to start the story from the beginning. Section 1 begins with an important chapter on bone
biology and wound healing. Chapter 1 should help a reader to develop understanding of the param-
eters of success of a surgical procedure based on the physiology of the hard and soft tissues of the
jaws. This chapter is followed by Chapter 2 on the topographic anatomy of the stomatognathic sys-
tem and Chapter 3 on radiographic evaluation of a dental patient. “Anatomy is destiny,” said Albert
Einstein. The physics genius was correct. When you choose a path to become a surgeon, anatomy
would and should automatically become the second nature to you. You cannot proceed to and suc-
ceed in surgery if you do not know, understand, and respect human anatomy and physiology.
Still in Section I, we continue our journey and in Chapter 4 discuss the prosthetic evaluation
of a patient to understand the need for a prosthetically guided approach in alveolar ridge augmen-
tation in implant dentistry. Bone augmentation procedures are not a surgical exercise and only make
sense if dental implants can be fully utilized for the function of mastication.
The section continues with Chapter 5 on a surgical classification or algorithm of bone aug-
mentation techniques to demonstrate the decision tree that can help you to arrive at a certain
horizontal (H), vertical (V), or both (3D) bone augmentation technique, required in each particular
case. Chapter 6 is on key surgical maneuvers: incision designs, soft tissue flaps, and wound closures,
imperative knowledge for any successful surgeon. Then comes Chapter 7, which discusses the
biological rationale of a surgical procedure to help each surgeon to select a surgical technique with
the best possible outcome.
SECTION V
It has been shown that the quality and quantity of soft tissue envelope covering the bone are another
essential factor in implant dentistry. That is why this book presents a separate section, Section V,
describing soft tissue grafting techniques for implant site development.
SECTION VI
In some complex cases of severe bone atrophy, a surgeon has to be inventive and think “outside the
box.” Complicated and traumatic cases can dictate a different approach for implant placement by
planning an implant placement without bone grafting in areas where bone is available or using spe-
cial implant designs. Section VI describes these innovative techniques: the “all-on-four” approach
that utilizes a combination of four or more tilted and straight implants to immediately load a full-
arch fixed and rigidly connected prosthesis; zygomatic and pterygoid implants that can be placed in
less common bone regions, like the zygomatic bone and pterygoid plates of maxillary bone, providing
rigid cross-arch support for the maxillary implant prosthesis; and short implants that can be placed
in severely atrophic bone regions and prevent nerve injury and sinus complications, providing a via-
ble restorative solution.
Preface xxv
SECTION VII
“The best way to predict your future is to create it,” as Abraham Lincoln said. Repair and regenera-
tion of missing human tissue by harnessing patients’ growth factors that attract mesenchymal
(embryonic) stem cells into the surgical wound are bioengineering methods that are designed today,
but lead medical and dental scientists and surgical practitioners into the future. This method is per-
formed through the osteoinductive (bone-forming) process of cell proliferation and differentiation.
Section VII is the last in the book, but one that a thoughtful reader should not miss. Chapter 30 on
tissue bioengineering will teach the surgeon about these surgical techniques by explaining their
biological rationale, encouraging choice of the one that has the highest regenerative value.
This book focuses on key bone reconstructive surgical techniques for deficient alveolar bone
in implant dentistry. As an editor and one of more than 40 international contributors of this book,
I encourage you to open the first page and start your learning journey, which should benefit both
you, as a clinician, and your patients, the fortunate recipients of your acquired knowledge and skills.
Len Tolstunov
VIDEO 1 Introduction to the Book by the Author and Editor Dr. Len Tolstunov.
Acknowledgments
I would like to thank the editorial management team at Wiley for turning this book into reality.
These dedicated professionals worked closely with the editor of this book to make it a success.
Among many, they are Angela Cohen, Erica Judisch, Susan Engelken, Tanya McMullin, Raghavan
Rajamani, and Bhavya Boopathi.
