FARM AND DAIRY.

Taranaki Daily News, Volume LV, Issue 302, 14 May 1913, Page 7

FARM AND DAIRY.

THE CUEING OF CHEESE. CANADA WATCHING NEW ZEALAND. Commenting on the necessity for providing cool curing rooms for clieese, in order to get the most out of the cheese industry, a Canadian farm paper remarks:— ''While cool curing may be expected to come in the natural course of events if we wait long enough, we will lose too much in the meantime. Canada is an, agricultural country, and agriculture will continue to be the greatest industry for many years to come. While our home market, is ever increasing, it will be many years before it wiil be sufficient to consume all the products produced on our farms. This is true of cheese as of any other product. We cannot afford to lose our foreign market. The only way in which we can hope to keep the position which we now have on the British market is by supplying them with cheese of -first quality, and good quality of cheese is equally important in developing our home market as in holding our foreign trade. "Only a few years ago wc had comparatively no competition on the British market. Competition has increased of late, however, and it is up to us to see that our predominant position on the British market is not materially affected. New Zealand is our strongest competitor, and is shipping more cheese every year. Their shipments increased from 122,000 cheeses in 1004 to 536,000 cheeses in the twelve months ending June 30, 1910. The decrease in exports of Canadian cheese for the same time was almost identically the same. While it may not be true that the importations of New Zealand clieese account wholly for the decrease in exports of Canadian clieese, the figures given show the way in which affairs are tending. "Should the shipments of New Zealand cheese continue to increase in the future as they have done in the past, the time will soon be here when we will have to fight harder for our position on the British market. Owing to.climatic conditions in New 'Zealand and on the voyage over, practically all of New Zealand cheese is cool cured. Thfevefore, before competition becomes too keen,' it is necessary that our cheese be well cured and of first quality if we are to hold our position. We cannot afford, therefore, to wait for the establishment of cool curing,, as we have been doing. If we are awake to our own interests we will start immediately to see that properlyequipped cool curing room is installed in the factory to which, we send our milk."