TRADE IN PRODUCE

Sun (Auckland), Volume III, Issue 839, 6 December 1929, Page 10

TRADE IN PRODUCE

AMPLE POTATO STOCKS

MAIZE MARKET FIRMER

Sun Office, 9 a.m. Trade in grain, seed and produce circles at the moment is confined mostly to covering immediate requirements. Little activity can be expected among merchants until after the Christmas holidays. Retail demands Cor potatoes are now being fully supplied by local growers, Panmure, Avondale and other nearAuckland growers supplying most of this City’s home and shipping requirements. Pukekohe growers are suppling a steady demand from provincial storekeepers, in addition to meeting orders from Wellington, Hawke’s Bay and South Island merchants. The bulk of the limited quantities going to the South Island are being sent via the Wellington-Lyttelton ferry service. The market is still fluctuating according to the effect the weather has on digging operations. Y'esterday best tables were being offered in Auckland down as low as £ 7 10s f.o.b. Pukekohe. Through store, Auckland, best tubers sell at around 9s a cwt. although in the marts, with comparatively heavy supplies coming forward, values range slightly under this figure Better Tone in Onion Market Stocks of onions are gradually being worked off, and it seems that the market will be practically bare of Americans by the end of the month, by which time it is expected that the Pukekolie crop will be starting to come forward. Reports from Pukekohe indicate that the crop there this year should be a good one. Merchants here are still experiencing difficulty in regard to the keeping qualities of the onions, many lots requiring constant picking over; the spot market, however, has a better tone this week, and through store quotations for good onions are steady at 16s a crate. The position in regard to maize Is unchanged. The prompt price is nominally 5s Gd f.o.b. Gisborne, and f.o.r. Bay of Plenty stations, with sellers asking more for January deliveries There is not a great deal of life ip the trade at the moment, and Auckland merchants are only concerning themselves with immediate requirements; the retail demand, although lairlv steady, is not heavy at the moment Through store the yellow cereal sells at up to 6s 6d a bushel. Chaff Hold© Very Firm The market for chaff continues very firm, good bright quality selling through store, Auckland, at £ll 10s a ton. The oat market holds quietly steady, B. Gar tons selling through store, Auckland, at 4s 9d a bushel. Wheat is firm at 7s 9d to 7s lOd a bushel through store, Auckland. Ample stocks of bran and pollard are held on the spot, merchants asking 10s 6d a cwt for pollard, and 8s 9d for bran. The early summer seed business is practically over for the season. Merchants report that the trade in mangels, soft and swede turnips, was disappointing. indicating more than ever that farmers were tending to confine their attention to top-dressing and ensilage.

ORDERLY MARKETING

N.Z. DAIRY COUNCIL IMPORTANT QUESTIONS RAISED Press Association WELLINGTON. Thursday. The first meeting of the New Zealand Dairy Council was held today, 47 companies being represented. Mr. Dynes Fulton, chairman of directors of the Amalgamated Dairies, Ltd., presided. There were also present, Mr. W. Goodfellow and Messrs. W. Grounds, J. 11. Corrigan and J. Dunlop, members of the Dairy Control Board, and the chairmen of 47 butter and cheese producing companies from all parts of the Dominion, whose produce is being handled by the Amalgamated Dairies, Ltd.; the total quantity of produce represented by the gathering was valued at £6,500,000 sterling, the tonnage of produce amounting to, butter 31,000 tons, cheese 11,000 tons. Mr. W. Goodfellow said that tlie Amalgamated Dairies, Ltd., would continue its policy of co-operating with Tooley Street agents on exactly the same system as hitherto, and would progressively open selling floors throughout the United Kingdom; these selling floors would receive small consignments direct from New Zealand, and would receive supplementary support from London stocks. The mam objective of orderly marketing was to endeavour to lift the price level to the highest possible average figure. They had no intention of endeavouring to extract from the market an artificial price. That was impossible. They could only endeavour to get the maximum price by closer organisation and eliminating unnecessary profits between the price paid by the retailer and the price paid to the producer. The second main objective, Mr. Goodfellow pointed out, was to coordinate the marketing of Empire produce. To represent the North Island on the board of Amalgamated Dairies Messrs. W. Grounds and J. G. Brechin were elected. To represent the South Island Messrs. J. Fisher and C. T. MeCallum were nominated. In an election by South Island members Mr. Fisher was returned by 11 votes to 9. SUPPORT OF FREE TRADE It was unanimously resolved: -That this Dairy Council supports and encourages the gradual development of the principle of free trade within the Empire." Also, “That the Government be asked to prohibit the export of cheese if waxed prior to 14 days after manufacture.” “That the Government be requested to abolisli the appointment of their nominees to the Dairy Control Board.” It was also resolved that the Government be asked to remove the proprietary nominee from the Dairy Control Board.

BUTTER AND CHEESE Merchants report receipt of overseas cables as follow: New Zealand Loan and Mercantile Agency Company, from London, under date December 4:—“Butter, 1665; market steady. Cheese, white, 925; coloured, 90s; market quiet.” Dalgety and Company, from London, under date December 4:—“Butter: The market continues weak. New Zealand, finest salted, 162 s to 1665; Danish. 186 s to 188 s; Australian, finest unsalted, 16Ss to 1745, salted 160 s to 1645. good average quality 156 s to 158 s. Cheese: The market is slow. New Zealand cheese, white 92s to 935, coloured 9.0 s to 91s; Canadian, white 96s to 9Ss, coloured 96s to 98s, c.i.f. 92s to 965.” Andrew Clement and Sons. Ltd., from their London office, dated the sth inst: —“Butter steadier. L6Gs to 168 s; cheese steady, 90s to 925.”