DAIRY PRODUCE

Waikato Times, Volume 117, Issue 19565, 2 May 1935, Page 2

DAIRY PRODUCE

A SLIGHT INCREASE. DEMAND FOR BUTTER. CHEESE MARKET QUIET. . A slight advance has ooourred in the price of New Zealand butter on the London -market, which 1-s firm ,at 77s to : 78s per cwt. The cheese position is quiet, with values a shade easier. The New -.Zealand Producers’ Cooperative Marketing Association, Limited, has received the following cablegram from London t —Butter: New Zealand, 77s to 78s; "Danish; 93s to 955. The market Is Arm. -Cheese: White, 43s 6d to 445; coloured, 455. The market Is quiet. •

BUTTER BTEADY; CHEEBE SLOW.

LATEST QUOTATIONS. The New Zealand Loan and Mercantile Agency 'Company, Limited, Hamilton, have received the following cablegram from their London house under date Ist instant. (Last week’s -quotations are given in parenthesis). "Butter: New Zealand, salted, 77s to -78 s per owt. ('76s); market steady. Cheese: White, 48s’ 6d to 44s per cwt. (•44s to 44s -6d) ; coloured, 45s to 4-5 s 6d per cwt. (4'53 to 4'6s); market slow.

GHEE IN THE EAST.

EXPLOITATION OF MARKET, THE N-EW ZEALAND ARTICLE.^ PALMERSTON N., Wednesday. Although muoh had been made of the possibilities of. exploiting the Indian market .with ghee, or clarified butter, manufactured in New Zealand, there were very many difficulties in the way, (Stated Mr C. R. Barnlcoat, of the staff of the Dairy Research Institute, in an address to factory managers at Massey College. Mr Barnicoat said there was an enormous potential • consumption of ghee In the East, but to secure a payable price, New Zealand, if It exported ghee, would have to plaoe a product of the finest quality on a limited market. Cheap vegetable ghees were made in India, as well as those from camel, sheep and buffalo fats. Indian ghee fat was almost colourless, while the New Zealand product, with its ■high vitamin content, was yellowish. This colour did not. appeal to the Indian. . ■ ’ '

It looked as If the Dominion’s produot for that market would have to be bleached. Bleaohing agents, however, also deodorants, removed the Impurities and the flavours, too. The difficulty lay In securing a suitable colour without! 'impairing the. quality.