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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
(1935)

Slater, E. K.
1934 quality improvement plan of butter makers' associations,   pp. 30-37 PDF (1.9 MB)


Page 34


34    WISCONSIN CHEESE MAKERS' ASSOCIATION
They are selfish. They have other interests from which they derive
greater pleasure. They don't want to make the extra effort neeeary
to make their memberships worth more to them and to their industry.
It has been demonstrated over and over again that the man who
wholeheartedly works to give his associates the best cooperation gets
the same brand in return. Co-operation is a recognition of the rights
of others, and they have a right to expect your support in every laud-
able effort to promote the industry.
The member who fails to measure up hurts his industry, but he
hurts himself most of all. He fails to get the true viewpoint of what
it is all about. I have digressed somewhat from the quality question,
so far as it applies to dairy products, but I hold that personal quality
improvement must come before we can have product quality improve-
ment. We must want to promote our industry before we can really go
very far in improving cheese quality. Making better cheese is just in-
cidental to building a better industry.
When we get the right perspective of our industry and its needs
the quality question will take care of itself. We will produce only
good milk and make only good cheese because the other kind holds back
industry development.
I know what some of you are thinking about. What are we going to
do about the men in the business who will not cooperate? They don't
come to gatherings like this one. They refuse to make a move to im-
prove quality or to recognize the need for quality improvement. They
go along in their careless ways totally unmindful of any obligations to
others or to their industry.
They are not all farmers or cheese makers either. They care noth-
ing about quality so long as they can make a profit and it doesn't
bother them a bit if the profit they make is gained at the expense of
the best interests of the cheese industry.
I will tell you what to do with such fellows. Make it so uncomfort-
able for them that they will either join with others to work for the
common good or get out of the business.
It can be done, too, if you men in the cheese industry will just
realize your strength and use it. You can, by working together, revo-
lutionize the practices of men engaged in it. It can't be done over
night, but it can be done along the lines I have suggested.
Men in this industry must realize that they are producing and mar-
keting human food. The consumer is entitled to clean food. There is
no middle ground. It is possible, of course, to produce human food
that is clean, yet not of good quality, but it is contrary to the general
rule. High quality food is usually clean food.
You men can, through your organizations, get the necessary legis-
lation to deny a market to the producer of unclean milk. That will
stop its production. You can likewise get legislation which will require
all manufacturers of human food to keep it clean. That will force the
dirty manufacturer to clean up or get out.
This must, in my opinion, all come as preliminary to any successful
campaign to increase the per capita consumption of cheese and to get


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