DAIRYING OVERSEAS.

Horowhenua Chronicle, 30 April 1937, Page 6

DAIRYING OVERSEAS.

PROF. RIDDET TELLS FACTORY MANAGERS OF OTHER COUNTRIES A resume of dairying activities in overseas countries was given to dairy factory managers in conference in Palmerston North yesterday, by Prof. W. Riddet, director of the Dairy Research institute. Prof. Riddet stated that dairying was still the most important branch of the agricultural industry in U.S.A. However, i! was impossible to compare U.S.A. with New Zealand because of tihe difference in the size of the tvfo countries. A pecularity of the dairying in U.S.A. was that relatively few farmers relied solely on dairying; they ran mixed farms. Dairy farmers in U.S.A. were very well organised and could influence a very strong political pull in the matter of what dairy produce shall be exported or imported. Little attention was given to improving the quality of dairy stock with the result that the average production was relatively low. In 1934 the average production per cow was only 158 lbs of butterfat. Herdtesting was not extensively practisedonly 1-jV per cent, was under test. Fortyper cent, of the total milk produced in U.S.A. was sold in liquid form. Fortyfive per cent, was made into butter and 4 per cent, into ciheese. Ice cream absorbed 3 per cent, of the liquid milk produced. Prof. Eiddet remarked upon the large quantity of milk consumed by the people and stated that very fine service was given to the distributing agencies. The milk supply was carefully controlled and many cities required the cans to be free from tuberculosis. There I was a complex system of inspectors. I Milk was transported by special motor and railway wagons not unlike petrol trucks. All the milk . was pasteurised. A recent innovation was the use of cartons in the distribution of milk and this system was largely in use in chain stores. Prof. Riddet quoted instances of very elaborate precautions taken to keep the milk absolutely clean. Some of these precautions rather amused tihe managers present, such as the vacuum cleaning of each cow before milking, brass shed fittings and radio music during milking. Very wide publicity was given to milk in U.S.A. with the result tihat the quantity consumed had been materially raised. Great efforts ha<? been made to eradicate bovine disease? and that was a feature of the dairy business to which New Zealand might give more consideration. One was not impressed with the butter industry in tihe States and the consumption was comparatively low. The trade was largely in the hands of private concerns and there was cut-throat competition. The firms buying had to make daily payments to the farmers and had to state their price before the farmer would part with his produce. New Zealand managers, were they to receive some of the cream produced in U.S.A., would fire it out of the door. Tihe butter was packed into wax-lined tubs and was generally stored at zero instead of 14 degrees Farenheit as in New Zealand. A peculiar practice was the holding of the butter in trays till the following clay so that it could firm up for patting. One's general impression was that the quality of the butter was not good and there would be a splendid market for the New Zealand product if it could be introduced into the country. And the market would be a lengthy one as it would take the States some considerable time to get their own industry in order to meet the competition.

The cheese trade of U.S.A. was not so extensive as the butter trade and the quality of the cheese did not impress. A wide variety of process cheese was manufactured. Evaporated, dried and condensed milks were largely manufactured. In Canada Prof. Riddet said he was impressed again with the well-organ-ised milk supplies. As a whole, Canadian dairying was not as well organised as the industry in U.S.A. In the matter of cheese. Canada paid less attention to cleanness of flavour than New Zealand did. Raw milk was used in its manufacture. Crossing to the United Kingdom, the speaker emphasised the importance of the dairying industry there. The mar-ket-milk industry absorbed two-thirds of the milk produced, and remaining one-third being made into butter and cheese. Prof. Riddet outlined the pool system of payment for produce and stated that there was a large increase in the quantity of cheese and butter made in factories instead of on the farms. For cheese making the milk was not bought on its fat content but, by the gallon and more recently a good class of cheese was being turned out. The cheese was sold under a national board. Great advances had been made in the consumption of milk and all the schools were now being supplied. Dried and condensed milk were gaining in favour.

In Northern Ireland milk that did not come up to a certain standard was prohibited. Cheese was not made. Holland was a very interesting country, reminding one of New Zealand in that the herds grazed on pastures. Butter and cheese were manufactured and there were many dual plants. All milk supplied was graded. The Danish fanning system was quite unlike New Zealand but one was im pressed with the numerous small factories kept scrupulously clean. Milk was also bought on grade. In Sweden the industry was also interesting. The system adopted was much like the Danish.