BRIGHT WITH PROMISE.

Hawera Star, Volume XLVII, 21 September 1928, Page 5

BRIGHT WITH PROMISE.

WEALTH FROM MILK. QUALITY AND QUANTITY. To the end of the calendar year, al any rate, and with every likelihood oi continuing well into 1929, the outlook for the dairying industry of the Dominion is exceptionally bright (says the Wellington “Evening Post”). The markets are favourable, as day by day cabled prices show, and a very large quantity of produce has been sold already to the end of December at prices giving highly satisfactory returns to the producers. Authoritative opinion on the dairy production situation has been sought, and is altogether encouraging. It is conceded that conditions during the 1927-28 season, which closed at the end ol July, were not ideal for production. Although the spring and autumn months were not unfavourable, the summer was drier than usual, and accounted for a considerable reduction in output during many of those months which are usually the best of the season. INCREASED PRODUCTION. Despite this tact, when butter and cheese graded are converted into terms of butter-fat it is iound that the season ended with an increase in total gradings over the preceding dairy year of some 2.6 per cent. This favourable position was doubtless largely assured by the very considerable increase in the use or fertilisers and lime; for top-dressing pastures. The yield per oow for last season has not yet been calculated, but it is believed that there were more dairy cows in milk. Prices are encouraging, and the number of cows in our dairy herds will probably show an. increase for the ensuing season. “The yield oi our average dairy cow in milk and dry has been improving for years,” remarked a high authority on the subject. “It has now attained,” he said, “to some 200 pounds of butter-fat, ■, figure which . compares Tavourablv with that of other dairying countries where the industry has been established for a greater number of years.” Referring to the quality of New Zealand butter, it was affirmed that this had been maintained throughout the past season, although the dirtei - - ential advances previously made by the Dairy Produce Board had ceased. The grading of cream with differential payments had probably a beneficial influence in this direction. It was expected that quality of butter will not retrogress, and that efforts will continue to be made in the direction oi ensuring that New Zealand butters continue to hold pride of place among those from the overseas Dominions.

During June and July the price of New Zealand butter bad been quoted equal to, or higher than, Danish. This is probably largely due to supply and demaud, Danish being plentiful and New Zealand in too short supply to meet the usual requirements. Similar fluctuations have been noted durinr; recent years. VAXrITE OF GRADING. The hot dry summer more adversely affected the quality of cheese than ol butter. Given normal climatic conditions! during the coming 'season, the quality of New Zealand' cheese is likely to show improvement. Uniformity cC ouality is one of its cardinal features'. Whoilesailers and retailers in the United Kingdom are reported to be purchasing, without inspection, about 90 per cent, of our cheese so long as the grade notes issued 1 by the Dairy Division indicate an acceptable grade. Probably as muon can be said of the cheese of no other country. The quotations for New Zealand' cheese- are, as a rule, below those for Canadian “finest” quality, but this is probably due principally to New Zealand’s largely increased production, and the necessity of “buying our way into the market’’ to facilitate the disposa. of our immense output.

PROFITING BY TEACHING. Tire co-operation o the dairy factory managers with the dairy instructors 1 of the Dairy Division has 'been favourably commented upon in the past, anti its continuation is one of the important factors iii the maintenance of improvement in quality. The Dairy Division through its laboratory at Waljacevillt: is strengthening the service given by dairy instructors. Mir Morgan, who, a few months since, was appointed as bacteriologist to the Dairy Division, lias been doing some good work, and the linking up of his work with that ol the dairy instructors' is increasing the efficiency of instruction at dairy factories.

There lia«| been a considerable increase in the number of farm dairy instructors who will be assisting dairy, farmers diariiingl tlio enduing season. There officers locate the causes of defective flavours in milk and cream, and suggedi ways of overcoming them. The service lias proved' a good investment to the industry, and, it is expected that it i,g only a matter’ of time until th* daily people ask that ib .be made general throughout the Dominion. The cost may be regarded as a low insurance (premium for the amount of security which the service gives to the quality of our butter and cheese.