NEW ZEALAND DAIRY PRODUCE.

Gisborne Times, Volume XXVI, Issue 2311, 2 October 1908, Page 1

NEW ZEALAND DAIRY PRODUCE.

ON THE BRITISH MARKET. AN INTERESTING REPORT. [Special to “Times.”] WELLINGTON. Oct. 1

. Mr. D. Cuddio’s report on the Now Zonland dairy produco on the British market, with notes on dairying in Great Britan, Denmark, and Canada, was prosonted to Parliament today. It is a lengthy document, containing 45 pages of printed matter. Mr. Cnddio states that, comparing the butter l'rom New Zealand with that on the market from other counties, it was found that, with the excopion of the best from Denmark and some of that from Sweden, the butter from this country was, as a general title, superior. It must be admitted, however, that a much higher proportion of tho D inisli butter is of superior quality than is that from New Zealand. Denmark has an advantage in tho closer proximity to London. A considerable per ion of tho New Zealand butter on. the market was found to he defcctivo in flavor, iand some of it had not kept well. The most serious defect of all was what is known as “fishy” flavor, and it could bo detected in quite a number of tho butters from the Dominion. Unfortunately, a few of the higher scoring butters wore not -altogether faultless in this respect. This flavor in considered l>y tho trade as being tho most objectionable one found, hand in butter tho “fishy” flavor is said to bo due to contamination of. the milk or cream. Tho Denmark authorities say the only known lemedy to keep the milk and cream from contamination, is to pasteurise the cream and to ripen it with a firstclass starter. The dealers stated that tho moisture in New Zealand butter was being gradually increased. Several brands of New Zealand butter were mentioned which contained a high percentage of moisture, and these were not giving satisfaction to tho purchasers. The matter is so important that buyers are instructing their agents abroad to give a higher price for tho driest butter, which has better keeping qualities. Mr. Cuddie warns New Zealand makers against using Boron compounds in any quantity. The matter is being closely watched at Home, for though the quantity of boracic "acid used in butter is in itself an no way harmful, the contention of some of the. medical authorities is that tho use of this ingredient is (injurious to health. Owing to its addition to so many goods in Denmark and several other countries, it is illegal to add boracic acid to butter. In Manchester and Liverpool a lighter colored butter than Now Zealand butter is preferred. One merchant controlling 300 shops said, “We cannot sell New Zealand butter, simply because it is too bright in color for our trade.” The demand for Now Zealand butter, however, is increasing in tho North of England, and it is only a question of tinao when tho prejudice against it for high color will disappear. The Butter and the Margarine Act is said to have been tho means of creating a better demand for pure Near Zealand b n't ter. Mr. Ouddio’s remarks on butter blending are particularly interesting. Tho blonding of butter in England has now assumed very largo proportions, thousands of tons being turned out annually, and tho number of blending factories is increasing. Large quantities of New Zealand and Australian butter are being mixed and blended with butter from Siberia and other Continental countries, and also with butter made in various parts of Great Britain; although it Is impossible to give an accurato estimate of the quantity of Now Zealand butter used for blen-ding-purposes. “The result of my inquiries made at Home.” continues Mr. Caddie., “indicates that not less than 50 per cent, of tho total quantity of exported from the. Dominion goes through this process. Some of tho provision merchants- maintain that tho proportion of Now Zealand butter which passes through tho blending factories before it reaches tho consumers is far above this estimate. One factor which has been instrumental in creating a much greater demand for blended butter is the extension of what may ho called the ‘multiplo shop’ system. Very largo companies have come into existence within recent years, as owners of numerous retail shops in different towns. Many of these companies own as many as 'from 200 to 500 shops, and they find it paysi them bettor to sell blended butter than any other kind, the reason being that they are able to work aip a good trade for a special brand of butter under their own brands. Some pf itlicso companies have their own blending factories, and several grades of butter are prepared to suit the requirements of their numerous customers. ■ It is ■found that by selling regularly an article uniform in taste, texture, and color, tho public oat more and consequently buy more than when only unblended butters are sold. The multiplo shop owners find it an advantage to be in a position to supply a large quantity of a given kind of butter continuously irrespective of tho season of tho year, and a result .is that a great , many of the people in England have become accustomed to the taste of blended butter. Tho brands under which it is put up become known to the customers, and this moans a steady and growing demand for the article. Every care is taken by tho blenders to keep tho moisture within the limit of 16 per cent, allowed by the law, which is strictly enforced. liisepctors frequently visit the factories for the purpose of seeing the work carried on, and to take samples for analysis when, required. When on a visit to one of those modern blending '.factories I was shown over the premises by a member of the firm. This place was a model of cleanliness and was fitted up with ali the latest machinery on a vory extensive scale. Frozen butter can ho treated almost immediately it is withdrawn from tho cold stores. Largo quantities of New Zealand butter are handled at the factory. After passing through the process of blending, the body texture, as well as tho color 0 f the butter, is altered beyond recognition. Blending is looked up in England -as a perfectly legitimate business. It has been urged that the quantity of moisture in Now Zealand butter should be increased so as to make blending in England Unprofitable. Some of the New Zealand dairy companies have allowed this to influence thorn, 'and they have altered the methods of manufacture with a view of increasing their returns by leaving more moisture in their blitter. If this is carried too far it can only result in lower prices to the producer.” From Mr. Caddie's report it appears that there is much room for improvement in cheese making in New Zeaiohd. In a good deal of the cheese imported from New Zealand, -defects were pointed out.

Tho greatest fault was found with tho cheese from some of tho more recently started factories, particularly thoso in Taranaki. Mild and crenmllavored choose is favored. Tho New Zealand system of butter grading is stated to bo satisfactory. Air. Cuddle recommends the appointment of an officer of tho dairy division to act in London. T-horo is an- increasing market for butter both in England ami Germany.