Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-third annual convention November 14, 15, 1934 assembled in the Eagles Auditorium Sheboygan, Wisconsin
Slater, E. K.
1934 quality improvement plan of butter makers' associations, pp. 30-37 PDF (1.9 MB)
FORTY-THIRD ANNUAL CONVENTION Nothing is to be gained by passing the buck. The favorite indoor sport of some men is to blame somebody else. The cheese maker who attempts to excuse his poor cheese by blaming the farmer is not dif- ferent from other folks. He is just passing the buck, and the woods are full of folks just like him. I am not going to brand him as a bad citizen, at least until it becomes a crime to make poor cheese. This whole question of quality improvement could be easily settled if the men in the dairy industry really wanted to settle it. If they really wanted to make good cheese and good butter and good ice cream and all the other good dairy products, they could do it. The trouble is they don't want to. They have been trained to believe that almost any old way is good enough. So long as the buyers of milk and cream accept it, regardless of quality, and ask for more, why should the producer worry? The same rule holds good with the mak- ers and buyers of cheese, butter and other products. Why should the makers worry if the buyers are satisfied? It should, by this time, be plain to all of us that if there were no market for poor milk and poor cheese, and for poor cream and poor butter, there would be none produced. Don't make the mistake of thinking that the farmer cannot produce good milk. He can produce good milk all right if he can't sell the other kind. As some of you know, I have been hammering away at this quality problem for a good many years. Even when others paid little or no attention I kept pounding away. I continually prophesied that the day would come when the prosperity of this great industry would de- pend largely on our attitude toward quality. I know what the cheese maker has been up against when he tried to get better milk. I've heard it over and over again; in fact, I used to hear it when I was state food official thirty years ago. If one maker refuses to accept a farmer's poor milk the next maker is ready to take it; he is that tickled to get a new patron. I am not discounting the importance of this stumbling block in our efforts to get better milk, but, gentlemen, it is not the big stumbling block that some have painted it. Some makers have had no trouble with it. They have been able to get good milk and hold their patrons. They have not used it as an excuse for passing the buck. Most of us can somehow arrange to do the things that we really want to do. If we miss going to church it is usually due to the fact that we didn't want to go in the first place. If we want a new car badly enough and long enough we finally ar- range somehow to get it. Really, friends, if we want to make better dairy products badly enough we will find a way of doing it. Most of us follow lines of least resistance. Life is largely made up of doing that. When we men and women in this dairy business really want to market dairy products of high quality we will find a way of doing it. 31
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