The banker-farmer news bulletin
The Banker-farmer news bulletin. Bulletin no. 21: standardization of dairy products PDF (1.1 MB)
STANDARDIZATION OF DAIRY PRODUCTS By THEODORE MACKLIN College of Agriculture of the University of Wisconsin. The vast importance of dairying in Wisconsin not only to farmers themselves but to every class of business and professional men is not generally appreciated. It is, therefore not surprising at all that the people of the state are not alive to the fact that the selling of the state's dairy products in an ungraded and non-standardized form is losing the state and her people millions of dollars annually. Just what is the nature -of this loss and what might be done to prevent it? Over one-quarter of the income of the farmers of the state is from cheese and butter. Grading and standardization of cheese and butter are therefore amply repre- sentatve of dairy products. CONSUMER PAYS HIGHEST PRICES FOR BEST QUALITY It is well known that consumers in buying want the best goods. When pur- chasing butter, the consumer pays more for the best butter or cheese than for the lower grades of these same products. For example, a local retailer in response to a tele- phone call at the moment of writing quotes butter of three grades-at 47 cents, 45 cents, and 44 cents per pound. These price differences signify how the consumer pays more for fancy than for ordinary creamery butter. The creameries of Wisconsin know from experience that it is impossible for any one of them to attempt by itself to successfully practice a combination scheme of cream grading and paying farmers according to quality. The result is that almost without exception creameries in the same neighborhood all pay a flat price for cream irrespective of quality. A WISCONSIN CO-OPERATIVE CREAMERY. A Co-Operative Creamery Plant Equipment like this should be owned and operated by farmers united into a federation to insure the standardization of butter and payment to farmers according to quality.
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