H.—29.

DAIRY DIVISION. REPORT OF W. M. SINGLETON, DIRECTOR. The Season. Although the weather throughout the dairying season has been extremely variable, conditions in most districts have been fairly favourable for the production of butterfat. With the exception of Marlborough and Nelson, where an extremely dry summer and autumn were experienced, and to a somewhat lesser extent in the lower Manawatu, there has been a fairly good growth of pastures, and the maintenance of the milk-supplies has been above the average. An evenly distributed rainfall in most districts has to a great extent compensated for the lesser quantities of top-dressing fertilizers used during the year. Good hay and ensilage crops have been harvested, and in some localities excellent root crops are in evidence, and with these supplementary crops it is anticipated that dairy herds will commence the next lactation period in good condition. Production. In the year ended 31st March, 1934, the cheese graded reached the 100,000 tons mark for the first time in the history of New Zealand dairying, the butter having done so in 1932. During the year 142,287 tons of butter and 105,088 tons of cheese came forward for grading, as compared with 123,112 tons and 97,660 tons respectively for the previous year, an increase of 19,175 tons of butter (equal to 15-57 per cent.) and 7,428 tons of cheese (representing an increase of 7-60 per cent.). In butterfat equivalent the increase represents 18,832 tons, or 13-43 per cent. Owing to the increased prices ruling for wool it is probable that many wool-growers who on account of the adverse economic conditions had previously established dairy herds as a side-line may discontinue supplying milk and cream to dairy companies as from the end of the present dairy year. Cebameey Buttek. The quality of the creamery butter graded has been well up to the high standard of recent years as indicated by the returns from the various grading ports. Of the total of 140,471 tons graded, no less than 109,478 tons, or 77-93 per cent., reached the finest class, 29,432 tons, or 20-95 per cent., the first grade, and 1,561 tons, or 1-12 per cent., scored under first. The latter class, where exported, is so disposed of in Britain that it does not come into competition with the better qualities. The average grade of all creamery butter graded was 93-097 points, as compared with 93-127 for the previous year. Owing to the vagaries of the weather, feed flavours were in evidence in some districts during the earlier part of the season, and these persisted for a more lengthy period than usual. Some complaints have been received from the Trade that some of the butter packages in use are not giving satisfaction, inasmuch as dust and sawdust gain entrance to the butter and cause a certain amount of loss as well as difficulty in their disposal. It is the considered opinion of most overseas traders that all butter packages from New Zealand should be reinforced with metal binding. The universal use of a high quality package is therefore stressed. Advices received from our officers in Britain concerning the quality of the butter so examined at that end fully bear out the quality as graded in the Dominion. Whey Butter. The production of this class of butter shows a slight increase over last year, the figures being 1,811 and 1,797 tons respectively. A slight improvement in quality is evidenced by the grading figures, but there is still room for the quality to be further improved. Provided the cream is handled and treated carefully, good-quality whey butter can be manufactured. All whey butter exported is now disposed of so that it is not brought into competition with finest or first grade creamery. Cheese. It is pleasing to record a considerable improvement in cheese quality during the year. Of the 105,088 tons graded, 24-27 per cent, were scored finest grade, 73-96 per cent, first grade, and 1-77 per cent, under first grade, as compared with 19-31 per cent., 78-60 per cent., and 2-08 per cent, respectively for the previous year, the average grades being 92-086 and 91-692. Generally speaking, the bulk of our cheese in flavour and quality is commercially good. Texture is the feature most in need of improvement, and provided all the cheese were as close as the best of many makes there would be little cause for criticism. The raising of the minimum grade points for first grade from 90 to 91, which was effected during the year, has been an incentive to improve much of the lower-scoring cheese. Increased attention to temperatures and humidity in the curing-rooms, the use of a better-quality bandage, and the absence of cracked rinds have contributed largely to a greatly improved finish. Some difficulty has been experienced by managers in maintaining a good starter. More attention, however, is now being given to the installation of suitable equipment for maintaining the quality of the mother culture, as cheese-makers are realizing that the borrowing of starters from neighbouring factories is unreliable. The maintenance of a good virile starter is essential if consistently good cheese is to be manufactured. Reporting recently from London, our Mr. Wright states : " With regard to the average quality of our cheese there has been few complaints, and the general opinion of the Trade is that we are now building a closer cheese than was the case in the past, and this is very encouraging."

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