SPECIAL INTERVIEWS.

New Zealand Herald, Volume XXXIV, Issue 10410, 7 April 1897, Page 6

SPECIAL INTERVIEWS.

FROZEN MEAT TRADE.

COMBINATION OF SHIPPING

IMPERATIVE. A few years back the frozen meat trade of the colony bade fair to become such a source of income that its present condition demands attention. To obtain the opinion of one who has for years been connected with the industry, a Herald reporter recently waited on Mr.' S. D. Hanna, manager of the Auckland Freezing Works.

POSITION OF THE TRADE.

"Is the position of the trade as bad as it is represented, Mr. Hanna ?' asked our representative. "Yes, it is, and unless some improvement is soon effected freezing operations, so far as meat is concerned, will have to cease, because companies cannot go on shipping at a loss such as at present." " But how is it then that somo companies are paying dividends " Those who do are only enabled to do so from the •by-products' as they are termed.

"To what do you attribute the decrease in export from here. Our mutton is not at fault is it?"

"Certainly hot, the great cause for the falling off is the fact that Australia and the Argentine are producing more and more each year, and at the same time coming nearer our standard of quality. Besides, of late years their production has enormously increased. Australia now sends to the Home market almost as much as New Zealand."

" Are there any other causes affecting the -trade!"

Yes We have three steamship companies trading to the colony, who are anxious to get as much frozen meat as possible. Practically, there is no check upon tho shipments, and it continually occurs that two or more steamers arrive in London from New Zealand at the same time, to say nothing of those from Australia and the Argentine. This causes a glut in the market with the natural consequence that prices go down."

GOOD KEEPING REQUIRED.

"Regarding the complaints as to damaged meat, Mr. Hanna, what in your opinion is the cause ?" "Firstly, the meat is nob kept at a sufficiently low temperature on board the steamer. It is allowed to fluctuate too much, with the result that the meat bleaches— is, the meat loses tho bloom it should hare on reaching London. This gives a stale appearance, and consequently the price roceived for the article is a low one. Our mean has not been affected in this way because our works are in such close proximity to the point of shipment that we are enabled to place carcaeos on board in a much better condition than in any other place in New Zealand. Consequently it is better able to withstand the rough treatment ib too often gets on board the steamers. We practically, only hare one handling, whilst the majority of the other companies have to handle it two or throe times, besides having to rail their shipments for a long distance."

CHARCOAL INSULATION.

"It has been 'Said, Mr. Hanna, that the old class of boats damage the meat the most; can you explain it?" " Very easily. It is acknowledged that the charcoal insulation settles down every time the chambers are thawed out, causing leakage. Whenever a leakage occurs whon the machine is running the hob air rushes in, and taking the place of the cold air, causes serious damage to the meat. It is natural to conclude that if the charcoal insulation settles down in the chambers of a works on shore, it must settle down considerably more on board a steamer, whose sides are being continually pounded by the sea. This is borne out by facts. To get over the difficulty I would suggest the employment of a properly qualified expert to examine the insolation before tho meat is placed on board. Ido nob think that the charcoal is altogether to blame. I am satisfied, however, that at present there is nothing to equal pumice for tho purpose, both on shore and on board steamers. I might point out that in our own case when our, chambers, which are insulated with charcoal, are thawed out, they sweat for weeks afterwards owing to the moisture in the charcoal. This does not occur with the chamber we have insulated with pumice." " So far as Auckland is concerned, will it be affected greatly by the bad state of the market?"

" This year, said Mr. Hanna, we have only frozen about 12,000 sheep and lambs, and we don'o think we will freeze any more at present. To get over the low prices, the shippers must combine and regulate the supply in London. At present each colony is only cutting its own throat. Each colonial company, too, must havo its own offices at home, and I would suggost its own retail shops, to ensure the selling of the meat for what it is, and nothing else. The middlemen are making large profits out of our meat. They buy for instance at 2sd or 3d, and sell it at 6d" as " Scotch" or "English mutton."

"' Damaged' meat then really plays but a small part in the present depression ?" " It takes very little to lower the prices. Id is really the glut in the Home markets, Australia and the Argentine are producing more year by year and are coming into opon competition with us as I said before. That has brought the prices down all round. At tho samo time thero has been no falling off in the quality of the mutton raised in this province; in fact, it has been greatly improved. Last year and this we rejected a large number of carcases in order that the standard should be raised as high as possible. A few years ago we should nob have rejected this quality of meat." TEMPERATURE, "Speaking of the temperature on board the steamers, Mr. Hanna, what do you think it should be fixed at in order to ensuro the meat having every possible chance of being landed in the best order?" " I do not think that it should be allowed to rise 10 decrees above zero. Fluctuating below this will not bleach the meat so much as it would if the temperature were allowed to fluctuate between 10 and 20 degrees, and this temperature should be insisted upon by the insurance companies. Another thing which would help the. matter is that the shipping companies, interested in the trade should see that none bub first-class refrigerating engineers were employed."

THE FUTURE,

"Do you think we might expect things to look up in the near future?" I " Not unless the supply can be regulated at home. The arrival of steamers from this colony and elsewhere must be so arranged that only a certain quantity of meat is landed in London at) one time. That, of course, can only be done by cooperation, but how that is to be brought about is a large question. However, lam in hopes that Mr. Twopeny, who is at present in London looking into the subject, may put us on the right track, by formulating a scheme which will prove acceptable to all parties concerned."

From reports published it appears that the fertiliser trade of last year in Great Britain was characterised by considerable depression. Owing to the mild weather experienced during the first part of the year, large supplies of nitrate of soda were used, low prices prevailing, but the decreased orders during the remainder of the year left the total year's increase under 4 per cent., with a decrease also in (he price, which was about 7s 9d per cwb. During the closing months of the year sulphate of ammonia went below 7s per cwb, and so attracted attention from nitrate consumers. The value of potash salts was still regulated by German producers, while the price of phosphate continued low all through the year. The total United, Kingdom imports of bone. material for.the year were about 65,000 tons, or the .same as , last year, and prices showed a further decline in sympathy with other sources of phosphate and ammonia. - Of mineral phosphate consumption had .been on a . reduced scale as compared with the last two years, and prices remained at about 5Jd to 6id per unit per ton according to quality. The imports of phosphate of lime into the United Kingdom for the eleven months ending November, according to Board of Trade Returns, were 269,000 tons, against 333,000 last year, and 355,000 in 1891, during same period. On the whole, the prospects of the trade in fertilisers at the end of the year we're not very bright.? g

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