DAIRY PRODUCE PRICES
The New Zealand Dairy Produce Board has received the following market report from'its London office, dated 22nd November, with the preceding week's prices in parentheses:—Butter, New Zealand, salted 169s to 174s (170s to 1745), unsalted 186s to- 190s (182s to 188s); 169s to 174s equals approximately Is 4%d f.0.b.; first whey 162s (1625), second whey 160s' (160s); deliveries New Zealand this week, 1461 tons; in store this week, 4524 tons, last year 3600.t0n5; Australian, salted 168s to 172s exceptional 173s (168s to 1725), unsalted 178s to 182s (176s to 180s); Argentine, unsalted 174s to 1765, exceptional 178s (172s to 1765); Irish cream, salted 171s to' 172s (1725), unsalted 176s to 178s (1765); Danish, 185s f.0.b., 190s spot (182s, 188s, 190s); Dutch, unsalted 192s to 194s (188s to 190s); Siberian, 166s to 168s (166s to 16Ss); Ukranian, 162s to 104s (168s to 170s); Polish, 150s to 164s (152s to 1625); market quiet; retail prices unchanged. Cneese—New Zealand, white 95s to 96s (93s to 945), coloured 93s to 945, exceptional 95s (92s to 935); deliveries New Zealand this week, 14,331 crates; in store, New Zealand, this week, 23,414 crates; last year, 24,500 crates; 93s to 96s equals approximately B%d f.0.b.; Canadian white and coloured," 96s to 98s (95s to 98s), c.i.f., 93s (935); deliveries Canadian, 24,804 boxes; in store, 202,833 boxes; compared last year, 22,362 boxes; in store, 125,948 boxes; English finest farmers', 104s to 112s; market firm; retail prices unchanged. The New Zealand Producers' Co-opera-tive Marketing Association's weekly cabled market report from London, dated '22nd' November, - is- as ■ follows:— Butter: Market quiet; New Zealand, 169s to 1745; Australian, 168s to 1725; Argentine, 174s to 1765; Danish, 190s; Siberian, 166s to 168s. Cheese: Market firm; New Zealand, white 95s to 965, coloured 93s to 945; Canadian, white and coloured 975. Messrs. A. S. Paterson and Co., Ltd., have received the following cablegram from Messrs. J. and J. Lonsdale and Co., Ltd., London: —"Butter: Market dull; Danish 190s, New Zealand 169s to 1745, Australian 168s to 1725. '" Cheese: Market very firm; white 95s to QJs; coloured 93s to 945." . The Bank of New Zealand (produce department) has received the following advice from its London office: —Butter dull; 172s to 174s per cwt.; cheese steady, white 965, coloured »93s to 945.
DAIRY PRODUCE PRICES
Evening Post, Volume CVIII, Issue 127, 25 November 1929, Page 12
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