Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image

COMMERCIAL.

WEEKLY REPORT.

Wellington, Jan. 12.

The New Zealand Farmers’ Cooperative Distributing Co., Ltd., report as follows Potatoes have been coming to hand in large quantities, and prices are slightly weaker than when we last reported, the quality is still good. We strongly advise clients not to send in small grades of potatoes in the present state of the market. Australian onions are now in excellent condition, and slightly lower than last week. Apricots have been coming in freely, and for anything .but choice lines values have been low. Peaches are in much better demand, and values have risen considerably. Raspberries are freely enquired for, and much larger supplies are needed. Tomatoes are declining rapidly m values, as indicated in our last report, it is evident that a considerable supply will shortly be on this market. Eggs are weaker, with a much larger supply coming to hand. Potatoes—Prime, £5 to £6 per ton.

Onions--£5 to £6 per ton. Cabbage— 2 l - to 3/- per sack. Green Peas—Hutt, 8d per peck. French Beans —Id per lb. Carrots —Hutt, 6d doz. Turnips—White, 4d to 5d doz. Lettuce —Choice, 2/- per case. Spring Onions —4d to 6d doz bdls. Rhubarb —1'- to 16 doz. Gooseberries. Dessert —Rough skin, 3/-t o 4 - per 1-case. Strawberries —1 '3 to 1/6 per lb. Passion Fruit—7/- to B'6 per icase. Cherries—9/- to 10/6 Ucase. Cucumbers —1/- to I'6 per dozen. Apricots—3'- to 4<- per A-case.

Peaches—3/- to 5/6 Ucase. Plums—Organs, 2-; Burbanks, 2'6 to 3-; Prunes. <s/- A-cese. Dessert Apples—3 -to 3'6 per 1case.

Cooking Apples—l/6 to 2'6 per .J-case. Black Currants—7 6 per .'-case. Tomatoes —Hutt, 4'6 to 5/6; Nelson, 3,6 to 4/- per ‘-case. Raspberries—ln buckets, 5/6 to 6/6 each. Grapes—l/3 to 1,6 per lb. Butter —Separator, B|d bulk ; 9d to 9>d pats; Dairy, 8d to 9d per lb. Cheese—Best factory mediums, 6d per lb; loaf 7d per lb.

Dressed Pork —70’a to 90’s 4d to 4|d ; 90’s to 100’s 3jd ; baconers, 3£d ; choppers (heavy) 2d to 2|d. Our weekly pork sales held each Friday during summer. Eggs—Fresh, 1/1 per doz. Bacon—Factory sides 7d, rolls 9d; hams, 9|d per 10. Honey—3jd per lb. Slow of sale. Beeswax—l/6 per lb. Fungus—4Ad to 5d per lb. Walnuts—6d per lb. Tallow —Tins, 28/- cwt. Poultry—Cockerels. 5/6 for good birds ; small, 3/-; table roosters. 5/- ; table hens, 3/6 to 4/-; ducks. 4/6 to 6,6 per pair ; turkey gobblers. 1 - per lb ; hens, lOd per lb live weight. Maize—3 '6 to 3 9 per bus. Wheat—4 - per bus. Barley (feed) —3 - per bus. Barley, Cape- -3,6 per bus. Dun Peas—l 6 per bus. Barley Meal —£6 per ton. Pollard-5s per ton. Oat Pollard—2/6 sack of about 901 b.

Bran— £5/15/- per ton. Molasses Fodder—£s per ton. Chaff—Oaten sheaf, £5/5/-; second quality, £4 to £4 10/- per ton. Hay—Prime £3 to £1 per ton. Sucrosine—£6/10/- per ton. Straw—Wheaten. £2 7'6 per ton. Linseed Oil Cake--Genuine, £l3 per ton. Cocoanut Oil Cake--8s per cwt. Oats —Feed. 2 10; A grade. 3,'per bus ; Seed, Sparrowbills. Gartons, Duns. Storm King. Black Tartars. 3-; Algerians, 3 3 per bus. ; Crushed, 3/- per bushel.

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/HBTRIB19110116.2.63

Bibliographic details

Hawke's Bay Tribune, Volume I, Issue 28, 16 January 1911, Page 11

Word Count
518

COMMERCIAL. Hawke's Bay Tribune, Volume I, Issue 28, 16 January 1911, Page 11

COMMERCIAL. Hawke's Bay Tribune, Volume I, Issue 28, 16 January 1911, Page 11

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert