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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
(1934)

Graf, A. H.
President's annual address, 1933,   pp. 63-64 PDF (471.3 KB)


Page 63


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Whey Butter Label law has been repealed, the increase of the mois-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
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