DAIRYING RETURNS.
LOCAL 1-AYOBT SOB FEBBOABY. The followingrtnformation has been supplied by Mr J. H. Coburn, actingsecretary of the N.Z. Dairy Co.’s Paeroa branch :— , “The pay-out for February resulted in the total amount distributed among cheese suppliers being £13,555, The total butter-fat supplied amounted to 176,8251 b, compared with 170,1151 b foy the same month last year. “The total amount available for butter suppliers was £57,711, and the total butter-fat was 772,9601 b, as against 591,3691 b for the corresponding period last year. Thus the sum of £71,266 was. paid out by the local branch on the 20th ultimo.”
The season is holding up remarkably well, with every prospect of a good autumn. The grading system tvas remarkable in its effects, nearly the whole of the butter herein stated being graded superfine, which reflects in the superfine quality of Anchor brand.
The Hauraki Plains district is showing phenomenal increases i* l butterfat returns each season. With the increase in the farming population and of the large amount of money distributed in the district, it speaks well for Paeroa as a prosperous centre for the Plains, provided the co-operative spirit is manifested between farmer and tradesman.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/HPGAZ19230328.2.8
Bibliographic details
Ngā taipitopito pukapuka
Hauraki Plains Gazette, Volume XXXIV, Issue 4544, 28 March 1923, Page 2
Word count
Tapeke kupu
195DAIRYING RETURNS. Hauraki Plains Gazette, Volume XXXIV, Issue 4544, 28 March 1923, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Hauraki Plains Gazette. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in