THE BACON INDUSTRY.

Gisborne Times, Volume XXX, Issue 3420, 11 January 1912, Page 7

THE BACON INDUSTRY.

OKITU FACTORY ENTERPRISE. When the Okitu Bacon Factory, which was situated at Wadiiui, was destroyed by fire some time ago, the management decided to,erect a factory in a more central position. After a great deal of consideraticm, the present site on the Waipaoai river at Matawhero was selected on account of its central position, excellent drainage, and plentiful water supply. The following ,particulars may he of interest, The buildings are coinmod ions a!nd substantially t built or kauri, riniai, concrete, and. iron, the smclkerooni only being built in brick and plastered. The main building measures 112 ft by 42ft. The walls are 13ft high, covered with a large gable roof, ventilated the whole length of the building, also at the eaves. The walls are lined all round with conci'ete Gin- thick to a height of sft., wliicxh makes the buildings practically fire-proof. , The smokeroom, which is of two storeys, is fitted with iron, doors, the floor or grating separating the two storeys, being iron also, set on girders. Til© pig-receiving pens are situated at the rear of the factory, at a distance of about 160 ft.. The urn's are driven up a race to the killing pens, the floor of which is 311. higher than' the' main factory floor, the walls being concrete to: a height of 6ft., plastered inside, and steel-floated to make it thoroughlv sanitary. When killed the pigs are let down a slide into the scalding vats, where the hair is rapidly removed, the water being heated by steam pipes. The pigs are then transferred to a cold-water vat alongside, where the dressing is completed. They are then hoisted on to an overhead roller track, and are opened and divided and allowed to. cool for a time. When the whole of the pigs on hand have been billed and dressed they are run along on rollers to the chilling-room, to be cooled down to a low temperature to get rid of the animal beat and also to set the pork. They are left in this room for cue night, and next morning they are run out on the rollers to the scale in the cutting-up room, and are weighed and cut up into sides a.nd hams ' and transferred to another freezing room, the curing chamber. This is a spacious room, which would accommodate 2000 hams and 2000 sides at one time. They are here treated by the curing process for a. certain period, and when sufficiently cured the sides and hams are brought out to be washed, after which they are run. along to the diying-roonn, which is heated by steam pipes, and the air is circulated by a large fan- When dried the sides and liams are run along to the smoke-rooms, where they stay until the next day, the whole process altogether taking from 14 to. 21 days, according to size. From the smoke-room they are transferred to the store and packingroom, and are covered with muslin bags preparatory to being put on the market- The factory do a large business locally, and also with Auckland, Napier, Hastings, and the Main Trunk with liams and bacon, rolls, and liam rolls, lard and Strasburg sausage. The small goods department is fitted with the very latest power machinery, the sausage-fill-ing machine having been imported from Ballarat, it being a specially fine one. The lard is rendered in a steam-jacketed steel pan, and is turned out in both pound pats and large tins. The cooi chambers are insulated with 91 n. of pumice all round, and are built of seasoned timber- The freezing is done by a Hercules compressor, driven by a .National oil engine. Steam is supplied by a Burts self-contained boiler, and the water is obtained from a well sunk near the factory at a depth of 25it- by means of a powerful windmill, with a steam pump for emergency. The- factory on the whole is very compact and. up-to-date- in every way. It has built up a great- reputation in the Dominion for the quality of its manufactures, having an unbeaten record at the Palmerstcn North Show since 1905. Important as the bacon industry is, it can be made of still greater importance if the farmers will go in for the pig-fattening business on a larger scale. The factory was designed bv the manager (Mr. P. A. Armstrong)*. The plans were prepared by Mr. Skeet, jun., and Mr. W. O. Skeet was clerk of works- The erection of the machinery, pipes, coils, etc., was carried out by Messrs- Niven and Co., the whole being done in a most satisfactory manner. The area of land occupied by the factory is just oil six acres. The management have formed, metalled, and fenced a. road of 20 chains, to connect with the main road. A fourroomed cottage has been erected for the men. Stables and waggon sheds also: have been built, and' further improvements are contemplated. The proprietor (Mr. W 7. D. Lysnar) is to- he commended for his enterprise in establishing such a substantial and we 1oq nipped factory, which is without doubt an important acquisition to the Poverty Bay district.