THE OUTLOOK FOR PRODUCF.

Otago Witness, Issue 2437, 28 November 1900, Page 7

THE OUTLOOK FOR PRODUCF.

Great hopes were expressed a few months ago for the prospects of the present dairying season. Last year the season was a record one, and still more optimistic forecasts were made concerning the probable output of butter and cheese this year. ' According to the Wellington Post, however, the exports for the first two months of the season do not bear out these sanguine expectations. It states that during September and October of this year the quantity of butter exported was 9700cwt, valued at" i>42 3 49& ; while for the corresponding months "of last year 12,4-88cwl, valued ,aL £50,529, was exported. The decrease in value this season is thus £8000. Cheese also shows a falling-bff to the value of £174-2, making the toal decrease in the value of the dairy produce exported £9775. Our contemporary admits that there is a probability of a recovery before the season closes, provided the weather is favourable ; but points to the danger of the possible combination of low prices and a bad season. Of coiu-se, these risks can nevei be disregarded. At the same time it is quite possible that" in comparing the output of the two seasons, so far as is at present possible, an important factor has been overlooked. That is, the improvement vi the price of cheese. We understand that m consequence of this advance in price some oi the northern dairy factories have largely reduced their output ,of butter, and have been converting their milk "supply into cheese. This may account for the falling-off in the exports, for the cheese would probably -be kept on hand a little time for ripening purposes, and tho later exports will most likely eclipse those of last year. It is not expected, however, that this season's returns will show so large an increase over those of 1899 as was shown by those of that year over IS9B, but it is confidently expected by competent judges that there Avill be a satisfactory increase all the same. It is interesting to note in connection with the export of butter the remarkable improvement in quality which has taken place during the past year or two. It is not merely a casa of one or two brands, but there has been an all-round improvement, and the grading, too, has helped it on the market. This has been largely due to the efforts of the officials of the Agricultural department. Formerly the department would send an expert instructor to any dairy factory wishing to improve the quality of it? butter. This opportunity for securing the best advice was frequently taken, and the results were most satisfactory. Now, under the new chief dairy expert, Mr Kiusella, the department does better than this. Ii addition to sending an expert to any factory as desired, it also carefully scrutinises the butter sent to the different ports for shipment; and, if the grader notices any shortcomings which could be remedied, 'an instructor is sent to the factory from which the butter came to give a practical demonstration of how the defects can be removed, and the butter generally improved. But Mr Kinsella would go even further than this. In ordei to secure the proper ripening of cream with a uniform flavour, it is desirable to cul- . iivate what aye known as lactic acid ger/n cultures. The Government instructors demonstrate to the factory managers how this is done, but a good deal of care is required in the operation, and many managers do not care to undertake the trouble^connected with it. - Still, those who do never regret it, for the improvement in the quality and uniformity of the butter ''quickly becomes apparent. In view of the importance of using these cultures in butter-making, Mr Kinsella has proposed to the head of his department the desirability of the Government experts supplying them to the different dairy factories. The york could be done at Wellington, and the whole colony supplied therefrom, with the culture tubes. The results should amply repay any reasonable outlay. The factory managers would $et cultures they could rely on, and the uniformity and improvement in the quality of the butter which would follow would be of immense value to the industry. We understand that something of the kind is done in Denmark, and 'hope to pee the Government here fall in with its chief dairy expert's views on Jie subject. Concerning the exports of frozen meat during the first two months of the present season, there is a satisfactory condition of things Bhown in regard tc beef and lamb, but a heavy decline in the quantity of mutton sent away. Last month the quantity of mutton exported was one-eighth of -what it was in October last year. The Wellington Post has prepared a table showing the exports of buttor, cheese; beef, muttoU-i and lamb for the

cen months oi the current year as compared with the similar period of 1699, the values being as under : — 1900. 1899. Butter ..• .. ... .. ..£490,021 £357,-717 , Cheese 196,037 111,350 Beef 276,255 143,733 Mutton , 517,527 025,867 Lamb .., 624,998 576,493 ' £2,405,138 JE2,115,160 | The inciease thus amount? to £289,978, where- j as the increase of 1899 over 1E93 was £343,454. Tbe tempting prices offered for lambs are l bound to keep down the number of sheep available for export, and this no doubt accounts for the falling-off in the quantity of mutton sent away during' the latei period _ mentioned. — Ohrist church Press. 4