EXPORTATION OF CHEESE.

Otago Witness, Issue 1893, 2 March 1888, Page 8

EXPORTATION OF CHEESE.

Mr Valentine, M.H.R,, who is chairman of the directors of the Gore Dairy Factory, has always taken a lively interest iv the development of the dairy industry, and while in Dunedin last week he paid a visit of inspection to the s.s. Aorangi. The visit was undertaken at the request of others interested in the shipping of cheese and butter, as many were doubtful whether shippers received an adequate return for the 80s freight paid. Mr Valentine found that in many cases the cheese is being stored immediately under the hatchway in a place which is specially ventilated, while during a certain portion of the voyage, in hot weather, the hatches are opened and the wlud-sails used as a means of further ventilation. Tho shipping companies have discovered that the present system of shipping cheese does not pay, for thvy find that 80s per ton weight is only equal to about 40s per ton measurement, while the lowest rate charged for any description of case goods is 455. The Aorangi has a cool chamber specially insulated for the purpose of carrying cheese, the freight for which is Id per lb on the net weight; such weight being taken according to the statements furnished by the various factories. In Mr Valentine's opiniou nothing could be more complete than the present system of carrying cheese at a temperature ranging from 40deg to 45deg, which is maintained during the whole of the voyage. The shipping companies are considering whether in future it will be necessary to charge on the gross weight shipped instead of on tho net weight as at present, as they find that with the loss of space in insulating the chamber, and from ouo cause or another, it will not pay to carry cheese at the present priceviz., one penny per pound on the net weight. The shipping companies have pointed out the desirability of shippers making their consiguments in a uniform description of case, as it is much more convenient and easy to stow tho packages iv the chamber thau as at present, when they are all sizes and shapes, and which necessarily causes a considerable loss of space in the stowage. Of course it must bo borne in mind that tho insulators aud the special engines necessary to maintain a uniform temperature cost a considerable amount of money ; and considerable space is also lost to the ship on the returu voyage, because manifestly it would not pay to take down the insulation each trip. There seems also to be an impression that the shipping companies do not deal impartially with the shipments made by different consignors ; but investigation shows that this is evidently a mistake, as it is impossible that there can be any difference providing the cheeses are stowedin the same chamber, as the temperature is the same right through. Mr Valentine is decidedly of opinion that the cooling chamber is the best mode of shipping cheese ; for there is evidently a considerable risk in setting apart in a special space with a special insulating chamber, where it would be necessary to maintain a temperature at a given degree. He also thinks that, in view of the proposed change of freight, shippers will have to make up their minds to provide a different system of packing. At present heavy cases are used ; but if the cheeses were packed in the same way as the Canadian cheeses sent to England are, thin cases could be used ; and a further advantage would bo provided in that the cheeses being sent separately would be more 1 likely to arrivo iv better condition than they do under tho present system.