KAIMATA DAIRY COMPANY

Taranaki Daily News, 5 August 1930, Page 3

KAIMATA DAIRY COMPANY

MORE MONEY DISTRIBUTED . RECORD PRODUCTION LAST YEAR. LOW PRICES COUNTER-BALANCED. Au increase of over 10 per cent, in production, which was responsible for over £l4OO being distributed among suppliers of the district in excess of the previous year," despite reduced, market values for the produce, was chronicled at the 18th annual meeting of suppliers to the Kaimata Dairy Company last ni<dit?‘ There was no increase in the number of suppliers. Mr. J. Dobs ° n presided over a practically full attendance of suppliers. The annual report stated: —The total milk received, 9,351,4911 b, shows an increase of 1,116,4671 b, as compared with last season (134 per cent.). The total butter-fat, 397,3161 b, is also jin excess of last year to the extent of 00,2421 b. Cheese made amounted to 437 tons' 6 cwt, an increase of 42 tons 4 cwt. as .compared with last season. Whey butter made was 9 tons 6 cwt. Creamery butter was made during the months of June and July, 1929. - During the year suppliers have received. advances amounting to £27,864 0s sd, art average paymerit of Is 4.83 d ner lb of butter-fat. A further payment of Id per lb over the months of March, April and May will be made on July •20, bringing the average payment on butter-fat supplied for cheesemaking to 17X)4d. After writing off £3lO 16s 5d for depreciation and £414 to reserve account there remains a balance of £343 16s Id. 'lt is not possible at the present juncture to forecast what the season will average, as there are 1354 crates of cheese and 359 boxes of creamery butter still to be marketed. SEASON’S STATISTICS.. ' The season’s statistics were: — Cheese-making. —’Milk, 9,140,9421 b; butter-fat, 387,2011 b; less skimming, 32,8701 b; net, 354,3311 b; average test, 4.236; cheese made, 979,6331 b; lbs milk to Hb cheese, 9.33; lbs cheese to lib butter-fat. 2.761; whey butter made, 20.8911 b. Butter-making. —Milk, 210,5491 b; but-ter-fat,. 10,1151 b; butter-fat skimmed, 32,8701 b; gross, 42,9851 b; average test, 4.50 per cent.; butter made, 51,1201 b; lbs butter to 11b butter-fat, 1.1892; average test, season, 4.248 per cent. The- balance-sheet showed that the revenue had totalled £34,045 15s, the principal items being cheese £30,193 13s 3d, whey butter £ll6O Is Sd, and creamery butter £2692 0s 6d. Expenditure had totalled £5128 14s sd. So far £27,864 0s 5d had been paid to suppliers and there was a balance of £760 0s 2d. In moving the adoption of the report and balance-sheet the chairman referred to the previous season’s account, remarking that at the date of balancing suppliers had received Is 6id over the cheese-making period, but after accounts were finalised further payments brought the total to Is 7.32 d per lb, or with the farthing deduction to reserve account included, slightly over Is 74d. The present season had seen a record for the company as far as production was concerned, the output of cheese, although standardisation whs commenced in the■ middle-of Decenibei, being over 437 tons. During the flush | the' 5 factory was running to its full capacity. NO RECORD IN PRICES. Unfortunately the season did not establish any record for prices, and although the market opened strongly it later fell in sympathy with butter, although fortunately not to the same extent. The whole of the season’s output had been shipped on open, consignment and the agents had obtained top market prices. The total amount paid to suppliers to May 31, 1929, was £26,425 10s Bd, and to May 31, 1930, £27,864 0s sd, an increase this season of £1438 9s 9d, even though the advances for the 1928 ; 29 season were Is 61-d and for the present season Is 4.83 d. Notwithstanding the low price ruling for butter. standardisation over the latter part of the season had proved a profitable venture, showing a net profit of from 4d to per lb butter-fat, and. the company had not had any second grade cheese. Waxing had also effected a saving of over 1 per cent, in shrinkage, about £306. The only items of expenditure calling for special mention were repairs and renewals. These included two cheese vats, > now hoops and repairs to the whey tank, totalling £193. Storage and freezino' charges were higher due in part to the increased production and to the extra charges in standardised cheese. The ratio of costs per pound of butter-fat was lower than previously. The cost's this year with last year's in parentheses, ' were:—Manufacturing 2.273 d (2.340 d disposal and administration, .814 d (.S36d), depreciation .18Sd (.219d), total costs to f.o.b. 3.275 d (3.395 d That was a reduction of. 1-Sd per lb butterfat. During the year the directors were faced with the problem of providing facilities for accommodating the increased supply anticipated in addition to new supply, and tenders had been accepted for alterations and additions to the factory costing £259 13s 3d, and to the plant costing £219. These alterations it was expected would give sufficient accommodation for the next few yeans and would at the same time give . better working conditions' in the factory. The alterations ami additions would be charged against the accumulated reserve account and would i:ot be a charge on but ter-fat. [ NO SECOND GRADE. ; The official average grades for the r, year were full cream cheese 91.89, stunr dardised cheese 92.01, and over all 91.95, cream-icy butter 92.69, xvhey butter 89.31. Of the 6018 crates of ch-'?se

traded 455 were finest and 5563 first "rade, there being no second grade, lhe proportion of finest was 7| per cent. Of 980 boxes of creamery butter o-i boxes graded, finest and 407 first, the proportion of finest being 53 per cent. Suppliers to cheese factoiies, Air. Dobson said, could congratulate selves' that there had not been the slump in their produce that had occurred in other lines. Had the directors disposed of their produce they \vould have done better, but they had had no offers. Possibly the reason for no offers was that they had fixed their price too high. However, it was easy to be wise after the race had been run. Mr. Dobson paid a tribute to the splendid work of the manager, Mr. G. Gibbins, and his staff; they had not manufactured a crate of second grade cheese for the past four years, and had reduced the cost of manufactuie. He pointed out that the high grade re-, ceived for standardised cheese showed that Kaimata at any rate was not responsible for any of the trouble due to the reported deterioration of quality. For the seven vacancies on the directorate there were eight nominations, six of the retiring directors and Messrs J. H. Dobson and T. B. Knofflock. Mr. R. Tippens, one of the retiring directors, did not seek re-election. The election resulted in the return of Messrs John Dobson, J. J. Ryan, J. L." Cartwright,' A. Bungay, F. G. Adlarn, J. Klepner and J/ H. Dobson. Mr. G. Pullen was re-elected auditor at the same remuneration.