BUTTER STEADY, CHEESE QUIET.
The New Zealand Producers' Co-opera-tive Marketing Association's weekly cabled report from London, dated 7th October, is as: follows: — ' , , "Butter.—Market steady. New Zealand finest salted, 178s to 182s; first grade, 17«s. Australian, 174s to 178s. Argentine, 176s to 178s.- Danish, 194s to 1965. Esthoman, 174s to 1765. Siberian, 156s to 160s. ' "Cheese.—Market quiet. New Zealand •white and coloured, 104s' to 106s. Canadian,. 104s to 106s. Australian, 100s to The Bank of New Zealand (produce department) has received the following, advice from its London office under date 7th'.October:—Butter: Slow, 178s to 182s per' cwt. Cheese: Quiet but firm, 102s to 106s. ■ :■■■. -'.■ .'
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19271010.2.122.3
Bibliographic details
Evening Post, Volume CIV, Issue 87, 10 October 1927, Page 12
Word Count
103BUTTER STEADY, CHEESE QUIET. Evening Post, Volume CIV, Issue 87, 10 October 1927, Page 12
Using This Item
Stuff Ltd is the copyright owner for the Evening Post. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.