MARKETING OF PRODUCE

Sun (Auckland), Volume IV, Issue 1081, 19 September 1930, Page 10

MARKETING OF PRODUCE

WHERE DOMINION SHOULD IMPROVE EXPORTS DAIRY EXPERT’S VIEWS In order to maintain New Zealand’s sound reputation on the dairy produce markets of Great Britain, it is essential that every producer and marketer should make certain that nothing but finest quality produce leaves the Dominion. This was emphasised at a conference of the Auckland provincial branch of the New Zealand Dairy Factory Managers’ Association yesterday afternoon. It was the statement of Mr. A. C. Ross, who. in an interesting address, indicated the requirements of the markets for butter and cheese in London. Mr. Ross was, for four years, attached to the office of the High Commissioner for New Zealand in London as inspector of dairy produce from the Dominion. Principal points in his remarks were: In grading. New Zealand has a system which has played an enormous part in raising the dairying industry in New Zealand to its present position. Buyers were induced to make purchases by well-packed and neatlyfinished produce. In London, much importance was attached to appearance. “** No other country enjoys such an enviable position on the British market today as New Zealand. Nev* Zealand must bo certain to export only the best produce. New Zealand cheese should be held in store longer in the Dominion. Mr. Ross believes that a great deal of it is marketed in far too “green” a condition. provement in New Zealand cheese, j The producers should do everything to make a product desired by Eng- j lish consumers. “The uniformity of New Zealand butter surpasses that of any other country in the British Empire,” said Mr. Ross. “While New Zealand butter is clean and attractive, some brands tend toward a lack of the trite butter flavour. There has been a certain amount of irregularity, while a flavour of soda is present in the product of certain factories. Though some buttery are inclined to be weak and insipid in flavour, in other respects they fulfil the requirements of the British trade. VALUE OF GRADING “Managers and directors should not be satisfied if their produce is being exported as first grade, and not finest. No matter what the grading is in New Zealand, the produce should stand up to its Dominion grading when it reaches the marketing country. Our j grading system lias been a big factor i in building up the industry. Buyers j have been reaching the state where j they will buy New Zealand butter on | the grade stamp, which is regarded as i a certain mark of quality. It is very difficult for merchants to dispose of New Zealand butter and cheese without a grade stamp, except at considerably lower prices.” Mr. Ross said New Zealand was the greatest contributor of imported cheese in Great Britain. New Zealand Cheddar commanded the greatest retail sale there. It had always been of good quality but the main complaint was that the texture was too open and the cheese was likely to crumble when cut for retail purposes. Mr. Ross thought the cheese should be kept longer in store in New Zealand. When, in the 192(5-27 season, the Dairy Produce Board had paid a premium for the highest quality cheese, there had been an improvement in quality. In the spring cheese of last season a number of brands showed a weak, pasty and doughy body, with open texture. The cheefee soured on exposure to the air: some of the poor quality cheese had been found to be made with an excess of moisture. This troiible had resulted in a prejudice against New Zealand cheese. Cheese was waxed too green in New Zealand, too. This resulted in a slimy rind under the cloth and. on the crown. Stripping and branding should also be carried out carefully. The producers should make every effort to manufacture cheese which the consumer wanted, not what he thought 1 the consumer should buy.