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Hokitika Guardian, 13 September 1932, Page 4

P Aim cun a its are now available of the output of dairy produce, which show that for the year ended March 31, 1932, 99.548 tons of creamery butter and 83,299 tons of cheese were graded for export, the produce, being manufactured by 3'70 companies operating 468 factories. Of these companies, 126 were engaged in butter-making, JB6 in the manufacture of cheese, and the remaining 5b made both butter and cheese. There were 184 companies operating 207 factories making butter, of which 169 of the companies with -81 factories were co-operative, and the quantity of butter graded on | their account was 90,959 tons, or [ 91.372 per cent, of the total. The remaining 24 companies were proprietary, operating 26 factories, and the quantity of their buttrir graded wa5.,8589 tons, equal to 8.628 per cent, of the whole. The average -butter production per factory was 481 tons. The cheese was manufactured by 244 companies operating 320 cheese ar< dualTplant factories. Of these companies, 233 were co-operative, operating 309 factories, and the quantity of their cheese graded was 81,756 tons, or 98.148 per cent, of the total. remaining 1543 tons, equal to. 1.852 per .cent, of the cheese graded, was made by 11 proprietaries operating 11 factories. The average production for all cheese factories was 260 tons. Converting the amount of butter . and cheese made to terms of butterfat, it is found that 82,957 tons of butterfat was represented in the butter, and 32,038 tons in' the l cheese, a total of 114,995 tons. Of this, 107,244 tons, or 95.280 per cent., was manufactured by co-operative companies, and 7751 tons, or 6.740 per cent., by proprietaries. The total number of milk or cream suppliers to dairy factories for the year under review was 83,946, of which 54,675 sunn lied cooperative companies, and 9271 proprietaries, equal to 85.502 and' 14.498 per cent, respectively. Included in the above were 84 companies operating 85 registered whey-butter factories, which made a total of 1422 toms of whey-butter (as a by-product of cheese manufacture) during the year.