BUTTER GRADING.

Wanganui Herald, Volume XXXXV, Issue 13034, 30 March 1910, Page 4

BUTTER GRADING.

The Irish Butter Committee, iso we were informed by cable-last evening, in a report dealing with the dairy industry in the Old Country, refers to the educational advantages of New Zealand’s system of grading, which, it may be added, is mainly responsible for the splendid position occupied by the Dominion product in the markets of i tfye world. From the educational ipoinf of view the grading of butter has done and is doing a great amount of good amongst the factory managers of New Zealand. The majority of them are constantly comparing notes with their fellows and discussing the respective merits of the different details in manufacture adopted by each for the improvement of the flavour and make of the produce un * r their care. In the early stages of the industry in the Dominion it was customary for the factory managers to carry on their work, as it were, yrith closed doors, many of them endeavouring to prevent what little knowledge they possessed from filtering through to others .engaged in the same business. But no;y all that sort of thing has entirely disappeared, and it is safe to say that this is largely due to the mutual benefits derived from the system of grading. Managers now take full advantage of the opportunities afforded to visit the various grading stores with the object of seeing the butter and cheese made by one another and comparing it' with their own. Thus a healthy rivalry is created between them which is productive of much good. The grading . system has certainly done a lot for the New Zealand dairy industry.