NEW ZEALAND BUTTER.

Ashburton Guardian, Volume XXIX, Issue 7825, 18 June 1909, Page 3

NEW ZEALAND BUTTER.

Per Press Association,

AUCKLAND, June 17. Unless the manufacturer of butter m New Zealand is content to use less creek water m the making of butter, there is a risk of New Zealand's reputation for quality of dairy produce being entirely lost. This, is the opinion of Mr J. F. Pearson, managing director of Pearson and Rutter, of Manchester and Liverpool, who is at present on a visit to Auckland. Mr Pearson referred to a cablegram published the other day, which stated that the London Chamber of Commerce intended urging the New Zealand and Australian Governments to strictly limit the percentage of moisture m butter. He said there had been a good deal of complaint m England regarding the deterioration of the quality of New Zea^ land butter. While complaints were nearly always more plentiful when the market was bad, unfortunately there had been real ground for complaint lately, owing to the unfortunate tendency of butter,makers to increase the ; percentage of moisture. This tendency ' was not only going to do harm to the factories interested, but to the industry as a whole. The conditions of the Home market had changed lately, as not only did the blenders, who were one of the most important classes of buyers, test the butter for moisture, but the better class of retailers also regularly tested for their own protection t in case they were proceeded against under the English law. The effect of this was that buyers avoided those brands of butter found to persistently approach the clanger limit m respect to percentage of moisture.