THE BUTTER MARKET.
THE DOWNWARD TENDENCY. According to private cable messages New Zealand salted butter is quoted wholesale in London at 190 s per cwt., and unsalted at 1965. The market is still very dull, and a. further drop in values is anticipated. The movements in prices during the past two months for salted and unsalted New Zealand butter show as under:
Salted butter dropped 31s per cwr. since the beginning of October, and unsalted butter 28s per cwt. Values will go lower as supplies increase, and increases are expected from Australia and the Argentine as well as from New Zealand. Last season, owing to the heavy supplies of butter held by the Food Ministry and forced on the market, the price of New Zealand butter dropped to as low as 1265, but there is no such menace to the market this year. There will, however, he the increase of supplies from Argentine and Australia, that is the increase of inferior butter, and the effect of this must be reckoned with. It is not expected that the price will go below 170s.—Dominion.
Salted. Unsalted. Per cwt. Per cwt. October 7 221s 225s October 14 . • • • 218s 225s October ■ 21 •••• 206s 217 s October 28 .... 206s 218s ..... 208s 219s November 11 .. 200s 224s 18 ..... 213s 232s November 25 .. 204s 215s November 30 .. 190s 196s
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/TDN19221206.2.58
Bibliographic details
Ngā taipitopito pukapuka
Taranaki Daily News, 6 December 1922, Page 7
Word count
Tapeke kupu
222THE BUTTER MARKET. Taranaki Daily News, 6 December 1922, Page 7
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Taranaki Daily News. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.