BRITAIN’S MEAT SUPPLY.

Gisborne Times, Volume VII, Issue 347, 22 February 1902, Page 3

BRITAIN’S MEAT SUPPLY.

(By Sir Edward Montague Nelson.)

Tho following article which appears in the Empire Review for January, will be read with interest: —

The greet development of Great Britain as a manufacturing centre during the past century, has been accompanied by a corresponding change in the economic condition of the people. The activities of a vast section of the population have been diverted from the soil to the workshop, and with the growth of trade the wages earned advanced proportionately. But this migration to the towns and the natural rise in population led to increased household expenses, and as years went on the difficulty of supplying food to the centres of industry became more acute. In 1848 came the repeal of the Corn Laws and subsequently the cheap loaf for the artisan, but meat, however, still continued to be a luxury, and it was increasingly apparent that we could not raise a sufficient supply in the United Kingdom for the requirements of the people. Accordingly, in 1807, a committee was appointed to “ inquire and report respecting the food of tho people, especially, but not exclusively, the working classes of the people.” This committee continued its sittings until 1870, and meanwhilo various experiments were made in salting and canning, and a trial was given to preparations of “ dessicatcd ” meat from Queensland. But no very definite conclusion as to tho best means of importing meat from other countries was arrived at until 1870, when the eommitteo published their final report, giving as their opinion that, notwithstanding the excellent quality of meat cured at Deptford l'or the use of the Boyal Navy, the American specimens were so good as even to exceed in value the British sample. Ju3t then the United States were making great efforts to supply our requirements with canned and preserved meats, and by the excellence of their methods of packing, and attention to detail, laid tho foundation of their present I enormous export to this country. At the 6ame time thoy were sending over a large quantity of live stock, and four years later initiated tho export of “chilled” beef, a trade which has now reached considerable proportions, and exercises an important influence on the market here. Not until 18S0 did the Australasian colonies become a factor in the great question of meat supply, although for years previously they had been attracting farmers from the Mother Country. These men, by dint of hard work and steady attention to business, had materially assisted in developing the Empire beyond the seas, and twenty years ago, with only one-twelfth of the population of tho United Kingdom, Australasia possessed throe times the number of sheep, and almost as many cattle. Up to that date, however, although the wool export had already reached large dimen

sions, no outlot had bean found foe the meat itself, only a part of which could be consumed locally. How to bring the producer and the mass of consumers at Home into touch was a problem that had yet to be solved. The system of chilling, which answered well enough for the comparatively short journey from the "United States, would not prevent decomposition in meat brought from the Antipodes, and the risk of exporting frozen meat was very great. Still it was determined to try the experiment, and early in 1880 the first shipment of hard frozen meat was mado from Australia by Messrs Mcllwraith, McEacharn and Go,, in the s.s. Strath-

levcn, when 100 sheep were delivered in good condition in London. Their success induced a trial upon a large scale, and shortly afterwards the New Zealand and Australian Land Company made arrangements for lilting out the sailing ship Dunedin for the exportation of 5000 sheep ; the meat was frozen on hoard at

Port Chalmers, in N'ew Zealand, and safely delivered in England, after numerous difficulties had boon encountered on the voyage. Thus began the trade which during the last two decades has made such surprising progress. In spite of early prejudice the British consumer could ; not long deny the excellent quality of the meat raised upon natural food all the year round, while the low price at which it could be sold in the Mother Country placed it within the reach of the masses, who were quite able to pay the sum asked for the home product. Medical tests further demonstrated the equally nutritious character of the meat, and with the growing demand for Australasian meat came developments in the trade which benefited alike the farmer and consumer. A great impetus was also given to shipbuilding, and practically a new industry—the manufacture of refrigerating and allied machinery—created. Many freezing establishments now exist both in New Zealand and Australia, and not only is the greatest care exercised in the selection and handling of sheep and cattle for slaughter (comparing in this respect very favorably with the frequently careless methods at Home), but the utmost cleanliness is observed throughout-. Let me briefly describe the process : after selection for freezing, the sheep are slaughtered (the largest freezing works being able to deal with 3000 to *IOOO per day), “ dressed,” graded, and ticketed with particulars of brand and weight, then passed on to the cooling room, and finally they arrive in the freezing chambers, which are kept at a very low temperature by the circulation in pipes of cold brine or ammonia. They are then put into scrim bags and stored for shipment. Upwards of 140 large refrigerated steamers are employed in the business, some of them have capacity for 100,000 carcases, and as these vessels make on tho average fwo voyages in tho year, there is almost a daily arrival in England of a frozen meat

