DAIRY EXPORTS.

Waikato Times, Volume XXXI, Issue 2528, 22 September 1888, Page 2

DAIRY EXPORTS.

The following important communication is handed to us for publication, and will be of interest to those engaged in dairy operations : — The New Zealand Loan and Mercantile Agency Company (Ltd.), London, E.G., 3rd August, 1888. Referring to oar special circular of 21st October, I.SS7, we now think it desirable, in the interests of shippers, to comment upon the experiences of the past season, and to make some further suggestions regarding the conduct of the trade in these products, which his been initiated under circumstances that give promise of considerable success in the early future. Butter. Condition.—On the whole, this has been quite as good as could have been looked for having regard to the general want of actual experience amongst those engaged in packing, transporting, shipping and refnprerating the various consignments sent hither, for realization. From lack, apparently of concerted arrangements, shipments were carried in temperatures varying from, say, Odeg. to s(ideg. Fahr, i.e., part was carried in frozen and part incnol chambers. (Those shipments which were forwarded as "ordinary" cargo, and consequently arrived hera as " grease," do not come within the scope of the*e remarks). In most instances, no definite advive was sent by shippers as to whether consignments were stowed in the frozen chamber or cool chamber, and as even that portion which wan carried as frozen cargo, was, as a rule, thawed out before passing into consumption, it was sometimes impossible to determine the value of the experiments made. In other cases, where definite advice was sent it wa.) often, however, found impracticable to ascertain from those responsible tor the discharge of steamers, which is conducted with great speed, whether the butter was actually carried as shippers intended. In the absence of sufficient and complete experiments, it is still difficult to decide that the one system produces results materially different from the other, but amongst experts it is still held that it is at least safer to carry butter in the frozen state, but undesirable to carry it in the sumo chamber as frozen meat, which not unfrcqueutly is subjected to over 32 degrees of frost, iiutter may bo subjected with safety to not more than about "; degrees, and if well made, may bo carried in a temperature of say 40 degrees F.thr. The rango of temperature, for carrying butter, would thus be from, say 25 degrees to 40 degrees Fnhr. —or on average freezing point. Further experiments must, however, be made, with more precision, if possible, than those already undertaken —in order to arrive at a definite understanding on this point. Quality.—The variety was endless, ranging as it did from nicely packed, bright, waxy, firm, mildly salted, clean flavoured parcels, to indifferently packed, streeky or mottled, ereasy, coarsely saltea, rancid liues. These variations may not have been in many instances apparent at time of shipment, but if the butter had not been made in such a way as to keep well, no amount of salting would prevent its turning rank, and possibly altering in texture and colour during the voyage. In the case of butter, perhaps less than any other colonial produce, do appearances, at time of shipment, aiford a reliable guide as to its quality (and condition) at timo of sale. Tho quality of the best butter received from New Zealand and Australia was such as to give great satisfaction to consumers, and for such parcel-; there was always a ready sale, buyers having very quickly overcome any prejudices that might have existed against the purchase of Australasian consignments. Packagks.—The great bulk received was of a satisfactory character. The kegs containing about (iOlbs. nett, of white, or lightcoloured woods, bound with galvanised hoops, found most favour with buyers. Prime qualities packed in Pond's patent boxes, containing about SOlbs. each, were also readily purchasod ; but inferior sorts in similar packages were unpopular. Prime qualities in bright, clear baskets were received in a few isolated instances and readily sold. Butter in rolls, or packed in tubs, " old casks, tin-lined cases, coarsepainted boxes, etc., were difficult of sale. In future chiefly kegs and Pond's patent boxes will be asked for, and the latter should be used for prime qualities only. Inferior butter will probably realise more money if packed iu kegs than if packed in these boxes. Butter iu rolls should not be sent.

