NEW ZEALAND BUTTER.

Stratford Evening Post, Volume XXXVIII, Issue 94, 14 April 1914, Page 5

NEW ZEALAND BUTTER.

AMERICAN CRITICISM. [By Electbio Telegeaph—Copyright [United Pbebb Association.) Sydney, April 13. The Telegraph's San Francisco correspondent says the flooding of the markets on the Pacific Coast with New Zealand butter has had a disastrous effect on sale. American produco prices have fallen to a record low level of 22 cents a pound wholesale for best creamery butter. Violent criticism is made respecting certain consignments of New Zealand butter. A Seattle firm states that if New Zealand expects to do any considerable amount of butter business she must make radical changes in the matter of inspecting. When butter bought under the Now Zealand Government certificate as being strictly first grade is found to be second or third grade, it naturally causes firms to buy sparingly. Instances nave been round where butter has been held thirty days after the Government stamped it. It should be exported while fresh. A REPLY. In regard to the above, the Press Association telegraphs from Wellington this afternoon as follows: Enquiries made by the "Post" representative from an independent and authoritative source are to the effect that it can hardly be expected that New Zealand producers can open up a new market such as America without drawing forth a certain amount of criticism from the section of the trade which in that country is directly representing some of the big manufacturers' interests, because the advent of additional supplies must to a certain extent lower the price of the local article, and when the market price drops suddenly that position is to a great extent accentuated. It is well known that some of the lines which have just passed into first grade have been sent away, and it would perhaps have been safer if nothing but higher grades were shipped to the new market, especially at the very commencement of business. It is also well known that some delay does cake place, and that butter is not placed in the freezing cbambor right away; therefore, by the time it reaches the consumer some of the butter may have deteriorated owing to this treatment. At the same time, the great bulk or the butter shipped to America has opened up in first-class order and condition, and many letters of commendation as to its quality have been received by the shippers. Dairy periodicals and Government officers' reports in America show that the producers there are being warned that they will have to improve their methods considerably if they wish to compete against New Zealand butter in regard to quality. So long as care is taken to send only our best brands to fill orders in America, New Zealand producors need have no fear as to its the people who buy it. As onr butter has rjleased Canadian mereahnts and consumers so well, it may be taken for granted that criticism in America cannot be of a very serious nature.