Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association 59th annual meeting October 25 - 26, 1950 Auditorium and Schroeder Hotel, Milwaukee, Wisconsin
Wilson, W. J.
Address, pp. 66-80 PDF (3.2 MB)
66 WISCONSIN CHEESE MAKERS' ASSOCIATION cu-ions come up as far as the cheese business in Canada is con- cerned, we wonder what they do with those problems in Wiscon- sin. That is why we come over each year to And out what you are doing. We have certainly enjoyed ourselves. We mix pleasure with business, and we appreciate the fact that you would spare a little time on your full program to lust have me extend greetings from Canada, and tell you how much we enjoy coming over here. We .are looking forward to seeing some of you men at an early date. (Applause) PRES. KOP1TZKE: We want to thank Mr. Bain. We want him to come over every year. It so happened I was sick in bed when they had their convention, but I did send him a wire. Let's hope it will be different this year. Now it is a distinct privilege to hear the next speaker. I heard him down in Missouri, and his talk was most interesting. It has always been a pleasure to work with the officers of the National Cheese Institute. Our secretary was at one time secretary of the National Cheese Institute. We will now be honored by hearing an address by the president of the National Cheese In- stitute, Mr. Wilson. He is going to talk on the "General Analysis of Dairy Industry and Outline for the Future." Mr. Wilson. MR WILSON: Mr. President, friends! May I say at the beginning of my remarks that I regard it as a most outstanding honor to be asked to appear on the program of the Wisconsin Cheesemaker's Association. I make this statement be- cause of the unique position your grop hold in relation to the total cheese industry of the country - you produce almost es much cheese as all other states combined. I say it also because of your importance in the agriculture of your state. Last year 18% of the total agricultural dollars of Wisconsin went to the farmers wh1 produced milk for your cheese factories. AS WHEAT IS TO KANSAS AS CATTLE TO WYOMING AS APPLES TO THE STATE OF WASHINGTON- SO IS CHEESE TO WISCONSIN. Through the years, this great state - you and your forbears - has marched progressively forward offering to the shoppers of America, in fact to the far flung corners of the world, the best cheese which skill and devotion to an art can make. Many of these
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