Discharge and Handling.

Dominion, Volume 4, Issue 1160, 22 June 1911, Page 8

Discharge and Handling.

"This subject has been brought pro-minently-before the producers of the Dominion of late, and much has been published that is not in accordance, with facts, and such statements: as contain a modicum of_ 'truth aro somewhat exaggerated. Now Zealand shipments arrive at the docks in tho winter, and the wathcr is usually cold.- Tho. 'average' temperature from November to February (inclusive) may be put at from 3odeg. to 45deg. No danger can result from ' the sun's influence. Butter landed at docks, at a temperature of lodcg. Fahr.,. is not likely to bo damaged by barging 13 or lo.miles in a cold temperature,'if'.well protected from raiii and .moisture. 'Tho butter is lifted from the hold ill iron "skips (not nets as used in New Zealand)'containing from 30 to 40 boxes each. Thjs is ia distinct Advantage, as tho skips, in' being lifted from the hold, should ■ they eomo in contact with. the combings of the -hatch, take .the force, of tho impact, and not the contents. On the skip reaching the platform' outside -t.lio shed,. the four sides fall apart, ls and tlio contents aro immediately trucked into the shed, aiid sorted - according to the brands ready for deliver}' either to baTge, rail, or carters. - "Now, with'regard to the barges, it has been said that they are dirty, and unfit to carry dairy produce.; VCell, everything almost in London is dirty. Tooley Street' is", perhaps, one of tho dirtiest streot-s in London, and unfortunately wo cannot' improve it. Anyhow,. wc ~ have this security: Every barge engaged ill ca-rrving dairy produce is-compelled _to obtain an underwriters' surveyor's' certificate.' certifying that it is clean and in lit condition to do the work intended. Is it likelv' that the-underwriters, who are responsible for damage to cargo until it is deposited in the merchant's warehouse,

would allow such goods to lie carried in barges which would be likely to entail loss of them? The position is inconceivable. "As to the delay in delivery at t'.ie drieks, from the arrival of the s.s. Turakina, on November !l, 1910, to' that of the s.s; Tokomaru on'.February 7, 1911, inelusive, covering ten shipments, the average time taken in discharging the above streamers of butter was 5 5-1) days. ■ Cheese look-exactly the same time. That cannot be regarded as unusual delay. Regarding Quality. "For several weeks close attention was given to the sampling, and examination of New Zealand butter,' aiid although tile result was somewhat disappointing (inasmuch as several brands were found defective in flavour), no fault was detectedwith the manufacture, which was generally approved by all ill tlie trade. When, however, tho flavour came into consideration, many, were seriously affected. It. is ho use for. us to believe that we have reached tho acme of perfection, or that there is 110 room for improvement. -"Generally speaking, cheese was giving satisfaction; though many of the agents had complaints to make about flavour, body texture, and minor defects of manufacture. In comparing New Zealand cheeso with Canadian, it must be admitted that, on the whole, have not reached tliq same standard"of excellence manifested by the latter. Canadian has this distinct advantage in its favour: That it marketed at so early a period as New Zealand. Tho former is much older. Limiting Exporting. "It isadmitted by all interested in the industry, that the one essential-factor that will make for future success is the maintenance of our standard. From this position we can consider and argue what is best to be done. What is. the logical deduction? To lower the standard, no produce bqlow the standard should be exported. Naturally the reply is that the application of this principle is too drastic That argument is not urged in reference to the export of meat. If the inspector decides that a carcass is not up to the standard required, it is eaten in the Dominion. Why should this method not be good for dairy produce? Every box of butter, every crate of cheese that is not up to standard, is a menaco to our position and our good name, and the influence of such is put of proportion to its numerical quantity. Method of Business, To-day there are three main'methods of doing business or systems pursued in disposing- of output. . Briefly, they' maybe summarised'as 'spot cash,' 'advance without recourse,' and "open consignment.' The first-named is a form of gambling. The buyer gambles on the output ot the world. The seller disposes of what is not in sight, and (irrespective of climatic conditions. ' drought, fire, disease, etc.) sells a certain quantity with a small margin to come and go upon. Now, if this principle be correct, and the whole is sold, the buyer must buy in the end -at a price that'will exceed the commission (in consignments so -as to cover all, contingencies.. A three per cent, profit will not do for that. As to the 'Advance without recourse,' this method is vicious- in principle.-and unsound in practice. It is a bastard salt,- with' all the disadvantage's of. selling-aggravated. Sixteen years , ago it-might have been • justified. To-day our factories are financially strong enough to conduct their business, without adventitious aid. Now, look at the experience of this.year's operations.- Advances were made on cheese, with the result, that, the agent, to cover himself, sold forward at ff-orii 575. Gd.-to .5Ss. per. owt! throughout the-season.' This..had a depressing cffcct on' : oheese prices. When the market warranted 03s. it stood at 605."