SUPPLY OF BUTTER

Manawatu Standard, Volume LVII, Issue 177, 28 June 1937, Page 8

SUPPLY OF BUTTER

PROFESSOR RIDDET’S ADVICE. UNIFORMITY REQUIRED. Per Press Association. WELLINGTON, June 20. The necessity for giving immediate consideration to the question of a moi e uniform production of butter m JNeu Zealand throughout the year was stressed by Professor AV. Riddet, Director of the New Zealand Dairy R e_ search Institute, in the course of an address to the National Dairy Association conference at Hamilton. “The problem is exceedingly important,” said Professor Riddet, “from two points of view: First, butter made in August, and September is much yellower in colour than that made at other seasons of the year. It would appear that this is mainly due to the butter being made from the milk of cows coming into profit in these months. When marketed, this butter presents an appearance different from that to which the consumers are accustomed during the late summer months in Britain. “Furthermore, it is a common practice, especially in the north-west of England and south-west of Scotland, for grocers to sell Irish butter during tlie British summer months and to change over to Dominion butter in the winter months. Irish butter is not nearly so yellow in colour and when the change to Dominion butter is made the consumers notice this and do not like the marked difference.

“It would be greatly to our advantage if wo could preserve the uniformity in the colour of our butter throughout the year.

“The second principal reason for giving serious consideration to the possibility of producing butter all the year round is that all that part ol England which lies south of the Midlands is supplied principally with New Zealand and Australian butter and is becoming progressively more dependent on these supplies. In order that the supplv should continuously he a fresh one 'it is in the greatest interest of New Zealand that the production should be more evenly spread throughout the year and that the butter should be stored for a shorter period. “It does not necessarily follow that every butter-producing district need carry on a uniform production throughout "the year. The offering of a premium in winter for high quality butter would attract those areas that are most adapted to take up the trade. RATIONALISATION PLAN. FIRST STEP IN OTAGO. Per Press Association. DUNEDIN, June 25. The first, step in the rationalisation of tlie dairy industry in Otago has been achieved. The AYaitaki Dairy Co., a proprietary company which commenced business at Oamaru in 1911 and then established factories in Dunedin and Invercargill, has sold its business in Otago to the Taieri and Peninsula Bulk Supply Co. and the Co-operative Daily Co. of Otago. As a result of this decision the proposal to establish one butter manufacturing company in Otago is taking shape.