DAIRY PRODUCE EXPORT TRADE.

Otago Witness, Issue 3804, 8 February 1927, Page 12

DAIRY PRODUCE EXPORT TRADE.

It is gratifying to learn in connection with the quality of our surplus dairy produce that we are moving along right lines. The quality of our exportable surplus is improving, and will in consequence forge ahead in the estimation of those who count at Home, as, after all is said and done, the consumers find the money. The marked improvement in the quality of butter and cheese graded for export this season formed the - subject of an interesting address delivered by Mr W. M. Singleton, director" of the dairy division of the Department of Agriculture, at the conference of dairy factory managers at Patea recently. The Director said that the suppliers of milk and cream, dairy company directorates, and factory managers were to be congratulated on the improvement shown, which had been largely accomplished by united efforts, not only this season, but also in plans made and partially developed during the first six months of the year. The improvement in manufacture had been noticed more particularly with respect to cheese. The bringing in of the grade for “finest,” with its minimum of 281 points for bpdy. and texture, had evidently provided the necessary stimulus to give the make more of the attention it deserved, just as the differential price advances of the Dairy Produce Board had provided the . necessary stimulus to suppliers for the improvement of the milk and . cream. The cumulative effect of these efforts was indicated by the comparative grading figures for the August-December period of the present and preceding seasons. The quality had been brought in the “finest” grade class (as instanced in the season 1925): . - 921 points plus .. .. 31.38 p.c. 90 and under 921 .. 64.24 p.c. Under first grade .. 4.37 p.c. 1926. Finest 55.08 p.c. First grade .. .. 41.91 p.c. - _ Under first grade .. 3.00 p.c.

These figures showed that about onethird of the second grades had been improved to first grade or finest, and that about 24 per cent, of the total quantity had been raised from first or second grade to finest. This had been done despite the actual stiffening of the grade consequent upon the- recognition of a 281 point body being set as a minimum for “finest” grade. The position in regard to butter, while not so arresting as cheese, yet shows a most gratifying improvement. Buttermakers, so to speak, had not the same leeway to make up as cheesemakers in some districts. The figures - with respect to butter for the August-December period of the two seasons were: 1925. 92J points plus . . .. 59.49 p.c. 90 and under 92J .. 36.58 p.c. Under first grade .. 3.93 p.c. 1926. Finest .. .. .. .. 72.45 p.c. First grade . . .'. 24.50 p.c. Linder first grade .. 3.04 p.c.

These figures showed that about 25 per cent, of the second grade butter had been so improved as to be graded as first quality or finest, and that about 12 per cent, of the total product had been improved from first or second •grade to finest, making the increase in finest’ about 13 per cent, of the total graded.’ The improvement had been noted in our produce in the markets of the United Kingdom. The season’s improvement, said Mr Singleton, had come at an opportune moment Much of New- Zealand’s buttermanufactured during the 1925-26 season was held for longer periods than usual prior to reaching the retailer. Our butter trade had received at least one “black eye” as the result of marketing stale butter. Some of our butter was more than 12 months old at the time of handling by the retailers. It will take a superior quality of butter to obliterate in a minimum of" time the unfavourable impressions caused by stale butter. ’ It is to be noted that Canadian cheese appeared to have gained in recent years over New Zealand in price. This -was doubtless, partly due, it is explained,, to our having to find consumers for our tremendous- increase in quantity during

recent years, whereas Canada had merely exported sufficient to maintain old connections. It would also appear from Mr Grainger’s report that Canadian cheese received very much better storage treatment ’in the United Kingdom than ours. If our cheese received but similar treatment at Home to what it gets in . New Zealand we should be in a much better position to lessen the margin between prices for New Zealand and the Canadian product. We must,; through our representatives, aim to secure the best rates paid by the cheese trade of the United Kingdom for imported cheddar cheese. If the Dairy Produce Board can ensure good conditions for our cheese from the time it left the ship until it reached the retailer, and the manufacturers did their best at this end, the director of the dairy division considers that when the general position became more stabilised the Home trade would recog-' nise that there was no country in the world forwarding a larger proportion of uniformly well-made, good-keeping, sound-flavoured cheese than New Zealand.