VEAL EXPORT TRADE.

New Zealand Herald, Volume LXIV, Issue 19675, 29 June 1927, Page 9

VEAL EXPORT TRADE.

USING DAY-OLD CALVES. NOTE OF CAUTION SOUNDED. LONDON HEALTH RESTRICTIONS. The prospect of opening up an extensive export industry with the United Kingdom in day-old calves has lately been exciting considerable interest not only in the southern part of the Dominion, but also throughout the Waikato and Taranaki. In the view of an Auckland exporter who discussed the matter yesterday, the optimism of many of the farmers interested in the venture is scarcely justified by the facts. The price of 6|d per lb. for day-old veal has been freely mentioned, but a cablegram just received from one of the best-known London firms states the value of this immature boned veal is from 3|d to per lb. according to quality. The cablegram, continues: "Business is impracticable except on inspection," and advises exporters to be very careful in handling this class of meat. A more serious matter even than that of price is raised by the information that a difficulty has cropped up with the London health authorities over this particular class of veal. It is reported they will not permit day-old veal to be sold for human consumption, and that they stipulate the calf must have been fed before it was killed and that it must have been three clays old. In Australia it is not possible fo export day-old calves, as there is a clause in the export regulations under the Commerce Aot prohibiting the export of calves slaughtered under a fortnight old.

BUTTER AND CHEESE. LONDON MARKET VALUES. THE DAIRY BOARD'S REPORT. [BY TELEGRAPH. —OWN CORRESPONDENT.] WELLINGTON. Tuesday. The New Zealand Dairy Produce Board has received the following market report from its London agency, dated June 24. the prices for the previous week being given in parentheses : Butter. —New Zealand: Salted, 158s to 162s (174s to 1765). The market is quiet. It is affected by the continuation of the weak Danish position. Australian : Finest salted, 160s to 162s (160s to 1645): tinsalted, 164s to 170s (166s to 170s). Argentine: Finest unsalted, 162s to 164s (164s to 1665). Irish creamery: Salted, 156s to 158s (158s to 160s); unsalted, 160s to 162s (164s to J. 665). Dutch: Insalted, 154s to 1.58s (155s to 160n). Estonian : 156s to 158s (156s to 158s). Latvian: Salted, 150s to 154s (152s to 158s); unsalted. 154s to 1565. Lithuanian: 148s to 152s (150s to 1565). Siberian: 148s to 152s (158s to 160s). Danish: 160s to 1625, up to 164s (162s to 1645). Retail prices are unchanged. Germany: A reduction of local production is expected shortly, with a probable firming in price. In the meantime the Continent is iiot interested in colonial. Cheese.—New Zealand: White, 82s to 84s (84s to 86s); coloured, 84s to 86s (86s to 88s). Canadian, old season's: Finest white and coloured, 96s to 102s (98s to 102s); New season's is offering at 86s 6d, but with no buyers. Australian: Finest white, 81s to 82s (83s to 84s) ; coloured, 82s to 83s (82s to 85s). English: Finest farmers; 98s to 105s (98s to 105s). The board has also received the following advice from its agents in Canada: —- Butter: Montreal, cents (Is s^d); New York, 42£ cents (Is 9jd); San Francisco, 42 cents (Is 9d). Cheese: Montreal. cents (BJd).