NEW ZEALAND DAIRYING.

New Zealand Herald, Volume LXVIII, Issue 20967, 2 September 1931, Page 11

NEW ZEALAND DAIRYING.

■ PAST SEASON REVIEWED. INCREASE IN PRODUCTION. FALL IN FERTILISER SALES. IMPORTANCE OF QUALITY. "It probably can bo safely estimated that the revenue of dairy producers has fallen by approximately £6,000,000' below that of 1929-30, and £9,000,000 below that of 1928-29," says the seventh annual report of the New Zealand Dairy Produce Board, in its review of tho past season. The increase in production on a butterfat basis was 2.502 per cent. The manufacture of butter increased by 1.769 per cent., end of cheese by 51.265' per cent. From the beginning of March to the fl d of July the production of butter increased considerably by reason of the fact that nearly all cheese factories changed over to the manufacture of butter. "Whilo weather conditions during the season were not such as to greatly increase production, it is safe to say the decreased use of fertilisers, due to decreased purchasing power, has further • retarded production," says the report. "The quantities of top-dressing manures supplied during the last five years from January 1 to April 30, which is the period of the year when practically all the manures are delivered to dairy farmers, aro as follows: —1927, 87,000 tonS; 1928, 116,000 tons; 1929, 146,000 tons; 1930, 128,000 tons; 1931, 89,000 tons. • Britain's Greater Demand. "The question of over-production is sometimes blamed for trade stagnation, and this contention i-j true of many trades," says the report, in discussing the question of markets. "It is doubtful, however/ if this is the case with dairy produce, which is one of life's necessities, and for which an increased demand is certainly now evident when prices are reduced. "One of the outstanding features of the past season has been tho increased consumptive demand in Great Britain, particularly for butter. Strange to say, the consumption during the previous 12 ' months, which was also a period of falling prices, did not respond to tho same extent. Three years ago, the estimated weekly consumption of butter in Great Britain was 5500 tons a week, but it is now approximately 7000 tons a week. The consumption of cheese has not responded to the lower prices to the same extent, but the question of quality must be taken into account. ' c "Great Britain has always been New Zealand's principal market for dairy produce, but it is now practically its only - market. Tariffs are closing the doors toother markets, and these barriers aro | also responsible for the ever-increasing . export from other countries finding it» I way to the British market. Canada and • the United States are closed markets xi far as New Zealand is concerned. They 1 are also closed to daily produce from other countries. High Quality oil Butter. 'Australia has experienced a high production season, and the export to all i ports of 73,122 tons to the end of June, as compared with 48,091 tons for'the pre- ! vious year, shows an increase of 52 per ' cent. "Speaking generally, the quality of New Zealand butter., is being well main- ! tained,' and holds a high position on the world's markets. In spite of the fact, however, that there has never been a time when greater attention was given to the details of manufacture, certain complaints have , come to hand. These have been mainly in connection with flatness, or lack of full creamery butter flavour. Withoutin any way detracting from the truth of these complaints, it should bo noted that always on. a year of dull markets complaints have been most numerous. '•'Nevertheless, the particular fault referred to requires the most careful attention. It is one which by reason of New Zealand's methods of manufacture is liable to be found afc almost any time. Always the market has demanded a keeping butter, and again and again merchants have emphatically stated that keeping quality must be our first consideration. The butter-makers of this Dominion were the first to prove conclusively that a low acid butter is by far the best keeping butter, and the aim of the factoiy manager has been a low acid content. low acid content means a % mild flavoured butter, which would be classed by some buyers as 'flat.' New Zealand Milker's Objective. "The objective of tho New Zealand maker is to secure the most full flavoured butter consistent with keening quality. Other countries, such as Denmark, in closo proximity to tlie market, can risk the making of butter with a higher acid content and fuller- flavour, as their produce goes rapidly into consumption, and has not to face a long storage period. "During the past two seasons the cheese section of the industry has presented practically all the problems of quality. It is unfortunate that; this period of difficulty should have coincided with efforts to establish - what was known as 'standardised,' and later, -cheddar' cheese. "It has now been definitely decided that from August 1, 1931, no cheese other than full-cream shall be exported from New Zealand. »It cannot be claimed that all the leaders in the industry approve of this step, but taking into consideration the circumstances end the fact that all tho ability and efficiency in the industry is necessary to remove faults from full-cream cheese, tho prohibition was necessary. Problems of Cheese Industry. "Dealing generally with the question of quality, the board has supported advancement along two particular lines, namely, milk-grading with differential payments, coupled with universal farm datry instruction. Cream-grading with differential payments has done much to maintain the quality of New Zealand butter, and very decided improvement can be expected if this system is made applicable to milk for cheese-making. It is true that the difficulties of grading may be greater, but a number of dairy companies have proved conclusively that this work can be carried out with satisfaction to all concerned, ' _ "Large numbers of dairy companies have been employing farm dairy instructors for years and have decided that it is money well spent. Representative conference?* of dairymen held in both islands in recent years have asked that both prciposa'j should be put into operation. The- j appointment of additional farm dairy in> rLructors certainly means additional expense for the Government and for those- r , dairy companies which have at present mfr instructors appointed, but this isi an vestment which -will give adequate r«