CHEESE

Hokitika Guardian, 7 April 1921, Page 1

CHEESE

95,000 CRATES IN WELLINGTON

STORES

Someone eats a lot of cheese, hut the average New Zealand family pays little attention to cheese as a regular item of diet There is undeniable proof of the last amount of cheese manufactured in New Zealand—and eaten in the Old Country—at the Wellington Harbour Board's cheese stores near the Glasgow Wharf. There are three floors in the main shed, and a temporary and fairly efficient cool store erected during the war period, and stacked up in those buildings arc 95,000 crates of prime New Zealand cheese awaiting shipment. That great stack of cheese does rot represent New Zealand's output (says (he “Post”),,for it was produced mainly in the Manawatu. the Wairarapa, and Hawke’s Bay, cheese from north of Wanganui and Napier being shipped from northern ports, and little Soußi Island cheese finding its way to Wellington. Nor do 95,000 crates represent the season’s output for the thiee districts named, but is roughly the output for the four months following ilm first- flush of the season.

The cheese season commences about September, and runs on till May oi June, and the total number of crates received in Wellington stores from September till the present time, is in round figures. 173.350. During those months some 78.000 crates have been shipped aavay, leaving 95,000 odd craWs in store. On account of shipping difficulties during the war period it was found necessary to erect temporary storage space for 50,000 crates, and without that additional space the Harbour Board would have been in difficul ties again this season, for the whole storage space has been taken up since Hie first big consignments came to hand.

Ninety-five thousand crates of cheese it ]fio pounds to the crate works out at. roughly. 078-5 tons, a very considerable meal for any country, and the value •m the basis of one shilling per pound s £070.000.