DAIRY PRODUCE REPORT

New Zealand Mail, Issue 1617, 25 February 1903, Page 63

DAIRY PRODUCE REPORT

INFORMATION OBTAINED BY lull BEATTIE. , AN INTERESTING REPORT. TJ ic following report from Mr C. R. Beattie, secretary of the National Dairy Association, on information obtained by him in relation to the dairy produce trade whilst on a recent visit to Great Britain, was read at the executive meeting cf the Association, held at Haw era on the 13th January: “Unfortunately, there were no arrivals of dairy produce from New Zealand or Australia during my visit, and I therefore had no opportunity of personally watching the operations of discharging, storing and forwarding. Several firms, both in London and provincial cities, complained of the delays in getting delivery cf goods from the docks, and I therefore discussed the matter with the New Zealand Shipping Cornpan 3’ and the Shaw, Saviil and Aihion Company, both companies giving me every facility for making enquiries at their offices, and at the docks. 1 was thus able to sec the ‘Discharging Boot's,' giving particulars of the quantities discharged daily, and found that in most cases the butter and cheese was out cf the ships’ holds and sorted in the sheds within three working days of the arrival. The longest time taken for completing discharge last season was ten days, and in that instance the delay was owing to the fact that the butter loaded in the South Island and a portion cf that loaded in Wellington was in the lower holds, and blocked and covered in with meat, which had all to be discharged before the butter could be touched.

“Representations, in this instance, were mado by the Company’s London office to their New Zealand offices, with a view to preventing such stowage in future, and I must state that every effort is made by the Shipping Companies to ensure proper stowage in New Zealand and prompt discharge in London, it being obvious that it is tho ship’s interest to complete discharge as soon as possl bio.

“I compared these results with the work as carried out by the Peninsular and Oriental Company’s boats from Australia, for the -reason that merchants in Tooiey street united in stating that Australian butter was received in cold store at Cotton’s Wharf, Tooiey street, within 36 hours of a ship’s arrival in dock, and delivery completed in about four days. This ensured PROMPT DELIVERY

to buyers, gave general satisfaction, and tended towards better prices being obtained for Australian and New Zealand butters. I found that the Australian boats discharged no quicker than the New Zealand, but arrangements had been made for the Australian butter to bo discharged over the side, into lighttors, which at once proceed to Cotton’s Wharf, where the butter is received straight into cold storage and sorted. The New Zealand butter, oii the other hand, is discharged into the dock shed, an ordinary iron one. and there sorted, being removed at the convenience of the various carriers or railway companies, or in lighters to various riverside cold stores. This dock shod receives the general cargo out of the ship, and unless the butter and * cheese is promptly removed, it stands a chance of being blocked by various other goods. This shed is also used by some as a distributing store. Bearing in mind the great care that is taken of our butter in New Zealand, the system in London can only be described as unsatisfactory,, and tho remedy for this state of things seems to be with the merchants who receive our goods. I am inclined to think that if proper supervision were exercised over the carriers or railway companies by the merchants, much of the delay that now takes place before the produce reaches their hands would be avoided. The dock company does not handle or control any produce except that which is stored by them, by request of consignees. “Both butter and cheese are frequently out of the ships, so I am informed, before the consignees are .ready to take delivery. The bulk of the produce is removed from the shed within seven or eight days after but a portion sometimes remains at the docks

for two or three weeks. The natural question arises., Vv by should not New Zealand butter be handled in the same way as Australian V One reason given is that consignees on the Middlesex side of the Thames object to their goods going to the stores on the other

side, at Tooiey street, for instance, preferring to get delivery from the docks in their own vans, thus saving extra CHARGES AND DELAY.

This difficulty was overcome in the case of .Australian produce; and when cur consignees give the matter proper attention, as in all probability they will soon do, some satisfactory arrangements will doubtless ho arrived at.

“The New Zealand Shipping Company have adopted the ‘Endless Lift’ arrangement for discharging dairy produce, which they claim proves more expeditious. involves less handling, and saves breakages. With this arrangement 1500 boxes an hour can be discharged. “The Shaw, Saviil and Albion Company use scale boards bolding 30 boxes and discharge at the rate of 900 per hour. No delay in either ease is caused by wet weather, as awnings arc rigged up ov.gr the holds. “The bulk of the butter packages arrives in good order, but where lighter timber than 5-Sth inch, is used, a considerable number cf boxes get broken. Our white pine is considered rather brittle wood, and it is therefore not advisable to use lighter timber than 5-Sth inch. “The cheese cases are not so satisfactory, a large proportion getting broken ; the battens being generally too fragile. This remark applies more particularly to the cases from the South Island. A recommendation was made that Lie butter boxes should be wired in a similar manner to the cheese cases. I do not, however, consider this would be feasible or pleasing to the purchaser. Many cf the butter boxes from Canada or the -United States do not have- the lids mailed on. but merely fastened. on by some wire catches, which, on being turned by the fingers, release the whole lid. I do not, however, recommend this practice to New Zealand factories, as our butter has to be carried so much further and suffers many handlings. At several stores visited COMPLAINT'S WERE MADE -

that the Now Zealand box was difficult to open, being too securely railed down. I found that those who complained were accustomed to use a small chisel and hammer to open the boxes with, with iho result that the lids frequently split and broke. I drew attention to the brond-bladed chisel in use in our grading rooms, and with which the boxes are opened quickly and without breakage.

