Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image

COMMERCIAL

DEARER BUTTER

EFFECT OK PRESERVATIVE BAN

CONTINENTAL REPLACES AUSTRALIAN

(United Press Assn—Copyright.)

(N.Z. & Aust. Press Assn, and Sun.) LONDON, Feb, 12.

In .connection with the agitation for the removal of the prohibition of preservatives in butter, one of the L/iggest blenders stated that ais firm had been compelled to abandon A ictorian butter, of which it previously used large quantities, substituting for it' Esthonian and Latvian, for which it was paying a higher price than was asked for Australian. The official price list of thq Produce Exchange. yesterday quoted Australian at 1545, 158 s, exceptionally line 160 s; Polish 1575, 160 s.

RISE IN LEATHER

SHORTAGE OF HIDES

HEAVY BUYING BY AMERICA

(N.Z. and Aust. Press Assn, and Sun) LONDON, Feb. .12. In an interesting article explaining the extraordinary advance in t the prices of hides and leother, the Statist says: Two factors are mainly icspomible. Firstly, Inks are purely by-products, and their number is regulated Ly the consumption of beef as cattle are raised and slaughtered for beef. There has not been an increase in the consumption of beef commensurate with the increase in the useage of leuthe.r 'There has been a very large increase in the demand for leather lor tlie motor industry. It is estimated in the United States that motor upholstery now absorbs 62 per cent, of the total production of dressed hides. The second factor contributing to the shortage bus ‘been heavy replacemenut Iruying by the United States and Russia. LONDON MARKETS The Bank of New Zealand has received the following advice from its London office as at close of business last week : Butter.—The market is firm *at 160 s to 166 s per cwt. Cheese.—Steady at 92s to 94s per cwt. Wethers.—The demand is good lor lighter weights. Ewes.—The market has improved owing to shorter supplies. Lamb.—There is fair demand. Beef.—There is little better demand. Quotations. —Wethers, light, 6d to 7d, heavy 4kl to s*d; ewes to od; lambs, two’s, fours and eights, Uijd to l€>£d, seconds 9d to 91d; ox hinds 4jd to sd, fores 3td to 4d, cow liinds 4d to fores 3fd to 3id. LONDON SHEEPSKIN SALES. Messrs Dalgety and Co. Ltd. have received the following cable from their head office, London, dated February 10, 1928: At the sheepskin sales there was a large attendance of buyers, keen competition, good selection, good demand generally, and all the offerings sold; 2440 skins were offered. As compared with closing rates of last series: Merino combing skins are 5 per cent, higher; full merino clothing skins 71 per cent, higher; fine crossbred combing and clothing skins, 71 per cent, higher; medium and coarse crossbred skins combing, 10 per cent, to 15 per cent, higher; medium and coarse crossbred skins clothing, 10 per cent, higher; lambs skins 15 pel cent, higher, but there were few offered.” LONDON DAIRY PRODUCE MARKET. Messrs Dalgety and Company Ltd. have received the following cable from their head office, dated 10t.it inst. •• Butter: Market steady at present prices. Quotations are: Danish butter. 178 s to 180 s per cwt. ; N.Z. finest butter 160 s to 164 s : Australian finest, unsalted 159 s to 160 s: Australian finest butter, salted 156 s to 160 s; Australian butter G.A.Q. 148 s to 1525, Cheese: Market steady at present prices. Quotations are: Australian cheese, white 90s to 91s; Australian cheese colored 90s, 91s; 4 N.Z. cheese, white 92s to 935; N.Z. cheese, colored, 92s to 935; Canadian cheese, white 100 s to 102 s; Canadian cheese, colored 98s to 100 s FAT STOCK EXPORT PRICES. (Press Association.) WELLINGTON, Feb. .13. The. New Zealand Meat Producers’ Board advises that the following prices are being offered for fat stock for export at February 11: Poverty Bay.—Prime woolly lambs 361 b. and under. Sd: 37 to 42jbs.. 7.1(1; 431 b. and over. 7cl; second quality lambs 7d. Hawke’s Bay.—Prime woolly lambs 361 b. and under, 9d; 37 to 42lbs , Bfd: 431 b. and over, 8d: second quality lambs Bd. Wellington.—Prime woolly lambs 361 b. and under, 9d ; 37 to 421bs, 8.U1: 431 b. and over, Sid; second quality lambs Bd. 1 Canterbury (prices delivered at works). —Prime woolly lambs, 361 b. and under, 9ld; 37 to 42Ibs, 9d: 431 b and over, B£d ; second qualitv lambs 81d.—(P.A., TALLOW AND DAIKy PRODUCE MARKETS.

The New Zealand Loan and Mercantile Agency Co., Ltd., have received the'following cablegram from their London house under date Bth instant:—

Tallow.—Wo quote present c.i.f. and o. values for the following descriptions of tallow: —Fine mutton 40s per cwt, good beef ,395, mixed 37s 6d. Market quiet. Dairy. Produce. —Last week’s quotations in parentheses: Butter, New Zealand 160 s to 162 s (160 s to 1625); markets steady. Cheese: 92s to 93s per cwt; market quiet. Hemp.—N.Z. high £34, low £32; market quiet.

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/GIST19280214.2.10

Bibliographic details

Gisborne Times, Volume LXVII, Issue 10510, 14 February 1928, Page 2

Word Count
800

COMMERCIAL Gisborne Times, Volume LXVII, Issue 10510, 14 February 1928, Page 2

COMMERCIAL Gisborne Times, Volume LXVII, Issue 10510, 14 February 1928, Page 2

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert