DAIRY FACTORY MANAGERS’ ASSOCIATION

Patea Mail, Volume LII, 27 February 1931, Page 2

DAIRY FACTORY MANAGERS’ ASSOCIATION

ANNUAL CONFERENCE. HELD AT PATEA. Tlio annual conference of tin; Taranaki Duhy Factory .Managers’ Association was hold in the supper room in the Patou Town Hall on Wednesday, -Mr. Geo. Thorburn (Whonuukura) presiding. Messrs. A. H. Hodge (Manager West Coast Refrigerating Company), Gwilliam, Ross, and Hull (Dairy Division, Department of Agriculture) were also present, as well as Messrs. Grant, (Stevens, and Jones, of the local grading staff. An apology was received from Professor Riddelt for nou-attend-aneje. His Worship the Mayor (Mr. F. Ramsbottom) was also in attendance, and tendered a very hearty welcome to the members of the association. He said it gave him great pleasure Qnee again to welcome those who had so much to do with the country staple product. He thought there was a close enough touch between the people who produced and those who consumed the produce. If they could only get into closer touch with the consumer they would probably benefit both parties. He extended to them a very hearty welcome. (Applause.) Mr. Gwilliam, of the Dairy Division, said Mr. Singleton had asked him to deliver an address in his absence, as ho was unable to attend. With regard to the nianufactuire of cheese and butter, there wore, as they knew, grading centres at all of the chief ports of the Dominion. Reports from these centres and from Britain were of an encouraging nature. Flavour of butter ha.l been satisfactory and body good. Undesirable flavours, once fairly common, had been less in evidence. Cream had improved, ami suppliers wore intent on supplying only finest grade cream. The high standard maintained and the improvement steadily going on showed their desire to place Now Zea'and butter in the premier position. With regard to butter boxes, the uniformly high quality of the butter did not apply to the boxes in which it was packed. The New Zealand butter hex had helped to bring New Zealand lint ter into favour. There was no box to equal the white pine box, and it was to be regretted that this material had lieen departed from. With regard to cheese, there was much to inspire hope. All grading centres reported an endeavour to turn out a bettor cheese. Improvement had been noticeable in body and maturity. The quality would have been higher had the conditions in the spring been more favourable. Reports on cheese mp to (September were to the effect that most makers were trying to make a good, solid cheese. The speaker read extracts from reports on this year’s cheese, and also from Mr. Wright with regard to last year’s cheese, in which/ he stated that the purchaser of a large consignment declared he could not wish for anything better. Continuing, Mr. Gwilliam said that the fact that New Zealand had met the position with regard to the supply of cliiocse to Britain, was to the country’s credit. Tastes for cheese differed and it was fortunate that they did. A poor cheese was some people’s best, but such people wore rare. The manufacture of good, solid cheese was not possible without a good article, and the skill of the chccsemakcr. It was gratifying that the sentiment with regard to a bettor quality was growing amongst, suppliers. Tlio many problems which beset cheescmukcrs were the subject of constant inquiry imongst experts, who were as well equipped as those in any other country. Mr. Gwilliam said that at n conference of cheesemakers held in Canada in December last Dr. Euddick, Dairy Commissioner for Canada, emphasised the value of cool curing. In Western Ontario this year more than 11,000 eases of cheese were turned down on account, of rancid flavour. The time had come for better quality choose rather than for more cheese. New Zealand pays special emphasis on good quality and is Ontario’s chief rival. If the bacteriologist can combat runciu md fruity flavours and the makers can eliminate mechanical defects, Canada will make a rapid stop forward. Some starters were in use for some time that have the ability to impart a certain characteristic acid aroma to the cheese that is very desirable. Other starters do not possess it, although of the same origin, and all might be clean and pure.

Mr. C. F. Linn, Dairy Instructor, Canada, said: “There are three factors, the milk supply, the factory, and the maker, with the maker comprising about Uo per cent." In conclusion, the speaker said it may be cold comfort that other cheesemakers had their problems as well as they had. The main trouble v as that the proportion of the right sort of cheese was less than il should be. The supplier and the maker held the master key to success, and wblcu each one realised this and recognised his responsibilities and played his part quality would be right, and this is.what the ultimate consumer desires. Xo reputation was so valuable as a reputation cased on quality. (Applause.) Mr. A. C. Eoss, Dairy Instructor, Ha we r a, nc.xt read a paper on Xew Zealand cheese on British markets. IFstated that his term of 4-J years a inspector of Xew Zealand produce in England gave him an opportunity that very few in the business had had. In that time he saw many factors that cropped up. the majority of which would have been well avoided at this side of the world. Xew Zealand contributes the (largest percentage of cheese imported into Groat Britain. Xew Zealand's best quality cheese has qlway.s been outstanding and gives satisfaction, and often commands a premium in price. Alerchants have com-

