THE CHEESE MARKET

Hawera Star, Volume L, 7 August 1930, Page 5

THE CHEESE MARKET

PREMIUM FOR FINEST.

WHOLESALE FIRM’S COMMENTS

‘ 'Til© premium on grading points seems to be a sound co-operative move to improve quality, stated the representative of a leading English wholesale produce firm in a letter to tne Mangatoki Dairy Company, which was read at the annual meeting ot supiiliers yesterday. “Any reduction in yield! resulting in manufacture of best quality cheese would he covered by such local premium, and the majority of factories who will be paying levy at so much per crate, will be induced, compatible with economic manufacture te’ get back as much of that levy by way of premium as is possible. ” It was believed that the nuuii thought of the: directors would be to manufacture quality cheese that would be graded finest and f°r that, their experience lead them them to believe a selling premium of one shilling per cwt. was very often obtainable, though this was not established. It is a fact that finest will always get preference at the selling end. On a weak market the best would always go first at market prices, and quality would always get the best prices on the market and build up a god! name and goodwill for. the particular brand.” . The firm stated that the prices paid ■on f.ojb. sales will be based on finest with first at a less price. The new cheese contract definitely established a buying premium for finest, and it will be best for all concerned! at the selling end to establish this definite sales premium. They ventured the opinion that if Mangatoki and neighbouring factories vxiuld concentrate on turning out highest grade cheese the advantage will be reflected in the average price returned, and in the improvement in standing generally of all New Zealand cheese, that would lead to “a retention of the better class trade in the United Kingdom which the North Island factories have stepped out of during the past few years.” Though finding no fault with Mangatoki cheese, they quote from a London letter dated May 29. 1930, which affirmed that “if New Zealand cheese could be improved in quality so as to give more satisfaction to the retailer and consumer, the consumption would materially increase and so find a higher basis price. Examination of tlie January-February make of New Zealand cheese shows that the 'full cream’ article from the South opens up much better than the North Island ‘standardised.’ ” Another feature noted by the firm about the South Island cheese is that “it is unwaxed and lias' matured naturally without any retardation, and the difference between the two, in quality, texture and appearance is most marked.”