THE PRICE OF BUTTER

New Zealand Herald, Volume LXXI, Issue 21708, 25 January 1934, Page 15

THE PRICE OF BUTTER

Sir, —The biggest and most important problem vlliich New /calami has to face is that of placing its primary produce in the world markets at the best possible price. In order to obtain this good price, we must study ihc requirements of the particular market we wish to serve. The British market is the best one i'or lis. Arc we studying British requirements? The price wo obtain says no. Does not the solution lie in sending experts to study the methods of the successful bidder in tbat market, i.e., the Danish manufacturers? Our dairy experts say that the main reason for the present difference in price is the employment of middlemen and of a selling organisation. The British agree with this, but add "that they are prepared to pay more for a product which more exactly meets their requirements, i.e., a pure product with high colour and a butter taste and aroma. The Danish manufacturers use, I understand, bacteriological cultures prepared in Government laboratories. These cultures contain no preservatives nor any other chemical substance forbidden by law for colour and aroma. If that is so, why is it that New Zealand docs not supply her chief customer with what she wishes, and in return receive the higher price she is prepared to pay? Interested.