CHEESE GRADING

Sun (Auckland), Volume III, Issue 700, 27 June 1929, Page 6

CHEESE GRADING

CRITICISM OF “FINEST” CAUSES STIR QUALITY OF PRODUCE (THE SUE’S Special Reporter) WHANGAREI, Today. A remit from the Lower Valley Co-operative Dairy Company, asking that the grade of “finest” for export cheese be abolished met strong opposition at the National Dairy Association Conference on Wednesday. The general opinion of the meeting was that it would be a retrograde step, and that nothing should be done until the return of Mr. W. M. Singleton, director of the dairy division, from England. Mr. Rodgers, Hauraki Plains, said his company produced between 70 and 80 per cent, of “finest.” and other factories should be able to do likewise. Mr. W. A. lorns, chairman of the Dairy Board,

approved the idea to reduce the number of grades. "Finest” grade cheese was the biggest anomally in the dairy industry today, he said. Experience in London had convinced him that cheese often depreciated considerably in transit. ABOLITION OF SECOND GRADE Mr. W. Grounds, Hokianga, advised the abolition of the manufacture of second-grade cheese. He was convinced that if the policy of the Dairy Board of paying premiums for finest grade cheese had been continued there would have been no occasion for criticism of the quality of New Zealand cheese. During the time the board paid a premium on “finest,” Toolev Street interests had commented most favourably on the quality. The fact that quality had fallen since the abolition of premiums told its own story, he said. Mr. Dynes Fulton, Waikato, speaking as the representative bf a company which manufactured 5,000 tons of cheese annually, strongly opposed the resolution. He believed in paying for quality and the quality of the manufactured product would improve, he said. Mr. Reid, Bay of Plenty, also opposed the remit. It was decided to hold the next conference at Hamilton.