SMITHFIELD MARKET

Sun (Auckland), Volume II, Issue 376, 9 June 1928, Page 27

SMITHFIELD MARKET

“ Second To None

THE HISTORY OF ITS GROWTH

(Concluded.) The importation of fresh-killed pork from Holland was prohibited in June, 1926, and from that time there has been a shortage of that type of pig ranging from 601 b to 1001 b dressed weight in demand by the London consumer. It is anticipated that Great Britain and Ireland will make up the deficiency in fresh pork during 1928. Supplies of meat produced in the British isles available for London are only sufficient to provide Londoners witb a weekly ration of 4.10 z of beef, 3.40 z of mutton and lamb, and 6.60 z of pork. Overseas countries supply weekly 18.50 z of beef, 9.50 z of mutton and lamb, and .OSoz of pork a head. Of the total supplies beef forms 53.5 per cent., mutton 30.7 per cent., pork and bacon 8 per cent., poultry, game, rabbits, butter, eggs, and miscellaneous supplies 7.8 per cent. Meat derived from mass production from distant overseas countries is taken to Smithfield by means of refrigeration and held in reserve—excepting chilled beef —in cold storage, until wanted. The British farmer’s position, of course, is made difficult, for the heavy importations of meat produced and conveyed from many thousands of miles away are sold in Smithfield at prices with which he cannot compete. This, however, must be said of refrigeration—it is the only method of bringing good meat safely and cheaply from the Dominions and the foreign countries to London. The great mass of the people demands refrigerated meat by reason of its cheapness. Cold storage as applied to the meat trade, causes deviations from the old economic doctrines respecting supply and demand by enabling producer, trader, and consumer to participate in many advantages formerly impossible, besides lifting and placing the meat industry on a more scientific basis. But climatic conditions and other elemental still enter very largely into the subject of meat distribution, and therefore a system of regulation, either by cold storage or other means, is much preferable to the over-cheapen-ing of gluts arising from irregular importations and consignments. The Market Rights

The corporation holds the market rights by charter granted by Parliament in 1312 —the first year of the reign of Edward 111. The charter sets out and confirms in the privileges of the city that no market should be

erected within seven leucas of the city. The leuca is 280 ft less than a mile, or about 2,000 paces. During the reign of Charles I. a charter was given to the corporation granting very precise and extensive powers over the market at Smithfield. While the charter from Edward 111. prohibited the formation of any cattle market elsewhere within seven leucas, the charter from Charles I. held out an inducement to the corporation to expand the market at Smithfield, when the increase of the population in London should increase the demand for cattle. The corporation is the market authority for London, and, besides Smithfield, owns and controls Islington cattle market, Billingsgate fish market, Leadenhall retail market and Spitalfields fruit and vegetable market —now in the course of extension at a cost of £2,000,000. S>talfields, when complete, will be the finest fruit and vegetable market in the kingdom. Smithfield is governed by a committee of 35 members of the corporation of London, presided over by Major F. H. Bowater, of the city of London. Producers in this country and other countries are encouraged to become tenants, and it is due to this encouragement that the enterprise of meat traders on a free trade basis has made the market what it is to-day—-second to none. A Few Facts in Brief Smithfield a sure sales centre. The resort of every type of seller and buyer: 10,000 tons of meat and poultry are received and sold every week. The wholesale value of supplies sold through Smithfield exceeds £35,000,000 annually. Cold stores on the premises and adjacent have a capacity of 15,000 tons, o:r, say, 600,000 carcases of mutton and lamb.

Over 5,000 tons of produce have been received, sold and dispatched in one day. The daily hanging or jjteplay capacity of the market is over 9,000 tons. Smithfield’s shops contain over 15 miles of display rails, and the shop frontages aggregate nearly two miles. The meat hooks at Smithfield placed end on would reach 45 miles.

Thirty entrance gates expedite the delivery of goods. * Four hundred four-ton lorries can be backed in for unloading at one time, and the whole unloaded in one hour by the 1,600 market porters. The internal business of the market gives employment to 7,000. Electric band saws are used in cutting meat. Hydraulic lifts connect witb the railway system and cold stores under the market.

The market runs east to west :in a space covering 10 acres. The market forms the most approachable centre by rail, bus, tube and road in the metropolis. The market is open day and night for receiving meat from all quarters of the world.