DAIRY PRODUCE

Wanganui Chronicle, Volume 79, Issue 65, 17 March 1936, Page 11

DAIRY PRODUCE

BUTTER MARKET QUIET CHEESE* STEADIER The London butter market continues quiet, with prices still declining. The New Zealand retail price is now lid and Is per lb., while danish has been reduced Id to Is 3d. Deliveries of Now Zealand butter last week totalled 2545 tons, compared with 3014 tons for the previous week and 2327 tons a year ago. Ausralian deliveries were 1638 tons against tons a year ago. New Zealand stored butter has decreased to 3655 tons, including 1410 tons ex the Port Adelaide, compared with 4460 tons for the previous week and 6508 tons a year ago. Australian butter in store is 2316 tons tons against 1650 tons a year ago. The cheese market and prices are steadier. Deliveries of New Zealand cheese last week totalled 20.927 crates, compared with 16,727 crates a year ago, while the quantity in store is 72,929 ‘crates compared with 144,680 crates a year ago. Canadian deliveries were 6163 boxes against 3244 boxes a year ago, while the quantity in store is 97,865 boxes against 88,735 boxes a year ago. The Dairy Board’s London office reports last week’s closing quotations as follow, those for the previous week being shown in parentheses:— Butter New Zealand salted (equals approx. 9.Su'd, f.0.b.), 84s to 86s (86s to 87s; March 13, 1935, 73s to 745); unsalted, 88s to 90s (92s to 945; Mai ch 13, 1935, 80s to 82s). Australain salted, 84s to 85s (86s to 87s); unsalted, 86s to 88s (90s to 925). Argentine unsaltcd, 84s to 88s; (86s to 925). Dutch unsalted, 86s to 92s (90s to 101 s). Danish 100 s f.0.b., 121 s to 1225, spot (109 s 128 s 130 s). Polish salted, 81s to 83s (85s to 86s); unsaltcd, 84s to 85s. (85s to 87s). Cheese New Zealand white (equals approx. 5.49 d, f.0.b.), 50s 6d sls (49s to 50s; March 13, 1935, 44s to 455); coloured (equals approx. 5.74 d, f.0.b.), 52s 6d to 53d (52s 6d to 545; March 13, 1935, 45s to 45s 6d). Australian white, 48s to 49s (48s to 495); coloured, 50s to 51s (50s to 525). Canadian white, 60s to 64s (60s to 645); coloured 63s to 64s (62s to 635); old season’s white, 68s (66s to 68s). English finest farmers’ 96s to 106 s (96s to 106 s). English factony, 52s to 53s (48s to Minimum f.o.b. Prices i The New Zealand Dairy Board has fixed the minimum prices for f.o.b. and c.i.f. sales on the basis of: Butter, 10}d; cheese, ssd. Minimum prices arc subject to agents’ selling commission of lj per cent. The prices are equivalent to 83s 5d c.i.f.e. for butter and 49s Id c.i.f.e for butter and 49s Id c.i.f.e. for cheese. Agents’ Reports Mr Thomas Gray has received the following cable from Rowson and Co., Ltd., datedjjondon, March 13: —Cheese: New Zealand white, 50s per cwt; coloured, 52s per cwt. Butter: New Zealand first-grade, 84s per cwt.; finest grade, 85s per cwt. Both markets weak. The New Zealand Producers’ Cooperative Marketing Association’s weekly cabled market repo it from London, dated March 13, is as follows: Butter: Market quiet. New Zealand, 85s; Danish 120 s. Cheese: Market steady. New Zealand white, 50s to 50s 6<l; coloured, 52s 6d to 535. A. H. Turnbull and Co., Ltd., have received the following cable from their principals, W. Weddel and Co., Ltd., dated London, March .13: —Butter: Market quiet. Danish, 1225; New Zealand finest, 85s; Kangaioo finets, 85s. Cheese: Market steady. New Zealand white 50s; coloured, 525.