Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-second annual convention November 15, 16, 1933 assembled in the Eagles Auditorium Sheboygan, Wisconsin
Graf, A. H.
President's annual address, 1933, pp. 63-64 PDF (471.3 KB)
FORTY-SECOND ANNUAL CONVENTION 63 PRESIDENrS ANNUAL ADDRESS, 1933 By A. H. GAF, Zachow The farm strike has kept most of us more or less occupied for about a month. This no doubt accounts for the absence of many prominent. cheese makers who have been regular convention attendants for many years. We do not blame these boys for staying at home looking after their families and their property. Possibly we should also be home but we felt duty bound to come and help make this convention a success. One of the largest conventions we ever had was held at Green Bay in 1928. History has been made in the cheese industry since that time, many important events have taken place during that time. The Whey Butter Label law has been repealed, the increase of the mois- ture content in American Cheese for local or immediate consumption, and the repeal of the moisture law on Brick Cheese. Cheese makers are now permitted to make a higher moisture cheese if they have a market for it. We do not know if this is for the good of the industry or is a detriment to it. We hope it is for the best. Cheese makers have also awakened to the fact that it is very im- portant to have representatives at Madison as important bills are to be acted upon by the legislature. The laws are made to regulate the con- duct of the cheese makers, and we feel that they should have a voice in making these laws. We owe our thanks to Secretary Sammis for keeping us informed as to all the proposed laws and any attempt at repeal during the legislative sessions. Another important development is the NRA and the Code. We are still in the dark as to how it is going to affect the cheese making pro- fession. We hope it will be to the advantage of the industry as well as the cheese makers. The past year has been a memorable one in all lines of business, it has been a survival of the fittest. Many businesses have gone into the hands of the receivers, banks have failed, moratoriums have been declared but through it all there are very few cheese makers who have actually failed. Many are working for very low wages but they are content because the farmer Is not making any money either. Cheese making is not only a profession, it is a profession and a business combined. A cheese maker must be able to make a quality product and also be a good business manager. He must be thoroughly informed in his line, as well as be able to converse intelligently not only in his line of business, but also in current events. He should at all times be interested in the welfare of his patrons, he should make it a point to help them eliminate their low producing and low testing cows, educate them on the care of milk, and keep them in- formed on all things that niay be to their mutual advantage. All cheese makers should give their support to the coming cheese week, which is to be staged or conducted during the week of Decem- ber 11-16. We should do everything in our power to increase the I I I 9 i I I 9 i I I 9 i I I 9 i I I 9 i I I 9 i I I 9 i I I
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