The Dairy Industry.

Hastings Standard, Issue 127, 22 September 1896, Page 4

The Dairy Industry.

In the course of conversation with an Auckland Herald reporter, MiHenry Reynolds, who can speak with authority upon the subject, referred to the prospects of the dairy produce trade. He said that last season, owing to the drought in Australia and other causes, prices were rather better than was generally expected; but the general impression at present was that for the future, if Australia should get a good season, prices would be lower, though they might be good during the autumn. Owing to increased supplies from Australia and the Argentine, it was felt that a lower rate must rule during the coming season. The quality of New Zealand butter sent to England had much improved for the last year or so, owing to the careful inspection of the Government officials, who watched the quality of butter shipped. New Zealand cheese, however, had not improved in quality as it should have done. The bulk of the cheese shipped continued to have a sort of strong, twangy taste, which English consumers did not appreciate. His idea of the cause of this was the great difference between the temperature of the curing room and the compartment in which it was placed on board the steamer. In summer the temperature of the curing room might be 70 degrees, while on the steamer it was suddenly chilled down to about 40 degrees.