QUALITY OF OUR EXPORTS BUTTER.

Dominion, Volume 4, Issue 1063, 28 February 1911, Page 8

QUALITY OF OUR EXPORTS BUTTER.

p%; HAS '--IT "OR ' DETERtOR-. &' ; iV. :^ -■'■' '■'■ Uted?- ■:■.■. : • ■/■ ' . the*cablegram- forwarded- by tho L, rr ;.;Bigh\ Commissioner, last week' it .wasstat-' |.\ i r ecl> that "there are'n few oomplaints of fV'Alj.'ihiness '.'in' iNew JZealaiid Jbuttcr." " Inr r.;5 qumes.were n\ado in Wellington, and tho aro somewhat perplexing. •-- .. t;V>. said- one man,-who has fr >'«sn'connected' with tho tradd'fo'r'.iuany f,;.::-'v ytaxs, and who has had experience',ef.it [!',: vah (England, • "is a toritt used by the" peoV £K': pi? i>l, , Home for any kind of defective p ■'„ r. fli.Vour:' We hare a variety of terms in {•.vW'N'Jw . Zealand, but in England whenever I-'? , " fgoes 'wrong they call it fishU fev. , mess. ■ Wevnii&ht say; a butter was stale or !' V, ofty,; l they, would gay it was'fishy. I !■••:;• iJiiyo. no- doubt- that bad-flnvoured butter, f;/.-'. dots'go;. Home.occasionally, and. I know.. Yw : v fr))m experience it is buo of the-hardest '■'?>■ things possible to ,account for' why the' '/'.■';• b,t!tter"is!not up to the mark.'l know of fff w >'.' a.'? factory': xrhicn . for a number, of years f \ '" haS , been amongst the- foremost; in butter |',V;'rejlntation'in'the Dominion, and yet for i- :V part!of one season"'its butter could not |f I - Dβ'relied .on. ! And , the curious fact'could £ ?■ - abb be accounted for." .■ •- " jv.'.''Another merchant" said that whatever f!j;':-WlJng-6ffj'in'' tho quality of tho .butter jf-V't-. ih|lre was'oould be.attributed in a degree ! [,*■'-: tpilthe lesser; interest, some makers took h->.: mi their work as compared with the'makI I.- irsjof a dozen yeirs'ago.,. S«mo.of them I , '-; do 'not' raein jto tako sufficient > pride, in j' , thidr \rork now.he holds. 'They soem to fC;?' .aiti'tqoVe at working so many hours a , :'• -'-f ; dev and not at turning out'tho best ar- •■•'■-> ■'■>:-'■!-. ■-■'■".- ■■-;'• (:"--y.i' ■'''Wβ 'have received a-great'many (com- '). ."jlejnjts abbnt"'the .quality I ,of the , butter, \/,._ '.'»' this, season," the inquirer was toldby a Iα:; r.larje'and reliable firm. "\ye cannot acfi; eo])iit for .it, except-that tho troubles have rr-;'.arisen, after; the nuttor; has "been- graded I ;"'■; V-; h«e.' r The trouble often begius - through i ' : ,6qnio of tho cream escaping from tho cans £'' ,cn"the way- from'tho creamery to the faci?' tdr;'-l : AJfttle rpiujiiiis'on'the .fop, and is, /■I; heated up , , by tho sun while it ; is exposed. , ■~'Vs;Priin that the whole becomes coritamin- ; >: t-ateil.-. However, tho fact remains that a y>' (, Ver.T large amount of butter" has not been •jV:>;opjto.the;mark thisYsoason." .•' .. '■ ftfyciThft above theory * was. contradicted to;:.VA.tallr,by bthersi ■••,-qv .-■•-„,/...■.;•. il;. x ; :-.III: another b'cli'evcd "that J !;•'.trouble may have arisen;in sonie;factories ; ; .;'; coniserninc the use of starters, but it was : considered possible for'this, to be rc,U' 6i>onsiblo "for any large quantity, of-buU '/.ter , : which'.might be ilj-flavoured. -, , J' .'•,'.;., Then in direct opposition,,to' the forei?» Koine statements is the iiifofmatiori from '(■.\> -tonapn firms; that' 'New \ Zealnnd f butter .: ■; : fi: nCviT , ' arrived in j .better*-* condition. , ' In v !i 'J:6ripjiort of this" is , tho faot that the fac- ,'• ';;toriis'.have found that their produce this >-.'-'j- year has been gradcd v :h|gher than in preyears;' which' evidence that- the

>i ■','■ Deputmental officers;: are •- satisfied that :!■•:• thoibutter is better than usual., . In fact, <;;.'.;- it/! i\ •: generally understood : - that the '.0f- .';...':.■ .fiperj'.of the Dairy.Division-aro very well .;;'' plcajed.with tho quality of-the season's ;i' •, and regard it as tho finest which, '..' has.eyer left tho country.;- ,■.■■• .;';•' :&iV,the ;l)est available sources of tnfor-

"'■:■ ■■■■ mnubri. furnish dirtclly. opposing.. :ac- £.;■;• count*'.and a solution,is offered b.mwo firt'nienof extensive experience in.tho iridus^ '.try. .While one-says that the. quality ~is i:V ,'Kopd-and the other, says tbat'he is doubf--1 ■ y ; ;fuU on - the; point, ■' they .agree ■ that ; Uhe -.-•'".chief causq of.whatevnr complaint? thejo' • >'; arfcis most likely.' the' fact that prices aro V:':..low/." .When prices,ars down, complaints ''./aro madejpbout butter which would be ''readily'accepted in, times when the ar-'i ■;;■ -ticlei was being quitted briskly at a good »;-V.. figure.^ l'fjt' '. .: ."• : -'.j" ■ ' ...'■■ '.■ . Thi> latest quotations received in YTel- '■'•:,: lington stated that"-New Zealand butter was atlOifc, and Australian at 102s. This V,'/evidences'if drop fn N«w Zealand" of Is., '"',':, and a rise'of a similar amount in Ans- ;':".'• tralian. That Australian has risen while Jv New Zealand has fallen skills to some to. .'a.indicate that tho quality of Now Zea.v is'not in as good repute :* .i'"»S-'is desirable* : • '■•'■■