DAIRY PRODUCE

Hawera Star, Volume XLV, 1 July 1925, Page 2

DAIRY PRODUCE

—♦ — YIELD AND QUALITY. WATER CONTENT CAMPAIGN. ATTACKED BY MR. SINGLETON The results obtained from the raising of the minimum grade points for butter and cheese formed tile subject of a most interesting and illuminating address delivered ■by Mr W. M. Singleton, Director of the Dairy Division, at the annual conference of the National Dairy Association yesterday. The general improvement in quality of dairy produce was indicated, but at the same time the speaker had a good deal to say about Taranaki companies which made “yield irrespective of quality’ ’ their slogan rather than “normal yield with quality. ’ ’

Mr Singleton said: “The object oi mv'. remarks is probably not exactly W hat I would have chosen tor this occasion. but it ha s been suggested as one which is likely to -be ot interest. The comparatively short period dunn» which the new minimum has been operative made it appear, on the lust survey, to be difficult # get sufficient material to bring before you. It is however, a subject which may deal with matter having sufficient 'ramifications to provide for a range of discussion that mav prove helpful, and my iemarks are intended more as a means of opening a discussion which I hope and beiieve may prove useful Many members of the National Dairy Association will recall that resolutions have been carried at annual meetings of this association, am* at other conferences m the direction of increasing the minimum points for first grade. There had been no increase in tli e minimum points for first grade for some twenty-rye years and with more uniform quality ol : a better sort, this Dominion s percentage' of second grade was getting conspicuously low. The low stanchu was facilitating unhealthy competition. which was particularly noticeable in buttermaking districts. The decision to increase the minimum points for hrst <>Tade was not made, therefore, until the matter had received I*he mature •>nd careful consideration ol the pioducers and the Dairy Division It was -ultimately decided to. give effect to the resolutions carried at annual meetings of this association, and the change dates from Ist January last. The Daily Division is assured, therefore of the support »f this association m tins con-, uection. In analysing the effects of the change 1 have give n special attention to the January, February and March oradhms. There has been an innovation in the^inanufacture of cheese in some Taranaki cheese factories during a portion of the past season, and it lias been deemed necessary to segregate the cheese figures for one third or the Taranaki factories for this season. South Taranaki butter figures are also not altogether normal, but as these are of comparatively small moment, they have bee n included in the general butter figures in this analysis. BUTTER.

It was my contention prior to raising of the ’first grade minimum from 88 to 90 points that the change would induce some companies to make a better quality*. This expectation', Has been realised. The position with respect to butter in this connection is highly satisfactory. It. will be. _recalled that for the commencement it was, arranged that 89i point quality was to be classed first grade at the nominal minimum ot ninety points. The 88, 88* and 8J point- quality butters were to be classed second in * addition to the previous second grade. Had this been the position during the January-March period of 1904, there would have been 9 .i0 per .cent, of our creamery butters classed as second grade, as compared with 6.2 C per cent, classed as second for the corresponding period this year on the new standard. There has, therefore, been a marked improvement. Naturally there has been some increase in the second grade, the percentage having been raised from 5.84 per cent for the three months of 1924 to 6.26 percent. in 1325, or 0.42 per cent, of our butters were graded second, in addition to the second grades for that period of 1924. As against this, three and one half per cent, has improved so as to have been classed first grade with the new minimum. Put it another way. Of every 91 boxes scored on 192 s basis at 88/ 88* and 89 points, one box lias received the second grade stamp on account of no -improvement, wehereas 8* boxes have been been so improved that they got the first grade stamp during the January-March period this year. For the January-March period*of 1925 we had 93.74 per cent., scoring 89* points and oyer, and which were classed as first grade. A letter from Mr, Wright, inspector of dairy products in London, dated April 20 last, states: —“With Ifegard to the quality of our creamery butter, I am pleased to be able to say that I have been favourably impressed with the quality of the .first grade butters that are now coming to hand. I feel that I am safe in advising you that there has been a marked improvement as compared with the quality of those butters received during the earlier part of our export season.” The position with respect to butter will, I believe, be generally accepted as representing a very satisfactory improvement so far as it goes.

