LOSS SUSTAINED BY MEAT PRODUCERS.

Northern Advocate, 24 February 1911, Page 6

LOSS SUSTAINED BY MEAT PRODUCERS.

ABOUT £1,000,000 ANNUALLY

COST OF INDIFFERENCE TO MARKETING CONDITIONS.

At the invitation of the Manawatu Agricultural and Pastoral Association. Mr W. D. Lysnar (Mayor of Gisborne), lectured in the A. and P. building at Palmerston recently upon the system of handling New Zealand produce in London. He contended that something like a million sterling is lost annually by the meat producers of the Dominion because of an indifference to what happens "at the other end," where big profits are made in which the New Zealand farmer does not participate. Among those present Avas Mr J. G. Wilson, president of the New Zealand Farmers' Union. Mr Lysnar suggested that there had been growing dissatisfaction with the method of handling New Zealand produce ill London. This was a general feeling. If the system was allowed to go on, those who shipped on a c.i.f. basis would not get full value for their meat. There were many difficulties in

(he way. The producers were not out to quarrel with the freezing firms and meat merchants. If these stood in the way of reform, of course, the case would be different, but so far there had been no united opposition. New Zealand producers got anything from to 3%d per lb. for their meat in New Zealand, but it was sold in London at from 5d to lid per lb. Thus &. big margin of profit was goinfe somewhere, but not to the producer. ENGLISH PRICES. On all hands it was admitted that New Zealand meat was being sold in England as English, at the price of English. A challenge was made to some Smithfield and Belfast butchers to point out the difference between PJnglish and New Zealand joints, but ihey declined to take it up. They said that they could tell before it was cooked, but not afterwards. The real test was in the eating, so that a large proportion of New Zealand meat was being sold as, prime English, though the producers were not getting a fraction of the ..gross return. LONDON HANDLING METHODS. Having promised the Gisborns branch of the Farmers' Union that he would make inquiries into the position at Home, he did so upon his recent visit, and found things so bad that he considered it necessary to call together a committee of New Zealanders in London to prepare a report. This was signed by the five gentlemen who followed the investigations right through. The main grievances had gone on for f.fteen years, and would go on for another fifteen if the New Zealand producers did not take an interest in their own affairs. A BADLY-PLACED DOCK. The trouble began immediately the f.-hip's hatches were opened. The Royal Albert and Victoria dock, where New Zealand ships discharged meat cargoes, was badly situated, Canadian boats, though larger, being able to sj-fti ten miles nearer London than New Zealand vessels. The freezing chamler was also badly situated. Its front; r.ge having been alienated to the Ar-. gc-ntine people, they could bring their boats opposite it, but two of the New Zealand companies had to discharge two miles away, and another a mile away. Meat was loaded in New Zealand in successive layers of Christchurch, Wellington and other ' consignments, but in discharging, a hole was made down the middle, wii.h ihe rt.fcult that the brands were terribly mixed. It took from eight to twelve clays to unload the vessels, and all that time the meat was subject to normal temperature.