Special appreciation is expressed to all the international contributors for their commitment,
time, and dedication in writing their chapters, which will be so essential to the success of this book.
xxvii
About the Author and the Editor
Len Tolstunov, DDS, DMD, is a Diplomate of the American Board of Oral and Maxillofacial Sur-
gery. He is an Associate Clinical Professor in the Department of Oral and Maxillofacial Surgery at
the University of the Pacific and University of California, San Francisco, USA. Dr. Tolstunov pub-
lished more than 40 scientific articles in peer-review journals, founder of the International Bone
Symposium in San Francisco, and has lectured nationally and internationally on the topics of oral
surgery, bone grafting, and implant dentistry. He published a two-volume book on Bone Augmenta-
tion in Implant Dentistry (1st Edition) in 2015. This book is the Second Edition and a single-volume
book on Bone Augmentation in Implant Dentistry. Dr. Tolstunov maintains full-time private prac-
tice in oral and maxillofacial surgery in San Francisco, CA, USA.
xxix
Contributors
xxxi
xxxii C o n t r i b u to r s
Tiziano Testori
IRCCS Orthopedic Institute Galeazzi
Dental Clinic
Section of Implant Dentistry and Oral
Rehabilitation, Milan, Italy
Department of Biomedical, Surgical and
Dental Sciences
Università degli Studi di Milano
Milan, Italy
Department of Periodontics and Oral Medicine
University of Michigan, School of Dentistry
Ann Arbor, MI, USA
About the Companion Website
www.wiley.com/go/tolstunov/essential
xxxv
Introduction: Essential
SECTION I
Clinical Knowledge
Chapter 1 Bone Biology and Wound Healing 3
Chapter 1.1 Bone Biology 4
Claudia Dellavia, Gaia Pellegrini, and Luiz Guilherme Fiorin
Chapter 1.2 Wound Healing 18
Andrea PIlloni
Chapter 2 Applied Surgical Anatomy of the Jaws 23
Mohamed Sharawy
Chapter 3 Radiographic Evaluation of the Alveolar Ridge in Implant Dentistry: CBCT Technology 39
Shikha Rathi and David Hatcher
Chapter 4 Prosthetic Comprehensive Oral Evaluation in Implant Dentistry 61
Gary A. Morris
Chapter 5 Alveolar Ridge Defects and Bone Augmentation Techniques: Surgical Algorithm 91
Len Tolstunov
Chapter 6 Incision design, soft tissue flaps, and wound closure
in alveolar bone augmentation surgeries in implant dentistry 105
Tetsu Takahashi and Kensuke Yamauchi
Chapter 7 Biological Rationale of the Surgical Procedure: Bone Augmentation 115
Len Tolstunov
1
C H A P T E R S 1.1 & 1.2
Bone Biology and Wound Healing
Although the bone is a rigid structure with an inert component, it is a living and
breathing complex structure that maintains its micro-macroscopic assembly
through human life and responds to external stimuli by absorbing or dissipating
impacts, healing when fractured or growing. The continuous and adaptive met-
abolic response of this tissue is accomplished by a specific cellular apparatus
that includes osteoblasts, osteoclasts, and osteocytes (see Video 1.1).
Intimate and functional contact established by the newly formed bone with the implant surface. Toluidine blue and pyronin yellow staining,
acquisition by scanner at high resolution, total magnification 100×.
3
C HCAHPATPETRE 1.1
R 1.1
Bone Biology
Claudia Dellavia1, Gaia Pellegrini1, and Luiz Guilherme Fiorin2
1
Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano Statale
(UNIMI), Milan, Italy
Department of Diagnosis and Surgery, Division of Periodontics, São Paulo State University “Júlio de
2
BONE TISSUE ANATOMICAL ASPECTS substitute materials [1], cells, or scaffolds, have been proposed
with encouraging results to promote bone regeneration when
Bone is a specialized mineralized connective tissue with the the volume of alveolar crest is insufficient for the correct
functions of protection, mechanical support, insertion of three-dimensional (3D) implant placement.
muscles, and reserve of ions for the maintenance of mineral Osteocytes are mature osteoblasts entrapped within the
homeostasis in the organism. matrix; they represent most of the cell population in the bone.
