THE DAIRYING INDUSTRY.

Otago Witness, Issue 2433, 31 October 1900, Page 4

THE DAIRYING INDUSTRY.

In further dealing wilh the annual Agricultural Report, it is our intention to briefly refer to the dairy service of the colony, which, from small beginnings, has 'now attained important dimensions. The observations made by Mr J. A. Ruddick, late dairy commissioner, are worthy of the serious attention of all dairymen throughout the coloiry. Mr Ruddick stands at the head of his profession, and as his report was written on the eve of his leaving the colony it may be accepted as disinterested. Mr Ruddick emphasises the fact that by travelling throughout the dairying districts he endeavoured to, get some personal knowledge of every daily factory in the colon} 7 . Such local knowledge the better enables the commissioner to lay his finger upon any weak spots detrimental to the industry, and no doubt that practice will be followed out by his successor. The pas I year, ended on March 31 last, Mr Ruddick says, has been a prosperous one for the dairy industry in New Zealand. The total export of butter was 159,806cwt, valued at £683,459, as against 101,7 /icwfc, valued at £430,387, in the previous year. The total export of cheese was 95,746cwt, valued at £206,553, while, that of the preceding year was 50,387cwt, valued at £100,870. An increase in the valite of the dairy produce exported amounting to a total of £358,755 is a result to be proud of. But in spite of the enoi'mous increase in a single year, prices have been well maintained. New Zealand dairy produce hns an assured position in the Homo markets, and top prices are certain for all we c.in send of approved Quality. i£&w Zealand buUcr is beiag

sought after by the consuming public, and the demand for it is becoming keener every year. Hitherto, Mr Ruddick points out, practically the whole of otir cheese and butter has been marketed in London, " but it seems now to be finding its way pretty freely into the northern . markets." That bears out the opinion of Mr W. J. Bolt, secretary of the Taieri and Peninsula Company, who found, on a recent visit Home, that New Zealand butter was finding its way to the provincial towns from one end of England to the other. But Mr Ruddick utters a note of warning. " There is still a wide margin," he says, " between the highest prices paid for some butters and that which .is received for choicest New Zealand. This fact should not be lost sight of, while we are congratulating ourselves upon the improvements which we have been making. There is still room for further improvement." That is so. New Zealand first grade factory butter is all that can be desired; buV tinfortunately 3 a considerable part of our export falls short of first grade, which it should be the aim of every factory manager to attain. However, it is exceedingly gratifying to note that Mr Ruddick recognises a marked improvement in the quality of the butter, notwithstanding the increased output. New Zealand dairy factory managers have got upon the right track, and, with the able co-operation of Mr J". A. Kinsella, the present dairy commissioner, still better things may be looked for in the future. The number of packages of butter graded for export obtaining 94| points and over was 18,445, against 12,205 the proviotis year; while no less than 172,145 were awarded 90 points and over, as against 95,723 in IS9S-9. As anything scoring over 90 points may be considered first class butter, it, is apparent that nearly twice as much, first class butter was sent away last year as in the year before. The bigoutput last year, Mr Ruddick thinks, was rather against the quality, as the capacity of many of the factories was overtaxed. ' That disability will, however, be remedied this season, as a good many of the factories have added to their plant. First class butter is, of course, dependent upon a wholesome milk supply, and here again Mr Ruddick utters a wcrd of warning. " One of the greatest barriers to progress," he points out,"" lies in the fact that the suppliers do not, as a rule fully realise their responsibilities in the matter, nor recognise that they have any direct financial interest in furnishing only good, pure milk." The failure of the milk supplier to do his duty towards the industry as often as net arises from lack of knowledge as much as from carelessness in. handling such a delicate product. But as this phase of the matter is now the subject for frequent comment, all milk suppliers should understand what is required. In both butter and cheese, flavour is the first consideration, and the best flavour is only possible when all noxious odours . are eliminated from the milk by cleanliness and careful handling. As regards the jsositicn of New Zealand cheese on the British markets, Mr Ruddick says it is unique, inasmuch as it arrives there at a time of the } r ear when there is no other fresh cheese of its class I*o compete with. Prices are consequently higher at that season of the year than at any other -time. The absence of northern competition during certain months of the year gives this colony a tremendous advantage, which is fully appreciated by New Zealand dairymen. The comparatively cool climate we enjoy, Mr Ruddick considers, "is one of the most favourable in the world for the manufacture and curing of cheese, making it possible to produce the cool, mild flavour which commands the highest price." He further says : " New Zealand makers ought to compete successfully with the English and Scotch makers of Cheddar cheese, but as )) retr ct they do not, for, while New Zealand cheese has been selling for 60s per cwt, prime English Cheddars were fetching as high as 80s." The difference in price leaves a considerable margin for improvement, and also furnishes an ideal for the New Zealand cheese-maker to aim. at. But before '.he highest degree of excellence con be xvacked every step of the nnniifacturing process, iogetlier with the handling 1 of the milk, will have io be conducted on the strictest scientific principles. At the

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' very foundation of the industry lies | the management of dairy cows, and : Mr Ruddick has some timely observations to make on that score. To begin with, it is not so ziuch a matter . of breed as of type. The true dairy cow displays a tendency to produce milk rather than beef, and such cows are produced from variotis breeds by, judicious selection. Mr Ruddick, speaking with a knowledge of New Zealand dairy herds, says : *' It seems to me that Gne of the weakest points in the herd management of New Zealand farmers is the use of inferior bulls. It is a recognised law of breeding that the offspring is more likely, to show the characteristics of its male parent than it is to follow its' mother. This being so, it is a very unwiseu policy to use anything but the best of bulls cut of good milking families, if the future usefulness of the herd is of ■ any importance." Both sire and dam. must have come from good milking 1 strains if the future dairy herds_are_ ,to come tip to the mark." Unless the ' most careful attention is paid >to this point no improvement in the dairy , herds of the colony -is possible. Mr Ruddick gives a tentative acceptance 'of the claims of pasteurisation for" , milk, and points out that, while ! pasteurising does not improve first ' class milk, it does eliminate certain. ; bad qualities frcm tainted milk, and to a certain extent is a substitute for 1 cleanliness. Altogether our late ( dairy commissioner has left behindhim a comprehensive report on the daily industry in New Zealand, which should afford invaluable information to all who have an interest in that industry. Mr Kinsella's report, as dairy instructor, also contains_ much that is of value to 'dairymen, and is worthy of careful perusal.