BUTTER MANUFACTURE

Gisborne Times, Volume XXVII, Issue 2531, 18 June 1909, Page 5

BUTTER MANUFACTURE

ADVICE TO FARMERS. (Per Press Association.) AUCKLAND, June 17. Unless the manufacturer of butter in New Zealand is content to use less creek water in the butter, there is risk of her reputation for quality of dairy produce being entirely lost. This is the opinion of Mr. J. F. Pearson, managing director of Messrs Pearson) and Rutter, of Manchester and Liverpool, who Is at present on a visit to Auckland. Mr. Pearson referred to the cablegram published the other day,, in which -it was stated that the London Chamber of Commerce intended urging the Neiv Zealand and Australian Governments to strictly limit the percentage of moisture in butter. He said there had been a good deal of complaint in England regarding the deterioration in the quality of New Zealand butter, while complaints were nearly always plentiful when the market was bad. Unfortunately, there had been real ground for complaint lately owing to the unfortunate tendency of butter makers to increase the percentage of moisture. This tendency was not only going to do harm to the factories interested but the industry as a whole. The conditions on the Home market had changed lately, as not only did the blenders, who were one of the most important- classes of buyers, test the butter for moisture, but th© better clais of retailers also regularly tested for their own protection in case they were proceeded against under th© English law. The effect of this was that buyers avoided 1 those brands of butter found to ,persistently approach the danger limit in respect to percentage of moisture.