Although bone is a rigid structure with an inert compo- During their formation, the cellular body is reduced, organ-
nent, it is a living complex that maintains its micro-macroscopic elles are lost, and dendrite-like processes form. These processes
structure through the organism’s life and responds to external are localized in canals filled with fluid, are responsible for
stimuli by absorbing or dissipating impacts, healing when communication between other osteocytes, and are able to
cracked or fractured, and growing. The continuous and adapta- detect local changes in structure, stress, and microfractures as
tive metabolic response of this tissue is performed by a specific metabolic changes. These cells act as mechanosensors and
cellular apparatus that includes osteoblasts, osteoclasts and release signaling molecules promoting anabolic/catabolic
osteocytes, and lining cells. bone activities such as RANKL (receptor activator of nuclear
factor kappa-Β ligand), responsible for osteoclast recruit-
ment [2, 3]. Furthermore, they assume a specific morphology
MAIN CELLULAR COMPONENTS
and align following the collagen fiber orientation, which corre-
Osteoblasts are bone-forming cells, differentiated from mesen- sponds to the direction of the tensile strain through the bone
chymal stem cells, that migrate to the local region, secreting tissue [4]. This 3D organization improves the mechanical prop-
proteins in the non-mineralized matrix, called osteoid, that erties of this tissue when it undergoes masticatory load.
later become mineralized from the accumulation of calcium Osteoclasts are multinuclear giant cells formed from the
phosphate as hydroxyapatite. After this process, osteoblasts fusion of monocyte/macrophage precursor cells into the bone
have different fates: they may become trapped in the bone, marrow area adjacent to the bone surface (Figures 1.1.2
remain as cell lining the bone surface, or suffer apoptosis and 1.1.3). The osteoclastogenesis is mainly dependent on
(Figure 1.1.1). RANKL, which binds its receptor (RANK) on the surface of
Osteoblasts are responsible for the production of impor- the precursor cells, inducing their polarization into the clastic
tant cytokines including osteocalcin, osteopontin, osteonec- lineage [5].
tin, bone sialoprotein, alkaline phosphatase, and a large In periodontal and peri-implant diseases, osteoclast
amount of type I collagen, insulin-like growth factor I and II, differentiation and activity are stimulated by the presence of
transforming growth factor-beta (TGF-β), and bone morpho- bacterial lipopolysaccharides. These molecules increase the
genetic proteins (BMPs) that are involved in bone matrix secretion of RANKL and pro-inflammatory cytokines by resi-
deposition and organization as well as its mineralization. For dent cells and the expression of RANK on macrophages,
this reason, some of these proteins, in combination with bone which then upregulates bone resorption activity.
Essential Techniques of Alveolar Bone Augmentation in Implant Dentistry: A Surgical Manual, Second Edition. Edited by Len Tolstunov.
© 2023 John Wiley & Sons, Inc. Published 2023 by John Wiley & Sons, Inc.
Companion website: www.wiley.com/go/tolstunov/essential
4
Section I Introduction: Essential Clinical Knowledge 5
COMPOSITION
F I G U R E 1. 1. 4 Alveolar bone in post-extraction socket at 4 months
The bone tissue is mainly composed of mineral, water, and
of healing: interface between pristine bone characterized by high
organic matrix. The mineral part is composed of one analog to
mineral content (003) and hypomineralized woven bone (001). Dark
hydroxyapatite with a calcium deficiency, with a basic formu- areas (002) represent the medullary spaces. Sections were observed
lation of Ca10(PO4)6OH2. Other ions are also found associated using a BSE-SEM system without additional fixation and previous
with the bone hydroxyapatite, such as phosphorus, potassium, coating of carbon film to assess level of mineralization of
sodium, magnesium, carbonate, chloride, and fluorine. Min- regenerated tissue.
eralization begins with the deposit of mineral crystals in the
vesicles of the organic matrix, which progressively increases
with the maturation of the tissue (Figure 1.1.4). The intense and constant anabolic and catabolic activity
The organic part is composed of 90% collagen type 1, of bone may be altered by age, and by primary or secondary
with mechanical and structural functions being responsible conditions that induce changes to the microstructure, miner-
for the elastic stiffness and bending strength. The remaining alization, and cellular compound. Hypermineralization,
part is composed of non-collagenous proteins, with structural changes in composition of the collagen matrix, and
signaling and mechanical roles. accumulation of micro damages affecting the resistance to
6 CHAPTER 1.1 Bone Biology
STRUCTURE
Bone has a cancellous or cortical macrostructure; the micro-
structure includes the Haversian systems, osteons, and trabec-
ulae; the sub-microstructure is the single lamella.
Anatomically, cortical bone is essentially compact and F I G U R E 1.1.8 Bone apposition rate detected by tetracycline double
suffers less remodeling than cancellous bone. The latter is labeling technique for the measurement of bone growth in vivo
formed by trabeculae that define bone marrow spaces: a mesh assessed at fluorescence microscopy, total magnification 400×.
