FROZEN PORK INDUSTRY

Hauraki Plains Gazette, Volume XXXV, Issue 4651, 21 January 1924, Page 4

FROZEN PORK INDUSTRY

THE: ENGLISH MARKET. INTERESTING INFORMATION. By the last London mail the New Zealand Meat Producers Board received from its London manager some very interesting information regal ding the frozen pork industry. He wide as follows, under date December 4, 1923 “ I was very pleased to find the very high opinion merchants have of the quality of New Zealand pork, and it is considered much superior to American. I am quite sure that there is a splendid market here for all the pork we can produce, provided we keep up the present standard of quality.

“ The market for pork here, as far as the butchefls are concerned, is from October to April, the demand going completely off from May to December, which are practically the summer months. The butchers want pork not heavier than lOOlbs. for -their trade, preferably from 60 to 80 lbs. The Americans cater for this trude, by supplying these weights. The bulk of our pork, however, goes to the bacon curers, and a large proportion finds its way to Scotland and to tb.e Midland towns. Glasgow and the West of England ports are therefore recommended for a fair proportion of our pork to be shipped. The trade for the bacon curing goes on practically throughout the year. "One of the largest pork firms in Glasgow suggests the following grades:(a) 80'to lOOlbs. average; (b) 100 to 120 lbs. average ; (c) 120 to 170 lbs. average; (d) 170 and over •The retail meat trade could do with "a” and a proportion of "b>” while the bacon curers could take " b.” “ c,” and “ d,” all having a distinguishing mark for say each grade, expense would be saved in making selections of weights out of store at this end. “Another Scotch firm, writing in September with reference to New Zealand pork, says “ ‘With reference to the parcel pf Now Zealand pigs, upon which we are at present working, I may say we are distributing them as widely ■as possible in order that the very fine quality should be known and appreciated.’

“They also advised that they tried Naw Zealand pork after It had been cured and they found it quite as good as best English bacon. “At present the price is nominally 73/4d c.i.f. for - under 100’ lbs ; 7%d for over 100 lbs; but I consider it would sell at %d better than these prices if sent forward during the next month or two. The price for pork, however; will always be regulated by the supplies of fresh Dutch and Irish pork, which reach this morket in large quantities. The fresh Dutch pork arrives in very good order, and is at present making in the neighbourhood of 9d per lb., so it will be impossible to make 8d for .our frozen while this competition lasts. “It fe absolutely necessary that we should pack our pork in double bags, and if thc present standard of quality is kept up, I feel confident there is a good steady trade ’to be done in New Zealand pork.”