416 IOWA DEPARTMENT OP AGRICULTURE 



Although our dairying is very well developed, it is not devel- 

 oped as much as it should be when we consider the quantities of 

 these products which are shipped into this state in the form of 

 cheese and condensed milk, besides a large amount of skim milk 

 powder which is used extensively in bakeries, ice cream factories, 

 and creameries. 



In order to determine the amounts of these products which are 

 shipped into this state annually, report blanks were sent to all of 

 the wholesale houses in this state, inquiring as to the amounts of 

 cheese and condensed milk which were distributed by their estab- 

 lishments during the year. We received replies from nearly all of 

 these concerns and find that during the past year, the wholesale 

 houses of the state distributed over 10,391,934 pounds of condensed 

 milk, the majority of which was sent in from Wisconsin and Illi- 

 nois, only one concern reporting having received a portion of their 

 product from Iowa. This does not include large quantities of bulk 

 condensed milk, and milk bought directly from the factories out- 

 side of the state, by ice cream makers and bakeries. When we 

 consider that the condenseries of the state produce only six and a 

 half million pounds, we see that in Iowa there is a large field for 

 the development of condenseries, because of the local market which 

 should be filled with home products. 



Over 6,765,000 pounds of cheese were distributed by these houses 

 and reports from our factories show that only 433,000 pounds were 

 manufactured in this state. 



These two lines of dairy activities should be developed as we 

 have the markets for these products. Dairying is an essential in 

 the permanent system of our state agricultural development and 

 by pointing out the fact that we have home markets for these prod- 

 ucts to the extent of about 14,000,000 pounds more of condensed 

 milk than is being produced and about 6,500,000 pounds more of 

 cheese than is being manufactured in home factories, this depart- 

 ment hopes to be able to stimulate development along these lines. 



Reports received show 12 cheese factories in operation as com- 

 pared with 11 for the previous year. The amount of cheese made is 

 hardly in keeping with the increase in number of factories. It is en- 

 tirely possible that the causes which contributed in reducing the 

 amount of creamery butter manufactured have operated to reduce 

 the amount of cheese for the same period. The number of creamer- 

 ies in operation at the present time is given as 496, a shrinkage of 

 22 from a year ago. Some of these plants are fully equipped and 



