HANDLING OF PRODUCE.

Auckland Star, Volume LIII, Issue 77, 31 March 1922, Page 4

HANDLING OF PRODUCE.

The report to the Auckland Chamber of Commerce yesterday by a committee of that body on the handling of cargo on the Auckland wharves is the outcome of investigations made about a month ago by two local business men, who reported that in certain respects the methods left much to be desired. Indeed there was quite a sensational touch about this private report, and the Chamber properly decided to investigate the matter. The original investigators may have been unfortunate in the vessels they saw loading, but judging by what we have heard we should say that they were not alone among those who have seen conditions on the wharves in criticising methods in vogue there. How long what was complained of had been going on was not 6tated, but one is naturally curious to know, and why attention had not been drawn to it before. The dairying trade was reported to be "astounded" when told how butter and cheese was treated on the wharves; one would think that if what the investigators saw was not exceptional, it was the business of exporters to know what was going on. However, it is satisfactory to learn that matters improved directly complaints were made, and that the Harbour Board and the Chamber of Commerce have the whole question under consideration. The Chamber's committee is quite convinced about the need for improvement, and the importance of this is too obvious to be stressed. New Zealand competes under disadvantage of distance with several other countries on the London market, and it cannot afford to lose any points through careless methods of handling at this end. Probably in respect to meat the new Board of Control will see to improvement. There is no reason why, in respect to other produce, exporters should not combine to assist (he Harbour Board, and keep a watch on the loading to ensure that a high standard of care and cleanliness is maintained.