QUALITY OF CHEESE.

Taranaki Daily News, 4 March 1933, Page 2

QUALITY OF CHEESE.

(To the Editor.) Sir,—For some years past representa-tive-meetings of those interested in the dairy business have been held at the different centres, but not much ever seems to be accomplished. As one greatly interested in this very important industry I would like to ask who is the responsible head of this dairy industry. Who has the power to say do this, or don’t do this? It appears to me as though too many people have a say who really don't count. And as at a football match most of the best players are on the side line. If the quality of our produce is as bad as some of the critics would have us believe, the following queries and answers might not be. amiss: (1) Up to a few months ago where was the cheese made, in the office or in the factory?—ln the office mostly, the one and only thing in sight being yield. (2) Who was responsible for the wild cat scheme of standardisation?— Certainly not the factory managers. (3) Did.the factory managers ask that their cheese be turned into “septic tanks” by giving them a coat of varnish?—Most decidedly not. (4) Did the factory managers advocate the saving of press drainings to be made'into butter for our friends over in Britain?—l think not. When the head of this big industry has been located ask him to call for a few suggestions from the dozens of experts (the factory managers) throughout the length and breadth of this Dominion. Surely by so doing the improvements that are necessary could be made. If, then, our house is still out of order, by all means get this expert from overseas as another figurehead or two I expect would not make a great difference to the load old Roanie is already carrying. —I am, etc., A MERE PAWN.