THE MEAT MARKET.

Taranaki Daily News, 20 May 1921, Page 5

THE MEAT MARKET.

SIR THOMAS ROBINSON’S VIEW. THE IMPORTANCE OF QUALITY, “I feel satisfied that the readiness with which the Governments paid for what they got during the war, both in Great Britain and Australasia, led to carelessness on the part of the producer as to the condition and quality of what he solV said Sir Thomas Robinson iu Sydney last week. “I know from our experience in the purchase of cattle in Great Britain that that was so. I would like to say to the producers here that they cannot be too careful as to the quality of the goods they send to Great Britain now.”

Sir Thomas Robinson assured producers that, if they would send of their best, they would find in Great Britain a better market than they might imagine existed. They haff to remember that during the war a half-pound ration had to be accepted whether it consisted of skin or bone. If they did not take that they got nothing. There was a carelessness about the handling of meat, and imported meat suffered more than any other. Consequently the good brands had been almost forgotten today. “I question,” said Sir Thomas, “whether you could sell on the British market the finest quality of lamb on a brand which was known before the war. A long time has passed, and the character of the imported meat has deteriorated, and has been forgotten. Now, if the right sort of food supplies are sent to Great Britain —although I do not think it is prudent to make forward sales —the depression from which producing interests are now suffering will very rapidly disappear. Of course, there is trouble in the Homeland, which has led to the restriction of the spending power of the working population; but that, I hope, will soon be overcome. I am satisfied that England is a good market, and will be a good market.” Sir Thomas concluded with a reference to the possibilities of the French and American meat markets, and strongly advised exporters to develop them.