Section I Introduction: Essential Clinical Knowledge 7
The first two years of the war had brought difficulties in their train
which the bakers of the country found considerable difficulty in
overcoming; but the conditions under which they were called on to
produce bread in the following two years were such as had not been
experienced for at least a hundred years, and there came a time when
the country was faced with the possibility of having to do without
bread altogether for a period. Fortunately this possibility did not
become reality, but it was the cause of material changes in the quality
of the flour used for breadmaking and of the conditions under which
the bread was made and sold which would have seemed impossible
before the war began. By the early winter of 1916 the possibility of a
condition of things obtaining which would prevent the importation
of foodstuffs, and particularly of wheat, in sufficient quantities to
provide full supplies for the population of the British Isles began to
force itself on the Government, so they appointed a gentleman to the
position of Food Controller and conferred on him almost despotic
powers. One result of this control of food was a drastic interference
with the milling of flour. In Scotland the millers produced flour in
ordinary times which contained a little more than 70 per cent. of the
wheat; the first fruits of the new order of things was a regulation that
the extraction from the wheat should be increased, by about 8 per
cent.
There can be no doubt that under the circumstances this
regulation was necessary. There was a time in the history of these
islands when practically all the food consumed by the people was
grown in the country; but during the lifetime of the last generation
this position had gradually altered until Britain was dependent on
wheat imported from abroad for four-fifths of the bread supply of her
people. There had always been pessimists who foresaw, as a result of
a war with a maritime power, a danger of interruption to the steady
supply of seaborne food which was necessary if the people were to be
saved from starvation, and who uttered warnings which passed more
or less unheeded; but the time had arrived when these warnings
seemed likely to become justified. Towards the end of 1916 it was
becoming apparent that there was likely to be a world shortage of
foodstuffs, and particularly of wheat, and doubts were being
expressed in well-informed circles as to whether there would be
supplies sufficient to enable the people to carry on until the 1917 crop
was ready. While this world shortage was due in a measure to the
war, because of the number of men who usually devoted themselves
to agricultural pursuits who were then engaged in war work of one
form or another or serving with the Forces, it was also due in large
measure to a world shortage for which Nature, through the medium
of a bad summer and a wet autumn, was responsible.
The result was that in this country the regulations affecting flour
extraction became more and more rigorous, until not only were
millers extracting a proportion approaching 25 per cent. additional
from the wheat, rejecting practically nothing but the outer husk, but
many other varieties of cereal, even including a considerable
proportion of maize, were pressed into service and mixed with the
flour from which bread had to be baked. In some cases potato flour
was also used for this purpose. Fortunately, the famine which had
threatened in the summer of 1917 was staved off, but the inveterate
submarine campaign waged by the Germans during the whole of that
year was responsible for the destruction of many food-carrying ships
and of many thousands of tons of wheat and flour which were being
conveyed to this country from America as well as of many other
varieties of food.
BAKERS’ DIFFICULTIES.
All this was the cause of much worry to bakers. They had been
accustomed to the manufacture of bread from flour the quality of
which was well known and regulated with almost scientific accuracy,
but under the new order of things they found the knowledge which
they had acquired laboriously over a long period of years almost
useless to them. So long as they were dealing with wheat flour, even
if that flour did contain a large proportion of offal which had
formerly been used to feed cattle, the position was not quite so bad,
for most of them had been in the habit of baking a greater or lesser
proportion of what was termed “wheaten” and “wholemeal” bread.
But when flour produced from rye, barley, and even maize had to be
added their troubles began, for only by chemical analysis was it
possible for them to determine the proportions in which the various
cereals were used, and these proportions were varied arbitrarily week
by week at the whim of the Wheat Commission authorities; while the
millers were absolutely prohibited from giving any information on
the subject. Thus, when after a series of experiments they had
ascertained the method by which they could produce the best loaf
from a given flour, they suddenly discovered that the mixture had
been altered, and that their experiments had to begin all over again;
and this continued to be the position for some time even after the
end of the war.
THE POSITION OF THE U.C.B.S.
