A HIGH-CLASS PRODUCT.

Shannon News, 22 November 1921, Page 4

A HIGH-CLASS PRODUCT.

KUKU CHEESE GRADES 94

The excellent grade mark of 94 lias been reached by two November shipments of Kuku cheese, which is another testimonial to the high quality of this company’s product. The grade note of tlije shipment of November 12 gave the following particulars: Flavour 45j, body and texture 29, colour 14J, finish s—total 94. The consignment of the 15th gave the same total with a slight variation in the figures: Flavour 45, body and texture 29, colour 15, finish- s—total 94. This grading is equal to the best show cheese, and explains the great success achieved by Kuku at the principal shows last season. The manager, Mr G. Woods, is to be complimented on the splendid class of cheese he is manufacturing. Speaking to a Chronicle representative on Saturday, Mr J. D. Brown, chairman of directors, stated that the returns for a shipment of Kuku cheese sent riome last season had come to hand lately. This shipment had graded 93, and under the present system ■of-marketing had brought 22s 6d per cwt- more than the High Commissioner’s cabled price then ruling for ordinary cheese. “This,” said Mr Browns- “is the first time ever-known where quality has scored in price aver the ordinary article, and when we find, as in this case, that the return is in accordance with quality, it makes it worth while to strive for the latter. It shows that good produce properly marketed means a big thing for the producer, as well as an encouragement to the company. Whep all the companies join up with Jhe to-operative Marketing Associa tion \fe will be getting paid for the whole of our output on a quality basis.” Mr Brown explained that the Marketing Association, with which the Kuku Company was associated, was a combination of Home and New Zealand interests, on which the dairy companies had two directors, and there were two English directors. The dairy companies thus had direct representation at headquarters, and the' work of the Association was proving quite satisfactory. “Marketed under the Association,” Mr Brown said, “we know that our stuff is not being faked in the Old Country, but is being sold as New Zealand produce. This is what we have been after for years.” Mr Brown added that he hpd Been informed by the National Daily Association that the latest cabled advice received by that body was to go out of butter and concentrate on the manufacture of cheese. This appeared to' indicate that the cheese, prospects were brightening perceptibly, and better times for this produce were in store.