COLI^ECTIVE DAIRIES II 



ter province the dairies have united in a federation with the object of sell- 

 ing in common butter produced in excess of local needs, in order to obtain 

 higher prices by making collective offers. In the province of Mantua the 

 societies for the sale of milk have also united in a federation which is at- 

 tached to the agricultural union of Ouistello. They are foimd extensively. 



In Venetia co-operative cheesemaking is commonest in \'icenza (for- 

 ty-two dairies) and Treviso (twenty-one dairies). Among these dairies 

 one is very important, that at Soligo which has establishments at Soligo, 

 Pieve de Soligo and Colle San Martino. In the province of Udine no count 

 can now be kept of the dairies : every village has its collective cheese-fac- 

 tory — there are more than 300 of them. In the region of Eelluna there 

 are as many as 160 of these dairies. The first federation of co-operative 

 dairies was founded in this province and has premises at Agordo. Its 

 object is the sale of butter produced by adherent organizations, and it still 

 exists and is working magnificently. 



In Emilia some ten dairies are found in the province of Parma — most 

 of them let to business men ; there are twenty co-operative dairies in the 

 province of Reggio (i) and four in that of Bologna. 



In southern and central Italy there are very few of these cheesemaking 

 industries (2). In Sardinia there is only the dairy of Bortigalli. Hence 

 it is necessary to intensify the propaganda for the formation of these co- 

 operative societies in the southern provinces and the islands. 



Co-operative organizations have also been formed to provide milk 

 for the large urban centres, and are constituted by producers, an exception 

 being the Cooperative del lattc of Milan which is a mixed association of con- 



From the report (BollMino deW Agricoltiira,nos. 31 and 32, Milan, 31 July and 7 August 1914) 

 we learn that most of them were of recent foundation. We note however that a few were older, 

 like those of Morbegno, Ponte and Tirano which have existed for more than thirty years. All 

 are co-operative societies except that at Casto which follows the systems of manufacture 

 by turns, and that at Tirano which follows two systems, that of co-operation and that of manu- 

 facture by turns. All but three have merely a constitution de facto. The building belongs to 

 the society at Gordona (50,000 liras), at Morbegno (18,000 liras) etc. The quantity of milk 

 contributed varies from ontf quintal a day (Valmores) to 1 2 quintals (EUo) . This milk is treated 

 by experts who oftcAi have a diploma for special courses in cheesemaking. The machines and 

 implements are those ordinarily foimd and form in many cases a very modest equipment ; in 

 some they are hired or let by the members. The machines are worked by hand or electricity. 

 The book-keeping of many dairies is excellent, being simple and complete ; but m some cases 

 it is insufficient, the defect being rather personal than one of method. 



(i) For the organization of cheesemaking in the province of Reggio Emilia see " I^'industria 

 casearia nella provinda di Reggio Emilia. Quadri statistid con note illustrative (The Cheese- 

 making Industry in the Promnce of Reggio Emilia. Statistical Tables with Explanatory Notes), 

 Prof. Cav. Giuseppe F.^scetti . Published by the Chamber of Commerce and Industry of Reggio 

 EmDia. Typ. Bondavilli, 191 5. 



N (2) Recently the Latteria sociale camerine'ie was constituted at Camerino. Its object is to 

 supply the population with a wholesome and pure product, inspected by the Office of Ilvgiene, 

 and to intensity milk production in order that it may keep pace with the demand for dair>' 

 produce. 