While the position of the average private baker was that which has
been described above, the baking departments of Co-operative
societies found themselves in a very much worse position in direct
ratio as they had been loyal hitherto in the use of Co-operatively
milled flour. The flour mills of Scotland did not produce more than
one half of the flour which was used in the country, with the result
that the remainder had to be imported; but the Scottish Co-operative
Wholesale Society imported wheat and themselves milled practically
all the flour sold by them. The consequence was that as the quality of
“Government Regulation” flour deteriorated, the flour which was
supplied by the Wholesale Society’s mills, in common with that
supplied by the other millers, was of such a nature that bread baked
with it was inferior in quality and unpalatable. As, however, bakers
were compelled to take flour from the source from which they
procured it at the time when the Food Control regulations came into
force, those who had formerly used a considerable proportion of
imported flour were allowed to mix a good percentage of the flour
which was still being imported with the “Regulation” flour, and were
thus enabled to produce a comparatively white and palatable loaf;
while the Wholesale Society, which had not been in the habit of
importing much flour, were now allowed by those responsible for the
bread regulations to import only a very small proportion, and their
customers suffered accordingly. It was only after repeated
representations had been made to the Government and the Wheat
Commission that, ultimately, the proportion of imported flour which
Co-operative bakers generally were allowed to use was raised
considerably.
From this cause the Baking Society was as great a sufferer as were
the others. The bread became more and more unpalatable as the
admixture of foreign cereals in the flour used increased, and
complaints about the quality of the bread began to come in with
irritating frequency. The receipt of these complaints, justifiable as
they were, must have been all the more irritating to the committee
from the fact that they found themselves the victims of
circumstances over which they had not the slightest control. They
knew that the bread which they were producing was unpalatable, and
the fact that the Germans had to eat bread which was very much
inferior was but poor consolation in view of the fact that many of
their trade rivals were able to produce better bread because of the
larger proportion of white flour which they were allowed to use.
There ensued, as a consequence, a very considerable decline in the
bread sales of the Society. The customer societies would have taken
the bread, but their members could not and would not eat it. From
much the same causes the trade in biscuits and in teabread declined
also. The use of sugar in biscuits or in teabread was prohibited, as
was the manufacture of pastries. The result was that while the output
for the quarter which ended in October 1916 was 68,533 sacks, that
for the quarter which ended in October 1917 was 67,132 sacks, and
that for the corresponding quarter of 1918 was 62,867. And if the
details for loaf bread in M‘Neil Street alone are taken, the contrast is
still more striking. The output for 1918 had fallen below that of 1915
by over 400 sacks, and below that of the quarter which ended in
April 1917 by over 12,000 sacks.
A BIG LAND PURCHASE.
By the end of 1916 M‘Neil Street bakery, and particularly the
biscuit factory, was again becoming congested, and power was
obtained from the quarterly meeting to spend up to £9,750 on the
purchase of more ground. At the time this power was obtained, the
committee had under consideration the fact that the ground on the
east side of M‘Neil Street, extending from the Clydeside to Govan
Street, was in the market, and ultimately the purchase of this ground
was completed at a cost of £9,750. The ground contained an area of
6,590 yards. Much of it was occupied by buildings of a temporary
character; the only buildings of a permanent nature on the site being
two tenements at the southern end. This site has not yet been utilised
by the Society, but it forms an admirable property which is available
for any extensions which may require to be undertaken in the future.
Meantime it is let at a rental which gives a net return of 3⅓ per cent.
on the capital cost of the site.
ILLNESS OF PRESIDENT.
In November of 1916 Mr Gerrard was laid aside for a number of
weeks by a severe illness, from which, fortunately, he recovered after
a time. With the exception of one short interval, he was able to carry
out his duties until the beginning of November 1918, when he was
again laid aside with an illness so severe in its nature that ultimately
he was informed by his medical adviser that he would have to give up
all thought of public work for the future. The last regular meeting of
the committee at which he was able to be in attendance was that held
on 10th October 1918.
A NATURAL WORKING DAY—BY ORDER.
