BUTTER STORY SCOTCHED

Taranaki Daily News, 21 December 1931, Page 4

BUTTER STORY SCOTCHED

ALLEGED TO BE 7d IN LONDON “NONSENSE,” SAYS LOCAL AGENT. DAIRY BOARD ASKED FOR QUOTA. "Absolute nonsense,” said the agent for a firm of British dairy produce importers when asked in New Plymouth last night whether there was any truth in a rumour current on Saturday that New Zealand butter was selling in. London at 7d a lb and that agents had 'been asked not to send any more for three months. < , _• It was pointed out that any suggestion of that kind was emphatically contradicted by the latest cable from London that both markets were steadier, with butter at 98s to 100 s and cheese at '5-Ss' for white and 56s for coloured. "I should certainly have heard about it had there been any truth. in the story,” said Mr. J. Hine, Waitara, a member of the Dairy Produce Board. “It was only on Saturday that I received a letter from Mr. T. Brash, secretary to the board, and there was no indication in that of anything untoward.” Mr. Hine said that in November the importers had asked for a monthly quota of arrivals on the English market, but the board had felt it could not comply with that. request because it would probably mean carrying over soma of this season’s produce into next season. In considering the matter the board had gone into the question of probable quantities with .the result that it decided so to spread the monthly arrivals in London that the new season in September, 1932, would not have to carry any old stocks. “We have to look 12 months ahead,” said Mr. Hine when explaining that the board had exceeded the suggested quota. , . One of the difficulties was the poor Continental demand for butter, he continued. Under her new tariffs France had fixed a quota and after November, as far as that country Was concerned, • imports of New Zealand butter were practically prohibited. Belgium was taking a little more than usual. Collett and Co., Ltd., New Plymouth, report receiving the following cable advice from their British principals:— “Creamery butter, finest 89s to 100 a, first 97s to 98s; whey butter, 92s to 935; white cheese, 56s to 57a; coloured cheese, 56s to 575.” “Butter market weak, but-steadying, with quotations at 98s to’lOOs,” said a cable received by the Anglo-Continen-tal Company. -''Cheese is quoted at 56s for white and 57s for coloured.”