QUALITY OF PRODUCE

New Zealand Herald, Volume LXX, Issue 21505, 31 May 1933, Page 13

QUALITY OF PRODUCE

HIGH STANDARD ESSENTIAL RESEARCH IN DAIRYING [from oun own correspondent] HAMILTON. Tuesday A matter of supremo importance to New Zealand, especially at present, was the need for high quality produce, said Sir George Fowlds, when officially opening the Waikato Winter Show today. Thoro was much truth in the old adage "There is always room at tlie top," he added, particularly in regard to the sale of primary products. Sir George spoke of the value of research work in relation to dairying, and described tho early history of Mnssey College. He said it ought to have been established 25 or 30 years ago. A very efficient research department had now been established, dealing mainly with research in the manufacture of butter and cheese. Most valuable results had been obtained, but the value of tho work depended entirely on the application of the principles and conditions of dairy manufacture which were shown to be essential. Sir George said he was greatly delighted with tho introduction of tho new dairy regulations. They had been strongly recommended for three years by scientific experts, and if they had been adopted then lie felt sure tho condition of the industry would have been hotter than it was to-day. Ho said the regulations should have a very beneficial effect in improving the quality of New Zealand produce.