BETTER DAIRY PRODUCE

Sun (Auckland), Volume IV, Issue 1080, 18 September 1930, Page 10

BETTER DAIRY PRODUCE

CHIEF GRADER REMARKS ON IMPROVEMENT MANAGERS IN CONFERENCE In a.ddressing a conference In Auckland this morning of the Auckland provincial branch of the Now Zealand Dairy Factory Managers’ Association, the chief Government grader. Mr. C. Woods, mentioned the apparent determination of managers to improve the standard of dairy produce. Mr. Woods said that last season, 33 1-3 per cent, of the factories had graded finest butter, compared with only 1.2 & per cent, the previous season. Such an average had not been attained previously and he was convinced that there was no body of men so keen to improve the standard of butter as the Auckland managers. Last season had been a record for butter production in tho Auckland Province and the increase had been about 400,000 boxes. Ono small factory had increased its average grade Try two and a-half points—an extraordinarily fine achievement. SALT CONTENT Tho recent regulation of salt content in butter had been made in the best 1 interests of the industry, as British consumers were insisting on a standard content. Graders had given a good deal of latitude to those exceeding the maximum in salt content, but tho time would come when the regulation would have to be enforced strictly. New Zealand’s cheese had been criticised in recent months and he was pleased to see indications that the factories intended to produce better cheese this spring. Mr. Woods pointed out to the conference the bad results in oversalted cheese. Mr. J. E. Makgill, chairman of directors of the Auckland Farmers’ Freezing Company, said the improvement in quality was a. satisfactory feature. With the industry faced with falling prices, the managers had a greater responsibility than ever before in maintaining the standard of their produce. Increased production would bo necessary to meet the declined prices, and, to keep tho market, the standard would have to bo high. Mr. Makgill informed the conference that the company’s new building would accommodate 150,000 boxes of butter, and there were improved facilities in tho new grading rooms. It was hoped that the rooms would be in commission early in the new year. Mr. I*. C. 11. Petersen, of Cambridge, Dominion president of the association, welcomed tho managers, and Mr. A. J. Garry, of Taupiri, provincial president, was in the chair. An examination of dairy produce was held at the Farm-, ers’ Freezing Company in the morning and a luncheon was given at Hotel Auckland.