Several years before the outbreak of war the directors of the
Baking Society made a determined effort to institute a natural
working day for bakers, but were unsuccessful, as a natural working
day meant the use of bread which was cold before it reached the
shops, and this the members of the stores refused to accept. In
March of 1917, however, the Government, impelled by the exigencies
of war, were able to do, practically with the stroke of a pen, what the
unaided efforts of the Baking Society had failed to do. This Order of
the Food Controller decreed that bread must be at least twelve hours
old before it was sold in the shops. It is quite likely that those who
devised the Order did not know and did not desire to know how their
proposals were going to affect those engaged in the trade. The bakers
were faced with the necessity of rearranging their methods at a
moment’s notice. They had to rearrange the working day, and also to
find storage accommodation overnight for their total day’s output,
and on Friday nights for almost double that quantity. One good
result of the Order was, as has already been mentioned, that the
working bakers at last obtained a natural working day, for their
hours of work were fixed to begin at 8 a.m. and to end at 4.30 p.m.
The storage difficulty was one which was more difficult to
overcome. At M‘Neil Street storage accommodation had to be found
for 84,000 2–lb. loaves on ordinary weekdays and for 156,000 on
Fridays. This meant the fitting up of every available space with racks
and trays in which to place the bread, and a very serious addition to
the amount of labour necessary. On the other hand it meant that
there would be a considerable saving on delivery charges, as societies
were able to take in larger quantities in the mornings, and so
minimise the duplication of deliveries. The difficulties were all
overcome, and, in a very short time, the delivery side of the business
was working as smoothly as the attenuated state of the delivery staff
could be expected to permit.
ENTERTAINING SOLDIERS.
During the years of war a feature of the philanthropic work of the
Society was the entertaining of large parties of convalescent soldiers
from the Glasgow military hospitals. The Society began this good
work in August 1916, when a party of convalescent soldiers from
Stobhill Hospital, numbering 200, were conveyed to Calderwood
Castle in brakes, and entertained there. The party were accompanied
by the Society’s Silver Band, and an enjoyable afternoon was passed.
Then, early in 1917, another party of wounded were taken to a
matinee at a theatre in the afternoon, and were afterwards conveyed
in brakes to the Society’s premises, where they had tea, and a
splendid concert was provided. Several of these theatre
entertainments were given, and were much appreciated by the
recipients of the Society’s kindness.
In another way the Society also showed kindness to men who had
been fighting their country’s battles. An “Overseas Club” for
members of the Colonial Forces had been established in Glasgow,
and during 1918 and 1919 a party of visitors from this club were
taken over the bakery every Thursday, being afterwards entertained
to tea, when the work which was being done by the Federation and
the principles on which it was managed were explained to the
visitors. Early in 1919, a letter was received from the Scottish
Sectional Board of the Co-operative Union, commending the
propaganda work which was being done in this way by the U.C.B.S.
directors, and offering a number of copies of “Working Men Co-
operators” for distribution. The Baking Society directors were much
gratified by this commendation and gladly accepted the gift of books,
which were afterwards distributed to the Colonial visitors.
BRANCH BAKERIES.
Various difficulties attach to a gigantic bread bakery which are not
apparent in the working of any other commercial concern of similar
size, and chief amongst these is that of rapid and cheap delivery. The
perishable nature of bread and the ease with which it is injured by
crushing make carriage by railway impracticable, while combined
with these difficulties is the fact that the majority of bread customers
desire to have it as soon after it is baked as possible. All these
disadvantages combine to limit the distance within which a bakery
can operate successfully to a radius of about twelve miles, and even
on the outer edges of that radius it is doubtful if the cost of delivery
does not counterbalance the saving caused by larger production. Yet
the advantages of having bread baked by a large Co-operative
organisation, instead of by many small ones, are obvious. In the first
place, the large buyer has the advantage of buying all the raw
materials used at rock-bottom prices: he has the advantage also of a
wider knowledge of the fluctuations of a market notorious for
rapidity of rise and fall, and this expert knowledge enables him in
normal times so to average the cost of flour used that it is always at
the lowest average possible.
It can be easily understood, therefore, that Co-operators,
struggling with adversity and yet desirous of providing Co-
operatively-baked bread for their members, should turn to the
U.C.B.S. for help.
In this way there had come to the directors within recent years
numerous calls for help. Unfortunately, the majority of these arrived
at a time when it was impossible to give the help desired. The first of
these calls came from Ireland. In and around Dublin there were
several small societies, having a combined membership of
somewhere over two thousand. The Dublin Industrial Society, after
unsuccessfully endeavouring a few years earlier to get the Baking
Society to help in the financing of a bakery in Dublin, had gone
ahead with the erection of a bakery for themselves, but it had never
been very successful. The Society itself was not too successful for a