DAIRY FREEZING CHARGES.
PROPRIETARY OFFER. (BY TELEGRAPH —PRESB ASSOCIATION. MORRINSVILLE, Nov. 3. The decision of the Auckland Provincial Dairy Companies’ Association to welcome an offer to provide storage space for butter and cheese at a reduced rate to that at present charged by the Farmers’ Freezing Co. was the subject of a great deal of criticism at a meeting of suppliers’ committees .of the N.Z. Co-operative Dairy Co. held at Morrinsville. Mr A. J. Sinclair (general manager) maintained that the Farmers’ Freezing Co. had ample storage space and that if a grading license' were granted the Westfield Co. it would mean more expense in the duplication of grading staffs. He also criticised the Auckland Provincial Dairy Companies’ Association, stating that it was composed mainly of proprietary concerns. Mr D. Fulton (chairman of directors) maintained that the offer of lower rates for five years would undermine the Farmers’ Co., and was the thin edge of the wedge in that respect. It was astonishing to anyone knowing anything of dairying to see the action of the. Auckland Provincial Dairy Companies’ Association.
A motion was passed unanimously, urging upon all co-operative dairy companies in the Auckland province to support the Farmers’ Freezing Co. for the chilling and freezing of dairv produce, and that the Government he requested not to grant any more grading licenses in the Auckland province.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/HAWST19241105.2.42
Bibliographic details
Hawera Star, Volume XLVIII, 5 November 1924, Page 5
Word Count
225DAIRY FREEZING CHARGES. Hawera Star, Volume XLVIII, 5 November 1924, Page 5
Using This Item
Stuff Ltd is the copyright owner for the Hawera Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.