GRADING COMPETITION

Hokitika Guardian, 3 September 1928, Page 4

GRADING COMPETITION

BOARD ANNOUNCES RESULT. (Auckland Weekly). Auckland dairy factories have secured a fair proportion of awards in the national grading competition conducted throughout the 1927-28 season by the Now Zealand Dairy Produce Board. Tho hoard provides silver cups and monetary prizes for a competition in which hotter and cheese factories arc each divided into two classes—the “A” class representing those factories which have secured in the previous year an average grade of 92 points or over, and tho “B” class, those who have secured an average of from 90 points hut under 92) points. The prizes 'are gained h.v the .'factories showing tho greatest gain In the average grade for tho season.

The result for tho 1927-28 season is as follows:—

BUTTER.. Class over 92 Points. Kokatahi (P. McCnllmn, manager) Improvement of .9 points, 93.917 J Rnngiwahia, Wellington (M. Rogers;' manager), improvement of .871 points, 93.896 5 Ritawai, North Auckland (E. K. Hames, manager), improvement of .709 points, 93.288 c Class 90-92 Points.

Okau, Taranaki (A. Haihl.vn, manager), improvement of 2.322 points, 93.807 United, Hawke’s Bay (J. W. Swede, manager), improvement of 1.544 points, 93.359 New Zealand Dairy Company, Paoroii (L. V. Morris, manager), improvement of 1.092 points, 92.402

CHEESE. Class over 92 Points. Staveley, Canterbury (E. Sawers, manager) improvement of .432 points, 93.248 Little Akaloa, Canterbury (R. Herriott, manager), improvement of .385 points, 93.745 Rapanui, Taranaki (W. H. Peters,manager), improvement of .352 points, 93.109 Class 90-92 Points. Hurleyville Taranaki (A. Rodley, manager), improvement of 1.933 * points, 92.289 New Zealand Co-operative .Dairy Company, Hairini (D. M. Glass, manager), improvement .of 1.387 points, 92.375 Douglas, Stratford (E. E. Wills manager), improvement of 1.351 points, 91.612

On the general question nf quality of dairy produce, the board’s annual report slates: “Tho quality of our butter has been well maintained. Cheese, however, shows a falling off, as- compared with the previous year, when tho premium for ‘finest’ was in operation. Somo complaints have been received regarding the lack of maturity in our cheese and temperatures for transport and storage are being slightly increased to remedy this defect.

“Reports from the market indicate that for finest butter a definite premium has been established, and there is a growing recognition of the finest grade in cheese. On a slow market buyers are asking for the finest grade.

“It is safe to say that an increasing quantity of cheese for export is being paraffined each year. The reduction in .shrinkage .through paraffining is approximately 1-5 per cent. As sales of cheese on an f.o.b. basis have been subject to a deduction of 21 per cent for shrinkage, this condition will require to be • amended where the cheese is paraffined before shipment. Where cheese is being bought in Great Britain for the purpose of holding for some time, a distinct preference is being given to paraffined cheese.”