21

•&.— 29

Grading of Butter and Ciieesu. It is now over twenty-five years since the compulsory graeling erf butter and cheese was commenced in New Zealand, which was the first country to introduce the; system, and it has been continued without interruption to date. The grading from year to year is now more or less of a routine nature', and calls for little comment in this report. It is sufficient to say that the past year's work has been conducted on a similar basis to that in vogue: in former years. Consignments of butter and cheese reaching the cool stores have in all cases been promptly hanelled, graded, and stamped with the corresponding official mark in readiness for export at the first opportunity. The grading-stores have, been frequently visited during the: season by dairy-factory managers, who have be:en given the opportunity of examining the, produce: from their own and other factories then being graded. Several grading conferences were held in the North Island during the, year, and with two exceptions were well attended by members of the New Zealand Dairy Factory Managers' Asserciation. At these conferences a large, quantity of cheese and butter in store was carefully examined by the members of. the association and officers of the Division. Some valuable, discussions on the quality and packing of the produce took place, which was evidently appreciated by those in attendance.

Table showing the Grading-points scored by the Butter and Cheese graded throughout New Zealand for the Year ended 31st March, 1920.

Cream-grading. Up to the present time the: grading of cream and the payment for same according to grade: has not extended beyond the, butter-factories located in the Province of Auckland, but as this is the principal butter-producing district in the Dominion it is encouraging to find that the value of the system is being realized more and more as it becomes better understood by farmers and faetorymen. Where the grading of cream has been adopted, and payment arranged on a scale which provides for a reduction in the' price for cream below the standard of first grade: and a premium for that which is superfine, (scoring 92 points and over), there has been a noticeable' improvement in the supply, with a corresponding improvement in the' quality of the. butter made: therefrom. It has now beem clearly demonstrated that the grading of cream is a practical means erf uplifting the quality and value of this product. What is now required is an application of the same method of grading in other districts where, cream is at present being acoepted at the factories at a uniform price irrespective of its condition and comparative value at the time of delivery.

Grading-points. Butter. Chei ise. I Number of Boxes. Percentage of Total. I Number of Crates. 1 Percentage of Total 75 77 78 781 79 804 81 81J 82 82* 83 834 84 844 85 854 86" 86 i 88 88 i 88 894 90 904 91" 914 92" 921 93 93 i 94' 944. 95 951 96 96£ 39 44 7 56 "I 62 108 95 565 78 554 1,384 2,466 3,039 5,38.1 6,766 9,770 5,374 5.187 17.069 30,717 30.734 43.031 61,600 74,427 77,754 84,135 59,808 40.946 30,747 27,258 12,623 10,579 4,683 554 162 0-0060 0-0067 0-0001 0-0086 0-011 1 0-0095 0-0166 0-001 I 0-0872 0-0012 0-0855 0-2136 0-3806 0-4690 0-8305 1-0443 1-5081 0-8294 0-8006 2-634.6 4 -74 1 I 4-7438 6-6418 9-5079 I I -4887 12-0013 12-9862 9-2313 6-3200 4-7458 4-2072 J -9483 1 -6328 0-7228 0-0855 0-0250 US s 132 103 573 149 268 721 2,279 4,210 8,219 11.541 21,606 11.477 31.860 3.259 77,172 97,915 125,975 110,643 98,916 77,722 67,380 32.493 20,398 9,618 2,631 212 0 0 |.'):i (1.0(109 0-0155 0-0121 0-0673 0-0175 0-0315 0-0847 0-2679 0-4949 0-9662 1 -3568 2-5400 I -3492 3-7456 4.2627 9-0726 11-5113 14-8101 13-0076 11 -6289 9-1373 7-9211 3-8200 2-3980 1-1307 0-3092 0-0249