Packing.—Butter in kegs did not always have the necessary tine white muslin cloth between it and the thin layer of fine salt which should always have been found at the top and bottom of each keg. With enamelled boxes, this precaution has not been found needful. It seemed doubtful whether many of the kegs received hero had been properlytreated—scalded and then washed out with salted water—before the contents were packed. Brands.— Except in a few isolated cases, there has been no regular arrivals under distinctive marks, such as would have enabled consignees to make arrangements fur sales in anticipation of arrivals, or would have attracted buyers to a recognised centre, fur the purpose of securing butter of a known quality. The few shippers who steadily supplied the market with butter of regular quality under a recognised brand, secured better remits than could have been obtained for similar produce, received at irregular intervals, or under varying brands. It is very desirable, in the interest of shippers, that they should couline their operations as far as practicable to one regular quality, and that they may select and adhere to the use of one brand for each quality, which brand should be as distinctive as possible. The packages should be prominently marked. It might be found advantageous to affix on the lid of each keg (or box) a round (or square) placard of nearly the same area as the lid containing the words "tjuaranteed pure butter" in prominent letters. This is done with advantage in the case r.f some. Continental descriptions. Such labelling would, howeier, prove most detrimental to the development of colonial trade, if by any chance any consignoients were found to fall short of the requisite standard of freedom from adulteration, in any shape or form. Regularity , , in receipt of shipments, in their quality, condition, texture, colour, saltness, flavour, package, &c, &c. has not been by any means secured by the great majority of shippers from Xew Zealand. It may be safely asserted that, without attention to this all important matter of regularity, shippers will not secure on average, as good prices for their consignments as might be secured by giving it fulland oareful attention. If a buyer lias purchased butter of a certain brand by one steamer and is satisfied with his purchaso,

he expects to replenish his stock on the arrival of the next steamer, mid will at o.ico treat fur tlie purchaso (if a brand, he already knows. If none of that brand is on board, or if its quality is different from its predecessor, he probably declines to havei anything further to do with the brand in future, and tnes another mark. The question of regularity in supply, quality, etc., is a much more vital one in the ease of such :l perishable product as butter, than in the case of most other articles, because the gradations in qualities are ao numerous, so difficult to detect, and so liable to alteration between date of purchase and time of consumption, thnt buyers are eager to avail themselves of all the assistance, they can get from tlmso shippers who will help them by employing a brand regularly, and maintaining its quality and character throughout the season. They are often constrained to pay a fuM price in order to secure a brand they know by experience rather than allow a rival to buy it. On the other hand, they will not sample many α-plijjiof any one mark. They assiimo regularity in each parcel, and if this is not found to exist they in future avoid the mark in which irregularity has been discovered. .Shippers will, therefore, find that they will reap a tangible benefit by giving close attention to this matter. Indeed, it may be found better to ship a " fair average quality " regularly than to ship a " secondary " ami a "prime quality " alternately. In this connection it should be noted that " long lines " of butter will almost invariably sell more readily lhan_ small parcels of various marks and qualities, even although "on average ;" the smaller may be equal to the larger consignments in respect of quality, condition, colour, flavour, &c, &c. Buyers always expect to get small lines—say under 10 kegs —at a reduction from the price they are prepared to pay for larger shipments. For these reasons butter made on the factory or creamery system usually commands more attention than does that arriving from numerous small dairies.

Si'KCiFiCATio.NSand Anvieu.sas to quality etc., especially when experiments wero being made—were often received in an incomplete form. The gross tare and nett weight of each package should bo given, each package being numbered. The method of preparation should be stated in a word also age of butter at time of shipment (if possible) anJ its saltness, with any other particulars likely to afford useful information to buyers or elicit helpful co.nmenhs for the future guidance of shippers.

Shippers, Ccimei's, warehousekeepers, seller.--, wholesale buyers and consumers, alike have still t'i leiun in connection with New Zealand butter, much that cannot ba gathered, except by practical experience, as tu tho best means of making, carrying, storing and distributing butter, which has to be kept so long after being mndn, and brought to market under such trying conditions, as to transit, etc., hence, the desirablity of having full particulars on specifications. Cheese. Condition , .— On the whole, this has been fairly good, out not a few shipments have been spoiled by beina carried as ordinary cargo, or under unsatisfactory conditions as to temperature, in so called cool-chambera, Some consignments have been carried in frozen chambers, but while it cannot, with certainty, be ascertained that these were adversely afFected thereby, it is not improbable that some of the bitterness which characterised their flavour was the result of the extremes of temperature, to which cheese so shipped was subjectod. So far thon as recent experience is of practical service, there appears to be no reason to depart from the range originally recommended, viz, 40 decrees to 50 degrees Fahr. A great point would be gained, if it could be arranged to carry cheese in a separate chamber, with a good current of cooled air passing through it.

