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NEW ZEALAND LEADS.

EXPANSION OF DAIRYING. COMPARISON WITH CANADA. OPPORTUNITY FOR TRADE. Vancouver, Jan. 29. A generous tribute to the leading position enjoyed by New Zealand among dairying nations was paid at the annual convention of the Eastern Ontario Dairymen’s Association at Ottawa by Mr. J. A. Ruddick. dairy commissioner of Canada, who declared that Canada’s greatest rival in the dairy world to-day, particularly in the exportation of cheese, is New Zealand. He admitted that within the past two years New Zealand had taken the lead in caeese production, and was rapidly forging ahead 7 in the case of butter also. After reviewing the statistical evidence of the growth of the dairying industry in New Zealand, Mr. Ruddick said: “I am afraid we (Canadians) have reached the point where it must be admitted that New Zealand exports are larger than ours, and that we now have to take second place among the cheese-exporting countries of the world. 1 believe New Zealand is destined to be the greatest dairying country in the world.”

What seemed to astonish the Canadian dairymen was the statement by Mr. Ruddick that cows were at past me all the year round, and very little feeding was required in any part of the two islands. There was consequently no large outlay for barns or stables as was the case in Canada. “A milking shed is the extent of the buildings on most dairy farms,” he explained. “As a rule, the whole area of the f arm is in grass. The dairy farmer and his family have nothing to do but milk the cows and deliver the milk at the factory. This permits of the handling of large herds, some of which run as high as 200 cows.

“Both cheese factories and creameries average very mu h larger output than do ours. Out of a total of 153 creameries in 1920, two had an output of over 3,500,0001 b each, and eight others made over 1,000,0001 b of butter. There were 384 cheese factories in operation that year, of which 65 made over 300 tons, nine over 600 tons, and one over 1000 tons. THE PRICE OF LAND. “There is, however, another side to the picture which should be presented to be perfectly fair. In the first place, the high price of land in New Zealand is causing some concern. It is not uncommon for dairy farms without any buildings, except a small house, to sell for 500 dollars an and sales have been reported at 750 dollars. Of course, all land is not held at these figures, but very little in good localities can be bought for less than 150 dollars to 200 dollars an acre. “This adds considerably to the cost of producing milk. It costs more to manufacture cheese and butter in New Zealand than it does in this country. Labor and supplies are more expensive. In a list of 22 cheese factories the actual cost, not including interest on investment or profit to anyone, varied from 1.70 cents to 3.60 cents per lb. In six creameries for which I have the figures the actual cost of making butter ranged -from 3.54 cents to 5.10 cents per lb. The manufacturing end of the business is conducted efficiently and is up to date in every respect, but the methods of milk production are rather crude, according to our standards.” Mr. Ruddick offered some criticism of New Zealand dairying methods, when he said: ‘’During the winter season, with frequent rains and no frost, the milking yards get into very bad condition, and although the cows are pastured the year round there are four or five months when they suffer a good deal from exposure. The practice of covering the cows with rugs or waterproof blankets is followed by many farmers, but these get very dirty in the course of a month or two. These conditions give rise to some trouble with the flavor of the cheese. They are now trying to improve matters by pasteurising the milk used for cheese-making, but while this may be an improvement in producing a cheese with a cleaner flavor, it is doubtful if their cheese, made from pasteurised milk, will ever have the positive cheddar cheese flavor which our best cheese have. In this we have the advantage.

DISTANCE FROM MARKETS. “The greater distance from market looks i’ke a disadvantage, but I think it works out the other way, except for the higher freight charges. The voyage from New Zealand takes about five weeks. The cheese cannot reach the consumer until it is at least two months old, and because the route crosses the tropics refrigeration is necessary. The cheese is carried at a suitable curing temperature, and as a consequence it reaches the markets in better condition than our cheese, which is shipped out a few days old and may be on the retailer’s counter by the time it is four weeks old.” What appeared to puzzle the Canadian dairymen when Mr. Ruddick mentioned that “it costs more to manufacture cheese and butter in New Zealand than it does in Canada,” was the present position of Canada in relation t© New Zealand butter flooding the Ontario markets and being offered for sale fully 25 to 30 per cent, lower than the domestic product of Ontario. It was mentioned that New Zealand butter of

Montreal and Toronto markets at as low as 31 cents per lb., or only Is 3%d in the normal New Zealand monetary equivalent, as compared with 45 cents and more per lb for Canadian butter. Many Canadians are of the opinion that the time is more than ripe for some “live” New Zealander to establish himself in Canada as the representative of the New Zealand butter interests Mid endeavor to push the sales of the products from “down under*’ and eliminate these “profiteering” schemes that apparently are perpetrated upon the Canadian consumers, for it must be understood that while the wholesale prices for New Zealand butter are low, it is not allowed to reach the public at such favorable prices. Tn a word, there is too much “spread” between the wholesaler and the retailer.

Some of the New Zealand butter placed on the Canadian, market arrived in Canada direct from England, where it was not taken from an English dock or warehouse, but was transferred from a New Zealand steamer to a vessel travelling direct to Canada, and then harried to the Eastern Canadian markets. It was explained that the British markets were already flooded with imported butter and the surplus was being sent to Canada.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/TDN19220313.2.41

Bibliographic details
Ngā taipitopito pukapuka

Taranaki Daily News, 13 March 1922, Page 5

Word count
Tapeke kupu
1,099

NEW ZEALAND LEADS. Taranaki Daily News, 13 March 1922, Page 5

NEW ZEALAND LEADS. Taranaki Daily News, 13 March 1922, Page 5

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