LAMB FOR CANADA

Wairarapa Times-Age, 26 April 1938, Page 3

LAMB FOR CANADA

NEW ZEALAND SHIPMENT WELL RECEIVED. REDUCTION IN IMPORT DUTY. That there is room for the development of a new market for New Zealand lamb in Eastern Canada during a few months of the year, although the quantities which can be taken are limited, is the opinion, of the British representative of the New Zealand Meat Producers’ Board, Mr R. S. Forsyth. who has returned to London after two months in Canada. As a result of the reduction in duty on New Zealand lamb entering Canada from 3 cents to J-cent per lb, a shipment of 6000 carcases was made from the Dominion to Saint John. Nova Scotia. Mr Forsyth crossed the Atlantic to supervise its sale and test the market in conjunction with the New Zealand trade commissioner in Canada, Mr J. W. Collins. FOUR MONTHS’ MARKET.

Canadians were very small eaters of mutton and lamb, Mr Forsyth said on his return, annual consumption being only 61b per capita as compared with 301 b in Britain and 1021 b in New Zealand. Climatic conditions partly accounted for the Canadian liking for heavier meats, while the large French population in the east had a natural preference for pork and veal. Thus, although there were only 3,000,000 sheep in Canada, the limited needs of the country could usually be supplied locally.

There was an opening for New Zealand lamb between February and May, however. In the past lambs were put into cold storage in Canada during the peak marketing months of September and October to provide for the period until the following season’s spring lambs arrived. Today, more fresh lamb was being supplied during the winter months in an endeavour to secure better prices. Lambs were .fed in heated barns on grain and milling offals. By the time they were sold they were rather sheepy, being nearly ten months old. STORES AND HOTELS INTERESTED. One of the largest high-class department stores in the country had agreed to stock and advertise New Zealand lamb under its own name and it would henceforth appear as such on the menus of several of the leading hotels and clubs. Following the lead of departmental stores, a large number of small retailers became interested. Purchases in the first place were often only two or three carcases, but customers’’ comments on the eating qualities of the lamb were so satisfactory that in numerous cases repeat orders were made. Butchers also were particularly pleased with the conformation, dressing and bloom of the New Zealand lambs. Two very effective displays of lambs were made in cold stores at Montreal and Toronto. An exhibit was made at the retail butchers’ convention in Toronto and a New Zealand meat film shown there was seen by 6000 members of the trade and the public each day. The lambs sold at 1 cent per lb

above prices brought by Canadian frozen lamb and very little below the rates realised by local fresh, lamb. Prices were well up to London parity. Mutton was very unpopular in Canada. A small quantity of New Zealand was slow of sale. Mr Forsyth said he did not see mutton figure as such on a menu throughout his stay in Canada. x . Another shipment of lamb will arrive in Canada before May.