AUSTRALIAN BUTTER.

New Zealand Herald, Volume LXVI, Issue 20331, 12 August 1929, Page 7

AUSTRALIAN BUTTER.

ENGLISH MARKET NEEDS.

SUPERVISOR'S RECENT TOUR. ADVICE TO PRODUCERS. An early opportunity lias been taken by the Commonwealth supervisor of dairy exports, Mr. P. J. Carroll, to indicate soma o f the lessons to be learned from an investigation of Australian marketing methods in London. Mr. Carroll returned last month from England, which he visited for the purpose of making a detailed inquiry into tho possibilities of extending sales of Australian butter and other dairy products, and examining closely the requirements of tfce English market.

Another important aspect of Mr. Carroll's mission was the shipment of butter to England, lie travelled specially with a large consignment of Victorian and New South Wales butter, closely observing every detail of its loading, transport, transfci into the warehouses, testing, sale, display and ultimate sale to the consumer. An interesting accour.t of his mission and of the many lessons to be learned as a result of it was given by Mr. Carioll to a conference of butter factor}' employees in Melbourne. Shipboard Temperatures.

Discussing transport and the temperatures of butter during transport, Mr. Carroll said that there was little room for complaint, and, in the light of presentday customs, the tcmpcraturos were very satisfactory. The range of temperature did not vary much, being from about 15dcg. to 17deg. throughout the voyage. When the ship arrived in dock the butter was transferred to insulated barges, and then discharged info the warehouses. It was sorted according to brands'and (hen according to grades. It was most important that more care should be taken in stamping and branding; the stamps and numbers indicating (he grades-should be as legible as possible, otherwise confusion and delay were caused. Very little of tho butter was bought on (he reputation of the brand; the buyers' representatives made a close examination of almost every lot. Many believed that the time which elapsed between tlie date of-discharge from the ship and the purchasing of the butter was detrimental to the quality, but as tho butter had to be thawed out at some stage beforo it was sold, it was as well to have it done under present conditions. As the winter temperature in London—the time when most, of the Australian butter was arriving there—was near freezing-point, little injury resulted in the meantime. Flavour and Packing.

Mr. Carroll was convinced that Australian butter stood well in the estimation of the English people who used it. At the same time, however, it was far from perfect. After the closest cxmination of the quality of dairy produce being supplied and of the marketing facilities, he considered that Australia could manufacture and land butter in London bettpr in quality than any other, despite the groat handicap of distance. This was possible if the right methods were adopted in the factories, and it should be tha aim of all manufacturers.

Howover, at present, the industry generally was not making the serious attempt it should to attain this high standard. Many factories were making and exporting butter which left no cause for complaint, but tho product of a large number ot other factories was far from satisfactory, and it provided justification for unfavourable comment by tho English buyers. The most important feature of Australian export butter is flavour, and Mr. Carroll sh'ongly advised butter factory managers to pay rnoro attention to this. He explained that by flavour he did not mean that butter should have a very full lactic. flavour, because experience had taught them that- such butters did not carry satisfactorily. The butter should possess sufficient flavour to convey the butter taste to the palate, and it should be free from all objectionable taints. This was also most important, for if the butter showed any sign of deterioration in flavour no other characteristic would cover the fault. Variations in One Brand. The appearance and general presentation of the box and package was another important aspect, which had been neglected by some, and which needed greater attention if successful marketing was to be attained. Tho paper on the top of the box should be neatly foldtd, and it was advantageous to place a loose slip on top. The surface should be even and neatly honeycombed. He did not think it important that the brand or design of the factory should be imprinted on tho top of the butter: it was better to see* a good impression of a honeycomb roller on tho top of every box.

Mr. Carroll found that the class of butter which, attracted the buyer in the first instance was that which was neatly finished atid well manufactured. The core drawn from this butter was close and smooth in texture, and it disclosed n sheen; it did not show any free moisture. No buy or could be expected to place confidence in Australian butter when there was such a rcmarkablo variation in the butter marketed under one brand. It was useless to think of packing under one brand until butter of a reasonably good and uniform flavour and appearance could bo supplied.