WITHOUT BORIC ACID

Southland Times, Issue 19502, 17 March 1925, Page 2

WITHOUT BORIC ACID

BETTER QUALITY BUTTER.

IMPORTANT TO EXPORT TRADE

Mention of the extent to New Zealand was producing butter without the use of boric acid was made at Southdown (Auckland) by Mr W. Grounds (chairman of the Dairy Control Board).

“A very large quantity of New Zealand butter is now being produced without boric acid,” he said, “showing that, under sound management, it is possible for us to be producing our level of quality without it; and the industry will probably have to take that course in conection with the whole of the exportations.”

Interest in the question had been much intensified lately in Great Britain by the action of some of New Zealand’s competitors ; and the Dairy Control Board regarded it as one of the points that must be watched to improve the quality. The board also proposed to establish a superfine grade at a level that would encourage competition among managers to be classified within that grade. Last year 40 per cent, of the expo'rts of butter was graded at 93 and over; and 60 per cent at 92 and over; and 27 per cent, of the cheese at 93 and over, and 53 per cent, at 92 and over.

“It is very necessary to take care in the elimination of undesirable flavours,” said Mr Grounds, “as these m£y .develop after the butter is exported and before it is offered in England. Therefore I consider it absolutely necessary to establish a Government laboratory.” He pointed to the keenness of competition and complimented the Auckland dairy managers upon the way they had contributed to New Zealand’s excellent reputation for quality, as testified by Mr Ruddock, Dairy Commissioner for Canada, on his recent visit, and by the London retail houses.