QUALITY AND PRICE.

Pahiatua Herald, Volume XLI, Issue 12439, 4 September 1933, Page 2

QUALITY AND PRICE.

BUTTER AND CHEESE

The annual report of the Dairy Control Board contains the followQuality :—Butter : Notwithstanding the substantia] increase in production, quality has been more than maintained. There has been an increase of per cent, in the percentage of finest grade. Ter turn out BO per cent, finest grade in an export of over 120,000 tons of butter is a praiseworthy performance. The average grade for the whole Dominion also evidences a slight improvement and this in spite of greater difficulty with feed flavours consequent on the lank, growth of pastures in the more favoured dairy districts. A more pleasing aroma has been noted in a larger proportion of the butter exported. This is undoubtedly due to a fresher and better quality cream being delivered at factories, allowing for some slight increase m acidity before churning. So far there has been no indications of later development of undesirable flavour by reason of this increase in acidity, but it is a point which requires the most careful attention so Chat keeping quality may not be impaired.

Criticism of quality has been confined mainly to occasional lines which have not stood up to the grade score allotted in the Dominion, and to a few lots of unsalted butter showing mould development. Some instances of “topness-,” or surface taint, have been reported generally confined to butter packed in containers made from imported timber. Over-salting of some of New Zealand’s best butters has been noted. The presence of sawdust in a number of boxes has given rise to adverse criticism. Packing generally shows improvement, and this is to be attributed to the increasing use of bulk butter mouldin g machines. Quality:—Cheese : The reports from the United Kingdom relating to New Zealand cheese Lave been more favourable than for some years. Credit is due to factory managers m this connection, as the season because of more than the usual share of hot weather and rank feed, has been trying from a cheesemaker's point of view. It is admitted that there is still considerable loom for improvement. Flavours generally leave a good deal to he desired. Openness in texture still persists, although to a lesser extent. Discolouration, whilst not entirely eliminated, has practically given no trouble up to the time of writing this report. The precautionary measures recommended by the dairy division relative to this serious defect were put into operation in a wholehearted manh.er by directors and managers of dairy companies.

Regulations providing for the grading of milk supplied to cheese factories with differential payments according to grade, have been gazetted and come into force on Ist August. There has been an insistent demand for this innovation and it is believed that as a result there will be a distinct improvement in the quality of milk delivered to cheese factories, with a resultant better cheese. The Board has been associated with the bringing in of this improvement, and wishes to place on record its appreciation of tho action of the Minister of Agriculture in giving effect to the urgent request of the Board in this direction.

Recommendations have been made to dairy companies regarding the necessity of controlling temperatures of cheese curing rooms during the hot summer weather, so as to provide that the maximum temperature- does not exceed 65 degrees. A greater response to this recommendation is needed, as in some instances cheese are being held at very high temperatures.

The movement for the use of a stronger cheese bandage is tc be com - mended, a»d the appeal a nee of the cheese is greatly improved. There has existed a decided difference of opinion as to the advisability of continuing the waxing of cheese before forwarding to grading stores, and it has now been decided that New Zealand cheese shall not be waxed unless at the request of the London merchants.

The grading of cheese has been the subject of careful ..consideration between the Board and the director of the Dairy Division, with the result that for the coming season the grades will remain as at present with the exception that cheese will require to reach 91 points to qualify for first grade. Butter prices: In August, the opening month of the new dairy season. prices for butter on the London market fluctuated between 104 s and 1 11s for both salted and nnsaltel New Zealand, rising in September to 116 s, again with practically no- difference between unsalted and salted. October saw a fall to- 96s for salted and to 106 s for unsalted, with a further drop of 12s for salted and 19s for unsalted in November. The price steadily declined from the Ist December, 1932, reaching its lowest poinx m April, 1933, namely, 65s for both unsalted and salted New Zealand buxter. Not for over twenty-five years have dairy producers had to face prices so low. Further, it should be noted that costs of production and transport are over fifty per cent, higher than for the period when the industry had to sell at such price*. May and June saw a rise* to. 82s, but before the end of June there was a decline to 775. From that date onwards the market showed improvement, registering 82s-84s by the end of July. F. 0.8. buyers operated intermittently throughout the season. Early in the season sales were made for September to October make at from to 11 £d. ; for November make at 9£d to lOd. Prices for f.o.b. sales for Decem|ber, January, February.

March and April fluctuated between 9d and 9sd. but by the first week in May reached the lowest point, viz., made, indicaing at that time the pessimistic view of the market held by certain sections of the industry. Early in May a reaction set in, probably as a result of the apparent settlement of the argument on restrictions, and by June 7th buyers were operating freely at* 10id f.o.b. By the end of July, however, f.o.b. limits had fallen to 91-d. Cheese prices: Variation m prices have been greater than in xhe previous year. The highest point was touched in October with 67s for white cheese, and the lowest- in April at 375, a variation of 30s. The 1931-32 season showed a variation of only 17s, 1930-31 40s, and 1929-30 a variation of only 16s. Prices of white cheese for August, September and October rose gradually from 57s 6d to 675, and steadily declined from lsx November, reaching the lowest point; in April at 375. Coloured cheese has been in short supply throughout most o ; the season, and since the end of November has shown a substantial premium. The highest point for coloured cheese wag in December, namely 655, and the lowest in April with 435. Prices steadily firmed from the beginning of May. and by the end of July 50s for white and 53s 6cl for coloured had been recorded.

F. 0.8. buyers were in the market at the opening of the season and a number of dairy companies made sales of September-October make, a few including November, at prices ranging from 6d to 6ld. As the season advanced buyers lost interest until the late autumn, coming in again at 4£cl and rising gradually to- s£d in May. After a slight falling off in June buyers were again in the market during July at 55d f.o.b. The percentages of cheese sold f.o.b. and consigned during the last five seasons are as follow : Sold f.o.b or c.i.f., 1928-29, 19.33 per cent; 1929-30. 22.5 per cent; 1030-31. 5 per cent ; 1931-32, 12 per cent ; 1932-33, 10 per cent. Shipped on consignment. 1928129, 80.67 per cent; 1929-30. 77.5 per cent; 1930-31. 95 per cent; 1931-32, 88 per cent: 1932-33. 90 per cent.