IMPROVING N.Z. BUTTER

Press, Volume LXX, Issue 21133, 7 April 1934, Page 12

IMPROVING N.Z. BUTTER

j CHRISTCHURCH MEN'S INVENTION j SUCCESSFUL TESTS ! PRODUCTION TO HE EXPORTED UNFROZEN I I | Butter Ireated under a special j process which, it is claimed, will allow it to compete on an equal basis | both in quality and flavour with 1 Danish on Home markets in a way ! never before possible, will be shipped to Great. Britain from Christ- : church this month. The new projcess, it. is claimed, will also enable

jan annual saving, based on present output, of more than £300,000 to the dairy industry of New Zealand. The shipment of the butter will be I the final test of the merits of this ■ invention, for results of trials al- ! ready made locally have been so j convincing that the inventors are j positive that complete success is asisured. The success would mean 'thai butter could be exported unfrozen, retain all lis fresh attractiveness m transit, and have keeping qualities equal to frozen butter—the most revolutionary advance in butter export since refrigeration , was introduced.

Details of the process and tlio savings it will make possible if successful were given to a representative of "The Press" yesterday in an interview with Mr L. Hansen, manager of the Kiwi Dairy Company's factory in Christchurch, vvJieic the butter has been made. He demonstrated the new process and displayed figures and facts of records already made in the preparation of this special shipment for export. Details of Method The butler is made under a vacuum process, charged with culture and ground salt, and treated by the CO2 "method to keep it during the journey from New Zealand to British markets. The moisture content is substantially reduced. It is claimed that the butter will carry under the same conditions as either fruit or eggs, and will arrive in London in a condition to be able to compete on level terms with Danish butter. The manufacture is Danish in type, and includes special treatment of the cream similar to that used to-day in the most up-to-date Danish concerns. Ex tensive tests have been made in Christchurch of the keeping quality of the butter under varying conditions and all have been successful. Possible Savings Explaining the benefits that succe...; would offer to the industry, Mr Hansen quoted figures based on present output. He said that there wen; 120,000 tons of butter exports and the freight on each box amounted to 3s (id. The reduction in moisture content in Ihe new process product would mean a saving of 17.2011 tons in that total, which at 3s (i,i a bo:: was £50.400. Added lo that would be the following savings under Ihe new process: Parchment paper less, £2400; boxes at Is Od each. £21.000: freight and storage, s; 14.400; grading. £1800; labour in handling at fid a box, t;7200: salt, 2 per cent. less. £1080; proposed saving in containers, 6d a box. £120.000; saving on boxes used in the local market. £15,000; commission on 7200 tons, at 2 1 , per c'-nt.. L 14.400: Control Board charges, at 3-fi-td a pound, £31.150. The CO2 ni"lhod for export would mean a further £120.000 saved in transit, making a total possible savin;; of £ 371.430 --more than 5 per con!, on total production, or one halfpenny a pound on butter-fat lo the whole industry.

Dark wrappers would hn\ e to be. introduced, as keeping quality depends to a great extent on the exclusion of light. Tests in this, also, have been successful. Advantages of New Product The taste of the new process butter i:-, iii marked contrast in factory butter as it is generally known. "It is "tasly." of very line texture, and it spreads very easily. All these points were tested by "The Press'' i eprcsenlat ive. and butter which had already been kept more than two months gave; as true a sample as any other. This is of special interest m making a comparison with the butter frozen for export. Considerable, criticism has always been made by British experts that freezing bus nut only damaged the grain of New Zealand butter by Hie time of its marketing in England, but has also affected its ". preadabilily.'' Mr Hansen has had o:;'fii -ice experience of Danish methods and elairns that the lasty flavour of this new product resembles very closely that of Darush fresh butter which has such a vogue in England. Salting at Home Suggested The experimental shipment -will leave New Zealand this month aed consist of a Cow boxes on/,v, but the tests are to be very thorough. The inventors have included salt in this butter, but not because that is essential. In fact, they advocate the sending home of unsnlted butler, which they suggest, should be treated and packaged in (ho principal English centres. In this they have had some experience. The bu'ter is bring exported under the Kiwi brand. Mr Hansen is of the opinion that the general use of Koniloaf as the brand for New Zealand butter m England is not, sullicicntly distinctive. He would like to see it changed to Kiwi, because that would give it a national distinction which r,o other country could usurp. If there was any support for his suggestion his company was prepared to rblinquish its claim;; to the Kiwi export brand, lie added that private enterprise was making this effort to succeed wilh the new process with the one object of placing the New Zealand dairy industry on an equal footing with ihat. of Denmark, which at present held such a marked advantage. It might Iv: fount to be liie reply to the iii-'istent. demand for improved quality.