Plan to Reorganise Dairying Industry

Sun (Auckland), Volume IV, Issue 976, 20 May 1930, Page 8

Plan to Reorganise Dairying Industry

! “OPENNESS IN CHEESE” REPORT IN TARANAKI Press Association HAWERA. Today. A report on “Openness in New Zealand Cheese’* by Mr. P. O. Veale, ft a M.Sc., research chemist to the Taranaki Dairy Federation, occupies some 20 columns of the Hawera “Star** *<>• day. The report is of first-class importance to the Dominion’s dairv ijj. dustry. It contains a trenchant criticism of the methods at present employed in factories and of the Dairy Division, grading system, and puts forward suggestions which, if adopted, would revolutionise the affairs of the industry The author scouts, as an ilis dream* the idea that science will discover one specific medicine which will allow the industry to pursue its present course and yet will close up loose cheese, prevent the evaporation of moisture and confer mellowness and maturity where time and nature have been denied their opportunity. In short, . Mr. Veale claims that financial inducements are more necessary to the manufacture of cheese free of openness than scientific research. He urges the industry to take the steps necessary for its own salvation and he advocates the grading of milk, the encouragement of hand milldnjr and of low test milk and a gradual working up toward the elimination of pasteurising and standardisation. Ha advocates the encouragement of tha manufacture of show cheese for export by what he describes as the only feasible method, namely, by a levy on the whole cheese Industry, which will provide adequate premiums for finest cheese. REDUCED YIELD “Such premiums,** states the report, “must be sufficient to compensate the factories for their reduced yield and higher wages and manufacturing costs, thus making it a good business proposition to aim at the very best.** Mr. Veale urges changes and enlightenment in the policy of the Dairy Division, a reform of the grading system and a widening of the powers of the division officers to coerce the companies if necessary in the common interests. He advocates curing cheese in the Dominion and exporting it in a mature condition, claiming that by so doing the Dominion would eliminate not only crack openness, but also the much deplored immaturity of New Zealand cheese. He adds: “We would rehabilitate our reputation by keeping off the market cheese which goes wrong after early grading.'* It is claimed that the expense involved by his suggestions would be & mere bagatelle in face of the present heavy losses. The report concludes with an appeal to the cheese industry to realise the seriousness of its position and to take urgent action not only for its own sake, but also for tfie national reputation, lest a continual loss of public estimation for New Zealand cheese be followed by an induced reaction against New Zealand butter, thus involving the whole of the industry in common disaster.