TARANAKI CHEESE

Hawera Star, Volume XLVI, 22 September 1926, Page 4

TARANAKI CHEESE

SEASON’S PROSPECTS. LESS OUTPUT: BETTER GRADE LABORATORY STARTER PRAISED. In its series of articles on quality in dairy produce, with particular reference to the position of the New Zealand article on the markets of the world, The Star’s aim is to ascertain the true position of the industry,' the strength of which will not be ignored in order to emphasise its weaknesses. The second article, which appeared on Tuesday, gave some unpleasant facts of Argentinian competition. To-day’s record is a pleasant one of decided recent advance here in the home province. The indications are for improvement in the quality of South Taranaki cheese. In the midst of ominous tolling of the bells of international trade competition, a brighter peal from South Taranaki should not he missed. While New Zealand dairy produce has sadly failed over a period of years to develop in quality as it has in quantity, and while other countries have shown to advantage over previous seasons’ in both respects, any local improvement is significant, and of the utmost importance to Taranaki. When an evidence of improvement is carefully examined and; proved, it is natural to look closely for the purpose of identifying and sustaining the reason for improvement. When that reason is the result of the progressive spirit which well-wishers of the inindustry are urging for the whole of New Zealand there is room for congratulation.

That the Hawera Dairy Laboratory —which recently completed its first year’s experimental assistance to the factories of this province—has contributed materially towards the improvement in quality is the consensus of opinion among the managers of South Taranaki. Taranaki is the greatest cheese producing province in New Zealand, and South Taranaki manufactures 75 per cent of its exports under this head; the quality of starter cultures is a quantity of prime importance in cheese-making, and practically every factory in this district, has used that supplied by the “Lab.” Given these facts, the institute may be said not only to have justified' its existence, but also to have indicated to the authorities in other parts of the Dominion one of the broad lines which must be followed by the industry if it is to pick up through increased “superfine” what it has lost through loading second grade produce upon long-suffer-ing markets. The Star, in the course of its inquiries into the conditions and prospects, has obtained' information on the matter of the proportion of secondgrade -cheese manufactured this year, in comparison with the same period last year. It is less. Most managers have had to date a very low percentage, while some have had the whole of their output graded as “superfine.” Conversation with managers of factories in widely separated parts of South Taranaki indicates _ that the present season shows practically none of the difficulties in cheese-making encountered .last spring. Most of the managers admit that this is due to the quality of the “Lab.’s” starter. One maker, who. lias won many prizes for cheese, went so far as to say that the starter he had been supplied with was the best spring starter he had ever used. He eouid time all his factory operations by, the clock, and he sure that lie would be absolutely right. Results have been remarkable for their uui fortuity. ... It cannot, however, be claimed that the season is above’ the average in quantity. Last year conditions and production were generally poor; yet at the moment the production of but-ter-fat- is from 7 to' 10 per cent, below the production in September last year. Inquiries at the Patea grading stores showed that the percentage of “superfine” cheese coming into the works is noticeably high, and that the quality of pasteurised cheese is remarkably good, and uniform. At Batea, , also, the decline in production, compared with last year, lias been the subject of comment.