MOISTURE IN BUTTER.

Dominion, Volume 2, Issue 478, 10 April 1909, Page 3

MOISTURE IN BUTTER.

HAS IT LOWERED PRICES? FACTORY CHAIRMAN'S VIEWS. , i The question of moisture in Now Zealand butter is apparently regarded as ono of tho important topics of discussion in dairy circles now. Tho fact that moro moisturo is contained in New Zealand butter this year has been shown by official analysis; and contrary to tho warning of tho Government dairy experts that more moisture will mean poorer butter and a less .prico. on tho markets," the increaso of moisturo seems to be, in somo districts, approved, on the ground, of course, that tho extra moisuro enables tho factory manager to make more butter from the cream. A Taranaki- factory chairman, in contending that tho reduced prices of this season aro not due to increased moisture, speaks rather disparagingly of the blenders. This is contrary to tho view that New Zealand's good prices for a number of years past were due partly to tho keen competition of theso.blenders for the New Zealand butter. _ Tho views expressed by tho factory chairman, however,■' as reported by tho "Taranaki Herald," contain some interesting points. ■ He said: — "It is worth while to consider whether' ulterior motives have not largely influenced the attitude of those London merchants or brokers who havo been for raising this question-of noisture in New Zealand butter. It not bo' forgotten that from tho time the _../ u shipment,of New/Zealand butter reached London, the market has been steadily falling; and that this fall in prices is hot in any way connected with the question of moisture content is proved by the fact that Danish and Australian andall other butters have suffered to an equal extent by reason of this drop. To say that the fall in Danish has been caused by .an increased water content.would bo an absurdity, and yet 'wo aro being asked to bolievo that this is a roason why New Zealand produce has depreciated in valuo in the eyes of the consumer. What, is more reasonable'to assume is that the London ' bears' whose purpose sometimes. suits to bring the market prices down, have found l this questiori of ' excessive moisturo' an exceedingly convenient handle to use to our detriment. If our butters are put_ into the hands of the retailer without having undergone any blending process, it is 'extremely unlikely that ho will find fault with the 1 moisturo content as long as the quality is good,'and on that point he no doubt satisfies himself before ho buys. If, however, the butter has to pass through tho' hands of the blender, he will not be slow to raise an outcry against any additional water ueing contained in it, and that a very large part'of our export does pass through such channels-is borno out by the fact that a largo quantity is now required to bo made without, any salt i whatever,; this class of butter lending itself readily to \ tho. blending process. That there is a limit, beyond, which it is unsafe to go, is doubtless the case, 'and'it behoves ■ the manufacturers to carefully consider whether wo are not risking our reputation by allowing some factories to export butter'containing an unusually high water content, and that this proceeding may be rapidly taken up by thoso interested at the-Londou: end to our'subsequent detriment.. That some of .our factories are exporting a-butter with largo water content is admitted, and it is worth while- to note that in somo of theso cases the article is unsalted,-. thus being clfiarly intended for the blender,- who naturally objects,to the presence Of 'the'extra water as being Unprofitable to his business. But after.all, the, main-point seems: to,be that as is usual on a. falling market, it is necessary to find fault with the quality, and: this watp/ J ,3^tip J rvJen ; ds,..ifcsetf very.jrapicjly for this; One is'tempted to'ask-why the same fault is not found "with Danish or Australian, the latter of which has been consistently, quoted throughout the season at from 2s. to 4s. below the New Zealand article." .