Cheese Factories Are Understaffed
COMMENT BY CHEESE SUPERVISOR
Iu the course of a lecture on cheesemaking delivered to factory managers at Massey College yesterday, Air. C. Stevenson, the department’s cheese supervisor for the North Island, *ad something to say on tho labour conditions existing in cheese factories today compared with those obtaining some years ago. It would appear, he said, that under present-day conditions many factories were understaffed. For many years, practically from the inception of the industry, tho basis of labour had been one man to eaelt vat with the manager additional. This basis remained the same to-day, but whereas until some few years ago the holding capacity of tho average cheese vaf was 750 to 800 gallons, this had of recent years been increased in many factories to 1000 gallons without provision for any additional labour. In effect each man was now being asked to work an additional 200 gallons of milk and lie doubted if this could be done efficiently and without some risk of injury to quality.
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Bibliographic details
Manawatu Times, Volume 60, Issue 101, 2 May 1935, Page 6
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171Cheese Factories Are Understaffed Manawatu Times, Volume 60, Issue 101, 2 May 1935, Page 6
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