ELTHAM DAIRY COMPANY

Taranaki Daily News, 11 August 1930, Page 10

ELTHAM DAIRY COMPANY

SUCCESSFUL YEAR REV!EWED WHOLE-MILK CHEESE 10 BE MADE ADVICE TO IMPROVE HERDS. The thirty-eighth annual meeting of •the Eltham’ Dairy Company was held on Saturday, Mr. C. 11. White presiding over ail attendance of about 150 suppliers. The meeting was a record. In moving the adoption of the report and balance-sheet, the 'chairman congratulated shareholders on another successful season. Although prices had been lower for some time, tile company had ■had a considerable increase in production which would to some extent compensate it for lower .prices. Since taking, the balance of stock in at 72s the directors had sold 2250 crates of cheese at 70s, leaving a balance of 7109 crates unsold, which, if sold at the same price, would enable them to bring the payments up to Is s§d for cheese. The directors had sold 350 boxes of butter at 1365, leaving a balance of 1586 boxes unsold, which at 136 s would leave a surplus sufficient to bring payments for butter, to Is 34d. “You have heard of the adverse reports on the quality of New Zealand cheese,” said Mr. White. “The matter was very fully discussed at the National Dairy Association conference at Hamilton in June with a view to improving the quality and the conference recommended payment of a bonus on finest quality . cheese, farm dairy instruction and miik grading for cheese-making, with differential payments for quality. As there seemed to be no hope of a compulsory scheme being put into operation this season, a meeting called by the South Taranaki Federation of Factories was held in Hawcra, when it was decided to form a voluntary group in Taranaki, which Eltham has agreed to join. The idea is to make a levy of 2s per crate on all cheese exported and pay a bonus on all cheese grading over 90 per cent., starting with 5d at 90J with rises of 5d for each half point in grade till it reaches- 2s 6d at 93. . LITTLE TROUBLE WITH QUALITY “There seems to be a general impression that Eltham has had a great deal of trouble with the quality of its produce during the past season. That is not so. We certainly had complaints that some of the cheese in earlier shipments was not up to our .usual. standard, but we received as high a return for it as for the balance of the . samp shipments and our average gradeis higher than for the previous season, so there could not have been anything seriously wrong. We should use every endeavour, however, to improve, quality. They say that only the best is good enough. _ .. . . 55oiiic *siro s tandaidisatioii for the deterioration in. quality. Possibly they are right, although I am convinced that if factories were content to standardise in moderation they could make a reasonable profit and improve the quality of the cheese in the autumn. We have decided to make whole milk cheese for the beginning of the season and will consider the advisability. of standardising when the tests become higher. “We have consigned next season’s output through the same firms as handled it las,t season. We . have been’ able this season to purchase crates from the local box company at a satisfac-tory-figure. The butter-fat per cow has increased by. 131 b. .since last balancesheet, I. congratulate suppliers .on that fact. .It means a gain to the company of £lo,ooo.for the .season, equal'to Id per lb butter-fat at Is. 6d per lb. When we increase our . returns to 3001 b per cow,- which we can do, we shall have an increase from the same number of ■cows of nearly £33,000, so my advice is. to cull the “boarders,” save heifer calves- from ycut best cows, and topdress.- - -

“We have carried out considerable improvements. during the past, season and our buildings and plant have never been in better order... Our cost, of manufacture shows a further decrease,, and we hope by the help of some new machinery we have installed and the help and co-operation of our suppliers to reduce it still further.

“A«s for the prospects for next season’ cows seem to have wintered very well and given reasonably good' weather we should have a further increase in production. The prospects for higher prices do not look very encouraging. I think we,must expect lower prices for some time.”

The balance-sheet and report were adopted without discussion. ELECTION OF DIRECTORS. The election of directors resulted: — F. J. Alehrteiiis 1190, T. E. Trask 1042, H. B. Gibson 1029 (elected), C. W. Carlson 973, J. Cocker 932, E. Woodley 03'0. Messrs Walkley and Cameron were re-appointed auditors at the, same remuneration. The . retiring directors were accorded hearty thanks for. past services. Mr. E. L. Bigham asked what the chairman thought of the standardisation of cheese. Mr. White stated Air. P. O. Vealc, Hawera, had conducted experiments in Which he had made half the milk into standardised and half into full-cream cheese. On every 10 per cent, skimmed there was a profit of Id per lb according to the teste. If, however, by skimming, cheese quality was likely to deteriorate, it was another matter. Standardisation was not brought in for pro-fit-making. The whole trouble was that factories had gone too far and had tried to obtain the last ounce df fat and put in the last ounce of water. He reiterated that the company had decided not to standardise in the early stages of this season. • At a subsequent meeting of directors Mr. White was re-elected chairman. ■ ■