NEW ZEALAND BUTTER

Otago Daily Times, Issue 22356, 1 September 1934, Page 13

NEW ZEALAND BUTTER

QUALITY HOLDING ITS OWN DAIRY BOARD’S ANNUAL REPORT (Special to Dailt Times) WELLINGTON, August 31. In the tenth annual report of the New Zealand Dairy Board reference is made to the butter market. The report etates: “We cannot do better than quote the statement made by Mr W. M. Singleton, director of the dairy division, in New Plymouth on June 28, which was as follows: ‘lt may be said that during the past season the quality of New Zealand butter has about held its own. There was a alight reduction in the percentage of butter graded as “ finest,” although the average grade shows little variation from that of the preceding season. Many brands have been as favourably reported on as hitherto and leave little if anything to be desired to suit the trade in New Zealand butter.’ QUALITY OF BUTTER. “ Most of theso butters are made from cream delivered daily, and a number of brands are made with the use of small percentages of starter. These butters are considered to be so satisfactory that they will suit most markets in the United Kingdom. Some butters made from daily delivered cream have, however, given less satisfaction than usual, and reports so far as they have been received refer mostly to butters made during the earlier portion of the season. The general consensus of opinion attributes their peculiar ‘tang’ to the effect of feed, and, if this be the case, the trouble is not likely to be easily overcome. “ Probably about 30 per cent, of our butter is made from cream delivered less frequently than daily. These creams evidence higher acidities, and dairy companies which handle this class of cream must necessarily use more of the neutralising agent. It is the experience of the division’s officers that these butters are more inclined to be lacking in true butter flavour or to be fiat and insipid than are those butters made from daily delivered cream, which requires little or none of the neutralising agent. A number of factories use no neutraliser, and an increasing quantity of butter is being made without it. Factories which this season inaugurated daily collection of cream have used considerably less neutraliser and with beneficial results. From the quality point of view, there is much to be gained from an extension of the principle of delivering cream daily to creameries.

BUTTER IN NORTH OF ENGLAND,

“There has been considerable opinion expressed about the necessity for higher acid butter for competition with Continental butters in the Midlands and farther north. It is known that New Zealand butters have obtained a substantial footing in these districts, and in this connection credit is due to the Empire Marketing Board and our Dairy Produce Board for successful propaganda and advertising. “While it is recognised that Continental butters which are largely represented ou these markets evidence considerable butter aroma and can be safely marketed when fresh, it is not deemed necessary to change" the dominant characteristics of our best New Zealand butters to compete successfully with butters from the Continent. One of our London officers writes under date April 16, 1934, with reference to this matter as follows; —

i “*I do feel, however, that there is a I definite policy to be considered before we accept the quality of some of these butters as desirable types for New Zealand export butter. I am of the opinion that given the standard of our best quality New Zealand butters _we have nothing to fear from the viewpoint of competition and reliability. If we can eliminate the somewhat neutral quality of some of our lower scoring brands we shall accomplish more and j be on a better footing than by trying to imitate the character of butter from our competitors.’ “ He also indicated the need for tightening up in aroma grading, and expressed the opinion that cream which was a I doubtful ‘finest’ should certainly be j relegated to first grade.” POSITION OF CHEESE QUALITY.

The report continues; “ We again quote from Mr Singleton’s statement referred to in the preceding paragraph: ‘The improvement which was manifest in the quality of New Zealand cheese during the 1932-33 season has been accentuated during the 1933-34 season. This is the result of New Zealand producers becoming seized with the importance of quality. I am of the opinion that had New Zealand cheese always been paid for on the basis of quality we would have had less need for improvement. It is only when a crisis conies that people are likely to discipline themselves or permit themselves (o be disciplined. New Zealand cheese quality is now definitely on the upward trend. This is made clear to us by the grading in New by reports of the dairy division’s officers and traders in the United Kingdom; and by reports of grocers in New Zealand.

“ ‘ The grading figures show an increase in the percentage of “ finest ” cheese this season. The percentage of finest was, in round numbers, 19 for the 1932-33 season and 24 for the 1933-34 season. Some 42 per cent, of our cheese was graded at 92 and 92$ points, or just under "finest,” for which the minimum points are 93. It may be generally accepted that had these 42 per cent, of our cheese which scored 92 and 92$ points been a little closer in texture they would have been classed as “ finest.” That is to state that two-thirds of New Zealand cheese would have been "finest" had the factor of openness been overcome.’ ”

BUTTER PRICES. In the 1932-33 Season prices on the London market opened in August, 1932, at 101 s to Ills, and stood at S2s to 8-ls at July, 1933. They reached their lowest point in April, 1933, when 60s was recorded. For the season under review the price at August 1 was 83s to 80s, and the season ended at July 31 showing a price of 78s to 70s. It will bo noted that the general average is lower as the price of Cos to 70s maintained throughout December, January and February. Full details will be found in the statistics included in this report. The usual f.o.b. buying was carried on spasmodically throughout the season, and prices showed considerable variations. Sales were made at the following figures:— 1933: August, 10Jd to 10Jd; September, IOJd to October, —; November, BJd to 9£d; December, Bid to BJd. 1934: January, 8d to B|d; February, 8d to OJd; March 9 l-16d to April, 9d to 9Jd; May, to 9Jd; June, 9|d to lOd; July, 9Jd. The percentage of the total export of butter from New Zealand sold on an f.o.b. basis is given below:—

Stocks of New Zealand butter in the United Kingdom and prices ruling at July 31 were:—l929, 8150 tons, 168 sto 1725; 1930, 9700 tons, 135 sto 138 s; 1931, 6100 tons, 108 sto 110 s; 1932, 5100 tons, 105 sto 106 s; 1933, 9800 tons, 82s to 84s; 1934, 12,644 tons, 70s to 795,

Sold f .o.b. or Shipped on c.i.f. consignment. Per cent. Per cent. 1928-29 .. 34.7 65.3 1929-30 .. 10 84 1930-31 .. IT 83 1931-32 .. 17 S3 1932-33 .. 19 81 1933-34 .. 15 85