CHEESE. Leaving one third of the Taranaki cheese factories" out of our consideration for the moment, the cheese figures for' the Dominion do, in principle, bear out the butter figures. During JanuaryMarch period, 1925, in addition to the previous second grade quality, the eighty-eight point quality was branded second grade. For the period under review during 1924 this would have represented 6.13 per cent, of the output for New Zealand, without one third of Taranaki’s cheese factories. T tie percentage of second grade for the January-March period. 1925, was only 3.15. As a matter of fact this percentage, despite the higher standard, is less than for the corresponding period of the previous year when it stood at 3.6 per cent. The percentage of the total* cheese in all districts save one third Taranaki. classed as second grade, is less by 0.45 or almost half of one per cent, for the three first -months of 1925, as compared with the corresponding period of the preceding season. Not only have the hitherto 88 point qualities been so improved as to warrant being classed as first grade on

Iho new basis, but in addition to tiieso there- lias been a Lranstor 110111 tlio previous second grade oi about twelve and one half cheese from each hundred previously in that class. I' or the Janu-ary-Marcli period, 1924, \tc had 93.87 per cent, scoring 88* points and over, for the corresponding period 1925 we had 96.85 per cent of 88* point quality, or better, and which were classed first grade. The position with respect to cheese for other than one third of Taranaki’s factories must, therefore, I consider, appeal to you as evidencing the wisdom of raising the 111 illiniums for first grade. The industry is certainly indebted to those suppliers, directors, and factory managers vrlio have worked so enthusiastically and indofatigablv to attain the results indicated iit the foregoing. SOUTH TARANAKI CRITICISED. Cheese from one third Taranaki factories.—l have already referred to an innovation in cheese manufacture in Taranaki this season. A number of dairy companies made “yield irrespective* of quality” rather than •‘normal yield with quality” their slogan. 1 do not want it- to be accepted that al. cheese producing companies in Taranaki were chasing a YN ill o' the Wisp i n a blameworthy endeavour to make cheese showing an abnormally high water content. The effort was, however, so much in evidence that it appeared to be scarcely fair to include the delinquent Taranaki factories with the better Taranaki cheese factories, and those of other districts. Just here may 1 state that Taranaki and particuarly South Taranaki is. 1 believe, the only district from which I have, this year, heard unfavourable comment on the raising of the minimum points for first grade. Some companies in Taranaki forwarded for grading cheese which contained too high a water content, and then proceeded to criticise the grading. 1 recall an incident in which a dairy farmer sent the Dairy Division a sample of milk for testing for butterfat, and after getting his results, instructed us to not advise the company. \Ve presumed that dairy, like some others, mav have been watering his milk, and ’ then complaining of low tests. The watering of cheese and then complaining of the grading appears to me as a close parallel, raking tin figures for the low third or Taranaki's cheese factories on' the same basis as those previously dealt with, the same favourable position is not disclosed. These low grading Taranaki factories have not, as have the other cheese factories, improved their eighty-eight point quality -cheese, and some of their second grades go a s to have them classed as first grade this season, but they have, on the contrary, actually degenerated a percentage of their hitherto 88* point quality or over into second grade. For the ■ three months of 1921 there was 7.48 per cent, of cheese classed at 88 points and second grade from these factories. This corresponds to the second grade this year at 15 : >i per cent. Their percentage cf second grade for the three months 1924 was 6.46. Put it another way: For ev*- 1 y - LOO crates 8S points ind less in 1924 the other cheese factories . Now Zealand by improved quality in 1925 re duced theirs to 49, whereas this on© third of Taranaki factories increased theirs to 200. The factories other than one third of Taranaki’s improved their position respecting quality 88 point and less by 51 per cent., whereas these low scoring Taranaki factories retrogressed to the extent of 100 per cent. Although Patea gradings for all cheese factories for January showed a very high percentage of second grade, it is more satisfactory to learn that a decided improvement was evidenced by the February, and more especially the March gradings. From the high figure of 11.38 per cent, second grade in January, the percentage was reduced to less than one per cent, in March.

