HIGH QUALITY ESSENTIAL.

Shannon News, 6 December 1921, Page 3

HIGH QUALITY ESSENTIAL.

TO SECURE GOOD PRICES FOR DAIRY PRODUCE. Wellington, December 3. In conversation with Mr Brash, secretary of the National Dairy Association,. the Post learned that it was imperative for the dairy farmer t& concentrate all he knew for high qua'lity, to a greater extent, if possible, than ever before. “Quality must tell,”, said Mr Brash. “Until this week Danish butter ruled at 255 s per cwt, but it has now dropped to 225 s to 2365. Even so the price is still at a heavy premium over all other butters.” Discussing the pre-war relative positions of Danish and New Zealand butters, it was found that the average for the ten years ended June 30, 1914, was New Zealand 113 s, Danish 120 s 6d per cwt, but the positions for the years 1910 to 1914 showed the following: Danish premium: 1910, 6/9; 1911, 7/7; 1912, 6/6; 1913, 9/11; 1914, 8/HReverting to the present effect of so much poor quality butter on the London market, Mr Brash said that it was bound to mean the best quality would command the premium, therefore good quality should be maintained and the highest possible aimed at. It was highly to state that the quality of both the butter and cheese leaving New Zealand to-day was exceptionally good, in fact it has never neen excelled. This was saying much, .but it was fully endorsed by the Government . graders. The High Commissioner advised that Australian butter was commanding 178 s to 186 s per cwt, and Argentine butter 180 sto 1945. Evidently Argentine butter must now be recognised as a serious competitor in both quality and quantity. For .the eight months ended August Argentine sent butter equal to 75 per cent of the quantity that Russia sent to England in 1913. Referring to. cheese, Mr Brash said the market prospects Appeared to him to be healthy. The cheese going away was really excellent in quality, and in view of the large quantity of damaged cheese afloat arid in England, he thought the buyers would certainly turn .their .favourable attention to the new season’s make. The shipping space allotments already made "should by the middle of December clean up all that is now in store of both butter and cheese. Before them, however, space allotments will have / been made.