* “The importance of keeping brands very plain and free from unnecessary lettering should always be borne in mind, as the plainer the brand the quicker the sorting.

“New Zealand butter packages, however, arrive in better condition than packages from most other countries, and as mevehants stated, ‘New Zealand sets an example as to how butter should be shipped.’ Tho oblong box is recognised as distinctly New Zealand, . and as the shape also lends itself to good stowage on the ships, there seems no reason for altering the shape. “The quality of both butter and choose gives general satisfaction, and the various brands of hath I found well known wherever I visited. Numerous brands were spoken of in high terms. Some of tho statements made and opinions expressed in different places will be of interest. “In Bristol it mas stated that New Zealand butter is firmer and of closer texture than Canadian and that the January and February shipments showed the best colour. It was considered that colour should have more attention in the grading-—that is, more points should bo devoted to colour. “New Zealand butter arrived at Cardiff, Wales, in very good condition. It was suggested there that the per centage of salt in butter should be marked on the boxes, as different markets repute. different degrees of saltness. Uur butter at tills place is considered better quality than Irish. Our cheese does not command a good sale in South Wales, as Canadian can-be landed there and sold more cheaply. “In Glasgow our cheese is spoken of as being generally very good, some brands being referred to as particularly good. There was nothing to- complain about as to quality. For this market the make Gf Dunlop cheese is recommended. This cheese -is of a white and silky body, mere of the appearance of Gruyere than Cheddar, of about 501 b weight, the same diameter as our largo cheese, but only two-thirds -of the depth. This description of cheese commands better prices every season than our Cheddars. Last season they fetched up to G2s right throughout. New Zealand butter here is spoken of as being

TOO HIGHLY COLOURED. Australian butter is preferred. A complaint made elsewhere was that some of the South Inland cheese had a sheepy flavour.

“Very few remarks were met with as to ‘fishiness,’ and there is reason to hope that each season will see less of this taint in New Zealand butter. Some opinions were voiced as to the cause of

‘fishiness’ as being due to corrosion of tho separator bowl —or caused by using salt that has been damped. One dealer wished to have the experiment tried of sending him a small package of butter in which some steel filings have been placed. in London I heard it stated that the Canadians consider ‘fishiness’ to he caused by skim-milk being carried in the cams used for whole milk. "Whatever the cause may be, it is satisfactory to know that New Zealand butter during last season was generally clear from this taint. Some experiments that nave been made seem to prove that ‘fishy’ butter kept in cold store for a few weeks loses the flavour.

“I made particular inquiries as to tne correctness of cur net weights, and I heard of a line of 172 cases of cheese from a North Island factory showing a shortage of 7G4ib. It was considered that this line had been exposed to the weather at some stage of the journey. The same firm drew my attention to another factory which was allowing J oo much for shrinkage. But the general testimony was to the effect that dealers were mainly satisfied with our weights in butter, and that there were only a, few instances of serious short, weight in cheese. But it is as we!! r o bear in mind that when markets are good no one cares to complain. It is when markets are falling that-everyone looks for faults. A POINT FOR FACTORIES to bear in mind is never to use inferior parchment paper for box lining. Where poor quality paper is usod 4 the bailor shows up black and discoloured. “Several opportunities presented cf inspecting tiiio various butters and cheese, imported into Great Britain from Europe, Siberia. Argentine, Gmaua, etc. The import of Siberian but tor ‘s increasing enormously, and I was informed that as many as 60,000 2cwt kegs were landed in one week in 1902. The make in Siberia ceases from November to February, but large storage accotm modal ion is provided at Riga, on the Baltic, the port of shipment, whence supplies will be sent to London throughout the year without cessation. Owing to the introduction of Danish instructors and makers in Siberia, and to the excellent facilities for transport provided by the Russian Government, me quality of Siberian butter is continually improving, although there is a marked difference in favour of the New Zealand article —a difference which it is hoped will always be maintained. Siberian butter is placed on the markets at from Ids to 3(is per cwt less than New Zealand. and as very large quantities are now stored each year for autumn or early, winter supply in England, the consequence is that values for Australian and New Zealand produce must suffer somewhat at that period. As soon, however, as the stored supplies are exhausted. the prices for Australian goods will rise, thus reversing what was the established order of things for several years.

“TJ its Siberian butter supplies the Is per lb trade, leaving a larger per centage of profit to ail concerned than could be looked for in any other class of imported butter: and consequently, the lower grades cf colonial butter will probaby suffer. I do not. however, consider that the higher grade butters will bo affected by Siberian.

