DAIRY PRODUCE

Wanganui Chronicle, Volume 79, Issue 242, 13 October 1936, Page 11

DAIRY PRODUCE

Butter Market Weak CHEESE STEADY The London butter market was irregular for the greater part of last • week, and eased considerably at the close, being dull and very weak, with New Zealand finest salted quoted at 100 s a cwt., a fall of 4s on the week. A j ear ago the market was at peak . with New Zealand at 1255. The New Zealand retail price has now been reduced to Is Id a lb. Danish remains unchanged at Is 3d. Deliveries of New Zealand butter last week totalled 2290 tons, compared with 2670 tons for the previous week and 2174 tons a year ago. Australian deliveries were 737 tons against 755 tons a year ago. New Zealand butter in store now totals 5662 tons, against 5274 tons for the previous week and 3975 tons a year ago. Australian stored butter amounts to 647 tons compared with 891 tons a year ago. The cheese market continues steady but prices have eased slightly. Deliveries of New Zealand cheese last week totalled 18,693 crates compared with 16,402 crates a year ago, while the quantity in store is now only 42,398 crates against 66,316 crates a year ago. Canadian deliveries were 6910 boxes against 12,259 boxes a year ago, the quantity in store being 93,790 boxes compared with 137,666 boxes a year ago. The Dairy Board’s London office, by arrangement with the Primary products Marketing Department, reports last week’s closing quotations as follows, those for the previous week being shown in parentheses:— Butter New Zealand, salted (equals approximately 11.88 d f.0.b.), 100 s to 102 s (103 s to 104 s; October 9, 1935, 123 s to 1255); unsalted, (100 s to 102 s; October 9, 1935, 123 s to 1265). Australian, salted, 100 s to 102 s (104 s to 105 s); unsalted, 101 s to 103 s Argentine, unsalted, 92s to 96s (92s to 965). Danish, 106 s, f.0.b., 126 s spot (105 s to 1255). Dutch, unsalted, 94s to 965, ex. 97s (96s to 98s; 995). Siberian, salted, 93s to 94s (96s to 98s). Ukranian, salted, 92s to 94s (96s to 98s). Polish, salted, 80s to 85s ( —); unsalted, 82s to 86s. Chefese N.Z. white, 69s 6d to 70s (7.89 d f.0.b.), 70s to 71s; October 9, 1935, 61s 6d to 625); coloured, 66s (7.42 d f.0.b.), *67s 6d; October 9, 1935, 61s 6d). Canadian, white, 68s to 70s, ex. 71s (69s to 70s); coloured, 68s to 695, ex. 70s (69s to 70s); c.i.f., 67s (70s) ; old season’s white, 82s (82s). English, finest farmers’, 82s to 84s (75s to 795). English factory cheese, 62s to 65s (64s to 655). English factory cheese, 62s to 65s (64s to 655). Private Advices Mr. Thomas Gray has received the following cable from Rowson and Co., Ltd., dated London, October 9:— Cheese: N.Z white, 70s per cwt.; N.Z., coloured, 66s per cwt.; market steady. Butter: N.Z., finest grade, 100 s per cwt.; market very dull and weak.