N.Z. BUTTER EXTOLLED.

Waipa Post, Volume XXIV, Issue 1419, 23 October 1923, Page 4

N.Z. BUTTER EXTOLLED.

BRITISH NEED EDUCATING. Mention was made by Mr W. Y. Kirkman, superintendent of factories to the New Zealand Co-operative Dairy Co. during the course of a chat of observations he had made during his recent visit to England of the respective quality of Anchor brand (New Zealand) and Danish butters. Accompanied by the Dairy Company's London manager (Mr J. W. Wright) and the shipping superintendent:-, he had inspected the butter from the different countries as it was landed at thi London wharves. A very* interesting collection of butters from all countries exporting.to London was gathered together at the stores of Messrs Lovell and Christmas and A. J. Mills and Co., and it was gratifying to note that the N.Z. Dairy Company's Anchor brand compared mere than favourably with these butters. It has created' a reputation for uniform quality and commands a premium at all times because of that. The fact that the N.Z. Dairy Company are able to supply considerable lots of uniformly high quality butter lias very many advantages to the dealers, and is a factor in encouraging them to pay the premium referred to. Comparing our New Zealand butter with Danish butter, there was no doubt in Mr Kirkman's mind that we are sending to England a better butter. Our method of manufacture had been developed along lines which would land the butter in London in good condition after the transit time of say two or. three months. Danish butter, as now manufactured, could not, in his opinion, possibly stand up and arrive in anything like as good condition in the Old Country. It was freely admitted by merchants and storekeepers that whilst, the people would pay high prices for Danish butter when deliveerd regularly and without storage, if the Danish butter had to go into storage they immediately reduced the buying offers, and the figure mentioned as offered was a reduction of 10s per cwt, a little more or less, according to the selling ' rate at the time the butter was brought out of storage. The high temperature at which the Danish butter is manufacured, and the high acklity developed in the cream, give the Danish butter a characteristic flavour, which doubtless appeals to the people who are purchasing it and have been , educated to that class of butter, but \ which, to one brought up on butter manufactured in New Zealand, with a clean sweet flavour, does not appeal. It is only the fact that. Denmark is such a short distance from the Old Country, which enables them to continue manufacturing this class of butter. At the same time it must be realised that they have built up a market for their butter, and this mcrket looks for the peculiar characteristics which are exhibited in the Danish butter. Some samples of Argentine butter which were among the collection opened up very nice, and showed more of the New Zealand characteristics. Mr Kirkman judged that the quality of cream from which this butter had been manufactured had not been of such high quality as is manufactured into New Zealand superfine quality, though at the same itime it was good fair average quality' butter.