REPORTS FROM HOME. The reports from the inspector of New Zealand Dairy Products in. United Kingdom comment very favourably on these cheese. Mr. Wright reported on some eighty lots of Taranaki cheese by one mail, and of these, seventy per cent. were unfavourable respecting make, the general complaint'indicating weak, pasty, sticky characteristics, and 1 will quote two reports which have been received, and which refer to these defects. One of these reports pertains to a North Taranaki line, and the other to a brand from South Taranaki. x North Taranaki: —“Flavour not clean. Body weak, sticky, pasty and mealy. A most disappointing line of cheese, and one that does not do New Zealand credit. It is a type of cheese that will seriously damage, in mj opinion, qnr position on the cheese markets of tlie U.K.” South Taranaki :—Flavour not clean. The texture is very loose in some cheese. Body lacks character, being weak, stick and pasty. At- tre same time it is of a harsh nature. A poor line of cheese. We must aim at a much higher standard of quality if we are to hold our own in the cheese markets of this country.”

It would appear that tlie graders have not been too exacting. I am personally satisfied that the graders have not oeen too severe, but I confess to some uneasiness respecting the carrying qualities of the first grade cheese which have been merely passed in, so to speak. Since writing the foregoing a letter dated 20th April has come to hand from Mr. Wright, and refers to South Taranaki cheese. With this letter were a number of individual reports, copies of which were sent to the companies concerned. Mr. Wright states: —“Tlie reports attached .hereto all refer to first grade cheese, but there has been quite a large quantity of second grade cheese from some of the same factories coming to hand, and, judging by the quality, of those which I examined, they are certainly properly classified. The general quality of the cheese, to say nothing of tlie undesirable flavour, is most unsatisfactory. and if this practise is going to be persisted in by the directors of the South Taranak; companies, they are going to have a lot of trouble, an« it will reflect very seriously upon our reputation as cheese makers. With regard to the attempt to increase the production of cheese'per lb. of butterfat. which can only be done by the addition of extra water content, other conditions being equal. I wish to point out one feature of this movement on the part of some of the New Zealand cheese-making companies, and that is the trouble that will undoubtedly arise in this country owing to tlie cheese shrinking and opening up when stripped for sale, and also when being cut ui) on tlie retail counters. At the present time, speaking generate-

this is to-day a fault that is commented upon by the trade generally from time to time, and I consider it is a mpst important feature that snould not bo lost sight of. I thought it advisable to bring this particular phase of our cheese export trade to your notice for the .simple reason that 1 take it for granted that we are all aiming at placing before the provision trade in this country, cheese that is of good quality, and attractive in appearance, and, at the same time, an article that can be cut and retailed by the buyer without undue loss through shrinkage.”

While we have a right to appreciate the efforts of those who have improved quality, ivliat is the'right attitude towards those responsible for the higher water content campaign in Taranaki, some Taranak," factories tried out this innovation years since, and with disastrous results. 1 suppose practically every cheeseinaker has tried for a time to . get a heavier yield than normal, and many have recovered themselves before making any prolonged mess of tilings. Those of us who have tried that procedure have recognised that the farther we got away from right principles the farther did we have to come back, it is fortunate, however, that New Zealand has a grading system, for in my opinion this has once more saved some Taranaki factories much loss. While during January some factories were evidently endeavouring so far as cheese-making is concerned to follow Paul’s instruction to the Thessnlonians to “Prove all things,” it appears evident that when the cheese for the March gradings were made these same factories were inclined to follow the latter part of the same instruction, viz. “Hold fast to that which is good.” In proposing a hearty vote of thanks to the speaker for his verv interesting and able address, Mr. J. G. Brechin (Pahiatua) ' said that the speaker was a man of whom they as dairymen ought to be proud. Mjr. Brechin said he had been told by an eminent American authority quite recently, that in Mr. Singleton New Zealand possessed a world authority on better and cheese-, tie had not untif then realised that such was the case. A voice! You should have! Continuing, Mr. Brechin gave it- as his opinion that a great many dairymen did not realise the, great worth of the men not only at the head of the Agricultural Department, hut lower down.

Tlie motion was carried with acclamation.