A MORE OPTIMISTIC TONE

Stratford Evening Post, Volume I, Issue 215, 20 August 1931, Page 2

A MORE OPTIMISTIC TONE

RECOVERY OF BOTH BUTTER AND CHEESE London Markets Reported Steady BRIGHTER PROSPECTS FOR NEW SEASON THE new dairying season is now definitely launched, and factories throughout the district are running daily with probably a slightly decreased supply on last year, owing to the more unfavourable weather conditions. The heavy rain and frequent cold snaps have had a severe effect on the herds, and have checked the growth in the pastures. From the point of view of market prospects, however, there is a more favourable outlook, and prices are steady at improved levels, with promise of even further improvement.

Finest New Zealandd butter is now reported to be selling at 115 s per cwt, with first at 113 s, while New Zealand white cheese is 62s to 63s per cwt, and coloured 64s to 655. Both markets are steady. These improving values are due to several factors, of which the more important are said to be the gradual recovery from the present world depression; the effective advertising of Empire produce by the Marketing Board and the various Dominion produce boards; the decreased stocks of Empire butter in store at present, as 8 result of the increased demand for butter at Home during the past year, stimulated, no doubt, by the lower prices; and the returning confidence on the part of the trade with the abolition of the export of any but full cream New Zealand cheese. The past season has undoubtedly brought home to New Zealand dairy farmers that the requirements of the consumer must be our first consideration, at all times, and this is being reflected in the endeavours being made in the various dairying districts to meet the demands of the market. The latest move in Central Taranaki is the unanimous decision of the shareholders of the Lowgarth Dairy Company to conduct an experiment from October to March to ascertain whether a better cheese can be made from low testing milk than from milk of a high test. Suppliers promised every assistance during the experiment, in arranging times of arrival at the factory to enable the high test milk to be received first, and to aid the staff in any way- possible. The chairman (Mr. A. D. Johnson) stated that the experiment would be conducted under rigid conditions withi::::::::::::::::::::::::::::::::::::::::::::^:::::::::::::::'::::::::::::::::

out fear or favour to any supplier, that cheese made from the respective divisions would be matured, shipped and sold separately, and that the full results would be made available to all suppliers at the end of the experiment. Mr. Johnson added that, the company had to know more about the practical relationship between test and the type of cheese most sought in Britain, and the experiment should materially assist in deciding whether the company, as a cheesemaking concern, would benefit by taking measures to lower the individual tests of the herds. He was exceedingly pleased that suppliers had been unanimous in supporting the experiment. Mr. S. Lawrence, who introduced the matter, stated that he was strongly of opinion that a high average test meant the loss of considerable revenue to cheese factories. Lowgarth, he said, could have manufactured an additional 62,0001 b of cheese on a reduced test assuming that the same amount of butter-fat was supplied. He supported this assumption with statistics gathered from high authorities. This experiment on the part of the Lowgarth Company will be watched with great interest and should provide valuable data. That the meeting was genuinely concerned at arriving at some solution of the problem facing the industry is conveyed by the following remarks of the chairman (Mr. A. D. Johnson), who has always been an advocate of the Friesian breed:

"If the Jersey milk proved host, he would become a Jersey man, but if they were.satisfied that their test was too high, and was therefore losing them money, he would expect all the suppliers to realise that fact."