N.Z. Second Casein Supplier In World

Press, Volume C, Issue 29524, 27 May 1961, Page 12

N.Z. Second Casein Supplier In World

(New Zealand Pjess Association)

WELLINGTON, May 26. A dramatic increase in casein production during the last four years has carried New Zealand into second place as a supplier of world markets. The official figures of the Commonwealth Economic Committee show that New Zealand has not only doubled production during the period, but has also swept ahead of France which used to be in second place. In 1960 New Zealand exported 27.000 tons and only Argentina, which exported 34.000 tons in the same year, was a larger exporter. France, next in line, exported 11.000 tons.

During the last four years almost all the casein factories in New Zealand had been re-equipped and were now producing a particularly highquality product cheaper than before, said a spokesman of the Dairy Products Marketing Commission today. The old process under which cheese making was very often adapted for casein manufacture had given way almost entirely to highmechanised methods involving a considerable degree of automation, he said. “Of all our dairy products casein can be dispersed most widely because it is the one against which the fewest import bans or restrictions arc raised,” said the spokesman. "Our top customer is the

United States, which raises stringent barriers against most other dairy products. Casein does not have traditional dependence on the United Kingdom market." Figures quoted by the chairman of the Dairy Products Marketing Commission (Mr R. A. Candy) at last year's Dominion dairy conference showed that in the 1959-60 season 25 per cent, of casein production went to the United Kingdom and 75 per cent, to the Unijed Sttfaej Japan, Germany, Italy, and other industrial countries. The commission spokesman said that of the two varieties produced in New Zealand lactic casein had the widest market. A very substantial proportion was used in the manufacture of high-class printing paper. Rennet casein, on the other hand, was used principally for the production of women's fashion goods, pipe stems and fountain pen cases. A significant development was the use of an extremely high-quality lactic casein as a food, he said. As this casein was a pure protein it was used for fortifying bread, flour and cereals, and some nerve preparations.

"Physicians have segregated the diseases of dirt. In a few more years we will find them classifying the diseases that come from noise."—Richardson Wright.