THE NEW ZEALAND DAIRY TRADE.

New Zealand Herald, Volume XXXI, Issue 9496, 27 April 1894, Page 3

THE NEW ZEALAND DAIRY TRADE.

[from our own correspondent.] London, March 24. A very important interview took place last week between Mr. H. Reynolds, Mr. H. Gray (Coey and Co.), Mr. Trengrouse (all representing the New Zealand dairy trade in (Loud ) and Mr. S. Lowe (New Zealand Government dairy expert) on the one hand, and Mr. J. A. Potter, manager of the Shaw, Savill, and Albion Company on the other. The object of the deputation was to impress on the company the need of altering the temperature in the " cool chambers" of their steamers in which butter is carried. All the members of the deputation were men specially experienced in the handling of butter, and all agreed that in most cases New Zealand butter is carried at far too high a temperature, the consequence being that much is damaged. It was explained by the deputation that they were anxious to bring their united experience to bear before Mr. Reynolds' departure. That experience must of necessity be acquired at this end, and could not possibly be gained at the other end. The London agents alone are in a position to judge as experts what is the proper temperature for the carriage of dairy produce. They find that this temperature ought not to exceed 20 to 30 degrees Fahr., yet at present the temperature in the so-called " cool" chambers is nearly always 35 to 45 degrees, and often more. For instance, in the case of the Rimutaka's last trip it was very nearly 50 degrees. This was manifestly excessive and injurious. Mr. J. A. Potter, the manager for the S.S. and A. Co., received the deputation very cordially, and readily promised to do all in his power to further their views. But he pointed out that the shipping companies could do very little unless they had instructions from the shippers from whom they received the cargo. They could not take instructions from the consignees alone. The shippers must give explicit directions, and he suggested that the committee should advise them to do so, in which case he and his directors would be most happy to do all that could possibly be done to carry out such instructions.

It was therefore arranged that the S.S. and A. Co. should write strongly on the matter to their representatives in New Zealand, and urge them to do their best to get New Zealand shippers to give the instructions recommended by the deputation, so that all the butter should be carried in one refrigerating chamber at 20deg, to 30deg., instead of part being in a freezing chamber and part in a merely so-called "cool" chamber. It was agreed that cheese should continue to be carried as at present at a temperature of 45 to 55 degrees, which is found the most suitable. Auother point on which it was mutually agreed to mike forcible representations to New Zealand was that butter should be kept in a chilled room at least three days before shipment, Notwithstanding that this would involve some increased expense, it would be greatly to the shippers' advantage to do it. It would remove all risk, whereas at present it is believed that butter often sustains deterioration before being actually on board the ship, and then being carried at too hitrh a temperature in a supposed " cool" chamber, its value is lessened by 5s to 10s when it is landed in London. Mr. Trengrouse, who is one of the largest handlers of dairy produce at the port of London, pointed out very strongly that at present New Zealand butter has fallen very far behind Victorian in quality and value. This had now become so serious a drawback to dealings with the New Zealand article that unless .in improvement were effected readily dealers would withdraw from the New Zealand trade altogether and confine their operations to Victorian butter. It was, he said, most unsatisfactory to handle New Zealand butter because operators were unable to get near the Victorian prices as the New Zealand quality was so greatly inferior It is thought that this unfortunate inferiority is largely due to deterioration caused partly through deficient facilities for cool carriage from the factory to the ship, and partly, as already explained, through too high a temperature on board. Representations will be made to the New Zealand Government by Mr. Reynolds, on his arrival, with a view to improvement in the facilities for carriage and delivery on shipboard. In addition to the manager, one of the directors (Mr. Temple) and two of the company's engineers were present at the interview, so that the whole subject was thoroughly thrashed out. The deputation were much pleased at the satisfactory way in which the Shaw, Savill and Albion Company met them, and arc sanguine that good results will ensue.

The same deputation' waited also on Mr. Strickland, the London manager of the New Zealand Shipping Co., who also promised to do all he.could in the desired direction. It appeared to the deputation, however, that more difficulty might be encountered in this case, owiug to the divided authority as between the two Boards, one in New Zealand and one in Loudon. However, they are satisfied that Mr. Strickland will do his best to have their wishes complied with. On this same subject Mr. Potter has just written to me as follows :—" The butter industry deserves more intelligent attention than it receives in the colony, and I hope Mr. Reynolds' visit may do good. He seems thoroughly to understand the question, and the weak points in the present want of system. Our opportunities for dealing with the article lie in a very circumscribed sphere; we have doue our best to do our part of the work efficiently, not entirely without success, I think, but there seems an absolute absence of unanimity as to what the proper temperature should be, and a great lack of suitable arrangements in the colony to ensure the article being handed over to the carrying ocean steamer in fit condition. If your letter will help to remedy these _ defects in any degree it will be most beneficial."