NEW ZEALAND BUTTER.

Wairarapa Age, Volume XXXII, Issue 9687, 11 January 1910, Page 3

NEW ZEALAND BUTTER.

A COMPARISON WITH AUSTRALIA.

There recently appeared in a Sydney paper a statement by its London correspondent to the effect that the increaee in the moisture content of New Zealand butter of last year had led to a narrowing of the margin between New Zealand and Au-tralian butters, and that by the end of the presenc season New Zealand butter would be selling at the same price as Australian. There is no denying; the fact that the way in which the moisture content of our 1908-9 butter was raised did have a prejudicial effect, says a contemporary, but while our makers have discarded the manufacture o' a dry butter, they are working on a safer basis in regard to the water content this season. And having been forced to realise the mistake of sailing too near the British legal limit of 16 per cent, they have adopted a principle in manufacture — pasteurisation of the ©ream —which is doing more to raise the standard of New Zealand butter than any advance movement yet recorded. This will mean that the average qualify of New Zealand butter this season will probaby exhibit a gratifying improvement over that of the psst season. As to the statement of the London correspondent, some figures taken from the annual review of the dairy proJuce year by Weddel and Co. is particularly interesting under the circumstances. There is no necessity to reprint the whole of a table showing the variation between the value of New Zealand and Australian butters dining the last three years. It is sufficient to state that the average annual price per cwt. for Australian of "choicest" quality was lower than New Zealand for the last three years by Is 7d in 1907, 3s HA in J9OB, and 5s in 1909 "It is well known," say? the "Weddell Review," "that while 97 per cent, of' New Zealand butter is classed as first grade, a considerably less percentage of Australian reaches that standard. If the New Zealand standard ol grading were followed, not much over 80 per cent of the latter would be placed in the first grade." It might be added, for the information of the "Keview," that while 97 per cent, of New Zealand butter is classed as first grade, this is not to say that the remaining 3 per cent, is supplied to the British market. It is a fact not generally known that many New Zealand factories do not export any butter which may come under the design of second grade, but reserve it for the local trade. Apart altogether from any prejudicial effect on New Zealand butter of the water-logging of last season it will probably be found this seaeon that, as a result of the improvement in quality taking place, the splendid ratio of increase in value over Australian butter—which has been taking place during the past three years —will be probably continued, if not exceeded, notwithstanding that an improvement jn Australian is recorded this season. That New Zealand butter has improved in quality this season is proved by a Weddel report on the first shipments. This reads :-~The Arawa from New Zealand, arrived on Tuesday, two days before due date with 25,664 boxes of new season's butter in excellent condition, and of a quality that may justly be described as superior to that of recent years at this date. . . . The quality of Australian is improving, that of New Zealand isgivinggreatsatisfaction." , If our butter is showing an improvement this season it is highly probable that even a greater improvement will be exhibited next season. Then pasteurisation of cream should be in general application, and there should be an extension of the important principle of skimmilk pasteurisation, which means cleaner milk-carrying utensils and consequent improvement in milk condition. Everything, in fact, points to an advance in the quality of New Zealand butter which should have the effect of considerably strengthening the dairy industry of the Dominion.