H—29

DAIRY DIVISION REPORT OF H. A. FOY, DIRECTOR The Season While climatic conditions during the season now coming to a close varied considerably throughout the dairying districts of the Dominion, and were, taken as a whole, not ideal for either production or quality, the total quantity of butterfat produced promises to be about normal, and will certainly be higher than for 1945-46. The past season has seen dairying commenced on a. number of areas, and the many new farms which are being brought into dairy production under the rehabilitation scheme may be expected to have a significantly beneficial effect upon " cows in milk " population and consequently upon butterfat-production. With regard to the butter and cheese statistics used in this report, it should not be overlooked that the figures relate only to gradings for export to the United Kingdom, not to production. For several reasons the grading figures from year to year, and particularly during war years, are influenced by factors which make them unreliable, not only as a guide to production, but even as a representative picture of dairy-factory output. For instance, they take no cognizance of butterfat used for various products made from processed milk, a quantity which varies from year to year, and was considerable last year. The statistics do, however, indicate the extent of the grading work for which the Dairy Division is responsible. Export Values The total value, for Customs purposes, of all dairy-produce exported during the year ended 31st December, 1946, was £29,614,856, a decrease of £330,717 over the 1945 valuation of £29,945,573. The products included in this trade are butter, cheese, casein, dried milk, sugar of milk, and condensed milk and cream. Taking separately the principal products, butter and cheese, butter exported during the year was valued at £19,841,455 and cheese at £8,448,321, the values for the previous calendar year being £19,277,704 and £9,519,363 respectively. The quantities represented in the foregoing valuations are actual shipments and therefore, for various reasons, should not be related to the grading statistics included elsewhere in this report. Dairy-produce Grading Statistics Hereunder are given ten-year tables relating to the grading of butter and cheese by the Dairy Division :

Butter and Cheese graded for Export

56

Year ended 31st March, Creamery Butter. Cheese. Total Butterfat Equivalent. Tons. Increase or Decrease. Tons. Increase or Decrease. Tons. Increase or Decrease. Per Cent. Per Cent. Per Cent. 1947 119,113 + 10-71 86,624 -4-30 133,231 +6-45 1946 107,582 -10-18 90,523 —3-84 125,151 -8-47 1945 119,781 +26-12 94,140 + 10-62 136,735 +21-52 1944 94,972 -14-08 85,100 -22-60 112,516 -16-80 1943 110,542 +0-76 109,955 -25-87 135,238 -9-59 1942 109,707 -20-92 148,331 +29-71 149,592 -6-77 1941 138,745 + 12-48 114,355 +32-22 160,466 + 17-37 1940 123,349 -4-58 86,486 +2-67 136,707 -2-88 1939 129,277 -11-20 84,236 -2-06 140,764 -9-22 1938 145,596 -3-85 86,012 -4-39 155,060 -3-97