WAIKATO WINTER SHOW

New Zealand Herald, Volume LXXII, Issue 22119, 27 May 1935, Page 8

WAIKATO WINTER SHOW

Indicative of the vitality of the Waikato district are the firm prospects of another outstanding success for the Winter Show, which opens in Hamilton to-morrow. Bad times have applied a severe test to the worthiness of many institutions, especially those based on the land where the depression bit deepest. Some have failed and others survived haltingly. From the continuing success and constant advance of the Waikato exhibition against all handicaps can therefore be taken the measure of its usefulness. An earnest of past success, and of faith and well-founded confidence in the future, is represented by the new Bledisloe Hall, which places the association first for New Zealand in display amenities. More important—for, after all, the show's the thing—the entries in every section this year exceed in numbers all past records; nor can it be doubted that quality will be upheld. Proof of that can be found in the judges' reports on the dairy classes, where the uniformly high standard is noted. As is fitting in the centre of New Zealand's greatest dairying district, the dairying competitions have received stronger support numerically than at any previous show in the Dominion and the competitors are drawn from so many districts as to give the awards national status and significance. The public value of such competition, especially the assessment of the standard attained under ordinary working and also export conditions, will readily be realised and should commend to all classes the nationally beneficial work of the association. The judges comment on the uniformity of flavour and texture of the butter presented, a remarkable feature in view of the variety of conditions of production. New Zealand appears to have achieved a standardised product, whose reliability must prove an increasing asset in marketing. There has been a good deal of discussion in recent years on the opposite count, the desirability of getting more individuality, more character and flavour, into New Zealand butter. It has, however, to be recognised that there are many pitfalls on that' road, especially in catering for a distant market. The judges' comment on the experiment with starter provides an illustration. Productive efficiency and technique will probably have to advance a long way before much elasticity in present grading methods will be justified. Meanwhile it is clear that factories are closely conforming to present standards, a result greatly assisted by national competitions, such as that so successfully organised by the Waikato association.