CHEESE GRADING METHOD

Taranaki Daily News, 28 June 1934, Page 12

CHEESE GRADING METHOD

THREE CLASSES FAVOURED WAIRARAPA REMIT REJECTED. PRESENT SYSTEM ACCEPTED. That it was inadvisable to interfere ■ with the present system, which had been in operation for some years and appeared to be giving satisfaction to the buyers in Britain, particularly in view of the improvement in quality, was the principal motive that actuated the conference in defeating the first remit at the N.D.A. conference yesterday, which dealt with cheese grading. The remit, which was from the South Wairarapa Dairy Companies’ Association, was “that the conference, realising the detrimental effect on the industry of exporting the greater portion of cheese branded with a second class brand, urges the Government to confine the grading of the cheese to two grades only.” Mr. Linton (Lower Valley), who sponsored the remit, asked permission to add the words finest and second grade. The Wairarapa people, he said, felt that a system whereby 80 per cent, of the cheese was exported with a definite second-class brand was wrong, as it was considered that the produce was being condemned before it left the country. In previous discussions it had been held that cheese should be graded on the same lines as butter, but that could not be done. Cheese bearing any sign of openness was definitely placed in the second class, and that he considered was unfair until research could suggest some remedy. It had been stated that New Zealand should endeavour to build up the local consumption of cheese, and he agreed that should be done. New Zealand was the lowest cheese consuming country in the world, and if the figures could be increased to that of England it would mean an additional consumption of 9,000,000 pounds of cheese in New Zealand. Over the last three years the average consumption in New Zealand was under 4Alb per head, whereas in England the average was 10 Jib. At present approximately 21 per cent, of the cheese made in New Zealand was graded second, and he considered that instead of placing this and other “real rubbish” on the local market the second grade cheese should be exported and confined to certain chan- > nels, where a ready sale would be found for it among the 45,000,000 people in Great Britain. Only the best quality • cheese should be placed on the local ■ market, and until that was done they ■ would never build up a cheese-consum- ! ing public. ■ He asked the support of the South • Island Association to the proposal, for he admitted that the South Island iri ’ the past had manufactured better quality cheese than the North Island, and the • remit if carried would definitely benefit 1 the South Island, as with two grades it would mean that 97J per cent, of its 1 cheese would be exported as finest grade ■ instead of 60 per cent, as at present. There had been a tendency among some ’ of the larger factories in the Wairarapa . to concentrate on the manufacture of raw milk cheese, and he contended that owing to the earlier maturity of that class of cheese, those factories were penalised L under the present grading system. By having both finest and first grades they were ' definitely doing the industry a lot of ; harm by confusing buyers, whereas with two grades there was no confusion, ’ PREMIUM FOR FINEST, r ♦ t Mr. Hayter (Dalefield) seconded the 1 remit Mr. Tilyard (Greytown) agreed that it ' was time there were only two grades, ' as there would then be a premium for ■ finest. ’ Mr. G. Gibson (Rahotu) said his com- ( pany was in accord with the proposal, which he thought had been advocated by r the Taranaki Federation. The two grades t finest and first were certainly confus--5 ing. Mr. Ferguson (Norfolk), chairman of ’ the South Auckland Association, suggest--1 ed that the remit should be amended to 5 provide that no grade marks be placed ’ on the cheese, which should be sold on “ its merits on arrival in Britain. He • moved an amendment to that effect.

The president suggested that the grades should be finest and first instead of finest and second.

Mr, Tilyard considered there was a danger that the cheese now graded first might be graded second, in which case the bulk of the cheese would go away as second grade. Mr. R. B. Fleming (Cape Egmont) considered the conference might be beating the air. He asked that Mr. Singleton’s views should be obtained.

Mr. Singleton, Director of the Dairy Division, said the grading question had been before the conference on several occasions. The extra grade had been introduced when the Dairy Board had decided to pool the produce and to pay a premium on quality. The people in Britain, who were very averse to any change, had now got used to the three grades. Only 1.77 per cent, of the Dominion’s cheese, or 1700 tons, was graded second. The crates when exported were not marked second grade; they were marked “graded” and bore cyphers indicating the month and the day on which the cheese was graded. Those marks would be placed on all crates, even if the grade mark was cut out. If it was decided to adopt two grades the question would be which two, as there appeared to be a difference of opinion. He was utterly opposed to putting into finest grade any cheese that was not reasonably close in texture. There had been a considerable improvement in

