DAIRY INDUSTRY YEAR

Taranaki Daily News, 12 June 1931, Page 12

DAIRY INDUSTRY YEAR

THE INCREASE IN PRODUCTION.

■SERIOUS PROBLEMS TO BE FACED.

A comprehensive review of the 193031 dairying year to April 30 is given in the 37th annual report of the National Dairy Association of New Zealand, Limited. Indications at the- start of the season, states the report, were that another heavy increase in production would 'be recorded as a result of the increasing interest being taken by producers in top-dressing, herd improvement and pasture management. U.p to the end of October these expectations were realised and there was increase in butter-fat production of over 11 per cent. In November, however, rain was urgently needed in many districts, and there was a rapid check in production over the next few months. November showed an actual decrease on the corresponding month of the previous year, and production in the succeeding months up to ' the end of February held practically level with that of the previous year. There was a rapid falling off in production during March and April. The quality of the butter manufactured was well maintained, gradings showing a slight improvement on those for the previous season. The cheese industry, on the other hand, continued to be confronted with a number of serious problems in regard to quality, and these have been subjected to exhaustive investigation. The report states that the findings ipf the committee appointed by the Minister of Agriculture will be placed before the conference, and therefore no comment will be made in the report. Mention is made, however, if the waxing of cheese. The rapid expansion of cheese waxing over the last three years (states the report) has made it possible for factory directors to weigh the relative advantages and disadvantages of this practice. . . The opinion of the Home trade is apparently fairly evenly divided. . . Prices for waxed and unwaxed show no noticeable difference. ... Provided the cheese is well made, not carrying excessive moisture, and is not waxed too soon after manufacture, it does not have any ill-effects, but at the same J time it cannot be said that waxing actually improves the maturing and keeping quality of the article. On the other hand, if the cheese is not well made, or is waxed too early, the effect is frequently detrimental, often resulting in soft crowns and a distinct sliminess between the cheese and the wax, which is most objectionable, and these defects are naturally reflected in the prices returned. The hope which was entertained by the industry that waxing would prevent the formation of mould has not been sustained, and experience has shown that mould is still liable to form under the wax coating. The saving of 1 per cent, shrinkage has been the main factor in deciding dairy companies to wax their products, and provided the practice war not attended by any ill-effects at the marketing end, the saving to producers well warrants consideration. In the present season (based on returns to March 31) 85 per cent, of the cheese sent to the grading stores has been waxed, and on this basis the season will show a gain of £35,000 to the industry at the present market value, and allowing for the cost of wax, etc.