STANDARDISED CHEESE.

Otago Witness, Issue 3994, 30 September 1930, Page 14

STANDARDISED CHEESE.

PROHIBITION OF EXPORT.

PROPOSAL BY DAIRY BOARD. WELLINGTON, September 25. “As a result of my investigations,” said Mr W. A. lorns, chairman of the Dairy Board, in a report to that body to-day, “ I reached the conclusion that the industry would be wise to abandon the standardisation of cheese.

“TVhile the article itself in some instances may be quite all right,” he explained, “it is the practice and name to which the trade objects. Already differentiation against standardised cheese is becoming general and many large buyers and users of cheese told me that they henceforth would not be using standardised cheese. This inevitably will deprive New Zealand of a considerable demand with a bad effect upon price. Unquestionably standardised cheese does not cut as silky as does full cream cheese. Further, it is very mealy and develops a crumbliness after being cut that is not pleasant. These are serious faults which reflect themselves in the price. I saw many, intances of a preference of 3d per lb being given to other imported cheddar cheese against New Zealand cheese. Many of our coloured cheese develop a mottled effect, thus making them very unsightly and hard to sell. The cheese position generally is not satisfactory and requires immediate action on the part of all concerned to rectify the position and regain our reputation.”

After consideration had been given by the board to the full report presented by Mr lorns on his investigations into the present position of New Zealand cheese on the British market, Mr lorns gave notice of motion that the whole question should be reviewed at the next .meeting of the board on October 22 with a view to making recommendations to the Dairy Division that the export of standardised cheese from the Dominion should be prohibited. A committee consisting of Messrs Dunlop, Corrigan, Winks, and the chairman was set up to meet Mr W. M. Singleton, Director of -the Dairy Division, and discuss with him the report and recommendations made with- a view to improving the quality of the cheese going forward. A recommendation by Mr lorns that the grading of: cheese should be considerably tightened was endorsed by the board.