FROZEN PORK INDUSTRY.

Putaruru Press, Volume II, Issue 14, 17 January 1924, Page 3

FROZEN PORK INDUSTRY.

By last London mail the New Zealand Meat Producers’ Board received from its_Lor. lon manager some very interesting i: formation regarding the frozen pork industry. He wrote 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. 1 am quite sure there is a splendid market here for all the pork we can produce, provided we keep up to the present standard of quality. yA-.T.The market for pork hero, as far as the butchers are concerned, is from October to April, the demand going completely off from May to September, which are practically the summer months. The butchers want pork not heavier than 1001 b for their trade, preferably from 601 b to 801 b. The Americans cater for this trade bj 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 the Midland towns. Glasgow and the West of England ports are therefore recommended for a fair proportion of our pork to V- 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) 201 b to 1001 b, average; (b) 1001 b to 1201 b, average; (c) 1201 b to 1701 b, average; (d), 1701 b and over. The retail meat trade could do with 'a ’ and a proportion of * b,’ while the bacon curers could take ‘ b/ 1 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 of New Zealand pigs, upon which we arc at present working, I may say we are distributing them as widely as possible in order that thevery fine quality should be known and appreciated.’ They also advise that they tried New Zealand pork' after it had been cured, and they found it quite as good as best English bacon. . “ At present the price is nominally 7td c.i.f. for under 1001 b; 7id for over 1001 b; but I consider it would sell at cd better than these prices if sent for\varrL.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 market in large quantities. The fresh Dutch pork arrives in very good order, and is at present making in the neighbourhood „f Or! per lb, so it will he impossible to make more than 8d for our frozen while this competition lasts. “ it i= absolutely necessary that vre should pack our pork in double hags, and if the present standard of quality is kept up, I feel confident there is a good steady trade to be done in New Zealand pork.” ARGENTINE EXPORTS. The New Zealand Meat producers’ Board has received a cable from its representative at Buenos Aires, South America, advising the following sliip(CdSSWaSa at Foot of Next Column.)