FROZEN MEAT EXPORT.

Otago Witness, Issue 2915, 26 January 1910, Page 9

FROZEN MEAT EXPORT.

CONFERENCE AT CHRISTCHURCH. CHRISTCHURCH, January 21. The following remits have 'been received by the Canterbury A. and P. Association for discussion at the Frozen Meat Export Trade Conference on Thursday and Friday next week. From the Soargill Farmers' Union : " That frozen meat should be consigned through an organisation of producers or a farmers' co-operative distributing company in order to bring the producer and consumer into closer touch, and that a company should be formed for that purpose if necessary." From the Canterbury A. and P. Association :—" That a committee be appointed with the view of inquiring into the advisableness of forming an organisation as suggested by the Scargill Farmers' Union." From the Marlborough A. and P. Association : Stornge accommodation in New -Zealand. From the Canterbury A. and P. Association : " That steps be taken to provide storage accommodation in London for the use of New Zealand exporters' meat.'' From the Gisborne Farmers' Union : ''■ That steps should be taken to concentrate our exports of meat to a depot in London, so far as possible; that steps should be taken to regulate shipments, as far as possible, from New Zealand to suit the requirements and stocks held in London and afloat." From the Marlborough A. and P. Association : " Shipment to ports other than London. General board of control in New Zeaiand, and an advisory board in England." From the Canterbury A,, and P. Association : " That it be a recommendation to the conference that a representative be appointed to represent New Zealand producers at the Vienna Congress next September; with the view of opening Continental markets ; also to inquire into the rates and conditions of insurance against damage, and that it be a recommendation to the freezing companies to use stronger covers." From the Gisborne Farmers' Union : " That legislation be obtained compelling all works to grade up to a uniform Government standard, and to have the meat valued at Home by the High Commissioner's staff, in the same manner that butter and cheese are now graded and valued."