DAIRY PRODUCE TRADE

Taranaki Daily News, Volume LIV, Issue 23, 21 July 1911, Page 3

DAIRY PRODUCE TRADE

N.D.A. REPRESENTATIVE'S VIEWS. MR. ELLISON' IS WKLLINGTOX. Mr. 11. Ellison. the London representative of tihe National Dairy Association of New Zealand, has just returned to the Dominion, after spending eighteen months dn England in the midst of the daily produce trade. Last week Mr. Mliswni was interviewed by a Dominion reporter. "FISHINESS" IN BUTTER.

On 'the subject of fishiness, Mr. Ellison said that he had found a certain amount of it in. New Zealand butter, and' while the proportion was very small, at the same time it was a defect that people very strongly objected 1 to. "This, practically," he continued, "is the only defect, noticeable in New Zealand butter, but once a brand acquired a reputation of having an inclination to be fishy, the trade very soon hears of it. Customers decline to have anything to do with it. Some factories, I find, have had a tendency towards developing this flavour. I found, however, that a, factory might suffer from this defect one season and he absolutely free from it in the following season. No doubt our climatic conditions are such that we are mot likely to he troubled to the same extent as are the Australians. Fishiness, although found in other butters, seems to be noticeable in colonial than in Continental makes. There is no generally accepted theory in England as to the cause of fishiness. The same theories as of old are advanced, and they are numerous. Pasturisation is not a remedy.

THE MOISTURE CONTENT. The moisture content of butter was iwxt mentioned. Mr. Ellison said that during his eighteen months' connection with the butter and cheese trade in London, he had very rarely found any real cause for complaint as regarded moisture. "I have made a point of having a large number of samples of butter tested for moisture," he said. "The butter came from all parts of New Zealand, and I do not recollect any instance where the 16 per cent, limit was exceeded. I have found many people jumping to the conclusion that a butter which shows a, fair amount of free moisture must of necessity contain a large amount of water. This, however, is not the case. Some years ago there was a desire on the part of the grading staff of New ZeaJand to look for a dry butter, and there is no doubt that the lesser amount of moisture then contained gave an impetus to the sale of or-.- butter —more particularly amongst these who use it for blending purposes, and I believe that, at any time, a certain amount of advantage accrued to the industry. There is, (however, no need to troublr any further over the question of moisture in our butters; the reputation of the article is well established, the limit of moisture fixed by law, and we are not, in my opinion, suffering anything on this point. THE GRADING SYSTEM.

Speaking of the grading system, Mr. Ellison said that the Dominion was largely indebted (for the position occupied by its produce to-day) to the fact that it has carried' out a fair and reasonable system of grading. Everyone interested at the London end would admit that the grading system, as applied to our produce, had been a big factor in perfecting the articles. "There may be, and, no doubt, are," he continued, occasions on which' a 'few packages marked second grade, could be included as first grade, and vice versa. It must of course, be admitted that grading is a matter of personal opinion, and not a mechanical process. The fact that Australia has at last decided to follow up our system will, I feel sure, very much assist them in the near future." MARKETS AND MARKETING.

As to our system of marketing, Mr. Ellison said that a certain amount had been done towards improving the system. This was, however, a matter which lay largely with the factories themselves, and there was no doubt that concerted action would very much assist them in their future operations. It was a desire and an aim of the National Dairy Association to work out a comprehensive scheme which must be given effect to as soon as the factories were convinced that it was the correct thing. There was really only one explanation for the rather low prices of this season, and that was the very heavy increase in the importation of colonial butter, largely due to the excellent season in Aus-. tralia, and the stocks held at the opsning of the season. There was a certain amount of butter and cheese required for the West of England, and it was a market which re-1 quired very careful watching, and should not be over-supplied. An oversupply in the West of England resulted in the surplus being sent to London in the end. London always did and always ' would control the price. "The Siberian butter is a very much better article than most people credit," Mr. Ellison proceeded, "and dairying there is a growing industry. The Siberians are striving to make a better quality year by year. With teasonable prices, however, there is no danger of anything like over-production. "Butter is an article which is being used by all nations, and, as long as the price is reasonable, tho consumption is something tremendous. It is high prices which check consumption, and it is abnormally high prices which force people off butter itself, and on to butter substitutes.

"There is a big lot of butter coming out of Siberia, and more will follow as the country is developed. Much of the development is being done with English capital." OUR FUTURE IN CHEESE.

The matter of the cheese trade was, mentioned, and Mr. Ellison said: "The cheese is giving very great satisfaction. At the same time no effort should be spared to maintain a high standard of quality as the groundwork is now being laid for the future success of the industry. I look for the time when possibly 75 per cent, of the output from this country will be cheese. It is only a matter of time till the larger portion of the Canadian cheese will find its way into the United States. Big handlers of our cheese speak very well of its quality, and its uniformity. Our cheese may some day occupy a position similar to that now held by Danish butter. We must, however, always strive for quality."