DAIRY SEASON

Evening Post, Volume CXIX, Issue 134, 8 June 1935, Page 12

DAIRY SEASON

A GENERAL REVIEW

INCREASED PRODUCTION

: "Evening Post," June 8. A review of the 1934-35 dairy season is made in the forty-first annual report of the National Dairy Association, ft is shown that the total gradings for the 1933-34 season were 130,337 tons butter and 105,139 tons cheese, compared with 127,779 and 100,998 tons respectively for the previous year, representing an increase in butterfat production of approximately 8 per cent. The present season opened under normal climatic conditions and early indications pointed to a further increase in production. Later, how ever, the whole Dominion was subjected to exceptionally hot weather and production fell considerably behind the previous year. Fortunately the drought conditions terminated in most districts early in February, and a favourable late summer and autumn season was assured, which will in some measure balance the1 earlier setback. The gradings for nine months to the end of April, with corresponding figures for 1933-34 season. are as follows: l934 _ 35 Tons. Tons. Butter (salted) ... 120,255 127,023 Butter (unsalted) . 4,863 4,539 . . 125,118 131,962 Decrease, 4.90 per cent. Tons. Tons. Cheese (coloured) . 26,162 31,053 Cheese (white) ... 57,949 64,041 ..'•'" 84,111 95,094 Decrease, 11.55 per cent. .; QUESTION OF QUALITY. 'Grading returns indicate that the quality of both butter and cheese has been maintained at approximately the standard of the previous year. While a definite advance,, particularly in the quality of cheese, would have been more welcome, it is pointed out that during the hot weather D°tn production and manufacturing conditions were unusually difficult. With regard to butter, some troubles were- experi-enced-with food- flavours, while slit openness was again in evidence in the cheese,: but; no complaints of a very serious nature had arisen. London' prices for. the season June, 1934, to May, 1935, for butter ranged from 66s to 85s per cwt; and for white cheese, from 43s 6d to 525, and coloured from 44s to 51s. Dealing with herd-testing it is stated that' the production per cow for the 1933-34 season—22o.Bolb of butterfat— constituted a record. "The credit for this record can be largely attributed tothe-wide ramifications of the herdtesting movement, not only in eliminating the low-producing cows but alsothrough the heifer calf marking scheme in supplying for herd replacements stock of proved breeding and butterfat backing. , "The estimated number of cows tested under the group system this present season is approximately 255,000, a decrease of 20,000 cows in the number tested the previous season. It is anticipated that the total number of cows under test in the Dominion, including the association own samples figures, will exceed 275,000. The de- ' crease can be attribted to the unsettled conditions of the overseas markets, with the possibility of restrictions and quotas being placed on dairy farm products. The value of herd testing is indisputable. "An earnest appeal is made to dairy company directors to foster this essential part of the dairy industry, not only for the benefit of the individual supplier; but for the great benefit that will accrue to the industry as a whole."