GRADING OF CREAM.

New Zealand Herald, Volume LXV, Issue 19958, 29 May 1928, Page 7

GRADING OF CREAM.

PRESENT SYSTEM FAVOURED. IMPROVED BUTTER RESULTS. Representatives of North Auckland dairy companies yesterday expressed opposition to any alteration of the basis upon which cream is graded. The matter was raised at the North Auckland Dairy Conference by Mr. W. M. Singleton, director oi the dairy division of the Department of Agriculture. Mr. Singleton said the suggestion had been made in some quarters that the present system oi compulsory grading, which came into force in 1926, and provided for differential payment ior finest and first and second grades of cream, should be discarded in favour of the two-grade system which obtained previously. As it was likely the matter would be brought up at future conferences in the near future, he thought it advisable that the conference should express an opinion as to the desirability oi continuing the present system. The dairy division considered the present system admirable, and in tha bost interests" of the industry. Mr. W. Grounds, chairman of the Dairy Produce in view of the enormous improvement in the quality of the butter manufactured in New Zealand since the introduction of the three-grade- system, any reversion to the old system must be regarded as a retrograde step. During six "months of the present season no less than 79.84 per cent, of the butter manufactured in New Zealand was finest grade, 19.23 per cent, was first grade and only .93 was second grade. This result could be directly attributed to the financial incentive provided by the differential payment. It could be confidently anticipated that under the continuance of the system nearly all New Zealand butter would be of finest grade. Other speakers concurred in this view, and a resolution expressing opposition to any change in the grading system, was carried unanimously..