N.Z. Dairy Produce

Sun (Auckland), Volume II, Issue 571, 25 January 1929, Page 8

N.Z. Dairy Produce

IS IT DETERIORATING ?

English Critic Answered

SPEAKING at Haw era on Saturday, and again at Cam--1 bridg'e on Wednesday last. Sir Andrew Clement, member of a well-known British dairy-produce importing firm, levelled several startling allegations at the New Zealand dairying industry. If they were founded on a knowledge of fact there would indeed be room for grave alarm. It seems, however, that the statements have largely been based on a somewhat hazy knowledge of New Zealand affairs.

rpHE principal accusation made by Sir Andrew was that the Quality of New Zealand dairy produce was deteriorating. Everything was being sacrificed to “a mad scramble for yield.” New Zealand was paying too little attention to scientific research, and, in addition, her grading system was “old-fashioned” and out of touch with the requirements of the consumer at Home. “New Zealand dairy produce is deteriorating,” said Sir Andrew. How

does he account for the fact that the grading figures have shown a gradual upward movement over the past decade? How does he account also for the fact that many factories are now compelled to advise customers that, owing to a falling-off of supplies, they

will not be able to supply full orders of second-grade butter? Has the tightening up of the regulations in regard to the handling of cream, both on the farm and in the factory, gone for naught? Has the introduction of the dairy farm instructor and the seeming improvement which followed been useless? New' Zealand’s dairy produce, particularly butter, still holds the premier place in the world’s markets among that produced and marketed under similar conditions, and an increasing demand from all parts of the world provides convincing testimony to the fact that the quality of New Zealand's dairy produce can still stand comparison with that from other countries. Sir Andrew goes further, however. He alleges that the grading system in New Zealand is out-of-date, and that the graders are not in touch with the requirements of the British market. Does he know that the dairy division keeps two experts at Home continually engaged in testing sample lots as they are opened up on the merchants’ floors? Any complaints are at once noted and a report sent immediately to the factory of origin, and the grading officers concerned. Complaints laid at the department’s office in London are at once investigated, and a report sent out to New Zealand. This is only one of the ways by which New Zealand tries to keep in touch -with the needs of the market.

Viewed dispassionately, it seems that, while there may be justification for some of the points raised by Sir Andrew Clements, particularly in regard to the texture of cheese, there is no call for the accusation levelled at the New Zealand grading system. This Dominion owes much to the officers of the dairy division, practically every member of w r hich served a term on the actual manufacture of dairy produce. The progress made by the industry over the past decade from the point of view of both quality and quantity should be sufficient testimony to the efficiency of those engaged in it, and their desire to cater to the needs of the overseas consumer. The future can be safely left to those who have done so much to bring it to a state of efficiency which makes it the envy of most other large producing countries.