BUTTER AND CHEESE.

Wairarapa Age, 8 March 1922, Page 7

BUTTER AND CHEESE.

Mr R. Ellisdti, representing the National Dairy Association of New Zealand, Ltd., in London, writes on Jan. 6:—

Butter.—Since last writing, the butter market has totally collapsed. The desire to sell has been unprecedented. Almost any price lias been taken for butters which could be sold. The market has rapidly fallen until last week 115 s was taken for first grade New Zealand and as low a s 95s for second grade. At the time of writing there are indications that butter has reached bottom, if only temporarily. Last week from 115 s up to 118 s was taken for first grade creamery. To-day there is more inquiry and prices are better at 120 s to 122 s and may go still higher. The retail price of butter is l s 4d to Is 6d. This has stimulated the demand and at the same time has turned many buyers from margarine on to butter. It is possible that the negotiations now taking place regarding the purchase of the Government stocks of New Zealand and Australian butter, have had an influence on the general position of the butter ’ trade. If, as is suggested, the Dominion and Commonwealth Governments, along with some of the leading importers, decide to purchase this butter, then the market will become steady.

Cheese Shipments.—The fresh arrivals of cheese this season have so far proved satisfactory. There was cheese heated ex Ruapehu, 23-11-21, and some of the cheese ex Port Lyttelton, 5-12-21, also showed s igns of heating. The Corinthic, 5-12-21, landed her cheese- in perfect condition. It is a distinct relief to the trade generally to have escaped from the nightmare of last season when steam-

er after steamer appeared to carry nothing but out of condition cheese, the Somerset, the last shipment, being the worst of .all. At the time of writing there is but little business being done in cheese. The retail price of Is has certainly helped the consumption demand but both the wholesale and retail trade are again buying from hand to mouth. Large quantities are arriving and importers are pressing sales with the result that prices are being gradually forced down. The Waimana, Corinthic, and Remuera, are all discharging and between them they carry just on 45,000 crates of New Zealand cheese.

Matured Cheese.—The following remarks are taken from Mr J. A. Ruddick’s monthly dated Ottawa, Nov. 10: “A communication has just been received from the Danish Agricultural Commission in London, announcing a new law to regulate the

export of cheese from Denmark. According to this law, which came into force on August 1, cheese of the Cheddar type must not be exported unless they are at least six weeks old. Once again the Danish dairyman shows his wisdom in taking the necessary steps to protect the reputation of the produce which he exports. The reputation of Canadian cheese is suffering from the fact that much of it is exported in far too green a condition.”

The same remark applies when speaking of our cheese, the quality of which would be much improved if held longer before shipment. We are again sending out schedule in connection with the dairy show in the Royal Agricultural Hall, during October. Now that we have got back to pre-war conditions, and unfortunately pre-war prices, it will be advisable for all factories who can to send forward exhibits. The date of the Show falls at the wrong time of the year for us, but even allowing for this we have had in the past some excellent exhibits of butter and cheese. As a set off against low prices, quality and advertisement are essential, and this show provides one of the best channels for advertising, and therefore should be supported. Our Wellington office will be pleased to receive your entry and ■will send same on here for our attention.