THE DAIRYING INDUSTRY

Taranaki Daily News, 22 July 1929, Page 18

THE DAIRYING INDUSTRY

SEVEN YEARS OF PROGRESS

STEADY INCREASE IN PRODUCTION

RECORD OF NEWALL DAIRY CO.

The Newall Dairy Company has enjoyed seven years of steady progress, due undoubtedly to the more progressive methods adopted by th© farmers of the district and to the economical management that has been associated with the factory. . It was pointed out at the annual meeting on Saturday by the chairman (Mr. R. Cassie) that in the last year that they were associated with the Warea Dairy Company the total output from the two factories was 224,0001 b of butter-fat, whereas from Newall alone seven years later The output was 216,0001 b of butter-fat. The last year they were at Warea, on a record pay-out of 2s 7Jd per lb butter-fat, £ll,OOO came to the suppliers of the Newall branch, whereas this season, on a pay-out of Is Bd, £lB,OOO was distributed among the suppliers, an increase of £7OOO, despite the decrease in the pay-out. Mr. Cassie presided over practically a full attendance of suppliers, including a number of ladies.

The report for the year ending May 31 stated: — ;

Following are the particulars of milk received and cheese and butter made: — ■Suppliers, 21; milk received for cheesemaking, 5,279,4771 b; butter-fat received for cheese-making, 216,665.521 b; cheese made (factory weights), 550,1761 b; whey butter made, 18,4641 b; average test, 4.1 per cent.; lbs of milk to lb cheese, 9.09; lbs cheese to lb of butter-fat, 2.67; official average grade, 01.69. The amount to credit of profit and loss on closing the books for the year was £1844 Ils 3d. An additional payment of Id for the months of January and February, 3d additional for the months of March, April and May, and a further payment of Id per lb butterfat over the whole season are to be made at the meeting. This will absorb £1763 Os 3d, making, up to the present, the very satisfactory payment of Ls 8d per lb. butter-fat over the whole season. Cheese afloat is included in the balance-sheet at the advance, 74d per lb. The directors have much pleasure in reporting a record season in every way. Special mention is made of the increase of 30 per cent, in tonnage.

LOWER PRICES ANTICIPATED.

In moving the adoption of the report and balance-sheet the chairman said they could congratulate themselves on having had a great season. The output had shown an increase, being 259 tons for the reason, while the cost of management had decreased. The cost of manufacture had been reduced to 3.5 d per lb of butter-fat, accounted for largely by the increased turnover reducing the overhead charges, and by the economy exercised by the manager (Mr. F. Jenkins) and his staff. The grade had gone tip and during the whole cheese-making period there had been only one vat of second grade cheese. A pound of cheese had been made from every 9.091 b of milk. That was the best yield yet, and bore out the contention that the better the milk the better the yield. Referring to the pay-out of Is 8d per lb butter-fat as made this year, Mr. Cassie said he did not think suppliers should take that pay-out as a standard. It was just as well for them to be prepared to accept a little less during the coming season. The tone of the market at present did not seem as bright as at this time last year. Everything seemed to have dropped a little at the present time. Wool, lamb and dairy produce all had a lower tendency. These things seemed to move in a circle, and he considered that suppliers would be wise to put something by for top-dressing, etc., in case next year was not as bright as they hoped it would be. The chairman congratulated the manager and‘his staff on their splendid work. Their part in reducing the cost of management had helped suppliers greatly. This year they were faced with the expense of additions to the curing room and with.the installation of a separator of double the capacity of the present one. The chairman added that they had taken in the unsold balance of cheese at lid, and already in the amount sold they had a credit balance of £3OO. There were still 500 crates taken in at 7Jd and 200 crates at 7d, and if that real; ised, say, B£d, there would be a further pay-out of from fd to Id. The report and balance-sheet were adopted. ELECTION - OF DIRECTORS. The retiring directors, Messrs J. Wolstenholme and A. Stott, were re-clectcd unopposed. Mr. A. J. Tunbridge was re-elected auditor, the fee being increased to £7 7s. The suppliers spoke in eulogistic terms of the work of the chairman, and his honorarium was increased to £25. The chairman said that at the last annual meeting there had been a discussion on the question of waxing cheese, and after consideration the directors had decided to adopt the process. He considered it had proved a decided advantage. There was a saving of 1 per cent, in shrinkage which, on their output, meant 2J tons, or at least £2lO. Moreover, he thought waxing kept down the mould and tended to place the cheese on the market in a more presentable condition. Standardisation, said Mr. Cassie, was still more or less “in the air,” but the directors were watching the position. The majority of factories that had gone in for standardisation appeared to be satisfied. Pungarehu had adopted it and appeared to have done quite well. He pointed out, however, that the saving accruing from standardisation was not as great as it seemed, for though they might gain a certain amount of butter-fat they would get a slight decrease in yield and in their whey butter.

While standardised cheese brought as much on the market as whole-milk cheese, the gain would, more than compensate the loss. If, however, standardised cheese dropped 4s or 5s per cwt as compar*i with whole-milk cheese, then it was ft query whether it would be profitable. With normal testing milk there was little, if any, advantage in standardising at the beginning of the season, but later, of course, there would be a decided gain. In the case of their factory there was no necessity for any hurry in the matter; they could

wait until the final result? of the eoaeoa were known, Standardisation, had commenced only on January 14, and so far only about two months’ make of standardised cheese had reached the London market. In most cawi that had secured the same price &s whole* milk cheeae, or at the most a shilling less. It was therefore wise to wait until the full results of the season were known.

Some discussion took place over the question of suppliers securing their fertilisers through tjie factory 'and so effecting a saving by buying in bulk. It was decided that the directors procure all information and call a further meeting in October, or earlier if possible. A vote of thanks was accorded the manager for his conscientious work, the chairman stating that each year saw steady progress, the grade going up and the cost of manufacture down. The manager said that as a whole the quality of the milk was fairly good, but he urged suppliers to assist by endeavouring to improve the quality of the milk. It was decided to retain the services of the Government instructor for the ensuing season.