CONSUMER VIEWS

Evening Star, Issue 21889, 28 November 1934, Page 6

CONSUMER VIEWS

ON NEW ZEALAND BUTTER DENMARK'S QUICK DELIVERY [Special to the ' Star,'] WELLINGTON, November 28. Valuable reports on the quality of New Zealand butter marketed in England. the views of consumers ami retailers have been received by the Dauy Research Institute section of the Department of Scientific and Industrial Research. The institute regularly torwards experimental shipments of buttei and cheese to England, on commercial lines, and these consignments are traced out to their ultimate destination, the consumer. There has recently come to liana an extensive report based on investigations of the retail trade in butter which were made possible by the friendly cooperation ot one ot the largest retail concerns in the United Ivingdom, an extensive buyer, not only of New Zealand dairy produce, hut the supplies of its competitors. Useful comparisons were thus possible. From a series of statements made by managers of grocery establishments stocking New Zealand butter, it is clear that they appreciate the good and uniform quality of the New Zealand product, though they have criticisms. For instance, one manager says: Ihe only difficulty lies in the length of time which must necessarily elapse helore these consignments arrive in England, and if they had only the same distance to come ns Danish, 1 would have no hesitation in saying that New Zealand could prove herself the finest nuclei producing country in the world. Another grocer, asked to make a comparison between the New Zealand and Danish butlers in his stock, replied: “The chief difference is still the harder waxy basis of your buttei as a mil nst the very much softer texture of the Danish.’’ His general opinion of New Zealand butter was that it is fine in quality, colour good, very clean in flavour, and correct for salt. A Suggestion regarding flavour was made from another quarter, where New Zealand butter was described as very mild in flavour, but sweet and clean. It would be improved by a slightly more pronounced flavour, hut very little.’’ Still another comment on this aspect reads: “ In my opinion, although the flavour is not so full as in the case of fresh landed Danish, it more nearly approximates to the Danish type than any New Zealand butter I have yet examined.”

DENMARK’S HIGHER PRICE. Some of-'the New Zealand representatives had the opportunity m Loudon of making an inspection of a large range of butters, including Danish, Dutch, Swedish, Estonian, Irish, Siberian, Australian and New Zealand. Their comment was; “There was surprisingly little difference between the quality of Swedish, Danish, and Estonian, but the market prices on that day in London were: — Swedish ••• 70s per cwt. Danish ... 107 s per cwt. Estonian ... 6ls per cwt. At that time New Zealand was being quoted at below 70s, and the point was raised as to whether the average consumer could differentiate in quality between Danish at Is 2d and New Zealand at lOd. One grocery manager ot \vid& experience said he did not think they could tell the difference except in the” price, but he made the important qualification that during the cold weather, spreadability is an important factor. It was found in other directions that the relatively low price of New Zealand butter is attracting regular customers who had previously taken Danish. It is suggested by the department’s advisers that it would be unwise to accept the view regarding customers being unable to discriminate, without first making a market survey such as suggested by the National Institute of Industrial Physiology. Nor should any important departure from qur present butter quality be made without first obtaining a definite answer from consumers and the trade.