STORAGE OF MEAT

Gisborne Herald, Volume LXVIII, Issue 20526, 9 April 1941, Page 6

STORAGE OF MEAT

DOMINION STOCKS 300,000 TONS CAPACITY SEASON'S KILL NEEDS EXTRA ACCOMMODATION ( Pur Press Association.) WELLINGTON, this day. Cool storage facilities in the Dominion for meat were outlined by the Minister of Marketing, the Hon. J. G. Barclay, in a statement issued last night. He said that at the outbreak of war the total amount of cool storage space available was 16,500,000 cub. ft., representing a capacity of approximately 165.000 tons. The total capacity now available in the Dominion was 20,200,000 cub. ft., capable of holding 210,000 ions of meat.

Stock returns received ' from the freezing works on March 22 indicated there was in store approximately 156.000 tons, leaving a reasonable im l-gin of safety at present.

Space Already Completed

“Apart, however, from 20,000,000 cub. ft. already available for storage, there is an additional 3,240,000 cub. ft. now being built under the emergency cool storage plans laid down by the Government." said the Minister. “A considerable proportion has already been completed. It will all be ready lor use before the end of the present season. The storage capacity of the Dominion will then amount to 245,380 tons before encroaching on any freezer space which would provide a further capacity in emergency for the storage of 57,600 tons. Therefore, the total storage available for this season’s kill, should it be required, amounts to oser 300,000 tons, which closely approximates the average export kill in a normal season. Full Use of Materials "At present the emergency construction under way will mean the lull utilisation of all the refrigerated materials it has been possible to purchase from overseas. When this programme is nearing completion the Government will automatically review the position in consultation with members of the New Zealand Meat Producer. 1 ;’ Board. There is a necessity also to take into account the possible dangers of erecting unlimited storage which might mean the accumulation of large quantities of meat to an extent which would render it impossible to secure export with the present restricted shipping programme within sufficient time to prevent serious deterioration through staleness. New Zealand’s general meat storage position is at present immeasurably superior to that of Australia in which country up to a few weeks ago the storage facilities allowed for holding l only six weeks' killing of stock.’’