DAIRY PRODUCE PRICES

Hawera Star, Volume L, 14 February 1931, Page 4

DAIRY PRODUCE PRICES

BETTER TONE MAINTAINED CHEESE UP TO 58s. A cable received at mid-day by Mr Geo. Buckeridge, New Zealand agent for A. C. Rcnvson, states: “Cheese 58s to 60s; market firm. Butter, 122 s to 1245; market very firm.” Mr* G. Lee, representing the New, Zealand Co-op. Marketing Association,) has received the following cable dated Fehruary Id : New Zealand butter Jinn, ]2os to 1245; mi salted, 124 s to 128 s; Danish, 152 s, Cheese active and advancing; white, 55s to 58s; coloured 56s to 58s. Mr R. MeCay, of Hawera, has received the following market report from his principals, Messrs A. J. Mill's and Co., London: Butter has advanced. New Zealand finest, 1245; unsalted, 126 s to 128 s; firsts, 1225; Danish, 154 s to 1565; Australian, 118 sto 'l22s; continental position strong. Cheese has improved. New Zealand white, 55s to 565; coloured, 56s to 575; Canadian, white and coloured 72s to /4s. .Ur S. A. Chisholm, representing Messrs Henry A. Lane and Co., Ltd. has received the following cabled advice from London: New Zealand button 122 sto 1245; market firm. New Definite offers of Is Id are being made locally for butter and 6d for full cream cheese. Buyers aro also asking for linn offers of 6d for standardised cheese.

At :l meeting of directors of the Eltham Dairy Company yesterday it was decided to change over from cheese to butter from the 20th. Zealand cheese, 565; market firm.