plained that there has been a gradual slipping back in quality for seine time, and especially during the last two seasons. This was noticeable i; a number of brands, but more so in many brands of Taranaki cheese; ir fact, it was quite a by-word on the market, “More of that 'Taranaki poor quality,” and sometimes the remarks made —well, they were not suitable to go on paper. On the arrival of the spring made cheese of 19119-30 season, and its delivery to the trade, trouble was at once experienced with sonic ofi the brands that were of poor quality, the majority of these being standardised. On examination, these brands were found to be showing weak, pasty, and doughy bodies and very loose and open texture, and some fermentation and sweat holes., and in soino instances after being cut and exposed to the air they turned sour and vinegary in flavour, and at once became a serious loss to the retailers handling them. Tluis at once brought about a certain prejudice against standardised cheese, ami which caused some retailers to go on to Canadian cheese to try and save their cheese trade. Those factories which neglected to make the best quality arc responsible for the prejudice, and for some of the lowering of the market values of New Zealand •heese on the British markets last season. The speaker went on to explain certain defects in the manufacture of New Zealand cheese, notably an excess of bandaging, lack of attention to cheese whilst on the shelves, tight packing, cracked rinds, and poorly finished cheese. Mr. Boss emphasised the fact that the placing of the brand on the side of the cheese was most important. The stamping of the factory’s registered number and brand should be done in tin attlractivo manner. With regard to waxed cheese, Mr. Ross said the chief objection was slimy rinds and a greater tendency to open up and crack after the bandage has been removed. Retailers who onc;c were favourable towards waxed cheese were now r inclined to change their opinion. Merchnnts have persistently complained, the speaker said, that the quality of cheese Taranaki has been sending in the past, and more particularly during the past year, was quite unsuitable, and that the trade did not like and would not take if it 'could help it. “If wo are to maintain our position on. the cheese market,” added Mr. Ross, “it is for us to give the people of Britain what they want and not what New Zealand producers' think they should have.” Mr. Ross concluded by declaring that if the matters referred to were attended to on our dairy farms and in our dairy factories he felt sure that the quality of the cheese would be made to suit the trade and that they would regain the confidence of the trade in New Zealand cheese.

Did you happen to conic across the factory where Mrs. Harrison made cheese 1 ? a manager ashed. (Laughter.) Mr. Ross; No, but the hands were all, -1 noticed, wherever I wont. (Laughter.) Mr. Ross answered a number of questions with regard to the maturing of cheese, pointing out that if cheese were to be matured longer in Now Zealand, then the storage capacity of many of the factories would have to bo increased. With regard to Canadian cheese, this was sold on the boards in Canada, and sent Home in crates containing one cheese only. The merchants at Homo matured the cheese, turning it on the shelves at least three times a week and receiving 10s to 20s per cwt more for the cheese than the ruling price for non-matured cheese. In reply to a question, Mr. Murray (secretary to the Managers’ Association) said the cost of maturing cheese from 2J to 4 months was Cs 3d per crate. /This included unpacking and

re-packing. Mr. Crawford stressed the importance of property branding the cheese. It was a pity they had lost the oldtimo, well-known brands. In reply to Mr. Gwilliam, Mr. Eoss said a cheese that was not well made was not worth maturing. New Zealand ibuilt up its reputation in the past by maturing the icheese. One buyer had said to him that it wa-s a pity they did not send the cheese as well matured as they did of old. (Then it cut like butter. Now it cut like India rubber.

A: Manager: If it is essential that cheese Ibe matured, would it not be better to alter the regulations to make it compulsory for the cheese to be kept for 21 instead of 14 days? Mr. Gwilliam: “The regulation reads ‘not less than 14 days.' You could keep it 14 we dies or 14 months if you liked. If cheese is not well made it is not worth keeping at all. J^ Another manager stressed the need for making it compulsory to keep cheese longer. Mr. Gwilliam: It is a matter of common-sense for the farmer, and if he thinks it necessary to keep cheese he will keep it without compulsion. If good cheese were made and it wore matured at a temperature of tio degrees, as Mr. Singleton suggested, the proper kind of cheese for the Home market, as advocated by Mr. Ross, would be made.

In reply to a question, Mr, A. 11. Hodge slated that tho temperature of the refrigerating chambers was now--55 degrees, a rise of five degrees on previous years. Mr, Hull, instructor in butter making, next gave a brief address in committee, stressing the need for good cream being supplied before good butter could bo made. Mr. Free (Mangatoki) expressed his pleasure at the invitation tu be present and said if one and all endeavoured to carry out the regulations the quality of the produce would be improved. . Hr. Ramsbottom said he felt that if butter were exported in pound packets a better price would bo obtained. ■ Mr. Murray -suld Uiis.'lim -had u

plant at, Home, which was capable of putting up 10 tons of butter in lib pats or 5 tons in Jib pats per hour. -Titter was delivered daily, eliminating the danger of holding it for too long a time. They werci now developing this trade all they could. The president said this concluded the business of the meeting. Ho had to thank the Mayor and members of (he Dairy Division ami the Press for being present ami the Ivaupokomii Dairy Company for their donation towards the prizes for the grading competition. The speaker stressed the need for guarding against the too tight packing of cheese, and he hoped 'they would guard against this in the future. (Applause.) A hearty vote of thanks to the president and the Borough Council for the use of the room concluded the mecting. During the day a grading competition was held, resulting as follows: Creese Grading: Goo. Woods (T7gaerc), 981, 1; A. MacDougall (Oaonui), 98; H. Foy (Ararata), 98; D. Crawford and D. Cameron, 971. Butter Grading: A, Tidsiwell (Tawhiti), 97(5 points, 1; A. MacDougall (Oaonui), H. Lo Fleming (Whakamara), H. Foy (Ararata), D. Cameron (Cardiff), 0. Crawford (Okaiawa), 961.