N.Z. MEAT PRODUCERS’ BOARD.

Hokitika Guardian, 14 February 1925, Page 2

N.Z. MEAT PRODUCERS’ BOARD.

A\ ELLINGTON, February 0. The New Zealand .Meat Producers Board is concentrating every effort to extend the trade in New Zealand Frozen Meat oil the Continent. It has recently arranged with the Shipping Companies for a further steamer to load frozen meat in New Zealand for Genoa. This steamer, the s.s. Gallic will load about the middle of March at ports where .sufficient inducement offers. The freight rate has been fixed for this steamer at 15-10 d per lb for Pork, Reef, (including boneless beef) and Veal. This rate is 1-lGd per lb less than that charged for the previous steamer which loaded for Genoa.

Including the quantity to be shipped in the s.s. Gallic the total shipments to Genoa will amount approximately to 231,009 freight carcases. Shipments of frtv.en meat have also been made to Hamburg, and further arrangements are being made for shipping to this port. The total shipments arranged this season for Hamburg, so far, amount to approximately 05,000 freight cases. In dealing with applications for shipping space, the board gives special consideration to these Continental shipments. A trial shipment of veal and pork was recently sent forward to Genoa by the board, with a view to testing tile possibilities of this market. The Board’s London Representative, Mr Forsyth, recently visited Italy to look into the whole position of the Meat Trade, and the following extracts from his report are interesting reading, showing the developments of the Frozen Meat Trade in this country : “To show you the wonderful increase in Italy’s meat imports, I give figures: Year 1922 13,965' tons Year 1923 25.100 ” Year 1924 estimated 115.000 ” Two years ago, very few of the butchers would allow frozen meat into their shops, while now. the majority stock it. The meat retailers of Italy are chiefly one-man shops, conducted by the owners, and for that reason, the overhead expenses are not heavy, and the retail prices for lieef are most reasonable. Several of the shops had their prices displayed on large placards and imported heel was selling irom od to Gd per lb., according to’cuts, and home killed Italian from lOd to Is 2d. The great demand has, therefore, been stimulated by the low prices of imported, and beef is to-day one of the cheapest foods in Italy, which is the real reason for the great increase in the importations. “In considering the figures of imports, it is also important to remember that in 1923, half of the importations were required for the Army, so the increased quantities in 1921 have been consumed by the public . . • ”

“ Italy only requires second quality, and all kidney fat and channel fat must be removed at killing. Argentine dress all their meat for Italy specially in this way, and I inspected in the Genoa cold stores beef from Yesteys, which weighed 1251b5. for the liinSdij, and lSOllis. for the forequarters, and it was young and of excellent quality. All fat had been removed at killing. Like all Continental countries, they require good lean meat, and Italy especaillv does all her cooking in oil, and therefore does not require iat on her meat.” •• There is also a good trade to be done in veal . . .” “ . . Argentine ship the bulk ol the calves in their skin, as there is a good demand for hides in Italy, and it is considered that the meat opens out require them shipped ln their skins.” “ Italy wants calves up to lSOlhs., and the lighter the better, and they require them shipping in their skins.” “ Italy uses boneless, chiefly lor manufactured sausages, and there is a good demand for sausage for sandwiches in the hot weather.”

“ The veterinarv regulations ol Italy require that the various cuts of hone, less meat shall lie packed in each package to make up one complete quarter. This is done to ensure that portions of diseased beasts are not sent- This is important, and i do not think it is being carried out by the New Zealand works, and 1 consider it would lie. advisable to circularise the freezing works to this effect.”

“ Pork is also used for manufactured sausage, and while Italy requires lean beef and veal, she requires heavyweight pork-, up to 2401b5. and over if possible. 1 saw American sows in store which weighed considerably over 3001b5.”

“There is practically no demand-for porkers, and they prefer the very heaviest of haeoners.”

“ . . There is no customs duty on meat imported into Italy, but there is a fluty on tbe wraps, which is very trailing, and which the importers are hopeful will be removed by the Government.”

“There is practically no demand at all for either mutton or lamb in Italy, and they kill a very small proportion of their own sheep for meat, keeping them almost entirely for wool.” << 1 saw a few local sheep and lambs exhibited in a butcher’s shop, which in New Zealand would have been condemned as emaciated. The lambs would not weigh 20lbs. and looked as if they had been killed two or three weeks' after birth. I can. therefore, hold out no hope of working up a trade in either mutton or himh in Italy.”

“ . . Before imported meat can he distributed ex store, it is inspected by a Government oflieial, and is stamped with an indelible stamp on several places on the carcase, to ensure that it is not sold as fresh home killed, and I understand that the law does not allow frozen to he sold in the same shop as fresh killed. '•The South Americans only insure their meat to Italy for A. and breakdown of machinery, and consequently, the Italian importers arc, not accustomed to claim for damage.” It might he a good idea for our exporters to insure only all Continental meat under this policy.” ‘•The Venice store taking the “Westmorland ” meat had a capacity of 300 tons, and there was. no fault to niul with the store. Pesehiera. however, is building another cold store at I enice. opposite the town, which will have a capacity of 1,200 tons, and he is arranging to construct a conveyor to take the meat straight from the deek of the vessel into the store. 1 inspected this Store, which should he ready early m .January, and it will bo r, S ht up-to-date when completed. “ Milan also has two good cold stores, hut all the cold storage in Italy appears to he leased at an annual rental per chamber to the Importers, and for that reason, it would not he advisable to consign large quantities, as it would he difficult for outsiders to get storage accommodation. “1 alsc/'inspected two large stores in Genoa. At one of the stores, it is possible for the steamer to lay alongside and discharge on to tne wharf adjoining the store, but at the other, a the meat is generally barged Horn the vessel to store.”

“ The British Consul at Genoa is making up a list of all cold stores in Italy, with their capacities, and has promised to send me a copy when compiled.” “I consider the trade m frozen beet lias come to stay, and we can look forward to Italy being a steady buyer of second quality ox and cow beef,

Tin* case was further adjourned, boneless beef, calves and heavy-weight puik. provided prices do not advance greatlv in the future.” FRANCK. “On jhe way to Italy, I stayed one day in Paris, and took the opportunity of inspecting the public meat market, and seeing several of the meat people there.” “ As in Italy, France requires lean beef, with all suets taken out.” “ As you will see from the return of Continental imports for the years 102:2. 10211, and nine months of 1924, France takes about 8.000 tons annually from South America. I understand half of this quantity goes for Army requirements, and is heavy-weight Plato ewes, as the Army Beef Contract calls for mutton, when required at the same price, and Plate ewes are the cheapest mutton available.” “ Land) does not seem to be appreciated at its true worth in France, and the fresh killed lamb (home-killed) is sold at practically the same price as home-killed mutton.” “For the public trade in mutton, South America sends second-quality Patagonian wethers .weighing 33 to ijfilbs.. and they cannot sell heavier weights than these.”