RECORD PAYOUT

Opunake Times, 24 August 1948, Page 3

RECORD PAYOUT

KAPONGA DAIRY CO. JUBILEE YEAR It was very pleasing to state that in the jubilee year of the Kaponga Dairy Co. the pay-out for the season of 28.01 d was a record for the company, stated tire report of the chairman of directors, Mr. A. Y. Tait, presented at the annual meeting of the company at Kaponga on Wednesday night. He considered that the surplus of 28.61 d had not been exceeded this year by any cheese company in Taranaki. The result reflected great credit on the suppliers and the factory staff alike he continued. Production showed an increase of ,3.9 over the previous season and this would have been considerably higher but for the dry spell which affected especially farms on the lower levels. Crates' hud increased in price from 2/9 to 4/3, stated the report when dealing with costs and butter boxes had increased from 2/1 to 2/6. It was possible that there might be a further increase thig, year. Loans to suppliers were at a record low level. 1 Veinpy £lOl6 as against £2436 last year. The quality of milk remained at a high standard, the percentage of second grade being 1.90 as against 1.08 last year. Following the recommendation from 89 per cent of the shareholders, negotiations for the disposal of the company s whey to Dairy Products at Kapnni had resulted in a. satisfactory agreement being concluded. Mother liquor tanks were being erected at each branch factoiy and the whey would he collected by the tankers stated the report. Year’s Statistics Statistics for the season with corresponding figures for 194647 were: Number of suppliers 95 92): total costs to f.o.b, 5.032 d (3.296 d). Cheesemaking: Butter fat, 1,435,1551 b (1,377,0221 b); average butterfat test of milk, 4.583 (4.583); cheese made 3,572,7911 b (3,437,7231 b); average grade of cheese 92.34 (92.69); milk grade • percentages, first 98.10 (98.92); second 1.90 (1.80). Buttermaking; Butterfat 22,3251 b (25,5001 b); average test 5.09 (5.30); creamery butter made 26,7691 b (30,6851 b); average grade of butter 90.78 (91.00). Whey butter. Butterfat recovered from whey 100,8901 b (97,9021 b); percentage of total butterfat received for cheesemaking 7.03 (7.10): whey butter made 127,8101 b (120,9341 b); average grade of whey butter 88.68 (88.76).

The retiring directors, Messrs. J. P. Gibson and H. Hooper, were re- elected and Mr. A. R. Dunlop was elected to fill the vacancy left by the resignation of Mr. D. E. Cleland since the close of the-financial year. Mr. E. K. Cameron was re-appointed auditor.