DAIRY PRODUCE
THE LONDON MARKET. The New Zealand Dairy Produce Board has received the following market report from its London office dated September 14:— Butter. New Zealand salted, 182 to 1841bs. up to 186 s; unsalted, 186 s to 190 s; first grade whey, 1645; second grade whey, 160 s. Australian finest salted, 170 s to 1745; unsalted, 18-fct. Argentine finest unsalted, 170 s to 1745. Irish creamery, salted, 17Gs to 178 s; unsalted, 180 s to 182 s. » Datnish, 198 s to 200 s spot, 194 s to 955. f.o.b. Dutch, unsalted, 188 s to 190 s. Market firm. Retail prices unchanged. Cheese. New Zealand white, 114 s; coloured, Ills to 112 s. Canadian, white, 112 s to 114 s; coloured, 112 s to 113 s; c.i.f., 112 s. Australian, white, 112 s; coloured, 110 s. English finest farmers, 130 s to 1345. Market firm. Retail prices unchanged. • =
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Bibliographic details
Wanganui Chronicle, Volume 71, Issue 220, 17 September 1928, Page 9
Word Count
149DAIRY PRODUCE Wanganui Chronicle, Volume 71, Issue 220, 17 September 1928, Page 9
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