GOOD DAIRY YEAR

Hokitika Guardian, 19 June 1929, Page 7

GOOD DAIRY YEAR

EXPANSION OF HERD TESTING. QUALITY OF NEW ZEALAND BUTTER HIGH AS EVER. The thirty-fifth annual report of the National Dairy Association of New Zeamd, Ltd., states that the trading perations for the year ended April 30, 1929, have been on the who'e fairly satisfactory. “ The stocks carried have been considerably reduced during the year,” the eport explains. ‘‘The directors have unvever, deemed it prudent to make provision against a fall in values of the alance of the stocks held, and with this end in view have decided to write the stocks down by a substantial amount. The sum of £3873 has accordingly been written ofF, and the proit and loss appropriation account now shows a debit of £3723. The roll stands it 222, a decrease of five when compared with last year. ‘‘The year’s dairy production has •een good, and the climatic conditions have been extremely favourable practically over the whole of the Dominion. *'or the nine months ending April 30, !/29, there is an increase of 11.56 per ent in butter-fat, as compared with ‘.95 per cent for the nine months endng April 30, 1928. ; HERD TESTING. “Herd testing has played a big part n increasing the volume of production, t is very pleasing indeed to report a urther expansion in the herd testing vork, the number of cows under test for this season being approximately ”30,000, or about 25,000 more than the ecord established last year. This, however, represents under 20 per cent, T the total cows in milk throughout the Dominion. Whilst it is very gratifying indeed to see the numbers increasing each year, we must recognise that at least 30 per cent of our dairy cattle .should be under test each season if the industry as a whole is to obtain the maximum benefits. from the herd testing service. The association is particularly interested m this expansion in view of the resolution arrived at the last annual meeting of the association. Following on the resolution, the New Zealand Dairy Produce Hoard has investigated the position, and has been working to bring about what is anticipated will be a national herd testing organisation. ’The matter has not been finalised at this date, but it is expected that the chairman of the Dairy Board will be in a position to give further details at the forthcoming annual meet-'

THE CHEESE POSITION. “ Tlie cheese position cannot ho regarded as satisfactory as that of butter,” the report proceeds. “In May last, the market stayed at 96s to 98s, advancing in June to 97s to 106 s, and running up in July, August, and September to Ills to 114 s, an improvement on the corresponding period of the year before of approximately 6s per 'cwt. The ‘ forward ’ buying of cheese at prices ranging from Bid to 8 9-10 d for make from August to December was heavy. In one or two cases, sales were made for outputs .overing the whole season at 9’,d to 9jjd, hut these were exceptional. 'I ho market price begfan to ease from the middle of October, dropping down to the neighbourhood of 100 s per cwt in December. The exceptionally severe weather then experienced throughout Europe curtailed the consumption, and resulted in a weakening in prices. The consequence was the market receded throughout January to 92s to 9ds, and February saw a further decline to 84s to 88s. A slight improvement was recorded in March and April to the neighbourhood of S7s to 90s. Tn the latter part of the season cheese prices failed to hold the protection of the earlier part, and a marked disparity between ‘ Canadian ’ and ‘ New Zealand ’ cheese. This has led to more than usual heart-burnings in the industry, and concern as to the cause. This disparity in price has been accompanied bv marked complaints from Home buyers, as to undue openness in the cheese sent forward. This is certainly a serious complaint, and is occasioning much investigation in the Dominion.

“In connection with the general position of our cheese on the London market, it is to be noted that whilst New Zealand has been steadily expanding her production over a period of years Canada, our chief competitor, has reduced her export quantity, as in the case of butter, to .a more attractive market being developed in the United States. This has meant that whereas the competition of buyers for a declining quantity of Canadian cheese has been gained, m order to maintain an established trade, New Zealand has been in the position of having to find an expanding market to absorb her increased production. This factor must not be ignored in comparison of prices entered into between the two countries. WAXING OF CHEESE. “Great interest is being taken in the industry in the outcome of the increased practice of waxing cheese that has developed this year. While the practice has been of long standing, it was not formerly carried out very extensively by the industry as a whole, i tie saving in shrinkage noted in account sales this past season saw a considerable expansion in the quantity waxed. Warnings were issued that wax should he undertaken only with well-bodied, matured cheese. Where this precaution has been observed, the gains are definite in reduced shrinkage. In some cases, however, it is to be feared that factories have been in too great haste to wax the cheese, and have sent forward an article that has failed to measure up the requirements of the retailer. Because of this, certain antagonism has developed on the part of the large buyers in London. Close inquiries are being made by the Dairy Board as to the attitude of the retailers in connection with this practice. This inquiry, so far, is incomplete, but lias progressed sufficiently far to reveal that certain large buyers

do not regard the practice of waxing with favour. The final conclusion of the board’s inquiry and recommendation to the industry on this point will he awaited with much interest.

DAIRY RESEARCH. “ The reputation of our butter remains unimpaired, the quality being broadly speaking, as high as ever. The same, unfortunately, cannot be said about cheese, as regards• which much definite concern is felt throughout the industry. Rectification of these defects is very important, and much good is expected to result from the inquiry being conducted by the Dairy Research Institute as to the cause of the openness, of wlicili particular complaint is made. The investigation undertaken by the Research Institute is being made on a broader foundation. It is as yet too early to indicate the progress made. It is safe to say, however, that the inquiry is being conducted on sound, scientific lines, and when concluded will be of definite gain to the industry. It is likely that this inquiry will force on the industry recognition r.lf the importance of grading of milk. “A practical illustration of the value that may be expected by the industry to accrue from milk grading is affoided by a Taranaki factory, which for the past two seasons has been grading its milk and paying a premium for milk of the desired quality, thus inducing farmers to take special pains to supply the high-grade raw material. The results from the manufacturer’s point ol view have been remarkable, and contribute to the production of a superior quality of cheese. The effect of this grading of milk has been to induce those who formerly supplied an inferior article to steadily improve their standard. A daily examination was made of all milk supplied, and the manager promptly informed of any deficiencies. Advice was then given to the farmer concerned and the trouble traced. The effect in this has been a remarkable improvement m the general quality of the milk supplied. The same policy, if made universal throughout all cheeseproducing districts would, we are satisfied, go a long way towards rectifying those troubles which are now expei ienccd in the dairy industry. The importance of this matter to cheese production cannot lie over-emphasised. The butter producers have long recognised the importance of grading, and by that have retained their reputation foi quality unimpaired—in fact, have steadily improved—and cheese producers must do the same.”