DAIRY PRODUCE.

Auckland Star, Volume LIV, Issue 75, 28 March 1923, Page 7

DAIRY PRODUCE.

MAINTAINING ITS STANDARD

FACTORY MANAGERS AND DEPAKT M.ENT IN CONFERENCE.

With -the object of obtaining firsthand knowledge of modern methods of treating dairy produce a conference of

factory managers was held to-day. In the forenoon they were met at the Auckland Farmers' Freezing Company's building. King's Wharf, by the director of the dairy service, Mr. A. M. Singleton, and there witnessed a demonstration of the Government graders' methods. This afternoon, at the A. and P. Association's building, a formal discussion oil matters relative to the industry followed.

Mr. Singleton, in welcoming the managers (representing most of the factories of the province), expressed the pleasure of the Division at the opportunity of meeting them. He believed that a great deal of good would result from these conferences and the Divis : on welcomed th« factirv rnqnntrers' reoperation. "He paid a tribute to the Rssiduitv of "Mr. A. A. Thornton, the dairy produce grader for the Auckland province, whose absence from the conference, because of illness, wns to be nrofoundlv regretted. He was. said Mr. Singleton, one of the Dominion's greatest enthusiasts in the dairy industry.

Mr. J. E. Makgill. managing director of the company. expressed the pleasure of the company in openine the works for inspection to the gentlemen who were vitnllv interested in the Dominion's «»reate«t industry. To preserve New Zealand's high reputation for dairy produce these conferences were imperative. The assomblv to tin v gave him confidence that this splendid record would be uobehl. He pa ; d a tribute to the svmpntbe.tic work of the Dairy Division »nd added that the freezing companies were anxious to work band in band with the producers and offer or accent nnv desirable suggestions. Tncidcntallv he mentioned the improvement recently effected in a packing of cheese for export—a new process of wiring obviating waste.

The assembly was then taken in hand by the graders and witnessed the system of grading and by personal inspection of samnles of butter and cheese from the various factories were able to notice defects in the quality and packing. Like every other article of produce the manner in which it is presented to the buyer is a consideration. There were obvious instances were the produce had been, from a commercial aspect, enhanced or impiired by packing.

The method of grading appears a simp'e one. Plungers are inserted into the different boxes, or crates, and each sample tasted and smelt. This, however, reouires the faculties of the grader to he higblv developed. Though the identity of the exhibits was hidden it was possible for the different managers to ascertain where any improvement could be effected is their own particular produce.