BUTTER FOR MARGARINE

New Zealand Herald, Volume LX, Issue 18374, 14 April 1923, Page 13

BUTTER FOR MARGARINE

DOMINION BRANDS USED,

COPRA OIL FROM SAMOA.

MANUFACTURE IN ENGLAND.

[from OUR own correspondent.] . LONDON, Feb. 27. An opportunity was yesterday afforded fair James Allen of seeing for himself how hamoan copra and best. New Zealand butter are combined to make a high grade of margarine. The only consolation that producers may gain from this use of their produce is the fact that none but the very highest grade of butter is suitable lor 'mixing with the various other oils and fats to produce what is a fair imitation of butter. Lower grade butter would cause the margarine to go rancid. > A considerable amount of Samoan copra is being sold by the High Commissioner's department to the Jurgen's Purfleet margarine works, and it was owing to this fact that Sir James Allen received an invitation to visit the factory', which, in its way, is unique. Among other things the directors maintain that their factory system is such that strikes are out of the question. There are some 900 people employed, and everyone doing the same .kind of work gets the same amount of wages, besides which all employees receive a proportion of the profits. The works are very much up-to-date. There is a splendid canteen.. There are welfare women to look after the women employees, and two trained nurses, who not only look after the health of the employees, but who are at the disposal of the members of the employees' families. If an employee happens to get behind in his rent through no fault of his own the company comes to his assistance, or if he is forced through illness to go into hospital, his position is open to him on his recovery. * * Sir James Allen was greatly interested in the manufacture of the margarine, and came away with a higher appreciation of its food value. Copra, which is bought up by the firm, is sent to the parent firm in Rotterdam, where the oil \is extracted and sent back to London. " Palm kernel oil from West Africa and from Sumatra is also used in the manufacture. Although copra oil is dearer it is more binding, and the two oils are used in the proportion of 60 per cent, copra to 40 per cent, palm oil. • The High Commissioner had an opportunity of seeing the whole process of manufacture. The oils are first refined and all free fatty acids are extracted. From the company's own farm there come 4000 gallons of milk per day, and milk, oils, and beef dripping are churned up together. If the colour is not satisfactory the mixture is subjected to a ! bleaching process, and subsequently it is raised to the temperature of 140deg. centigrade in order to deodorise it. The mixture is then run off through taps and falls intotroughs above which revolve great metal drums, 15 tons in weight, and filled with ice. The margarine freezes to the drums and is scraped off as the drums revolve. This material is the margarine which is useful for cooking. In order to raise it to a higher standard ~ for eating purposes butter is added, the price of the finished product depending upon tho proportion of butter used. The best quality margarine had 10 per cent, of New Zealand butter mixed with it. Kauri, Anchor, Kai, and Inglewood are some of the brands in use. Fourteen different kinds of margarine are made in the factory, and these are divided into 120 brands, 1000 tons of margarine being turned out per week. ■'.■','

NEW ZEALAND BUTTER. . \ SALE IN BRANDED PACKETS. [from OUR own correspondent.] LONDON. Feb. 27. The London representative of the dairy division of the Department of Agriculture, Mr. W. Wright, -has just returned from one of his periodical visits to the North of England and Scotland. , ''Although attempts are being' made," he said', "to get New Zealand butter direct to retailers in pound packets bearing a guarantee that it is New Zealand creamery butter, up to the present there has not been much progress owing to the lack of enthusiasm on; the part of the trade. Before any , tangible results can be expected from such a policy, the trade must first of all be assured of a continuity of supplies of , New Zealand butter. "I believe the development of the bulk butter business in this country is solely due to the spasmodic supplies. The arrival of butter from different countries at different seasons of the year makes it impossible for traders to supply their customers with regular • quality at uniform prices. When it comes to. a question of advertising our New Zealand butter we must be able to sustain the supply all the year round. "If Denmark, with all the limitations of climate, can provide regular supplies throughout. the year, New Zealand can also do it. The recent high land values may be a blessing in disguise, for they may lead the farmers to adopt more scientific methods, especially in the matter of bringing their cows into profit in rotation throughout the year. :. "New Zealand dairy produce," added Mr. Wright, "is more in favour in the northern provinces than, it was before the; war. If we can maintain our quality and develop more regular supplies, the demand and the prices will be all right."