CANNED MEATS.

Evening Star, Issue 12866, 16 July 1906, Page 7

CANNED MEATS.

OPINIONS OF A GOVERNMENT EXPERT. The Government canning expert, Mr W. Jacques, since his arrival in the colony, has had good opportunities of seeing the processes at work in the various preserving works in New Zealand. Whilst he speaks highly of the class of canned goods produced, he has observed a great lack of knowledge as to the details of the meat preserving business which might be considered by the uninitiated as being of minor importance in turning out a firstclass article. “ As a rule,” he remarked to 3 * New Zealand Times ’ reporter, “ in the factories here yon find the man in charge of the retorts is one who has been brought up in the business as a boy, and without the necessary technical experience with regard to the handling of the machines over which he appears to have charge. Results in some of the preserving works are obtained without knowing the ‘ why ’ and ‘ wherefore ’ of , the products preserved.” 'Mr Jacqnes instanced the methods in vogue at the Glencairn works, London. One skilled man was in entire charge of the preserving process, quite independent of the foreman of the factory or the manager of the tin-smithing shop. It was his sole business to preserve the goods handed to his charge, and to turn them out to the satisfaction of the general manager. In the various the industry there was an expert at the head of each branch, each a specialist in his own particular line of business. “ In New Zealand.” said Mr Jacques, “ there has not been an opportunity for tho men at the preserving works to* 4a in a thorough technical knowledge of "'he industry. Very much has bee’n left to

chance, or to just a smattering of knowledge ; there has been no specialisation in regard to instruction. In time I hope to see established at one of the Government experimental farms a complete plant for canning purposes, where cadets and others could gam a thorough technical knowledge of the business of preserving, not only as applied to fruit, but also in respect to canning fish and meats. This instruction I consider very essential to improve still further the quality of the canned goods produced in this colony, and tor which there is such an excellent demand, for improved methods are necessary to enable us to adequately compete with the imported article.”