CHEESE AT 625.
WHAT WILL THE FACTORIES DO?
Cheese has taken a sharp, turn, aiul recent realisations are cabled at 6'2s. for both coloured and white. . : The reason why white is level in price with coloured is presumed to be that tho market for coloured has been -somewhat overdone, with the result that tnere is a change to white. ■ A Wellington firm which handles dairy produco states that the. stocks of cheCse in London annear to be fairly heavy. A lot has oeen'sent there this season,' they say, "and the cheese prices are so much ahead of , butter that' every pound has been jammed on." >~ .A few of the big dual-plant faciones which work all the year are talking nt ceasing to make cheeso any more this season, and going on with butter. In view of the good prices now being obtained 'for cheese and the rather small ngute at which butter stands, it is thqugiu probable that the decision will be recon-sider-ed,. and that the factories will continue to nihke cheese throughout the season.' ■ .
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Bibliographic details
Dominion, Volume 4, Issue 1096, 7 April 1911, Page 8
Word Count
175CHEESE AT 62s. Dominion, Volume 4, Issue 1096, 7 April 1911, Page 8
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