QUALITY OF BUTTER

Nelson Evening Mail, Volume LXVI, 21 April 1934, Page 7

QUALITY OF BUTTER

DOMINION AND DANISH COMPARISON DRAWN (By Telegraph—Press Association) HAMILTON, This Day. Commenting to-day on the new but-ter-making process as recently outlined by Mr L. Hansen, of Christchurch, Mr 0. J. Parlane, general manager of the New Zealand Co-operative Dairy Company, said that he regarded it as a very doubtful compliment to the New Zealand article when it was claimed that the new process would produce butter of equal quality to Danish. He did not agree that it was the quality of New Zealand butter that was responsible for the difference in price between it and Danish. While admitting that there was room for improvement in the quality of our butter, lie was definitely of the opinion that our finest quality was superior to Danish'. and that Danish buttermakers had nothing “up their sleeves” in regard Ici manufacture not known by makers in this country. It was incorrect to say that Danish butter was more uniform than ours. To get uniformity it was essential that butter should lie manufactured in large quantities under one control, which was the case with the large factories in New Zealand The opposite was the case in Denmark, the factories there being numerous and the outputs small.

Tlie .advantage the Danes had in price was due to the fact that they could supply the market with fresh butter, and they had the advantage of a good-will built up over a number of years. The main reason, however, was that they bad adopted an efficient marketing method.