QUALITY OF PRODUCE

Manawatu Times, Volume LIV, Issue 6844, 23 February 1929, Page 12

QUALITY OF PRODUCE

Another Merchant's Views CRITICISM MORE FAVOURABLE THE IMPORTANCE OF FLAVOUR. Statements that Ne<w Zealand dairy produce ou the Home market is deteriorating in quality made recently by Sir Thomas Clement receive some measure of support from Mr. J. G. Elliott, director of Lovell and Christmas, Limited, dairy produce merchants, London, who arrived this week by the Niagara. While agreeing that Sir Thomas that a falling-off in the quality has been noticeable, Mr Elliott asserts that no general complaint as to the quality has been made, and that sales have not been affected.

“Every observant importer has noticed that nowadays New Zealand butter does, not possess the fine delicacy of flavour which was characteristic of the best in earlier years,” said Mr Elliott. “On the other, hand, butters of ill-flavour are now negligible in quantity. The explanation is that by a process of neutralisation practically all flavours are eliminated. Over-neu-tralisation has gradually become more noticeable during the past three or four seasons.”

It was a pity that in order to avert the risk of deterioration the good flavours had to be eliminated. However, it had to bo borne in mind that the New Zealand butter exported to the Home market had to undergo the hardships of a journey of 12,000 miles before reaching the table of the consumer. Owing to regulations recently introduced, it could not contain the preserving agent which helped it to maintain condition in the past. Thus the present trouble was mainly the result of circumstances beyond the control of the producer. It was to be hoped science would be able to discover a moans of allowing the development of those components which had given the finest butter the flavour) so pleasing to the palate without incurring the risk of doten oration during the long journey to the consumer in the British Isles. The dairy farmer could help to this end by delivering his cream to tho factory in the best possible condition.

Referring to the quality of the cheese exported, Mr Elliott said there was no doubt that, generally speaking, an improvement could be effected in its manufacture. It was evident that during the last few years factories had been endeavouring to make up the weight at tho expense of quality. Tho texture particularly was capable of improvement, so that when cut and exposed on the retailer’s counter the cheese did not show the cracks which indicated the evaporation of excess moisture, and, at the same time, render it unattractive in appearance. While stating that ho could not subscribe fully to Sir Thomas’ strong views regarding the decline in quality of the produce, Mr Elliott said the former’s remarks might have a beneficial effect upon the industry. If they caused farmers and others to sit up and take notice, a good result might bo achieved, and steps taken to bring about improvement.

Mr Elliott, who has been visiting Australia, will spend eight weeks in New Zealand. This is his first visit and he will take the opportunity of getting into touch with local conditions of the dairying industry. For the next two weeks he will be in the Auckland district. He will return to England, via Canada, on the next voyage of the Niagara.