DAIRY INDUSTRY

Evening Post, Volume CXV, Issue 109, 11 May 1933, Page 11

DAIRY INDUSTRY

SOME VITAL PROBLEMS

GRADING MUST BE RAISED

PROMPT ACTION NEEDED

Professors W. Rfrjdefc (director of the Dairy Besearch Institute) and E. Marsdon (secretary of tho , Department of Scientific and Industrial Research) have jointly reported on "the Problems of the Dairy Industry." Their report is published by the "New Zealand Dairy Exporter," and they open with the statement: "It is generally agreed that immediate steps should be taken to improve the quality of our dairy produce, particularly qheeso." They also stress the urgent and vital importance of that improvement. The supply position is critically examined, as showing that New Zealand's external market for butter is now practically confined to Groat Britain. This market at present, however, is approaching saturation point, with the increased supplies from European sources. Increased exports of butter from Now Zealand and Australia-^partieularly the latter —have to some extent made the market position in Groat Britain difficult. Therefore, "wo must adopt such measures as will allow our butter to find its way into consumption, if necessary adjusting our costs of production to enable it to compoto with the lowerpriced margarine. cannot consider any appreciable diversion of our butter to eneese because tho..cheese market is at the best a limited one. Admittedly there is definite scope in tho manufacture of cheese varieties other than standard Cheddar, but it is comparatively limited, and is at any rate de pendent on our ability to manufacture these varieties and develop a market for thorn. . , PRICE DISPARITY. "When all the factors of supply available from the different sources are taken into account, the disparity in price between Danish and New Zealand butter, on the one hand, and between Canadian and New Zealand cheese, on the other, calls for careful consideration. It is claimed by some that the difference in price between Danish and New Zealand butter is attributable largely to methods of marketing and suitability for particular markets. Whatever the cause, surely if Empiro trade is more than a mere phrase, tho difference can be made to disappear. The difference, however, between the price of New Zealand and Canadian cheese is considered to be in no small part due to difference in quality." RAISING THE STANDARD, Dealing with criticisms of the quality of .'few Zealand cheese, the report insists upon (1) better milk supply; (2) better manufacture, and (3) better treatment of cheese subsequent to manufacture. . _ The raising of the standard of existing grading for export produce, it is contended, Would have immediate effect because it is direct and immediate in its actioni Although the names of grades are hot generally known to consumers, of our cheese, tho orders of the grades marks are approximately their order of peferenco and the order of! value of tho produce. The grade awarded to the cheese plays a very important part, Jiowover, in determining the quality which the manufacturer aims at. The grado sets the standard for New. Zealand ,factory .managers. Afr the present timo cheese is graded mainly into three grades—finest, first, and second., "The greatest proportion of tho cheeso falls within tho first, grade. In our opinion, the range of quality within this grade is too widej we consider that, in the present circumstances, it would be wise to raise the standard of tho first grade, omitting, possibly, the present .finest grade. If the standard of the first grade were raised, there is no doubt that tho average quality of our produce would materially increase. ... V • MATURITY PROBLEM. Alpng with raising the standard of first-grade produce, ,two other important details have to be considered, namely, that of grading choose who'u'in a more mature state, and a suitable monotary return for botter-grado prddueo. Since the expansion of the cheese industry, the practice of grading cheese from 14 to 31 days old has grown up in order that factories may avoid the provision of additional spaco in curingrooms. The professors.hold that 'fit would be a distinct advantage if factories were required to bold all cheeso on the shelves for a month before dispatch to the grading stores, because graders would be better able to judge the quality pf the cheese, and more readily observe many defects that are likely to arise later in maturation." ' Marketing practices always make difficult the award of a reasonable recompense /or bigh-qjiality produce, but there is a distinct difference in the esteem in which the different qualities are held by buyers. Consequently, measure should be taken to preserve the goodwill of the industry by preventing tho good-quality produce from competing' with lower-qaullty produce in open market. SUGGESTED IMPROVEMENTS. Competition between co-operative factories for milk supplies is deplored as destructive of roal co-operation and for other reasons. ' Protection of factory managers so that- their posts may be more securo in tho proper execution of their duties is regarded as of the utmost importance. Registration of factory managers is strongly recommended. • The industry shou/d strive after a milk of normal test; say, 3.6 to 4 per cent, as the ideal. Special difficulties attendant on manufacture of cheese frojn high testing milk should be investigated further. It is remarked that there is room for improvement in factory labour and conditions, and that at very little cost to the industry. , . ■ Waxing of cheeso is not favoured under present conditions, Particular attention is directed to the need for more caro in the transport of cheese from factory to grading store. As to butter, tho professors insist that "we must aim at a butter with a fresh creamy flavour from perfectly fresh cream which does not need,neutralisation. ". Grading of cream 'must be progressively more'rigid. The report deals with the quota and restriction aspects of the dairy export industry, and suggests some means by which increased domestic consumption of liquid milk and milk products might be increased, not so much, it is true, as to greatly relievo the position, but on the principle that "every little helps." Towards the end of their report tho professors remark: "In these days of depressed buying power and in tho present, crisis, we have, as an industry, a unique opportunity for consolidating, beyond all reproach, every aspect of the quality of our produce, and in any temporary measures towards reduced export we should ruthlessly eliminate raw milk and cream supplies of low quahty rather than spread tho reduction indiscriminately." WANTED: LEADERSHIP. A briof history of the growth of the dairy industry is given to. show how it is now in need of some unified and etrong controlling body. The quest-ion today is: "To which body do we look for leadership?" When a major probleni arises there is 5mMCdiatoljr a division as to which body

should tacklo it, states tho report; and the professors proceed:—"This state of affairs is fatal to a developing industry in times such as this when momentous problems are constantly arising and demanding prompt and sound decisions, and when a major industry requires guidance through a- period of great economic difficulty. They suggest tho establishment of a federation system. If such a system is to be adopted, the professors state, a reasonable scheme of organisation would be for election of the principal body,' to be taken in stages, from suppliers to factory directorates, (factory directors to federation, and federation directors to Dairy Board, thus successively removing control from temporary ehanco olofction issued and tonding towards stability. "Tho method of voting needs careful and fearless consideration." The dairy Press, education service, and research organisation should be only relatively loosely tied to tho official organisation so as to oxevt the necessary progressive forco without being unduly tied down to past policy and to prevent obsolescence creeping into the industry by providing additional urge to progressive improvements in methods, particularly towards quality and ultimate reduction in, costs of production.