QiMutT.—While this has been irregular throughout, the average has been higher than might have been looked for, and has led those engaged in the industry to hope that New Zealand cheese will soon take a foremost place amongst imported descriptions. Some consignments have consisted of cheese which had been kept too long before being shipped. Other faults were found, namely : —With the crumb'.eness which was sometimes so marked a,s to interfere with the drawing of samples—with the " holey " character of some, with the irregularity of quality found in the same mark, and even in tho same package, and with the occasional lack of richness. On the other hand, many consignments were landed in good order, were of rich quality, evenly coloured, regular throughout, and in a few instances were almost perfectly " clean "in flavour. Such parcels have realised rather better prices th:in were, at the date of their sale, obtainable for United States or Canadian consignments. Sizk.—The suggestions made in our special circular of 2lst October, 1887, were probably not received in time to admit of arrangements being completed for the shipping of sGlb and 701b upright Cheddarshaped cheeses —the size most readily saleable in this market. The assortment received during the past season was much varied, and whilst shipments were generally sold on the merits of their "quality and condition," the question of shape and sizo affected their sale more or less appreciably. Flavoub.—ln the greut majority of cases, the flavour of New Zealand cheese has been too strong or "nippy" for the English taste. Many consignments have been very ill-flavoured, being bitter and "oniony," or garlic-tainted, whilst others, though not altogether as sound as was desirable, possessed considerable merits by reason of their being rich and fairly "clean" to the taste. Possibly the "nippmess "and "onion" or " garlic" flavour may each, apart from the question of pasture, be partly due to the changes of temperature to which the cheese was subjected between time of manufacture and date of sale. Further experiments, with data, as to the pasturage, as to temperature when made, as to storage pending shipments, as to temperature when shipped, ifcc, are still required, to enable consignees to arrive at a reliable opinion on this point. Colour.—This has been generally good. Allotted cheeses have, however, been too numerous. An even colour is wanted, and probably a paler shade than unusually eraployed, would better have met the requirements of this market. White cheese, but only when of prime quality, commanded full rates. A small proportion of the produce of pach dairy might, with advantage, be so shipped, if the quality be really good. Inferior o secondary white cheese will probably make less money than inferior or secondary coloured cheese.

Packages.—Those have been throughout unsatisfactory. The wooden cases used wero too large and clumsy, and were frequently broken by reason of their own weight, before reaching warehouse here. The tins in which some consignments were packed, were entirely unsuitable. The least objactionnl form of package is that in which the fewest number cf cheeses is packed, one cheese in each package being the only satisfactory arrangement. Roughly made, but strong round baskets, with lids, have been availed of by some snippers, and no exception can well be taken to this form of package, provided its prime cost is not excessive. They are well suited for carrying 501b. and 701b. cheeses, but still in point of neatness they fall considerably short of the round wooden boxes used by Canadian and United States shippers, so well-known in this market.

Uniformity as regards size, shape, colour, flavour, etc., has by no means been secured, either in respect of New Zealand shipments generally, or as regards the produce of any district in that colony. Further, many of the factories have not confined their operations to the making of cheese of one size, shape or quality, but under one mark have sent forward (without any intimation of the fact) small, old, inferior cheeses, weighing 20 to 251b eich, and laree, new, prime, cheeses weighing about 001b each. Until regularity is secured in the preparation and shipment ot each factory or dairy, it is manifestly impossible to sell "to arrive j" and buyers will not take the trouble to ask for the "first offer of a coming shipment of any particular mark, unless.thev can rely upon the quality being afeu throughout, and equal to previous parcels. For this privilege, buyers will often pay a premium for a known brand. The trade as a whole, however, will not satisfactorily develop until shippers throughout New Zealand agree to make one leading kind, say full cream cheese of upright cheddar shape, weighing about st!lbs. each, mild in flavour close in texture, slightly coloured, and packed Pork. In case it should be found desirable to utilise dairy " refuse " in fattening pigs for transport in freezing chambers to the London market, we way mention the following considerations for guidance of shippers, viz. :—The most suitable weight in carcase ia about 001b. The carcases will be most saleable if shipped whole, i.e., without detaohing head and feet or splitting into sides. The best time of arrival is during the cool and cold months of the year, avoiding if possible the months of May to Sep., teinber.