BUTTER AND CHEESE.

Hawera & Normanby Star, Volume LXV, Issue LXV, 6 September 1913, Page 10

BUTTER AND CHEESE.

CONDITIONS AND PRICES

In their report for the year which ended on June 30, 1913, Messrs W. Weddel and Co., Ltd., say, inter alia: Supplies from Dominions.—The past year bears witness to the fact that Canadian supplies of butter to the Mother Country, which began to reach England about the middle of the 19th century? have come to an end, and the only consoling circumstance in connection with this fact is that it is due to the prosperity of Canada and her increased consumption arising from the rapid growth of population. So recently as in the year ended June, 1906, Canada sent no less than 15,145 tons to. this country. In 1911-12 she sent 2997, but this was an unjustifi.ably large export brought about by the extraordinarily high prices prevailing here in the autumn of 1911; and before the year closed Canada was compelled t-i) import butter from Great Britain and from New Zealand, having over-exported her stocks, and not having enough 'to feed her own population. The Commonwealth of Australia and the Dominion of New Zealand are now the only two sources of supply of British oversea butter. Both sent reduced quantities in the past year, Australia by 7263 tons, and New Zealand by 2767 tons. This, however, does not predicate a permanent reduction, but is probably only a temporary shortage, due to climatic conditions. The uncertainty of the Australian climate for butter production is now well known, and supplies from that source will probably continue to fluctuate more than those from some other countries. New Zealand for the past ten years has sent a comparatively steady supply to the Mother Country, though the past year exhibits a deficit of 276f tons from 1912. This shortage, however, is due to two very different causes: nne is the growing tendency amongst factories to substitute cheese for butter making, for while arrivals of butter have fallen off those of cheese have increased by 4496 tons; the other factor is the prosperity of Canada, which mi ring the past year imported from New Zealand about 3000 tons via Vancouver. Although New Zealand has «pnt much less butter to the "United Kingdom, her actual output was probably as o:reat as in any previous year.

Quality.—Tsew Zealand butter during the nast season, while still main+ninm<x its superiority Over Australian, has shown in a few. cases a falling away from the standard of previous years, aiid has not fully maintained the progress recorded a year ago. The increasing. _use of private separators and of milking machines is suspected as a probable cause of this de-

cline. It may be that climatic conditions during the past season were not so favorable for butter making as formerly, or it may be that some of the factories which were specially recognised for the superior quality of their output have been converted into cheese factories, but in any case there was not the same proportion of choicest butter exported to the United Kingdom as in the preceding year.

Prices. —With the exception of the European drought period in 1911-12,, the average yearly prices of Australian and New_ Zealand butter were, for the year just ended, higher than ever before. Australian average monthly prices in the past season ranged from 108s 6d per cwt. in July last up to 117s in December, fro.n which level they dropped to 107s 6d in June, 1913, the average for the twelve months being lL2s Id against 121s 9d for the previous year. JNew Zealand average last July was 114s Bd, and reached its highest point in December, when it averaged 123s 6d, thereafter declining irregularly and finishing in June at llos. The average for the year was 117s 4d, against i2ss 8d for the previous year. The extreme range in (top) prices for 1912-13 was for Australian 9s 66 per cwt.,, and for New Zealand 9s Id. Australian averaged los 2d per cwt. below Danish, while New Zealand was only 9s lid below

Cheese.- Thu annual import of special classes of cheese from Holland, Italy Mid Switzerland remains comparatively constant, but that from the United States :s steadily diminishing, and alone explains the total decline in Foreign since 1904. The two countries which supply three-fourths of our imported Cheddar cheese, viz.: Canada and New Zealand m aggregate show during reeenfc years little fluctuation in quantity, but. while Canada is steadily reducing her export to the United Kingdom at an average of over 3000 tons a year, New Zealand is regularly increasing at nearly the same rate. Australia, which has lrom time to time shipped small quantities, may, in the future, be tempted to increase her export, but this is somewha* doubtful, as her limited output of cheese generally yields better returns on the Australian market than in the markets of the United .Kingdom.

