Selling Points for Dominion Butter

Sun (Auckland), Volume III, Issue 668, 21 May 1929, Page 10

Selling Points for Dominion Butter

POSITION AT HOME LONDON EXPERT'S ADVICE “Continuity, regularity and high quality. “Those are the three great points that must be maintained in order to secure and hold the butter market in England. You may have one without the others, but it will be no good. The Danes have all three.” HPHTjS Mr. C. J. Pollard, partner in the firm of Samuel Page and Son, London, who arrived today on the Niagara. Mr. Pollard is making a tour of New Zealand and Australia, combining business with pleasure. “I wish to learn in New Zealand what London can do to help you.” he explained. Samuel Page and Son is one ot' the oldest and best-known firms of its kind in the British Empire. “It was founded in 1505,” said Mr. Pollard, “and during the whole period of our existence we have done a strictly consignment business. “Never once have we handled as much as an ounce of goods on our own account.” In ISSI the firm handled the first consignment of Australian refrigerator butter for London. Today it has an immense overseas business in New Zealand and Australia, its Auckland agents being Dalgety and Co., tvho tvere represented on the Niagara this afternoon by Messrs. W. S. Bennett, New Zealand superintendent, and A. W. Perkins, Auckland manager. They met Mr. Pollard and welcomed him to New Zealand. NORTH ENGLAND MARKET Although Mr. Pollard did not examine Canadian conditions from a business point of view, he ascertained during his trip through the big Dominion that Canada wanted New Zealand butter. “If it is possible to send it at the right time, you should do so,” he said. The position of the butter market in England was that the North as a whole preferred Danish butter while larger quantities of New Zealand butter were sold in the South. What New Zealand had to do was to get the position in the North altered. “Danish butter is of very fine quality, and the Danes do business in an exceedingly capable fashion,” he added. “At the same time the best New Zealand butter is equal to the best Danish. “The Danes send the same quantity every week. Their supplies are continuous, regular, and of high quality —that is the secret of their success. There is, too, the point that it is on the market so soon after production.” Mr. Pollard will spend a few weeks in New Zealand before sailing for Australia.