QUALITY OF CHEESE

Wanganui Chronicle, Volume 74, Issue 150, 27 June 1931, Page 8 (Supplement)

QUALITY OF CHEESE

REASONS FOR THE DECLINE CRITICISM ADVANCED BY FACTORY MANAGERS PRODUCE “MADE AT THE DIRECTORS’ TABLE” “We have a good idea how the quality of the cheese has slipped. There is too much of it made at the directors’ table.” This was the declaration made by Mr J. Smillie (Rangitikei) at the annual meeting of the New Zealand Dairy Factory Managers’ Association held at Palmerston North on June 16, when the desirability of less restraint being placed by directors upon the viewpoint of the factory managers as to what was the first essential in production was voiced.

The -matter was introduced by the following remit from the Manawatu branch of the association:—

That in view of the very serious position of the cheese industry of New’ Zealand, and the urgent necessity for some action being taken to improve the quality, the association should make a request to the Dairy Produce Board to accept the assistance of a committee of cheese factory managers for the purpose of going closely into with a view to solving, the manufacturing problems facing the cheese industry of New Zealand to day.” Moving the remit, Mr J. Adams (Mangawhata) said it wa felt that, the factory managers were blamed for a lot of things for which they were not- responsible. They were often called into conference with the directors, but their hands were more or Less tied. “Have the Government officers failed? That is what it looks like,” stated Mr Smillie. “Surely the Government can deal with the position without the factory managers taking the reins out of their hands.” Mr Adams stated that that was not the idea at all. It was proposed to call in the assistance of the (Dairy Division. The chairman stated that no reflection was being cast on anyone. It was time that the factory managers could exert themselves in deciding how the butter or cheese should be manufactured. (Applause). Stating that too much of the cheese was “made at the directors’ table,” Mr Smillie said that if the managers stood together they would come out all right. A voice: And get the sack, too!

Another voice: They cannot do it individually. Mr J. Murray (the Dominion secretary) stated that the quality of the cheese had gone back because one or two boards of directors had made mistakes and others had been forced to follow against their will. What, security could they reckon upon? No matter whether a board of directors instructed a manager to aim for yield or whether he did it of his own accord, the offending party could be brought to book by the committee which it was proposed to set up, and where a man ager was instructed by the directors to seek yield instead of quality, he could not be dismissed for his refusal. The suggested committee would not interfere in any way with the internal working of the companies, and the proposal had a good deal to commend it. The remit was carried unanimously. Free Hand Sought. Observations on the cheese position were made by the executive of the association as follow, in the annual report. “It must be, fully recognised, insofar as cheese is concerned, that quality has slipped during the last few years. It is granted that the world depression has substantially contributed to lower price levels, but it is during such stress that quality more than ever stands to the producer. It is safe to say that had the majority of our managers been given a free hand to produce quality goods during the last decade, and had been untrammelled by yields and Arbitration Court awards, our cheese would have held a higher position in the Home market to-

“ Relevant to the question of quality, it is pleasing to note that the associa tion has been represented, by the appointment of the Dominion secretary as a member of a special committee of sixset up by the Scientific and Industrial Research Department, under directions of the Prime Minister, to draw up a report on salient points in the manufacture of quality goods. It is expected that the report will be released for the Press in due course, and a copy sent to all factory managers and dairy companies in the Dominion. The association. by the request of the Minister of Agriculture, was also represented at the conference held in Wellington on May 15, Messrs J. L. Taylor (Lowgarth) and J. Brash (Featherston) being appointed.

“It is certain that there are defects in our cheese quality which are exercising the minds of our best makers as well as our scientists, and improvements must be effected in the care of milk on the farm, ir addition to which better facilities will need to be provided in the factories, especially in the care and propagation of the starter. “Any legislation which has a bear ing, directly or indirectly upon time limits in the manufacture of cheese will need to be removed if it is desired to re-establish our reputation as a cheese-producing country. Every encouragement must be given to the most desirable class of student to pursue his studies in the manufacture of cheese and butter, and with this object in view provision has been made under the new constitution for educational promotion on sound practical and scientific lines.

“The advisability or otherwise of the continuation of standardised cheese is still engaging the minds of the producer. and wide diversity of opinion on the subject is rife. Scientific and practical application at Massey College would indicate that the manufacture of standardised cheese is attendant with greater difficulties than that of full cream. It is expedient to say that cheese manufacture to-day presents enough complexities without adding further to them by measures which could be well avoided. Acceptance of Advice. Speaking to the annual report, the chairman (Mr P. Petersen, of Cambridge) said:— “We have had many complaints during the past season regarding the quality of our cheese and, while the general depression of the world’s markets may have some bearing on such complaints, it cannot be denied that in many instances there is room for improvement, both on the farm and in the factory. During the earlv years of the industry a wonderful name was built up for our dairy produce, which in a great measure was duo to the untiring efforts of the early factory managers, whose chief aim then was to produce quality goods; quantity goods were then of minor importance. I have no doubt that the factory managers of to-day are equally fitted to again build up the good name of our dairy produce, but practical experience must be recognised as a main factor to be considered, as was recognised in the early days when members of tie Dairy Division were chosen for their practical experience and were thereby qualified to successfully produce quality goods. “To-day we are in a far better position to carry on, as, in addition to practical experience, we now also have the scientific side to support us, but we must still have the wholehearted support of our directors and suppliers, who ought to rely on the practical experience and commonsense of their managers to suggest what steps are necessary in the various companies to improve the quality. If your advice cannot be accepted by directors and suppliers, it shows a lack of appreciation of your work, and I strongly appeal to everyone of you to make such a study of the requirements of this great industry that your advice will be accepted by your company with out question.

“I hope that the Factory Managers’ Association will some day have a technical committee, to whom questions as to points that are raised in the daily routine of work can be referred, and to whom any alterations in the procedure of manufacture should be referred before bringing into actual pracrice. . We have, of course, the Dairy Division and Dairy Research Institute to-day, to whom we can always look for help in our problems, but I submit that a. purely technical committee of practical experienced managers, who are actually in daily touch with the manufacture of dairy produce, seven days a week and every day of the season, are fitted to pass an opinion on any question that can be raised regarding the manufacture of quality dairy pro- > duce, ”