New Zealand appears to be settling down to the production and export of cheese in preference to that of butter len years s,go (1904) the export of butter was almost four times that of cheese, being 15,836 tons of butter, against 4] 11 tons of cheese. In 1913 the export of cheese was considerably more than twice that of butter. During the intervening years the export of butter has remained almost stationary. In 1913 the export of cheese was 29,489 tons, being over seven times as much as in 1904. In 1904 New Zealand cheese formed 3 per cent, of our total import. In 1913 this had risen to 25 per cent. There are no indications of any check to the continued increase of the export of New Zealand cheese, but many circumstances that, point to a possibly more rapid advance.

Quality.—ln the case of New Zealand cheese the damage caused during transit from the factory to the ocean steamer is undoubtedly increasing. Cheese injured by exposure to high temperature after it is, made ha-? arrived during the past season in greater proportion than ever before. The absence of proper refrigerating arrangements on the coastal steamers and at some of the ports whilst the cheese is awaiting shipment, should be remedied immediately. Among other defects which Lecame conspicuous this year was the greater loss in weight, giving rise to many complaints. Another feature detrimental to the value was the almost honeycomb texture which much of the cheese displayed. The serious increase in poor, bad and "off" flavours in cheese this year has been attributed by some to the excessive moisture left in the cheese. It must, however, be recorded that analyses taken here did not support this view. It is possible that the cheese whe.n made contained more moisture than usual, but if so this excess must have been lost in transit. Certainly the differences between the marked weights and the actual weights on arrival of some of the cheese were greater than usual, and this to a certain extent tends to confirm the opinion held in some quarters as to the existence of excessive moisture. More dam:, go than usual was done this year by the cheese sticking to the centre board of the crates, which might well arise from its being crated when too new and therefore very moist. A more probable causo <;F the deterioration in quality was the milk haying-suffered from high temperatures, or from the greater extension of the use of milking machines, which, unless they are kept scrupulously clean, are even more liable to produce bad flavors in cheese than they are in butter. It is to be regretted that the foregoing criticisms have to be made; but in the best interests of the cheese industry it is absolutely necessary they should be made public in order that the defects may be speedily remedied. Quite a considerable number of factories again sent forward a well-made well-flavored article giving satisfaction to consumers in every way; and there is no reason why the general standard should not reach the same high level as these leading factories.

Prices.—ln May, K^ew Zealand white was selling as low as 58s to 60s per cwt., and colored, 56s to 575. Prices advanced to 62s per cwt. by the end of June, and since that date have further risen to 67s for white and 66s for colored. Prices of New Zealand cheese suffered during the season just ended, owing to the proportion of colored cheeso shipped being move than the BritisTi markets could absoro. No ioubt this was brought about partly through the premium of Is per cwt. obtainable for colored cheese at the opening of the season while supplies Avere still short, and factories expected to be able to maintain that premium, with the result that a large arrival of colored had to be dealt with in March. Much of this accumulation, which would not keep, became defective in flavor, and could not be sold except at /alues from 2s to 4s per cwt. below white. In the middle of May it became imperative to clear the accumulation out of the way so as to prevent further depreciation in quality, and colored cheese was reduced to 56s per cwt, while, at the same time, white was making 59s to (50s.'Some of vhe factories in New Zealand had shipped in many instances over 40 per eenfc. colored, and cases occurred of factories shipping over 50 and even 60 per cent. Experience has nroved that the proportion of the public in the United Kingdom who nrefer colored cheese to white is about 30 per cent.

Summary.—As comnared with 1912 the average prices for 1913 showed a reduction of 9s 8d per cwt. on Australian butter, 8s 4d op New Zealand, 4s Hd o'i Danish, ]0s 9d on Siberian and 12s !0d on French : while, as comnared with the average of the preceding four years, last year's nrif^s «bowed an increase of 3s 3d. 4s 6d, 7s lid, 2s 2d and 10s Id respectively. In the case of cheese, last year's average pnVes fell below those of the previous year by 6s 9d on Canadian aid 7s 471 _on New Zealand; while against the average of the pervious four years t^o-p showed an increase of 3s 2d and Is lOd respectively.