DAIRY PRODUCE.

Pukekohe & Waiuku Times, Volume 3, Issue 232, 22 September 1914, Page 1

DAIRY PRODUCE.

Review of Past Year.

J LONDON, July 30th. • | According to the review of the dairy produce trade at Home for , the year ended June 30th last, compiled by Messrs Weddel and Co., the total imports of butter into the Ur.ited Kingdom during that period were 21 ;j,434 tons, aa compared with 199,310 tons in the previous year, an increase of 14,124 tons. From overseas sources within the Empire the receipts were 12,720 tons, and £rom foreign sources 170,708 tons, in each case 7 per cent, greater than in 1913. The country showing the largest increase was iJeninark, her total shipments being 88,935 tons, an increase of 6389 tons, and from Russia 41,056 tons, an increase of 5862 tons, 'third place was taken by New Zealand, with 16,609 tons, an increase of 3193 tonß, and Sweden and Holland had increases of 1996 tons and 988 tons respectively. The imports of Australian butter amounted to only 26,076 tons, or 333 tons below the total of the previous twelve months, but New Zealand's output of dairy produce exceeded that ol the previous year by nearly 24 per cent, and was only once before surpassed, viz., in 1910, when it totalled 16,705 tons. As regards prices, Messrs Weddel state that the shipping strike prevented many retailers in the United Kiugdom from being able to supply their customers with New Zealand butter at the beginning of the season, and a considerable number, who were then compelled to take Australian instead, never touched New Zealand, the direct consequence of this being thai the average price of Australian for the season was only 4d per cwt below the previous year, while New Zealand was Is Id below. Among other causes which contributed to the undue reduction in New Zealand prices was the frequency of bear sales, closely associated with consigning on a guarantee without recourse basis, a method of doing business which originated and still flourishes in New Zealand, to the great detriment of the dairy industry." CHEESE. The total import of cheese for the past year from all sources increased by 1512 tons. The receipts from Australia showed an incf3ase Of 5196 tons, but those from Canada were 5661 tons less than in the previous year, which left a net decrease of 4596 tana in the imports of cheeso from within the British Empire. In 1904 Canada sent 998,306 tons of cheese to the United Kingdom, but'during the past year supplied only 60,763 tons. The falling away has been gradual, but during the past season the decrease of 5661 tons was, to a very considerable extent, caused by a drought in Eastern Ontario and Western Quebec; although the growing demand for the rapidlymcreasing Canadian population was a great factor in the question. The . reduction in the tariff for cheese entering the United States baa not had so much effect in drawing Canadian cheese over the order as was expected. New Zealand eased the shortage from Canada by sending 4367 tons more than in 1913. Had the milk which provided the increase of 3193 tons uf New Zealand butter been made into cheese instead it would have added about 7000 tons to the supply. This shows iNew Zealand's latent capacity for the production of cheese, and its ability to till up deficiencies from other sources of supply. Australian cheese shipments aggregate 1067 tons, being an increase of 829 tons on the previous year. Aa regards quality Messrs Weddel say: - "New Zealand cheese showed considerable improvement in the early part of the season, but it still lacks uniformity in flavour ana make. A nearer approach to a creamy white-not a dead white and a brighter medium red (not a deep red) would be an improvement. The use ot scale boards would prevent a large amount of existing damage done by the centre board. The cheese is now shipped too green. If it were kept a month or six weeks before shipment as formerly it could then be carried in the steamer at a lower temperature. This would prevent the cheese sticking to the centre board and would enable it to arrive in London in better condition. The grading would be more reliable, as the cheese would be riper when graded. The success attained by using pasteurised milk for cheese making warrants further experiments. Australian cheese comes mostly from Queensland, and while the quality of some factories compared favourably with that of New Zealand, the great bulk lelt room for considerable improvement. Generally the cheese was too acid, the texture too open, and the red too pale.'' Mc?srs Weddel do nut indulge iu any prophetic utterance regardirg the coming season.