THE HISTORY OF FROZEN MEAL

Auckland Star, Volume XXXV, Issue 35, 10 February 1904, Page 1 (Supplement)

THE HISTORY OF FROZEN MEAL

{From Our Own Correspondent),

I_OKDOX, December 11.'

The history of the frozen meat industry from its start to the present day, was briefly sketched by Mr Thus. Borthwiek, President of the Cold Storage and lee Association, at a meeting of the Association last Tuesday. Mr Borthwick did not attempt anything like a comprehensive review of the growth of this important industry, but he was able in a few words to give a good idea of the advance that had been made since its start, in 1383. Describing the original prejudice against frozen meat, Mr Borthwkk said: "Time, and again the | meat has been put to practical test by, guardians and medical men, and, while the frozen mutton has often been found equal in quality to the home, article, it has always been proved to be better value. I remember, in the case of one of the first workhouses to take to frozen mutton, some fussy persons suggested that it was cruel to feed paupers on it, so the guardians had broth made from English and from frozen mutton, and the curious thing was that on partaking thereof they could not distinguish any difference in the broths. They voted about half each way, except the doctor, a Scotchman, who. cautious man, said he had his doots!" The difficulties encountered Sn the provincial markets in the early days of the frozen iheat trade must have seemed almost insuperable. There were no cold stores, no insulated railway- vans, none of the E<nglish carreers and porters handled the meat property, and the railway companies thought that, like home meat, it ought to have as much fresh air as possible. The consequence was that it often arrived in the market in a very, unsightly state, covered with coal-dust; and quite soft. Freights were nearly, double what they are now, and Mt Borthwick states that he could make no impression on the railway companies until the conviction forced itself upon them that this was going to be a bi» trade. To-day all the companies give the meat careful attention and handling, and their tharges are on a reasonable basis. Ancther difficulty in the early, days of the trade was that shops foe the sale o frozen meat were .seldom; kept by men who had been butchers. The established butcher thought it too far beneath him to have anything to do with it, so that the frozen meat was left to a very mixed class of salesmen. All that is changed now: the meat is cut and handled and placed before the public to the best advantage. Barging to the up-town stores has, on the whole, answered well, but there is still great room for improvement in the methods of carrying frozen meat to the provincial markets. The question is ona which appears to offer a profitable field for investigation. Of all the frozen meat imported into England by far the best for flavour, in Mr Borthwick's opinion, is prime Canterbury lamb. The New Zealand article has found its way all over Great Britain. Since 1894 a stock has been kept all the year round, and fhe demand has gone up by leaps and boundn. "One other point I should like to touch upon." said Mr Borthwick, in the course of his address on Tuesday. "We have read a good deal in the paper. at present with regard to how much has yet to be done to push Xew Zealand meat in this country. Whatever outsiders may think, competition in the trade is very keen. Supply and demand rule the market, and for a ring to keep up prices would he impossible; only amateurs would attempt it or make the suggestion."