CANADIAN CHEESE EXPORT.

Dominion, Volume 6, Issue 1767, 4 June 1913, Page 10

CANADIAN CHEESE EXPORT.

COMPETITION FROM NEW ZEALAND. A short time ago a prediction was made in a Canadian farm journal that within five years the exports of dairy produoe from Canada would cease. "A. Denied - ," Montreal, writing in. the latest issue of "farm and Dairy" to hand, remarks that this prediction threatens to come true. Tlvo writer in question says-.—"Butter, one? an- important item in our export trade, has already ceased to leave Canadian ports, and instead thousands of tons will bo brought in from the United States and from Now Zealand this year. Figures furnished by the dairy and cold storage commissioner show a serious decline in onr cheese exports for 1012 as compared with previous years. "Many factors may be brought forward to account for our declining exports, but I believe that 0110 of tlio factors seriously hindering our foreign trade is that we are not producing • the right qualitv of goods. It is a well-known fact that Danish and Irish'butter were both preferred to Canadian, and quotations sent out bv leading dealers on the other sido show that now New Zealand cheeso sells at a premium over the Canadian. The green cneese evil is Blowly but surely giving the New Zealand product an entrance 011 English markets. "Tlie great majority of oux cheese factories are not equipped to hold cheese. In hot weather the whole object of tho maker is to 1 get the cheese shinned as soon as powablo when they are still green and before they have lost too much weight or develop bad flavours. ho only real euro'that' I can see for this condition of .affairs is the installation ot a cool-curing room in every factory in order that cheeso may be held for ten days nt least. This iriav como hard on the■ small factory-man, biit I believe that did wo have'large factories" everywhere such as thev have in Prince Edward Co., Unt., that it would be much better tor the industry and tho driving out of the small factorvmen a blessing in disguise. . . Messrs. Lovtfl and Christinas commenting 011 Canadian cheese say: u opinion the quality of Canadian cheese in 1912 was not equal to that of proious seasons, tho September and October makes especially » en *! n S .? uc {V°l. wor( ! sired. Tho most noticeable defects weio looseness of texture and excess of moisturc, which caused groat shrinkage. Ino cheese did not improve by keeping, in many cases developing llUflavour. Ave consider that this result is attributable in a largo measure to the extremely wet season which was experienced. . .'/JVq m»y. add that .«nssur dqftots to