N.Z. DAIRY EXPORTS.

Auckland Star, Volume LX, Issue 139, 14 June 1929, Page 5

N.Z. DAIRY EXPORTS.

BUTTER QUALITY IMPROVING. IMPERFECTION IN CHEESE. LONDON IMPORTER'S VIEWS. The general standard of quality of New Zealand butter has not fallen, but in the average it is steadily improving, said Mr. C. J. Pollard, of London, who is inspecting dairying conditions in the Bay of Plenty. Mr. Pollard is a partner of the London firm of Samuel Page and Son, who have been dairy produce brokers for 124 years. He has been chairman of the London Provision Exchange, and is chairman of the London Importers Association. After inspecting a number of dairy factories, Mr. Pollard expressed the opinion that the industry in the Bay of Plenty is being conducted with striking enterprise and thoroughness. Questioned concerning the dispirity between the prices of New Zealand and of Danish butter, Mr. Pollard said it was due more to a relatively heavy supply of New Zealand produce at a particular time than to any difference in quality. With regard to New Zealand cheese, Mr. Pollard said the general criticism passed in regard to its openness and "holy" texture was well founded. The defect appeared to arise partly from difficulties of manufacture, the best process for overcoming this looseness of texture remaining as yet undiscovered; but partly also it arises from a remediable reason, that of haste of manufacture, i.e., a tendency to aim at volume rather than exceptional quality. From ill - . Pollard's remarks it is learned that imports of New Zealand butter into the United Kingdom in 1928 were 500 per cent more than in 1913, and imports of cheese 300 per cent —an average annual increase of 33 1-3 per cent and 20 per cent respectively. In comparison the imports of Danish butter in the same period have increased by only 50 per cent. As these greatly increased quantities are absorbed in the United Kingdom at reasonable prices, it is safe to assume there is no serious I risk of over production in New Zealand.