SERIOUS FAULTS

Southland Times, Issue 21198, 26 September 1930, Page 8

SERIOUS FAULTS

STANDARDIZED CHEESE RESULTANT BAD EFFECT UPON PRICE ABANDONMENT ADVOCATED (Per United Press Association.) 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, “1 reached the conclusion that the industry would be wise to abandon the standardization of cheese. -f ■ “While 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 standardized cheese is becoming general and many big buyers and users of cheese told me that they henceforth would not be using standardized cheese. This inevitably will deprive New Zealand of a considerable demand with a bad effect upon price. Unquestionably, standardized cheese does not cut as silky as does full cream cheese. Further, it is very mealy and develops a cruinbliness after being cut. That is not pleasant. These are serious faults which reflect themselves in the price. I saw many instances of preference of 3d. per pound being given to other imported Cheddar cheese against New Zealand cheese. Many of our coloured cheese develop a mottled effect, this 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 full 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 standardized cheese should be prohibited from the Dominion. A committee consisting of Messrs Dunlop, Hine, 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 cheese going forward. A recommendation by Mr lorns that the grading of cheese be considerably tightened was endorsed by the board.