PORK FOR EXPORT

Manawatu Standard, Volume XLIX, Issue 250, 20 September 1929, Page 2

PORK FOR EXPORT

QUESTION OF QUALITY.

GRADING SYSTEM ADVOCATED. When advice was by the executive of the Dairy Farmers Union, yesterday, from the Meat Board concerning complaints regarding the quality of exported pork, it caused quite an animated discussion. The board advised that it had recently received serious complaints regarding the condition of some pork shipped to the United Kingdom from this Dominion. With the view to drawing attention to the matter, it forwarded extracts of letters and cablegrams received from the London office. Having regard to the seriousness of the matter the board bad been ill communication with the Low Temperature Research Station, at Cambridge, England, and also with the New Zealand Departments of Agriculture and Scientific and Industrial Research with the object of making inquiries in an endeavour to locate the cause of the trouble. From the latest cable received from the London office it would bo seen that Dr. Callow, of the Cambridge Low Temperature Station, had investigated some complaints' and was now analysing both bacon and pork. Ho reported that the fat smelt tallowy and the bacon when cooked had a fishy flavour which appeared to arise from feeding causes. Tho quality of the pork had generally boon very favourably commented upon by the trade in the United Kingdom, and as the export trade in pork was now being further developed it would be needless to point out the imperative need for every effort to be made to eliminate complaints of such a nature, said tho board. MEMBERS’ VIEWS. . “I think that we should be careful that no whale oil is mixed with our pig foods. The general opinion is that that is causing the fishy flavour,” commented Mr Neil Campbell, the chairman. Mr Poupard stated that in South Africa the trouble had been traced to coastal towns, especially where offal was collected from hotels, where there was fish in tire refuse. That \yould produce the flavour which, he believed, would spread from one carcase to another in the cooling chamber. The trouble was common and should not occasion alarm, although he suggested that compulsory regulations should be made against feeding on such refuse. The chairman stated that the question was a burning one in Wellington at present, and the pig breeders and the Government were going into the matter.

Mr Dawson advocated a grading system and said that ail pigs shoui'i be finished on hard grain. The chairman said he understood that pigs shipped Home at present were graded. Members: Only on weight. Mr Dawson moved that : t be a suggestion to tho Meat Board that all export pigs be graded for quality, and that only the best be sent out of the country. ...... The chairman stated _ that the Australian business was an important one to New Zealand, yet a different type of pig was demanded there from that for the Homo market. He ventured the comment that, if the shipping facilities were available the markets in the East could bo exploited. Mr Boyce urged cautiou in advocating a grading system, stating that there was a regiment of graders already. Others said that the Home trade must bo catered for, and it whs no use exporting faulty pigs. The chairman stated that the pork business was in its infancy, and with tho climatic conditions in New Zealand, as much pork should be exported as butter and cheese Ho was a firm believer in the grading system for all exports to ensure the best quality. 'Mr Boyce stated that the inauguration of a grading system for pork might involve a heavy cost. Mr Small supported the finishing of pigs on grain feeding. Mr Poupard moved an amendment and Mr Boyce seconded that inquiries be made from the Minister of Agriculture concerning what grading system was at present in existence for export pigs. Speaking of the weighing of pigs, Mr Poupard stated that every protection should be given tho producers in the methods followed. Hook weights comprised the ideal system, but uniformity was required. The'original motion was withdrawn and the action suggested by Mr Poupard was decided upon. Mr Small stated that the solution, of many troubles would be the establishment of co-operative bacon factories. Mr Poupard stated That there should be a checking system on pig weights, just as there was an inspection standard for milk. He wished to ascertain the regulations governing tho position, to . determine exactly how pigs were weighed, whether hot or cold, and what deductions were made for shrinkage. Mr Mason said that the checking of weights and shrinkage was probably more important than a grading system. Mr Dawson stated that all bacon factories should be laid out on a proper system just as for dairy factories. It was decided that the secretary should write to the Minister of Agriculture seeking information dealing with the weighing conditions for pigs.