DETERIORATED QUALITY

Taranaki Daily News, 3 October 1930, Page 5

DETERIORATED QUALITY

( NEW ZEALAND’S CHEESE z BRITISH IMPORTERS’ OPINIONSONLY ONE FAVOURABLE COMMENT?/' ' “During the whole of my stay in the United Kingdom I heard only one favourable comment on the quality of New Zealand cheese,” says Mr. W. A. I.drns, chairman of the Dairy Board, in a review of his observations published. , in the Dairy Produce Exporter Mr. lorns. re- ; fers to a questionnaire submitted to British importers of New Zealand cheese. This procedure was adopted owing to the reluctance of importers to criticise the quality of the produce they were handling End their fear of affecting their business relations with New Zealand factories. To seven questions 17 importers. . replied in detail. - The first question was, Does New Zealand cheese compare favourably with Canadian cheese of similar age and seasonal make?” To this question 15 replied bluntly “No,” one said “Yes,” and one did not answer. ■. The second question was: In what particular characteristics is New Zealand cheese more or less attractive than Canadian to the trade?”, No importer considered that New Zealand cheese was more attractive than Canadian, and the answers developed into an enumeration of the superior merits of Canadian cheese. The faults mainly enumerated in New Zealand cheese were its loose cutting characteristics, and crumbly nature, while mention was also made of insipidity of flavour, and, in one . case, bad colour and bad appearance. Canadian cheese also ■ did not shrink so much as .. New Zealand cheese. Loose and open characteristics in New Zealand .cheese have been noticeable since standardlytion came in. ' New Zealand cheese was more harsh in texture, with the body morn open and cheese less mellow. DIFFERENTIAL PRICE TENDENCY. ,

The third question was: “Does standardised cheese sell as freely as full cream , cheese? Is there any tendency toward a ; differential price for full cream and standardised cheese?” To this question, three of the 17 importers said there was , no differential price, but 14 said either that there was a differential, or that, there was a tendency toward a differential. The fourth question was “Does waxed New Zealand cheese sell as freely as unwaxed?” I The answers to this question showed (a marked difference of opmion. Four were not against the waxing of cheese; four were against the waxing of cheese, and the balance agreed, that there was a market for both/sixticles. j. The fifth question was: “What suggestions can you make for the improvement of New Zealand cheese?” Tae answers to this question were of a most informative character. Most replies stressed the need for improvement in flavour and texture, particularly an avoidance of openness and ciumbly character. Among other suggestions made were stricter grading, with abolition of finest grade, as experience showed mo i difference between < finest and first; abolition of standardisation; re-grading of cheese in London; extra pressing of cheese in'New: Zealand; prohibition of both waxing and standardisation, with more time devoted by manufacturers to the process of manufacture, so as to develop Cheddar characteristics; more attention to texture; the cheese shouldremain on the shelves longer than ab , present before; being crated; waxing at a later period; abolish standardisation; revert to the whole milk system and abolish' standardisation and waxing; establish a differential premium for finest against first grade. Only cne reply said that no improvement was possible » 5 New Zealand cheese. “MORE COMPLAINTS THAN, EVERJ*. Question No., 6 was: “Has the qjiaP' itv of New Zealand cheese improved or dMeriorated this year?” Two of.tho replies werb neutral, three said, that a slight improvement had over that of last year, but that the auality was still not as good as it was years ago, and 11 definitely said that deterioration had occurred in quality over the year.- Typical replies wpre: “A general deterioration”; A general deterioration for some years”; “Deterioration, was frequent as the season advanced”; “More complaints than, eve? before”; “Open texture worse than in previous- year”; “Quality has deteriorated, but only to the slightest extent ~ “Season commenced at usuaj standard, -but quality deteriorated „ considerably last three or four months. _ The final question asked for general comments on the cheese. In some, oj)-. portunity was taken to review tion very fully and emphasise the corn Xady brought out in the early, answers.