OUR PRIMARY PRODUCTS.

Otago Witness, Issue 3714, 19 May 1925, Page 12

OUR PRIMARY PRODUCTS.

The decline in wool values, although possibly but temporary, once more emphasises how even the most far-sighted of men are unable to forecast with any great accuracy the trend of values of our surplus primary products. In the final analysis we find that supply and demand controls values The position strengthens, too, the views of those comparatively few farmers who attend strictly to their own business of farming, and are not persuaded by tempting offers* to sell the family acres, or throw overboard the dairy cow for sheep, or endeavour to grow crops in unsuitable soil just because the price of the particular crop promises to be high owing to its anticipated scarcity. In regard to wool no one factor alone is responsible for depreciated values unless it is the scarcity of money. There is apparently not too much wool in the world, but the demand at-the high level of prices is slow, and likely to be if money is tight, and any other material can be found likely to take the place of wool. In regard to foodstuffs we witness much similar happenings—viz., the tendency of prices to level up. Mutton and lamb values are undoubtedly helping beef values, and in a measure pork, while all meat values tend to harden cheese, prices The great public must spin out their cash, and so sheer off the higher-priced food products for cheaper grades. If there was general industrial depression producers, to use an impressive expression, would “ get it in the neck.” Fortunately there are no immediate charted rocks ahead. “Facts are chiels that winna ding,” as the late Sir John M'Kenzie once said, and producers in the Dominion are advised to place only quality goods on the world’s markets. This applies to all of our nain exports —wool, meat, cheese, and butter. There is room at the top for the world’s best. In connection with butter it is interesting to note that for the first time in the history of the dairying industry a world’s championship butter competition is to Le held in the Dominion. This competition is being organised in Auckland under the auspices of the Auckland A. and P. Association, entries closing on July 20. The entries to date number 55, many of them being from overseas. Twenty of the entries come from Australia. ’They include 12 from Queensland, and others from New South Wales, Victoria, and Tasmania, and also an entry from Denmark. The Central States of America—‘Minnesota, Wisconsin, and lowa—are competing, and there are two entries from Fiji. It is also anticipated that there will be entries from Canada and Esthonia. A prominent expert commenting on the competition expressed his lively satisfaction that so many oversea entries were coming to hand. “ Make no mistake,” he said, “those other countries can produce good butter. The award may not go to a New Zealand factory. We have certainly achieved a uniformity of quality that wii'l stand the test against any country in the world, but an exceptionally good entry from overseas might be a shade better. If a New Zealand factory does win it will then bo an additional incentive to those engaged in the industry to strive for higher quality still. The supreme and lasting test in the world markets is quality. New Zealand has earned its position as the dairy farm of the Empire, but it will have to work hard to maintain ;t. Whatever the Tesult of this competition may be it should inspire Dominion producers to improvement in quality.’’ We are not advised whether South Island butter factories are forwarding entries, but anticipate that some of them will endeavour to lift a few of the valuable Srizes, and demonstrate the ability of leir suppliers and manufacturers to turn out a product second to none, for it is a world challenge. Needless perhaps to say the quality of the manufactured article rests as much the suppliers as the manufacturer; but it is the former who may jeopardise the quality of the blitter. ‘ Milk is so subject to infection once it is. drawn from the cow. It changes in composition .*nd deterioration of quality is brought about by means of bacteria of micro-organisms. In order to retard sourness, etc., it is, as we well know, not unusual to use lorn* preservative. This undoubtedly 4 nust handicap cheese manufacturers using such milk, and also butter-makers who handle the cream. The sooner our dairymen realise that the best preservatives they can use aro those of greater cleanliness and lower temperatures the better. London authorities, who must influence our great buying market, have announced their intention to curtail, if not abolish, the importation of dairy produce containing preservatives, and milk suppliers in New Zealand will have to hearken rnd meet the new position. Experiments go to prove that the causes of milk contamination can be avoided. It is a matter which the Dairy Control Board will have to straighten out, other*

wise the board’s expensive explorations in and around Tooley street may come to nought. The manufacturer must receive the milk or cream pure and fresh if he in to turn out a tip-top articje. Conditions under which bacteria in milk grow and rapidly increase include the following essentials: —(1) There must be a supply of suitable food, and this is always present in milk. (Z) A supply of moisture is necessary, as germs cannot develop m a dry substance. (3) There must be a suitable temperature. From lOOdeg 5 ahr , about the temperature at which the milk leaves the cow, down to about 70deg Fahr., is very suitable for many kinds of micro-organisms. Cleanliness must be exercised from the time the milk is drawn from the cow until it reaches the consumer. Unclean milk goes bad quickly owing to the abnormal number of bacteria present. Efficient ventilation in the cow byres is most necessary, as high temperatures enable the harmful bacteria to increase rapidly. The dairy oow should be brushed and cleaned if necessary. No hay or straw should be fed to cows in the byre during milking, as the hay, etc., may contain germs which are harmful to milk. The milk as soon as drawn should be carried immediately to the dairy, and there strained and cooled. The milking should be done with dry hands. Among the numerous sources of milk contamination the following may be stressed: 1. The cow is a prolific source of contamination. The milk secreted in the udder of a cow contains no germs, out that portion known as “ fore milk,” or first-drawn milk, having remained in the lower part of the milk cisterns of the udder, is rich in germ life, the organisms having gained entrance through imperfectly closed teats. These germs are chieny of the acid-producing kinds and not those of disease. 2. The cow’s hair teems with bacteria, many of which find their way into the milk. This is especially the case when the animal has been wading in dirty water, such as obtains in stagnant pond.*, or sluggish streams. 3. The milkers' hands and clothes are often a source of contamination. In addi tion to the milkers washing their hands just before milking, the wearing of overalls is to be recommended. 4. In many cases the air of the oyre is impure, and consequently harbo'ii-s many bacteria. These in time settle down and find their way into the milk or the various utensils that are used in dealing with it. In a badly ventilated byre the animals’ coats become contaminated with objectionable germs, in addition to various species already present from other sources. 5. Washing utensils with impure water, or leaving them where they are exposed to infection, is a great source of danger. Reverting for a moment to the butter competition mentioned above, one welcomes the outside contestants, and their enterprise in coming to what has been not unhappily termed, “ the dairy farm of the Empire.’ It will be a meritorious win should one of these overseas competitors obtain the honours on the convincing field in Auckland, and no one would grudge them a win; only we cannot afford to lose, in the sense that so much will he made of the results. The money prize is a secondary consideration, although a -handsome one. Prize money totalling £IOO is offered, the first prize being £SO, the second £3O, and the tfiird £2O. Gold medals will also be presented to the successful competitors. We hope to hear more of these world contests, which, in view of the vast importance of our surplus exports securing the highest rates in the various world’s markets, possess a significance to New Zealand producers which cannot well be put into words New Zealand,’after all, in respect to her prosperity rises and falls according to the quantity, and particularly quality, of her exportable surplus of wool, meat, and dairy produce. It is ill this direction probably that the various control boards can best spend their energy—improving the quality of the raw material, lowering freight charges, etc., increasing the avenues of demand, and engaging in wellconsidered propaganda work