N.Z. MEAT FOR FRANCE.

Dominion, Volume 4, Issue 1096, 7 April 1911, Page 8

N.Z. MEAT FOR FRANCE.

CAN IT BE SOLD THERE PROFIT.ABLY? The efforts of tho High Commissioner to obtain some relaxation of the regulations which prevent tho importation of New. Zealand frozen meat into Franco are being persevered with, and the matter has been, taken up by the British Chamber, of Commerce in Paris (says the March number of the "Journal of . the Department of Agriculture"). . The . difficulties are great, ■as will be seen by the following, extracts..from communications received from Sir AV. Hall-Jones:'—. , .Under date October 17, 1910, Mr. H.. C Wilkie, lntfl.a New Zealand Government Veterinarian, now resident in Paris, informed Mr. Crahb, New Zealand Veterinary Representative in London, that, the rime was one in which some- action migtu be. advantageously taken. Nearly all kinds of food had recently risen'in price in .France; especially in Paris, and the increased cost of living was given as tho reason for the strikes which were occurring., The. introduction of beef from Morocco and potatoes from America was under the consideration of the Government. (The importation'of American potatoes was prohibited a good many years ago on account of noFato:disease). The coming.winter was likely, to .be.a bad time for very many people in. Paris owing to, the increased cost of food, and Sir. Wilkie thought it pnssiblo that at such .a time New Zealand meat might be admitted. ... Tlie High, Commissioner brought these circumstances under tho notice of ..the British Chamber b£ .Commerce! it i Paris,whom , he informed-'fully'-'regarding the C|Ufility of the New Zealand-'niejitaiul.the reg'ulatibiis' regarding its' slaughter and inspection', and requested, that .the French Administration be approaches in the mat ter. ■•. . •. •• . : '

Liable ,to. Maximum Duties, Reply was received, ■ dated ' November 26, 'that the Chamber had carefully examined, tho possibility Of facilitating the entry into Franco of New Zealand frozen mutton'. The first obstacle in the way of a free sale of this meat in France was, of course, the fact-that -all.New Zealand produce was liable to the French maximum tariff of Customs-duties. New Zealand mutton would, , therefore, have' to pay'upoh entry into France a duty of 50f. pev'lOD k'gs. (,£1 per cw.t.), .whereas' Argentine mutton would only pay 35f. (Us. per cwt.). . In addition, a surtax of 3f. 6Qc. per 100 kg?.. (Is. Gd. per cwt.) would be levied on extra-European mutton if it were transhipped in a European country before reaching France—e.g., if it.came by way of England or Belgium. The fact that New Zealand mutton would be liable to this , heavy duty presented a considerable difficulty, and, in the opinion of this Chamber, it would not have bsen possible for the New Zealand Government to obtain the application of. the French minimum tarill by 35f. except by protracted negotiations with, tho French Government, while it was hardly likely that such a deduction of duty would be made unless a corresponding, concession were offered by .the New Zealand Government. •

Removal of Surtax. The likelihood-of obtaining the removal of the surtax, of'Sf. - 60c' per , - 100' k'i. would.be.ertnJess,.'for'the French' Government had maintained this surtax tor eighteen years, in spite of many com-. plaints. Apart from these two.duties, a still more serious obstacle .existed to the introduction of frozen meat, either from New Zealand or from countries even like Argentina, which benefit by the. .trench minimum, tariff. The allusion . is, to the regulation of 1892, by which -carcasses of .mutton, could only be imported into Frdhce if cut in quarters with the heart, liver, and .lungs (fressure) adhering to one of the fore-quarters; the regulation absolutely prohibited the importation .of frozen or fresh mutton, except a-small quantity, from Algeria, to which the regulation was not applied. The Chamber .was of. opinion that it may be. possible to obtain the temporary or permanent , iemoyal of this regulation, 'especially if application wore made for that purpose at a time when mutton ,was exceedingly scarce arid dear-in-that country. This, . however, was not then the cr.se,. for the , price- of mutton had recently dropped considerably owing to, the fact 'that the : -flocks had been rapidly slaughtered , in confenuence of the spread of contagious •■'disease.*: If, 'as wa*' es;trcmely probable;,that rate of slaughtering were succeeded by a period; it was considered that, it may- he possible to find a profitable sale for New Zealand 'mutton, after paying the dnt.v • . . a total. of 2ijrl. per lb. provided the regulation os to cutting in quarters coulcl be removed.

. An application to the Government with this, in view wpuld, the Chamber be,lieved, receive the support of the retail butchering trade, who. complained very m.uch of. the high prices of some months ago. They thonjrht, however, that su.ch applications should coincide with a rapid Sise of mutton prices in Franco in order to have any chance of success.

Present Paris Prices, _ The incidence of .the Australian tariff is reviewed at length and the opinion is expressed Hint modification of the meat duties could only be obtained by negotiations between the , ]jfew Zealand and French Governments. ■ 3lr. ■ Crass pointed out that informatiqn 'previously obtained stated .that meat imported into France must ,bq in entire carcasses, whereas .quarters are now- specified: Inquiry on the point confirmed the. la.tten reading. Mr: Crabb expresses the opinion that if the .regulation as to the .presence ■■ of internal, orpins was removed it might.be possible to import.New Zealand mutton inro Franco profitably, even under the . maximum tariff. The tolal duties . ~ .. amount to 2Jd. per-.1b.,. and in... January last (lSlfl) the retail price of mutton in Paris varied from lid. to Is. OJd. per 1b. , , theie being normal prices. In. the coune .of .correspondence it. is stated that a decree' has been recently cipned authorising the import at' Marseilles of live, cattle conditionally, upon their being immediately slaughtered.'