Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-fourth annual convention November 13, 14, 1935 assembled in the City of Fond du Lac, Wisconsin
Hillstad, A. C.
Quality goods, pp. 23-25 PDF (667.5 KB)
FORTY-FOURTH ANNUAL CONVENTION QUALITY GOODS By MR. H[LLsTAD Mr. Chairman, Ladies and Gentlemen: I would much prefer being down there on the floor because I feel I would be much more on the level with you folks down there. I am a butter maker with some almost 74 years experience, so that really instead of being on a speaker's platform like this I would rather prefer being down there. I have been attending conventions and meetings-well, it wasn't hardly a week for possibly 16, 18, 20 weeks that I wasn't in some kind of a meeting down there and in the last six weeks I haven't missed being at some convention or other, so that I am almost "conventioned" to death, as a fellow said. I have attended conventions in Minnesota, Iowa, the National Dairy Show at St. Louis, and of course, our own state convention and one or two others, and the main topic has been, The Quality Problem. That Is what we have been hearing; that is what I have been hearing for the last 34 years. As I said, 34 years ago, why It was the quality problem and It has been that ever since. I have wondered a great many times whether we really are accom- plishing what we really should along this line. I cannot help but believe that we are responsible-I say we, and when I say we I mean the operators of the cheese factories and the creameries-that we are somewhat to blame ourselves for not having the quality that we de- serve in making quality goods for Wisconsin. Now, why I make that statement is this: That being an operator myself, I know that there has been many a can of cream come into my plant and many a can of milk that I should not have taken in. But why did I take it? I simply took it because I didn't have the protection that I was entitled to have and that was the other fellow in taking it in. Now we are In hopes of having some kind of a ruling or some kind of legislation although I don't believe In legislating ourselves Into a quality program. That is one thing I don't hardly be- lieve in. There may be some things along legislation that we can get some good out of but, after all it is going to be up to the industry as a whole to co-operate and put the program across themselves. In other words, it is going to be up to the operator to put a program across that is going to be a credit to Wisconsin. On my trip to St. Paul last March I had the privilege of sitting in with the National Board of the National Butter Makers and during the evening one of the directors and myself went on a sort of window shopping tour. We just took a walk, possibly a mile or mile and a half through the business section of St. Paul and there were two or three window displays there of cheese and some butter, but mostly cheese; and to my surprise one window was practically all stamped or marked "Wisconsin Cheese." But I will tell you this, gentlemen, that I wasn't proud of that exhibit. The quality wasn't there, the make-up of the package wasn't there. I am not criticizing; I don't want you to feel I have got any malice in my heart toward the cheese industry because I have not. I am perfectly willing to work with
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