THE DAIRY INDUSTRY.

Waikato Times, Volume 107, Issue 18024, 20 May 1930, Page 8

THE DAIRY INDUSTRY.

AN IMPORTANT REPORT. SOME TRENCHANT CRITICISM. DOMINION’S REPUTATION SUFFERS (By Telegraph.—Press Association.) HAWERA, Tuesday. A report on “The Openness of New Zealand Cheese,” by Mr P. O. Veale, B-A., M.Sc., research chemist to the Taranaki Dairy Federation, occupied some twenty columns in the Hawera Star today. The report Is of first-class importance to the Dominion’s dairy industry. It contains trenchant criticism of the method at present employed in factories, and of the Dairy Division grading system, and puts forward suggestions which, if adopted, would revolutionise the affairs of. the Industry. The author scouts as an idle dream he idea that science will discover me specific medicine which will allow sie industry to pursue its present course and yet will close up loose cheese, prevent the evaporation of moisture, and confer mellowness and maturity when time and nature have been denied their opportunity. In short, Mr Veale claims that financial inducements are more necessary To the manufacture of cheese free of openness than scientific research. He urged the industry to take the steps necessary for its own salvation. He advocates the grading of milk, the encouragement of hand-milking, and of low-test milk, and a gradual working up towards the elimination of pasteurising and standardisation. He advocates the encouragement of the manufacture of show cheese for export by what he describes as the only feasible method —namely, by a levy on the whole cheese industry, which will provide adequate premiums for the finest cheese.’’ “Such premiums," states the report, “must be sufficient to compensate the 'factories for their reduced yield and higher wages and manufacturing costs, thus making it a good; business proposition to aim at the' very best.’’

Mr Veale urges changes and enlightenment in the policy of the Dairy Division, the reform of the grading system, and the widening of the powers of the Division officers to coerce companies if necessary in the common interest.

He advocates curing cheese in the ’Dominion, and exporting it in mature •condition, claiming' that by so doing the Dominion would eliminate not only crack openness, but also the muchdepleted immaturity of New Zealand cheese.

He adds: “We would rehabilitate our reputation by keeping off the market cheese which goes wrong after early grading.” It is claimed that the expense involved in the suggestions would be a mere bagatelle in face of the present heavy losses.

The report concludes with an appeal to the cheese industry to realise the seriousness of the position, and to take urgent action, not only for its own sake, but also for the national reputation, lest the continual loss of public estimation for our cheese be followed by an induced reaction against butter, thus involving the whole industry in common disaster.