QUALITY OF DAIRY PRODUCE.

Taranaki Daily News, 7 June 1934, Page 4

QUALITY OF DAIRY PRODUCE.

Two features in connection with the dairy exhibits at the New Plymouth Winter Show are of considerable interest. The fact that the number of entries has increased in the classes for butter and for cheese shows that factory staffs throughout the Dominion recognise the value of competition in keeping up the quality of New Zealand produce. The prizes offered represent very small compensation for the work and care entailed in preparing entries for competition, and it is obvious that some much more commendable reason than “pot-hunting ’ must underly the excellent entries at the New Plymouth show. Still more satisfactory is the report of the judges in regard to the quality of the exhibits shown. Perusal of the prize-list, published yesterday, would show how keen was the competition and how small the difference in the quality of the “placed” exhibits. Not only did this apply to the best of the entries, but in regard to nearly all of them the judges were able to note an improvement in make and finish that was most commendable. The exhibits show that given care and skill in manufacture, and full co-operation regarding raw material between the farm and the factory, the Dominion’s dairy produce, so far as quality is concerned, can meet the strongest competition in the markets of the world. To say this is not to imply that perfection has been reached. None is more aware of this than the first-class manufacturer of any commodity, or that complacency over results achieved is usually the forerunner to decadence. Nevertheless the exhibits at New Plymouth indicate a determination on the part of Dominion producers to give the dairy industry a firm foundation for its future prosperity, namely, a continuous supply of high-quality products.