N.Z. CHEESE QUALITY.

Waikato Times, Volume 109, Issue 18359, 19 June 1931, Page 9

N.Z. CHEESE QUALITY.

[ LOW HOME DEMAND. MANAGERS’ REASONS. ' W “Had ‘th e"maj ori ty’of “manager?' been given a free hand to produce quality goods during the last decade, and been untrammelled by yields and Arbitration Court awards, our cheese would havo held a higher position in tho Homo markets to-day,” states the ■ report presented at the annual meeting of the Dairy Factory Managers’ Association (Incorporated), at Palmerston North. "Any legislation which has a bearing directly or indirectly upon time limits in the manufacture of cheese will need to be removed If it is desired to re-establish our reputation as a cheese-producing country,” continues the report. Necessity for some such action being taken to improve the quality of cheese was tho subject of a remit moved by the Manawatu branch, which contended that the association should request the Dairy Produce Board lo accept lhc assistance of a committee of cheese factory managers for the purpose of going Into, and with a view lo solving, manufacturing problems facing the industry. The remit was moved by Mr J. A. Adams, who considered that such a committee would ho of great benefit and help to the industry. Mr J. Smillie said that if Hie committee were set up it would appear lliat Hie Government officers bad failed. In his opinion lhc Government officials were quite capable of looking ' after the position.

Mr Adams said that there was no'' complaint against the Dairy Division i that was not the object of the remit.' Tho Idea was to set up a committee consisting of the best managers of 1 New Zealand. The oommittee would' co-operate with the officers of the Dairy Division. “We have a good Idea why tho quality has slipped away,” said Mb Smillie. “Too much of our cheese is made on the directors’ table.” The remit was carried without fur-.-ther discussion. In another Manawatu remit that waj carried the view was expressed that If over-lapping of dairy factories in the collection of cream was abolished it would result in a better quality of butter and cheese.