BUTTER AND CHEESE

Sun (Auckland), Volume II, Issue 336, 23 April 1928, Page 10

BUTTER AND CHEESE

Press Association. WELLINGTON, Sunday. The New Zealand Producers’ Cooperative Marketing Association’s weekly cabled market report from London, dated April 20, is as follows: Butter—The demand is improving; New Zealand, finest If.Cs to 16Ss, unsalted 168 s to 1745: Australian, 156 s to 160 s; Ai’gentine, 154 s to 158 s; Irish, 168 s; Danish, 178 sto 180 s; Esthonian, 168 s; Siberian, 154 s to 1365. Cheese —The market is steady; New Zealand, white, finest 90s to 9Ss, coloured 96s to 975, first grade white and coloured 955; Canadian, finest white 110 sto 112 s, coloured 104 s to 106 s; Australian, 93s to C. R. Spragg reports receipt of the following cablegram from Bannatyne and Co., Liverpool, under date April 21: New Zealand salted butter, 165 s to 1695; after touching 1645, the market recovered, closing quiet. Cheese market steady at 97s to 9Ss. , , , Amalgamated Dairies have cabled advice from London, under date London, April 21: —“Butter: Salter Anchor, 170 s; firsts, ,1665; unsalted, 1765; quietly firm after Thursday’s abnormal activity; expect renewal: Danish, ISOs; spot, 1735; February deliveries, New’ Zealand, 1,214 tons, stock. 5,726, retails New Zealand, Is 8d: Danish, Is 9d. Cheese: 96s to 975, quietly steady; retail unchanged. A. H. Turnbull and Co. have advice from W. W eddel and Co.. Ltd., dated London, 20th inst.: —Danish buter, 178 s to 180 s; New Zealand unsalted butter, 168 s to 1745; salted, 166 s to 168 s; rather better demand: New Zealand cheese, white and coloured. 96s to 98s; market steady; Canadian cheese, white, 108 s to 112 s; coloured, 104 s to 106 s.