COMMERCIAL NEWS
FROZEN MEAT TRADE. PRODUCERS' BOARD REPORT. The New Zealand Meat Producers' Board has received the following cablegram from its London office., dated August 15, advising that the following are the approximate average prices realised for the week, based on actual transactions of wholesale quantities ot the descriptions of meat mentioned and are for representative parcels of the goods offering during the week, bemg for business done on the basis of delivered to Smithfield market and/or exLondon stores: — Frozen Mutton.—Crossbred wethers and maiden ewes: Canterbury and North Island selected, 48-561 b sd, 57641 b 4|d, 65-721 b 4|d. North Island: 48-561 b 4|d, 57-6411> 4Jd, 65-721 b 4*d. Ewes: 48-641 b 3Jd. 65-721 b 3d. Frozen Lamb.— Canterbury, 3blb and under 9d. 37-421 b 83d, 43-501 b B|d Seeond quality, average 331 b, 7£d. bout i Island: 361 b and under B|d, 37-4211) B|d, 43-501 b B*d. Selected North Island (including Downs), 361 b and- under 9d, 37-421 b BJd, 43-501 b B|d. Second quality, average 311 b, 7fd. North Island: First quality, 361 b and under B§d, 37421 b S|d; second quality, average 311 b, 7id Argentine: First quality, 361 b and under 6§d, 37-421 b 6^d Frozen Beef. —New" Zealand: Ux fores 3id, ox hinds Australian: Ox crops, over 1001 b B|d. Ox hinds, over 1601 b s*dChilled Beef.—Argentine, ox toras 4|d, ox hinds BJd. 'Frozen Pork.—New Zealand prime porker, 60-lOOlb Prime baconer, 121-1801 b, 7d. Lamb. —The market remains steady for best quality, but others, including all second-class quality, slightly weaker. Mutton Market.—Wethers slightly firmer, with more inquiry. Ewes: A little more speculative buying has improved prices. Beef Market.—Firm. Stocks are lightNew Zealand Porker Pigs.—Firmer, but demand is small. Baconer Pigs.—Market is firmer at better prices.-
, DAIRY PRODUCE. OVERSEAS QUOTATIONS. The New Zealand Dairy Produce Board has received the following market report from its London office, dated August 15: — Butter. New Zealand.—Salted, 133 s to 1365; exceptionally, 138 s; unsalted, 148 s to 150 s; first whey, 1265; second whey. 1245. Australian.—Salted 132 s to 1355; unsalted, 132 s to 1365. Argentine.—Unsalted, 126 s to 1325. Irish.—Cream, salted, 1345; unsalted, 138 s. Danish.—l39s f.0.-b., 148 s spot. Dutch.—Unsalted, 132 s to 140 s. Estonian.—l36s to 1375. Latvian.—l3ss to 138 s. Siberian.—l3os to 1325. Polish.—llos to 1265. The market is slow, and retail prices are unchanged. Cheese. New Zealand.—White, 76s to 775; exceptionally, 78s; coloured, 82s tb 83s. Australian.—White, 765; coloured, 80s. Canadian.—White, 81s to 82s; coloured, S2s to 84s; c.i.f., 78s. The market is quiet and retail prices are unchanged.
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Bibliographic details
Ashburton Guardian, Volume 50, Issue 261, 18 August 1930, Page 7
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424COMMERCIAL NEWS Ashburton Guardian, Volume 50, Issue 261, 18 August 1930, Page 7
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