"DRY" BUTTER

Evening Post, Volume CXV, Issue 75, 30 March 1933, Page 12

"DRY" BUTTER

PROPOSED SOLUTION

PLACED BEFORE DAIRY,

BOARD

The . problem of surplus butter exports, Jikely to accumulate as a result of a restriction -of shipments to the United Kingdom is one of first importance,to the dairying industry not alone in New Zealand' but also in Australia (states the "Manawatu Daily Times"). With? rfespect to the British market it is estimated that there will be a total of 20,000 tons of butter which will not be capable of absorption, and the question is how the difficulty bf its disposition can be surmounted without interruption of production and of the closing down of factories for periods during the- year. . An interesting plan for dealing with the situation, a "Times" representative learned, has been devised by Mr. P.' B. Desmond, secretary of the Cheltenham Co-operative Dairy Co., Ltd., who last week, visited Wellington and laid hiq proposals before the Dairy Produce Board. The idea is to .change over to the-manufacture of "dry butter" ,in preference to the present standard, article which is allowed a water contend of 10 per cent. It has been estimated that a reduction of .only 3 per cent, art the legal water cosatent of butter would reduce the 'actual output in New Zealand by approximately 4000 tons without necessitating any 'decrease in the, production of the raw material. , A similar courso adopted in Australia would reresult 'in a reduction of COOO tons in the output '< of butter, and if tho proposal were extended'to cover other Empire buttex-producing countries as well as foreign imports into Great Britain, a total reduction of close on 18,000 tons would bo;achieved as an offset to' the 20,000 decrease, which is aiecdcd to stabilise' ' the market at the present time.

I In brief, "dry butter," with a reduced water content, would contain more-fat, sind as a result prove a more j acceptable" article in cvory way. It ' would frepizc better, and. there would Jjoa 'definite improvement in "spreadability," {hit characteristic which has [assumed pqiticular importance on the London market lately. Its manufacture- would, demand a 3 per cent, increase in raw1 material, so that the production of-butter-fat could remain con- ' stant, leaving, a 3 per cent. ■ reduction in tho quantity of butter. /The proposal woulc^ of course, apply equally to butter for the local market. Unless something of. tho kind is done thousands of tons of butter will have to be withheld from export, and since there can bo .no'local demand for it, it must become valueless. Tho Dairy Board has not yet had an opportunity to consider Mr. Desmond's proposals, and until it has discussed them, he suggests that any criticism should be withheld.

In tho meantime the proposal has the confidence "and' support of a .considerable section of the industry,"