AUCKLAND BUTTER.

New Zealand Herald, Volume LIX, Issue 18207, 28 September 1922, Page 9

AUCKLAND BUTTER.

THE STANDARD OF QUALITY. GRATIFYING IMPROVEMENT. The quality of the butter now being produced in the Auckland province was the subject of a few remarks by the chief Government grader of dairy produce for the district, Mr. A. A. Thornton, at a conference of dairy factory managers yesterday. Mr. Thornton said the improvement in quality of the butter received at the grading stores during the last two or three yens had been most marked. He attributed the improvement largely to the adoption of cream grading by the various factories, but an equally important factor was the enthusiasm of the factory managers in their endeavours to manufacture butter of the highest possible quality. A few years ago the quality of the butter was anything but uniform; to-dav it was a pleasure to bring the managers to inspect the butter. If they continued on the same lines they had nothing to fear in competing for the world markets. The assistant-dairy commissioner, Mr. W. E. Gwillim, spoke in a similar strain. The remarkable increase in production in the province, he said, was also worthy of special mention. It was particularly gratifying to note that the improvement ;fn quality was keeping pace with the increase.