THE CHEESE POSITION.

Pukekohe & Waiuku Times, Volume 4, Issue 76, 30 August 1915, Page 1

THE CHEESE POSITION.

(By Mr D. Cuddis. Director of Dairying.)

The outstanding featuic in connection with the dairy industry of New Zealand during the past decade—and, more particularly, during the latter part of that time—has been the enormous development in the production of Cheddar cheese. The extension of this branch of dairying has, in fact, been phenomenal, ard, what is more, the movement is still going on cs briskly as ever. In ord rto show the rapidity of this development it is necessary only to mention that the export of cheese ia the year ended 31st March, 1905. was 82,421cwt, as compared with an expoit cf 794,779cwt for the corresponding period of the year 1914-15. These figures represent an increase of 864 per ce;it in a period of ten years. Another idea of what an immensa quantity of ch.esj represents may be arrived at when it is realised that it his cost the sum of £185,448 to pay freight, at id per pound, for the carrittga alone of New Zealand cheese to the British market during the last year quoted.

It can now ba claimed that the cherpe exported from this country plays a very part in furnishing Britsh consumers with their supply for eight or nine months in the year. That the New Zealand output is now a big factor towards regulating the value of cheese on the Home markets goes without saying. The number of cheese factories in the Dominion has risen to 327, no fewer than twenty-six having been added to the total during the year. As the result of the profitable nature of the undertaking, many new cheese factories are already in course of erection for the coming season, the majority of tbesa being provided by dairy companies that have previously been engaged in the manufacture of butter. It is estimated that from thirty to forty such changes to cheese-making will be made within the next tew months.

Just how long it will prove to be an economic advantage to continue this change of policy in favour of the manufacture of cheese it is impossible to say, but the wisdom of carrying it a great deal further may well be questioned. Some of thosa who have closely studied the situation have expressed the opinion that in the not-Cistant future the production of cheese will, be overdone. These people may be right; but who can tell, with any degree of certainty, what the actual position in regard to the value of cheese will be even a year hence? At the same time it can hardly be expected that the wide margin of difference in the relative values of cheese and butter will continue for very much longer. It stands to reason that any two products which are both made from the sarre raw material cannot be sold indefinitely at prices wjiir.h thow such a wide variation. In the meantime, however, thesa who are now entering into the cheese business are likely to eccure a share of the extra profits, for there is every indication of high prices being obtained for at least several seasons to come.

The only immediate danger in connection with our cheese industry appears to be in allowing the quality of the article to fall off; but so long as precautions are taken to guard against this possibility, and so long as every effort is made to improve the flavour as well as the make if cheese, the producers in New Zealand can depend upon receiving its highest market value. Only in this way can the producer bring to bear any influence upon the prices for their product. The rest may, speaking generally, safely be left to the law of supply and demand.—From the "Journal cf Agriculture."