PROSPECTS FOR CHEESE

Taranaki Daily News, 20 June 1931, Page 9

PROSPECTS FOR CHEESE

IMPROVEMENT ANTICIPATED EFFECT OF CANADIAN DROUGHT. CONSUMPTIVE RATE NOW GOOD. ‘‘Although the quantities of cheese in store in Britain are undoubtedly large, the consumption is good,” said Mr. E. Griffiths, representative of A. J. Mills and Co., yesterday. “Owing to a number of factories, in South Taianaki particularly, switching over from cheese to the manufacture of butter, the cheese afloat and in store is not as heavy as would otherwise have been the case. Further, owing to the droughts in Canada the Canadian make of cheese is reported to be much below last season’s. There is every prospect that cheese prices from now on will improve.” Referring to a market report received yesterday from his London principals, in which Canadian cheese was quoted at 555. c.i.f. and New Zealand at 545. to 575., Mr. Griffiths said that the Canadian spring cheese was just coming on to the market and was competing with New Zealand cheese made at the best time of the year. Before the quality of New Zealand cheese failed several years ago, Canadian spring cheese had to compete with New Zealand autumn-made cheese and was always quoted at several shillings below the New Zealand article. As the season advanced the prices of both makes became even, and gradually as the Canadian season advanced to its autumn, and the autumn make competed with New Zealand spring-made cheese, the price of Canadian reached several shillings above the price of New Zealand. “Autumn-made cheese is always recognised as the best quality cheese of the year,” continued Mr. Griffiths. At the price of 555. c.i.f. Canadian was selling better than New Zealand at 565. in London, because to equalise the quotations it was necessary to add the part charges and selling commission, which, in round figures amounted to about 3s. per cwt. The cheese market is steady, states a report received yesterday by Mr. Griffiths from A. J. Mills and Co. The following quotations are given, those for last week being in parentheses: —New Zealand white, 545. to 555. (545. to 555); New Zealand coloured, 565. to 575. (565. to 57 s.); Canadian c.i.f., 555. (555.). The butter market is quiet, continues the report, which quotes: New Zealand finest, 110 s. (Ills, to 112 s.); New Zea 7 land firsts, 109 s. (UOs.); New Zealand unsalted, 116 s. (116 s. Danish, 118 s. (118 s. to 120 s.); Australian, 104 s. to 106 s. ('lo3s: to 1075.). The cheese market is still very slow; white is 535. to 545.. (545. to 555. last week) and coloured 565. to 575. (575. to 585.), states advice received by Amalgamated Dairies yesterday from London. Anchor butter is reduced to 112 s. (114 s. last week) and the market is very slow. Other finest is now generally 110 s. (Ills.). Danish is easier at 112 s. (Dl3s.) f.o.b. Butter is very slow, and prices show a further decline of Is. per cwt. on last week’s figures, reports R. and W. Davidson, Ltd., to Newton King, Ltd. Salted is quoted at 108 s. to 110 s. (109 s. to Ills, last week). Cheese is quiet, but prices remain at last week’s level. The report quotes white cheese at 535. to 555. and coloured at 565. to 575.

Cheese is quiet, states cabled advjco received yesterday by Patersons from Lonsdale’s. White is quoted at 545. (545. 6d. to 555. last week), hnd coloured at 565. to 575. (575. to. 585.). Butter market is low and easier. Danish is 118 s., New Zealand 109 s. to 110 s. (UOs. to Ills.) and Australian 104 s. to 105 s. (1075.). Butter market is easier at 110 s., states advice received yesterday by Joseph Nathan and Co., Ltd., from Trengrouse and Nathan, Ltd. White cheese is quoted at 535. to 545. and coloured at 575. There is no change in last week’s quotations of u4s. to 555. for white cheese, and 575. to 58s. for coloured; the market is quiet, states a report received by the New Zealand Loan and Mercantile Agency Co., Ltd., from its London house, dated Wednesday. The butter market is very slow at UOs. to Ills. ('llls, to U2s. last week).