BUTTER MARKET RISING
ADVANCE OF 10/- OVER WEEK A substantial improvement is recorded in the position of the London butter market. New Zealand finest is now quoted at up to 138 s, compared with a top price of 126 s a week ago. Auckland merchants report receipt of London cables over the past 24 hours as follow: A. H. Turnbull, from W. Weddel and Co., under date April 25: “Danish butter, 138 s to 140 s; New Zealand, unsalted, 136 s to 2 445; salted, 128 s to 1345; New Zealand cheese, white, 78s to 8ls; coloured, 80s to 845.” Joseph Nathan, from Trenprouse and Nathan: “Butter now 1635, with much better prospects now and in the near luture. "White cheese, 82s; coloured, 84s.'* New Zealand Loan and Mercantile Agency Company, from its London office, under date April 25: “Butter, choicest salted, 136 s to 138 s. Cheese, white, 81s; coloured, 85s. Market steady.” Heavy Stocks At Auckland Storage space at Auckland is still taxed to capacity. Production throughout March and for the greater part of the present month has been regarded as little short of phenomenal, and it is only now that the colder weather has definitely set in that supplies coming forward have shown anything like the decline to levels which can be looked for at this time of the year. Heavy shipments of dairy produce will be made over the next four weeks.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/SUNAK19300426.2.159.3
Bibliographic details
Sun (Auckland), Volume IV, Issue 956, 26 April 1930, Page 13
Word Count
236BUTTER MARKET RISING Sun (Auckland), Volume IV, Issue 956, 26 April 1930, Page 13
Using This Item
Stuff Ltd is the copyright owner for the Sun (Auckland). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.