FROZEN PRODUCE LETTER.

Press, Volume LX, Issue 18074, 16 May 1924, Page 10

FROZEN PRODUCE LETTER.

PORT OF LONDON CHARGES

CHILLED BEEF POSSIBILITIES

(FROM OTO SPECIAL CORRESPONDENT.)

LONDON, April 2

The protest which has gathered much weight against the increase in dock charges by the Port of London Authority has not been so prominently voiced by the "frozen meat trade as. by other importing interests in this country. As an episode the 1 new rate is merely the passing on to the consumer a charge levied by the forces of organised labour, which seem to be "doing their damnedest" just now in the firlt months of the first Labour Government. 'At a recent meeting of frozen meat representatives it was remarked by one member that the two decreases of late in rates by the Port of .London Authority really made it difficult for the importers to speak loudly against the present rise, which the Authority states is necessary because the lower level of last year had been found to be just under a payable basis. Lord Ritchie told a deputation this week that in 1922 the surcharge on shipping was 85 per cent.; now it was 65 per cent.; on discharging it was 95 per cent., now 100 per cent.; on goods 9'>J per cent., now 100 per cent.; and rent 85 per cent., now 50 per cent.

Bates at Various Centres.

The representative of the British Incorporated Society of Meat Importers, Mr R. A Blake, who attended this week's deputation to argue the question of rates increase with the Authority, referred to the. discrepancy in the charges on meat; landed at various ports. In London the first management charge on meat was 44s 6d; in Liverpool, 255; Southampton, 24s BJd;, and in Glasgow, 22s 6d. This increase in the London charges would cause merchants to search lor other ports and would inevitably divert trade to the Continent. This on paper certainly shows a {rrcat disparity 'between London and the other ports. The arguments that London would advance in support of the difference would fill a book but probably the str6ngest argument is that, in spite of the" disparity, meat still comes to London Port because in the Metropolis and around it there is the bigger market for the wid e r range of qualities of meat. The centre of finance is also there, and railway termini also help for distribution. Yet it must not be overlooked that Weddel's annual review of the frozen meat trade in its recent issue stated . that "a large percentage of the meat imported into this country is being absorbed by the provincial trade." It is an incontestable fact that the conditions of equipment of \ such ports as Southampton, Bristol, as well as at Manchester and Liverpool, leave little to be' desired and the trend of trade is undoubtedly in favour of spreading the. business. ' - • \ ■ ' ■ ■ Smithfield's Eecord. Although the London marketings of imported. meat have a somewhat different relation to the total United Kingdom landing than in pre-war days, Smithfield supplies-may still be taken as a more or Jess reliable index.of the condition of Britain's frozen meat trade. Hence, the annual report of the London Central Market's dent, which is just to hand, is of interest to. Dominion producers, as-a pointer to current conditions in the general market. The total quantity of all meat marketed at Smithfield in .1923. was 438,992 tons, but owing to the decrease in market values, the. total worth of this was* recorded as three millions sterling less than the previous year. It is also worth noting by Dominion, producers that, frozen mutton and lamb were the only classes of nieat which did not decline in value last ■year.

It is as well to hear what.the- Max-: kets' Superintendent, Mr. H. : W.' 6. JVlillman, has say about the Argen-. tine meat arrivals. He remarks that the great bulk of the beef from South America arrives in chilled condition, and, by reason of its comparatively uniform good appearance awl marketable qualities, is eagerly sought by London retailers., London certainly depends upon the Argentine and Uruguay for its supply of beef; and when the Dominions can ship beef of similar quality and condition to London lien preference will probably be given to supplies from within the Empire'. Until then the great mass of consumers'will"give preference to the-best and,-cheapest beef irrespective of the country-of origin. One ithing is frozen beef is not ifir great request. The experiment of bringing some of New Zealand's best beef to London by a process which will enable it to be placed on the market to vie with the. chilled bjeef from" South America is; awaited with interest, and in the hope that the experiment, proves-successful.

The Chilled New Zealand Shipment. Unfortunately this trial shipment of New Zealand chilled beef has not been successful, ns only yesterday it was announced that the cargo had arrived in London in a frozen condition instead of a chilled state, the freezing having had. to be performed owing to the vicissitudes of the trial due to lack df supervision—accountable to the inventor, of the process being laid up seriously ill in hospital at the time that the technical arrangements were going forward, besides which "a severer strain was put on the shipment by reason of the longer voyage via the Horn, which had not been anticipated in the first place. _

A Question of Supplies. The question is, has New Zealand the adequate supplies of the proper quality of beef for export for, competition in the British market with the superfine Argentine meat always on hand? The writer will not attempt to answer this question, but will merely quote a significant passage from an Argentine article bearing on the beef quality question:—"The whole sides of Argentine beef that were so favourably referred to for their quality and excellent finish when exposed for Christmas trade on Smithfield Market were from young Hereford steers, of surpassing breed, type and finish for cattle at their age and only grass fed. Anyone who knows about the home meat trade cannot fail to recognise the exceptional merits of the Aberdeen-Angus as butchers' cattle—though the Shorthorn" cross is the most popular breed in the North-East of Scotland, which has the reputation of sending the best quality beef to the Smithfield market. The proof of that statement is that it invariably brings the top market price, and such cattle are the first cross from roomy Shorthorn cows and good fleshy type of Aberdeen-Angtjs bulls, so it needs the two breeds to produce the preferred animal for early maturity and giving the' ideal carcase of thrifty beef." * J

AUSTRALIAN PRODUCE. (Received May loth. 11 p.m.) n * m ■ SYDNEY. May 15. Oats—Tasmanian Algerian, 3s 9d to 3s lOd a bushel. Maize—Yellow, 5s a bushel; white, 4s 9d. Potatoes—Tasmanian. £9 to £lO a ton-' Victorian, AT, 10s to £7 10s. ' Onions—Victorian, £9 to £9 10s a ton ADELAIDE. May 'ls. Oats—Nominal.