BUTTER IN ENGLAND

Auckland Star, Volume LXV, Issue 228, 26 September 1934, Page 8

BUTTER IN ENGLAND

N.Z.'S POSITION. MUCH BLENDING. AUCKLAND TRAVELLER'S VIEWS. Mr. George Ashley, of Auckland, who left England on September 15 on his return to New Zealand, in a letter from London to the editor of the "Star," gives briefly the result of his inquiries into the position held by our produce on the English market. Mr. Ashley says:— Although not a butter merchant, I am, as all New Zealanders should be, intensely interested in the question of how our butter, and to another degree cheese, meat and lamb, are regarded in England, and I have been more fortunate, perhaps, than the average, also, too, on the boats (three) en route. I have been delighted to lind that New Zealand butter and lamb is in quite general use, and well thought of. But it is not our pure butter as we know it that is presented to the customer; it is blended with, I should say, a cheaper (and probably foreign) butter. I was fortunate in being introduced to the (I was informed) biggest man in the county and small trade near London, and his price sets the standard for others to pay in the radius of GO miles in every hamlet or village or country market for pigs and general produce. I am, of course, not going to state his name or the lacality in which he operates, but can supply these to the people ,in the trade in New Zealand who may want to know, and who, I think, should know. This gentleman was very cordial to me, and showed me personally over his works, which deal with butter, cheese, eggs, hams and bacon. I saw the whole process of converting pigs into bacon, from the "squeal" to the form of "smell-less manure," and a very interesting, instructive morning it was. He informed me that our butter was better for blending, which improved its "spreadibility," "saltiness" and colour, and was not at all impressed by the suggestion that it should be sold pure. I had the privilege of having original boxes opened before me for my inspection, and tasted, three brands of New Zealand, one of Australian and one of Russian butter, and, believe me, there was not a great difference discernible. The Russian butter is good enough to give a New Zealander a bad fright, and that I tasted cost the merchant 6Jd per lb. He had at the moment 500 boxes of New Zealand butter in store. I forgot to leai n how much Russian butter he had, which, by the way, pays 15 per cent duty.

"He also had something to say about our cheese, which I learnt before I had seen him, is not so well known or thought of by the general public in England. He told me that standardisation is not good in cheese, and New Zealand would do better if the different factories built up a reputation on their own' particular brand. Generally I gathered that our cheese is nothing to 'blow 1 about in England. He also buys at certain seasons of the year, eggs from Australia and from South Africa (chilled), and from what he inferred, New Zealand could do a big business in the chilled egg trade if developed. To mention butter again; I was told the name of the 'best brand' according to his belief and support, and can supply this if desired to the right people when I reach home about November 1.

"Regarding our lamb, of course that is regarded as the best that comes, and possibly is it superfluous for me to say anything more about that. I of course don't know what the position is as regards 'quota' talk with our people, but might comment as a business man that advertising our. products in a much more apparent manner would result in a great deal more beings sold if quality is maintained in some and improved in others."