GRADING OF BUTTER.

Taranaki Daily News, 2 June 1921, Page 6

GRADING OF BUTTER.

A PRACTICAL SUGGESTION, RECOGNITION OF QUALITY, A practical suggestion in regard to the grading of butter was made by Mr. G. Sangster, president of the Stratford A. and P. Association, in responding to the toast of “The Dairy Industry” at the Stratford Jersey breeders’ smoke concert on Tuesday night. Mr. Sangster said, that when the grading system was introduced a line was drawn between first and second grade butter at 88 points, or, in other words, butter which secured over 88 points was classed as first grade. The rule of thumb system was tin vogue when the grading system started, and it may have been all right then, but now factories often reached 95 points, and in his opinion butter which reached somewhere about 92 points should have a special •mark on ■ the boxes, indicating that it was superfine or excellent. It was his intention to bring this matter up at the Palmerston North conference. The •fact was that some factory managers did not worry sufficiently about a high standard as long as their butter passed the line at S 3 points, and he wished to inculcate greater competition and give managers an incentive to improve on what they d4*re doing. Some people wanted to have the grade raised above 88 points to 90 points, but he would not favor that change, owing to the difficulties some factories had to contend with. But he did want to see something done in the interests of those factories which made butter gaining more than 92 points, so that the high standard they attained would be duly recognised.