cheese quality this year, quite two-thirds of the Dominion’s output grading equal to 92 points or better. (Finest grade is 93 points and over and second' grade under 91 points). t He felt that the industry was gaining by having first and finest grades. As the first grade set the standard of the price and finest grade cheese realised a premium of 6d or Is per cwt., and they would stand to lose that premium if all cheese over 91 points was placed in one grade. Grading had been introduced with a view to improving the quality of the produce and not from the viewpoint of merchandising it, and he held that one of the greatest incentives to a factory to improve quality was the fear of having a second grade stamp on the crates. Improvement in quality was what was wanted, and he considered that any loss sustained on second grade cheese acted as an insurance policy in helping to keep out second grade cheese. At present 24 per cent, of the cheese graded as finest and another 42 per cent, between 92 and 92J per cent. When the scientists arrived at the solution of overcoming openness then fully two-thirds of the output would be graded finest, and then finest might set the standard for price. At present he was satisfied they received a premium on finest grade rather than a discount on first grade. Importers had made it clear that cheese with openness should not be graded finest. LOCAL CONSUMPTION. While it was desirable to increase the consumption of cheese, Mr. Singleton pointed out there was a danger of that being done at the expense of meat. He endorsed the chairman’s remarks re»garding the necessity for increasing the consumption of milk products. He plead ■ ed not guilty to penalising raw milk cheese, as raw milk cheese had been placed in the finest grade, but he pointed out that New Zaland pasteurised cheese had now built up a demand in Britain for a certain flavoured cheese. He recognised that some fn-st grade cheese might be graded finest on arriving in Britain, but pointed out that that was possible in all grading, especially where the quality was too close to the border line.

Regarding the suggestion that the produce should not be sold on grade but on the iron, Mr. Singleton said that formerly when the wholesaler and retailer had time the buying was done on the iron, but business was now being done more rapidly. Mr. Yarrow (Pahautanui) seconded the amendment.

Mr. Kyle (Kairanga) said it would be a retrograde to allow any cheese to leave the country merely marked “graded.” It should either be finest or first. The doubtful cheese should be cut out altogether.

Mr. Parlane (New Zealand Co-op.) said his company considered the time had arrived when the grade marks should not be placed on the crates that were shipped. That was the opinion of Mr. Dynes Fulton, chairman of his company, now in England. His company stood four-square for the classification of milk. Cheese, however, was different as its quality altered after it had been graded. Very frequently cheese graded first landed as finest.

Mr. R. J. Knuckey (Eltham) endorsed Mr. Parlane’s remarks. Cheese was practically graded as third in New Zealand, he said, and frequently improved on maturing. Factories that manufactured raw milk cheese were penalised as that cheese matured more quickly. They must concentrate on quality. Mr. H. C. Taylor (Ngaere) warned the conference to be careful about “monkeying” with established practice. New Zealand sent 70 per cent, of the cheese imported into England, and the buyers recognised the three grades. The quality of the cheese was improving and they should let matters well alone. Mr. Smith (South Island Association) said the South Island exported 46 per cent, finest and 52 per cent, first, leaving 2 per cent, second. He agreed that it

v. culd be a mistake to make any alteration.

Mr. Hayter said that agents were now finding it difficult to get a premium on first. His company received a premium of only 3d. No second grade cheese should be exported to England; the Control Board should export it to India or some foreign country. (Laughter). Mr. F. H. Anderson (Cambridge) deprecated making any alteration at present, especially in view of the present condition of affairs in England. The amendment was lost.

Mr. Linton submitted that there was tremendous room for the expansion of cheese consumption in New Zealand. Its effect on the consumption of meat was beside the question. He pointed out that Canada had reverted to two grades of cheese, and at Hamilton Mr. Singleton himself had suggested, that one grade should be eliminated. In many cases his own company received no premium for finest cheese. The remit was lost, only cheese delegates voting. ASSOCIATION OFFICERS MR. MORTON AGAIN PRESIDENT. THE ANNUAL MEETING HELD. The annual meeting of the National Dairy Association was held yesterday morning in camera. Mr. A. Morton presided. Subsequently it was announced that a very satisfactory balance-sheet was adopted. The election of officers resulted: President, Mr. A. Morton (Egmont Village); directors, Messrs. H. T. Tilyard (Greytown), J. Gilder (Maharahara), T. Winks (Hawera), W. Dynes Fulton (Hamilton), J. D. Brown (Ohau), J. G. Brechin (Pahiatua), C. L. Luke (Te Puke), F. H. Anderson (Cambridge), C. P. Appleton (Mangawhare) and F. Parsons (Whenuakura).