VARYING METHODS

Wanganui Chronicle, Volume 75, Issue 280, 26 November 1932, Page 20 (Supplement)

VARYING METHODS

UNLOADING DAIRY PRODUCE. “New Zealand butter and cheese consigned to London is discharged at the docks into barges, which are towed up the river to cold stores. These barges (Mr. E. C. Wood told the factory managers’ conference) are insulated and uninsulated, the former typ e having a capacity of about one thoussand two hundred crates of cheese or five thousand boxes of butter, while the uninsulated will carry from one thousand eight hundred to two thousand crates cheese. “The Dairy Board’s shipping inspector. Mr. Bence, keeps closely in touch with the arrival of shipments, and notes the temperatures and general condition of the produce. There are several cold stores used for the storage of New Zealand dairy produce, and these are situated alongside the Thames and close to London Bridge. On arrival at the appointed store the butter or cheese is raised by cranes on to the sorting floors, and the various marks are then removed to their respective stacks. “On the West Coast, both butter and cheese are discharged into wharf sheds for sorting, and immediately removed to cold store. Merchants draw representative crates or boxes from most of their consignments for the purpose of warehouse samples, and in this connection T might state that I was impressed with the risk attached to the success of sales if the quality or condition was not up to standard as evidenced bv the grade stamp.” ■