cargo. In London alone the receiving stores have storage for 1,750,000 sheep, and in tho provinces there is as much again. In view of hostilities with a Continental Power this largo refrigerated storage room would naturally prove of great value, and I do not think I. shall bo guilty of any indiscretion if I say that tho Government are well aware of the facilities that could be afforded in this direction. From these centres nearly 20,000 sheep are on an average distributed daily. As a rule the meat is sent out from store in a hard condition, but a proportion is now restored to tho normal temperature by a “ defrosting” process beforo being despatched. Then, perhaps, it may bo interesting to turn to tho statistical position, and compare Home production witii colonial and foreign imports. In 1872, with a population of 32,000,000, the consumption of meat in the United Kingdom was about SOlbs per head of homo production, and lOlbs per head imported. In 1001, with a population estimated at 40,000,000, the consumption of home produce is slightly less per head, but imported meat of all descriptions has risen to about 55ibs per head. Tho total consumption of moat in this country is now 2,400,000 tons yearly, of which about 050,000 tons is imported in some form or other. Of those imports 28 per cent, come from within the Empire —from New Zealand, Australia, and Canada, and 77 per cent, from foreign countries, chiefly tho United States and tho Argentine Republic. From these figures it is obvious that the part played by our colonies is not as important as it should be. Their capacity to supply all the requirements of tho United Kingdom is unquestionable, but they have to compete at a disadvantage both as regards distanco and tho production of the raw material. Although commerce is not a matter of sentiment, it is, I think, a matter of national importance that the colonial trade should bo encouraged in every possible way, even if such encouragement should risk a diminution in the foreign trade. For one must always remember that in present conditions our dependence upon foreign supplies might easily become, under certain circumstances, a cause of grave embarrassment to this country.

] Lot us now comparo the principal foreign sources of supply with those within , the Empire. On the ono hand we have the United States of America and tho , Argentine Republic, and on the other New Zealand, Australia, and Canada. In the i United States there is a rapidly increasing population, already considerably over 70,000,000, and a decreasing number of cattle. In the circumstances then it is not unreasonable to suppose that at no very distant date the requirements of the population will leave little meat available for export. There is also the danger of depending upon a supply which may bo interfered witii by labor difficulties such as occurred in America a few years ago, temporarily stopping shipments, and seriously inconveniencing markets here. But in tho Argentine Republic tho same conditions arc not apparent. The country has immense resources from a pastoral point of view, and the quality of the iloeks has been much improved of recent years by the importation of tho best class of sheep from this country regardless of cost. Shippers have also the advantage of a shorter route Homo, and a trade far more concentrated than in the ease of Australasia. Argentina is therefore tho colonies’ most dangerous competitor. Turning to our Imperial resources over seas, in Now Zealand is an ideal sheep country, largo areas being laid down with English grasses and tho stock needs practically no shelter all the year round. In Australia wool rather than mutton has been tho output of the pastoralists up to recent years, but now that the crossbred sheep is replacing tho merino on many stations, under normal seasons, an enormous number of sheep will be available for export. In the present condition, however, little more than the fringe of the country can be worked, although, with a little more encouragement, great developments would be possible. Supposing foreign imports were penalised, say to the extent of Id per pound duty, an immense stimulus would be giyen to the Australasian trade, vast tracts of country could be profitably opened up, and I doubt whether the slightest advance in price would ho experienced b.y the actual consumer here.

The possibility of England growing all her own requirements, if agriculture were sufficiently encouraged, has often been discussed, but it was clearly shown in a paper read by Mr It. F. Crawford before the Royal Statistical Society in 1899, that at least 22,000,000 additional acres undei cultivation would bo required to supply ’lit quantity of staple articles of food now imported and concentrated in a few hundred acres of storage room in tins country. And it should be also mentioned in further reply to these critics who pretend to see in colonial importations a, grievance to the British iarnier, that the price of homegrown meat is as high now an it was twelve years ago, hut had it not been, for the constant supply from outside no doubt the price would long ago have reached a much higher level. Taking into account the application of methods of refrigeration to all perishable articles of food ami the increasing facilities of communication and transport, it is not too much to expect that all parts of the Empire will contribute more and more to the daily menu at home, and that the resources of the Empire for defence 'till Ire greatly strengthened by reliance upon its own productions. Duri hig the war in South Africa abundant supplies of meat and grain have been sent from Australia and Canada, the meat being put into cold storage on arrival and so available at any moment for the Commissariat Department. To sum up •: it is certain that our supply of meat from over seas must increase, and jt i,s equally certain that this supply can be furnished from with in the Empire if only sufficient en- ■ . uragement tic given. By laying time by the forelock, and fostering our colonial trade. Great Britain will be insuring herself against any interruption in foreign supplies, while the incentive thus given In colonial produce will hind closer together the component parts of the Empire and advance us many, steps towards Imperial iederiUion A