“Our first grade butter will probably meet with more serious ecmpjdition from the Argentine. This country being well exploited by English capital, is increasing her export of butter annually, the quality of which is equal to' the New Zca'a-nd article. At present, however, the latter mentioned butter is established in markets, and is pushing its way into other markets as yet untouched by the Argentine. In Dio West of England and Wales, where considerable quantities of Argentine butter are distributed from the ports of Cardiff, Bristol and Liverpool, there is reason to fear that the prices for Now Zealand butter will be affected. The market for CHEAP BUTTER is well catered for, and a butter which promises to receive considerable attention is the American process butter, which gives satisfaction to buyers. “Another description of butter which is worthy of notice is tho silk-blended article made a speciality cf by a welladvertised firm. In the preparation of this article I believe considerable quantities of Now Zealand butter are used, our butter being selected on account of its dryness and high percentage of butter fat. I am informed by persons who have consumed milk-blended butter that it is very sweet and palatable, and is preferred by many to- Die genuine article. If a section of the London public like milk mixed with their butter there is no reason why they should net have it, provided they know what they are buying. “With reference to the distribution cf our produce, it is somewhat unfortunate that we are compelled to ship everything to London, especially so as the arrangements for storing and handling are so defective. In these respects the port of London is much behind some other British ports; hut as the interests involved in the management- of the port arc so huge and unwoildy teat alterations or improvements seem very difficult to achieve. There is no cjues- j

tdon, however, that if London desires to regain its supremacy as a port, a great ehort must, and probably will, bo mado by the corporations interested. “But apart from this consideration, ifc would be :n tho interests of producers if direct shipments could be mado to other ports, such as Liverpool or Manchester and Glasgow. If this could be achieved, much delay and considerable expense and dameg to goods would be avoided. “It must be borne in mind, however, that the capacity of such cities mentioned is limited and that a comparatively small excess in supply would depreciate whereas in London the capacity for absorption is practically limitless. An important point, which [ do not think can ho too strongly emphasised, is tlnut factories 'would be consulting their best interests by supplying their goods to Great Britain through the same channels, year by year. By adopting this course, the retailors and consumers become acquainted with the special brand, and where it has in von satisfaction, want it season after season, even being prepared to dve a. better price than they would for an equally good hut unknown brand, and the merchant when he knows he will receive a continuity of supply of a certain brand, naturally lays himself out to work up a connection for it. Sonia instances came under my notice which exemplified the unwisdom cf factories changing their business connections, without, of course, having sound reason for doing so. “An opinion generally expressed In live different centres visited was that there would be a good MARKET FOR FROZEN PORK. In Glasgow a well-known firm even went so far as to say that there was a splendid opening in that city. But the same people suggest that trial shipments shun id be made, carrying The pork atdifferent temperatures to determine whether chilled or frozen pork turns out hi best condition.

“For bacon the mild cure is most in favour, and huge quantities of baccnors, just killed and dressed, are sent from Denmark to England. On arrival they are cured, and in consumption within a fortnight of killing. Pigs carried from New Zealand at a temperature to lie determined by experiment, should therefore be suitable for either pork or bacon, according to breed and weight. It is possible that the freezing of pigs may cause -discolouration of the meat.

“The question of fire insurance on factory buildings and plant also received my attention.

“in the minutes of the last annual meeting I notice that a resolution was passed recommending the appoint mintin London of a dairy produce grader having colonial experience. This was a. matter which I discussed v itn Mr Cameron, the produce commiss’or.er m London, and the conclusion we came to was that under existing conditions of consigning, and of selling, f.0.b., New Zealand, such proposed grading would not he possible.- The butter, for instance, would have to be examined in a frozen condition as it went into the si led, and frozen butter cannot be graded. The consignees and owners would most certainly object to f heir goods being interfered with at the .London end. Further, as there might be from 30.000 to 40,000 boxes being discharged from a ship at, say, the rate of 1000 per hour, the task of grading such a. quantity, even if other conditions adowed would bo quite imiinssible. One possible wav of grading butter. though on a small and somewhat uusatisfactory scale, would be for a box of each factory’s shipment to Bo consigned bv each steamer to" a Now Zealand Governm.o’vi: official, by vhom it onnld be placed in convenient storage, thawed. graded and mid by him on account of factories. To carry out GRADING IN LONDON

on a proper basis, tlie present system or dealing vim the produce would have to be altered, and instead of consigning or selling to London merchants from New Zealand, the whole shipment would require to be consigned to some person in London who would act for ail New Zealand factories, taking delivery and placing the produce- in some central cold store, where grading could be carried out as it is in New Zealand. This representative would dispose of the goods as merchants, dealers or retailors. In short, the transactions at present taking place in New Zealand bezveen individual factories and the merchants would be conducted in London instead,, by one person, acting for the- hietor'es. “I visited the Dairy Exhibition at tho Agricultural Hall, London, and noted with regret that no New Zealand butter appeared for competition. A fno display of Australian butter was made. I consider it would be very advisable for New Zealand butter to compete with other colonial butlers at this exhibition. A: hue display of colonial produce was made by the firm of Aplin and C 0., from Somersetshire, and 'soothed first "prizes, and it was gratifying to find amongst their display two boxes of batter from a. Taranaki factory, which,- after being stored in London for several months, proved on ewninntion to he of -e dle.-t quality, and showing little, if env, signs r.f deterioration.”