A GREAT SEASON

Dominion, Volume 8, Issue 2364, 21 January 1915, Page 7

A GREAT SEASON

GENERAL KEVM

BUTTER & CHEESE EXPORTING

WONDERFUL PRICES

The dairying season has now advanced to such an extent'that particulars regarding the production of butter and cheese—chiefly the butter and cheese for exportation from New Zealand— are of great interest. Since the beginning of November some of those connected with the industry have been taking a rather pessimistic view of things on account of the unsuitable weather experienced in several of the principal dairying districts. It :is true that there has been an insufficient rainfall over a very large portion of the country, and in Southland, although rain has.been plentiful, the weather has been unusually cold and boisterous, • and that prevented a good growth of grass for the stock. But, notwithstanding these disadvantages the quantities of butter and oheose offering for shipment are slightly in.advance of the quantities offering for shipment in the nearest season with which a comparison can be made. Iho nearest comparable season is two years ago, because the big strike disorganised the shipping of butter and cheese in the 1913-14 season. Up to the first week in January of Si?*, 1 ?" ! 20 >¥° , cwf " of butte r cwt. of cheese were exported from New Zealand. A comparison between these quantities and the figures compiled for two years ago by the National Dairy Association show substantial increases for this season in both Departments of the export trade in dairy produce.

Although feed for dairy cattle is now short m the Wairarapa and East Coast districts, as well as throughout the Waikato and North Auckland, this condition does not apply to Taranaki, where the farmers have been' much more fortunate. What applies to Taranaki applies, also, though in a lesser degreo, to Manawatu. In the Kin* Country in some of the newer districts where dairying has been established withm the last few years there is plenty of feed for dairy cattle at present—in fact, there is feed in abundance. In these favoured localities the cows are still yielding very well. . A careful'scrutiny of the situation indicates clearly that the production of butter and cheese in the present season will bo at least equal to that of last year Of course, it is probable that it wdl be greater, seeing that we are standing so well at the present advanced stage of the season. Had normal weather conditions prevailed, thero would have been/a very considerable increase.

cream supplies have not yet come up to expectations in many cases, it has to be borne in mind that the increased prices which are being realised tor the produce will to a very considerable extent compensate for any falling off in the quantity produced. Canterbury and Hawke's Bay have wittered most from the drought, but not a great deal of dairying is done in these districts.

The absence of normal rainfall has militated against the growth of grass for haymaking. The absence of a Rood supply of hay will be severely felt during the winter months, as the season is now too far. advanced to permit ot provision being made for other wintor Fortunately, 'the rains have come .m .time., to.; save''.-some of the root orops, and, unless a further spell of dry weather is experienced, the situation will not be nearly so serious as was expected by many a littlo while ago. .

h. x?° P^ 6VIOUS time in the history of' the New Zealand dairy industrv have prices ruled so high as they are now ruling. It is a fact that butter touch-t-i*. level of one hundred and fifty odd shillings some years ago, but the bi" figures only lasted for a week or two, and then fell rapidly. Moreover, cheese was then much below its present value. As far as can,be ascertained, the quality of both butter and cheese produced this year is in advance of the prevwus year's production; and'it is believed that complaints under this head will be fewer during the present season than ever before. This does not mean that all our produce is faultless, but it shows that some progress is being made in the efforts to raise the already high standard of quality.Best quality New Zealand butter is now bringing 150s. per cwt. on the London, market, and best .quality .New Zealand cheese 80s. per cwt. During the present season there has been a continuance of the policy amongst the dairy companies of changing from tho manufacturing of butter to the manufacturing of cheese. This, of course, is because of the higher relative value of cheese. Some of the factories where whole milk is being received are now considering the question of taking up cheese-making, as from the beginning of next dairying season.