DAIRY SEASON

Evening Post, Volume CVII, Issue 22, 26 January 1929, Page 12

DAIRY SEASON

INCREASED OUTPUT

WARNINGS TO PRODUCERS

' ' "Evening Post," 20lh January. Three days ago remarks made by Sir Thomas Clement ou the necessity for New Zealand producers to maintain the good mime of their butter and cheese in the British markets were published i#-*iis 'column.' The lack of flavour in both butter and cheese was referred to, and other rectifiable faults noticed in the produce. Mr W..E. Gwillim, Assistant Director of the Dairy Division, in addressing dairy factory managers at Patea a. couple of days ago, dealt with the imperative need tor keeping quality high. Mr. Gwillim gave the percentages of the three classifications of quality for the past three dairy periods to 31st December as follow:— Butter. Below Finest First First tirade Grade Grade "1926-27 ; 72.45 24.H0 ' 3.04 19-17.28 70.GS 27.0.1. i2.2G 1928-29 09.24 25.70 '2.02 Cheese. Below Finest. First First Grade Grnde Grade 1926-27 .r)S.OS 41.01 3.00 '.1927-28 : 34.37 . 53.45 2.17 1928-29 31.82 06.90 1.27 ''While there is much ground for grati■fication in the increase of production (he said), and some satisfaction for'the main■'tenance and even a slight advancement tin the general average of the quality of both butter and cheese, the position would be more pleasing were the percentage of finest grades, and particularly finest grade cheese, greater than they are. The best part of the making season in many districts is yet to come, and given normal weather conditions, of which there appears a fair promise, it is probable that not only will the general average quality 'exceed that of the past season, but there INrill be some improvement in percentages of finest, grades." 1 Mr. Gwillim stressed the value of quality, as never more important than at present. "The quality of some of last season's produce, particularly sonic of the cheese made during the exceptional spell of dry weather, was somewhat below the • usual" stamjard of quality," he said. "The trade have .not forgotten this. The ex■perience was unfortunate, as the quality • of the previous season's cheese, more es- " peeially those made in the autumn, a certain, amount of well-merited praise, i)Criticism of quality .becomes more intense "as general improvement in quality in- :• creases.

"With regard to butter, the outstanding keeping quality of our butter is re- ' cognised," 'Mf. Gwillim continued. "Some critics, however, would have a fuller and livelier flavour. The means to this end lie .largely in "the' delivery of cream in a sweeter and'fresher condition, so that the natural "bouquet of the sweet feed the milk was made'from-can be brought out in the cream and given a fillip in a way ', -well known to all good butter-makers. The - value •of frequent deliveries of cream is not always rightly appreciated, but it eventually makes itself known." STRONG COMPETITION. ,Mr. W. Wright, editor of the "Xew Zealand Dairyman," also emphasised the need of maintenance of high quality. Ho said ' the average quality of New. Zealand butter had teen intensely satisfactory on the ■whole as far as the trade was concerned. It was in the best interests of the butter ■ trade in New. Zealand that the use of '.'neutralising ; agents should be dispensed -with as early as possible. This could best 'be brought about by a better-organised system of farmdairy instruction, and daily deliveries of raw material. The body and texture of New Zealand butter stood out pre-eminently when compared with butters from other countries, but at the same time everybody engaged in the butter industry in New Zealand had to realise and appreciate the fact that competitors on the Home markets were- endeavouring to copy and if possible to improve on the New Zealand standard.

I Mr. Wright dealt with a number of technical dairying matters, the result of his recent tour in Great Britain and on .the Continent, and tendered a number of suggestions for improvement. He described the operations of the Dairy Board in connection with shipment of produce, and contracts recently entered into for cold storage of butter and cool storage o£ cheese in London. These, he said, had proved very satisfactory, and great benefits should accrue to the producers. Those operations had enabled New Zealand pro,'dueo to be sent forward in the best possible condition. The produce was now .being protected from extremes of heat and "cold, which had not been the ease in the ipast. Up to the present there was no '.working arrangement with West Coast of ports, for cold storage of produce, but it was to be hoped that such would come about at an early date to enable Ilio butter and cheese to be held and delivered under conditions similar to those prevailing in London. This was the only leal system of getting New Zealand butter on the market under its own name; but butters must not be overworked, as they would not keep. He had seen New Zealand butter put up in packages for thia trade, and although packed under any brand suggested by the storekeeper, it was marked "New Zealand creamery butter" in large type. The packages put out from the warehouse of one firm were most attractive, and the output was on the increase. Mr. Wright was warmly thanked for liis suggestions.