QUALITY OF PRODUCE.

Sun (Christchurch), Volume I, Issue 112, 17 June 1914, Page 11

QUALITY OF PRODUCE.

MARKETING CONDITIONS.

. Press Association. PALMERSTON NORTH, June 16

At the National Dairy Association meeting a long discussion took place to-day on marketing conditions, upon a paper read by Mr Harkness, written by Mr Ellison. The paper pointed out that during 1913-15 the anticipation of very high prices on the Home market had not been realised, with the result that those merchants who had bought at 120/- in advance had suffered much loss,' having to sell at the market rate of from 106/- to 108/ : . The writer attributed the lowei- price partly to the very high price of the first shipment, namely, 130/-, with the resut that buyers turned their attention to cheaper kinds, particularly Australian. Referring to the quality of the Dominion's butter, the writer asserted that there was an increasing quantity put on the market marked first grade, but which had been manufactured from the products of private.separators. The writer foresaw grave danger to the biitter industry from the increasing . output of margarine, for. the time appeared to be approaching when the words butter, and margarine, would be synonymous. He pointed out also that the, quality of cheese in the Dominion was declining, and stated that if the quality of cheese and butter exported was up to the standard exhibited at the show, the receipts, would be £150,000 higher than at present. He advocated the adoption of. pasteurisation in the manufacture of cheese. A system of advertising along with Australia was advocatedj also the formation of a scheme to maintain the rights of Gutter as opposed to margarine, and the extension of the cooperative system. Mr Cuddie, Director of the Dairy Produce Division, said his conclusion was that the quality of Dominion butter had been maintained. Certainly it had not improved, therefore they were up against that fact. His division had found that bad quality was not alone due to home separation, but in . the case of whole milk supply it was easier to trace the cause. The only remedy, he contended, for bad quality was for companies not to compete so heavily for milk supplies, and to agree upon a system of payment, according to the grade of milk supply. It was impossible to make good quality butter or cheese from milk a week old. The system advocated had been partly adopted in Auckland, and he anticipated that there would be: a great improvement in quality from that district. • He advocated placing cheese in cool : stores prior to shipment. A discussion took place on "the deterioration of cheese after it left the factory, and the general opinion was that it was due to heating prior to shipment. It was resolved that steps should be taken by the whole of" the cheese 'fjrSdaeers in the Dominion. for more efficient and proper handling of their product, and the maintenance of the required temperature at factories prior to placing the article on the ocean liners. It was decided that meetings should be held in the different centres, with the aid of the dairying instructors, to devise the best means of carrying out the resolution in respect of proper handling and the maintenance of the proper temperature of cheese. It was resolved —"That it is desirable that every dairy company should pay for milk and cheese according to grade."