THE DAIRY INDUSTRY

New Zealand Herald, Volume LXX, Issue 21515, 12 June 1933, Page 5

THE DAIRY INDUSTRY

REORGANISATION NEEDED IMPROVEMENT IN QUALITY WEAKNESS OF PRESENT SYSTEM [from our own correspondent! CAMBRIDGE, Saturday The need for effective organisation in the dairy industry was stressed to-day by Mr. F. H. Anderson, chairman of the Cambridge Co-operative Dairy Company, who said it was to be hoped that the forthcoming National Dairy Conference in Hamilton would consider carefully any proposals for greater efficiency and co-ordination in the industry. "An improvement in organisation should bring about substantial improvements in quality," said Mr. Anderson. " The economic condition of the industry, and the country's dependence upon its welfare, demands that no opportunity should be lost to minimise the inherent weaknesses of the present dual system of political and self-govern-ment of the industry." Mr. Anderson said the primary object was to establish the principle that all units of the industry should work up to the Dairy Produce Board, and that the board itself should be the point of contact with the Government, thus obviating the present system of individual units making their representations through Government channels. Thrf existing regulations under the Dairy Industry Act and the new regulations just gazetted for the improvement of quality could best be applied to the industry through the co-ordina-tion and backing of the industry's organisations rather than under the present system, which carried the handicap of political control. It was recognised that the Dairy Division must always exist for inspection and grading purposes, but the Dairy Board as a co-ordinated body could materially help in enforcing internal regulations and controlling the manufacturing units of the industry, Mr. Anderson said. As a typical instance, the board should be able to have access to and publish for the benefit of the industry the annual average gr a clings of each factory's produce, so that the privilege of the national brand might not be misused by exporting units. The level of the lowest grading factories must be raised and the present system of administration had not been capable of doing this. Mr. Anderson said research work in dairying problems was in urgent need of co-ordination with the producing and manufacturing sides of the. industry. To he successful it must be freed from the irksome system which was at present hampering it. This would appear i to be possible if the Dairy Research j Committee was an incorporated body i working under the Dairy Produce j Board. \ 1 " The main point at issue is whether the industry is going to retain the present system of organisation — a system which is getting it nowhere —or decide on some definite reorganisation which will raise the standards of efficiency and quality," said Mr. Anderson. " If we will not agree to quotas, we must determine that the quality of our produce will be such that it will compare favourably with the best quality on the British market." DAIRY PRODUCE VALUES MARKET REMAINS FIRM REPORT OF THE BOARD Values on the London dairy produce market have not shown any marked movement over the week-end. Firm conditions continue. The New Zealand Dairy Produce Board has received the following market report from its London office, dated June 9, last week's figures being given in parentheses:—• Butter. —New Zealand: Salted, 81s to 83s (78s to 81s); unsalted, 81s to 84s; extra, 86s (80s to 82s); 81s to 83s equals approximately 9Jd, f.0.b.; first whey, 74s (745); second, 72s (725). Deliveries: New Zealand, 1093 tons (last year, 1296 tons); in store, 9226 tons (last year, 6200 tons). Australian: Salted, 795, iSls to 82s (77s to 795); unsalted, 80s to S4s (78s to SOs).'Deliveries: Australian, 1550 tons (last year 1325 tons); in store, 5200 tons (last year, 1738 tons). Danish, 735, f.0.b.; 925,' spot (675, 87s to 88s); Dutch, unsalted, 86s to 90s (BGs to 90s); Latvian, unsalted, SOs ( —); Lithuanian, salted, 77s to 78s ( —); unsalted, 78s ( —). The market is firm. New Zealand retail price unchanged, 10(1; Danish, unchanged, lid and Is. Cheese. —New Zealand: White, 48 s Gd to 495, s}d, f.o.b. (47s 6d to 48s); coloured, 54s to 54s 6d, SJd, f.o.b. (53s to o4s). Deliveries: New. Zealand, 17,318 crates (last year, 20,500 crates); in store, 117,741 crates (last year 103.236 crates). Australian: White, 47s to 47s Oil; extra. 48s ( —): coloured. 52s ( —). Canadian: White, 66s to 72s (66s to 68s); c.i.f., 54s (545). Deliveries: Canadian, 3800 boxes; in store, 57,458 boxes. English finest farmers, 80s to 103s (80s to 103s). The market is firm. New Zealand retail price unchanged, 6d. The board has also received the following advice from its agents m Canada:—Butter: New York, 21J cents; Montreal, 18i cents. Merchants have received the following cablegrams from their London houses, dated .Tune 10: — Air. 11. S. Withers, from Mr. A. C. Howson.—rßutter: New, Zealand, finest. 83s; first grade, 81s. The demand is slow. Cheese: White, -48s 6d to 495; coloured, 54s to 54s Gd. There is a fair demand. Both markets are firm. New Zealand Producers' Co-operative Marketing Association, Limited.' —But- • fer: New Zealand, 82s to 83s; Danish, !>2s. Cheese: White, 48s to 495; coloured, ols. Both markets are firm. A. 11. Turnhull and Company, Limited, from W. Weddel and Company, Limited.—Butter: Danish, 925; New Zealand, salted, 81 to 83s; Australian, 79s to B,ls. Cheese: New Zealand, white, 48s to 495; coloured, 545. Both markets are firm. Mr. C. It. Spragg," from Bannatyne and Company, Liverpool.—Both markets firm. Butter, 83s. Cheese: White, 495; coloured, 545.