The South African Bnth'v Tmdr. 29 



believe a number of other firms here followed the same course. As the 

 import charges are slightly lower than from Victoria, this butter will 

 not cost more than lOfd. c.i.f. 



This butter is one of the best known and most favourably regarded 

 Argentine brands — " El Pampa " — and is made in three classes, 

 namely : — " Unsalted," " Mild " and " Salt." I procured a sample of 

 each and submitted them to Mr. Woodin, the Dairy expert at the Cape 

 Government Agricultural College, for his opinion. I also sent a sample 

 of Canadian, and he reports on them as follows : — 



1. " The sample marked ' Unsalted El Pampa ' I should say 



has been treated with brine, as it undoubtedly is slightly 

 salted, but not heavy enough to retain its flavour, which I 

 should say when freshly made was good. The aroma and 

 texture are fairly good and the sample is well freed from 

 water." 



2. " The sample marked ' Mild El Pampa ' runs the ' Salt El 



Pampa' very close, but is lacking in texture and the flavour 

 although good is not clean and distinct, neither is it so firm 

 as the ' Salt El Pampa,' although I consider the aroma of 

 this sample the best of all." 



3. " The ' Salt El Pampa ' lot is the best all round sample, the 



aroma being fairly good, the colour the best of samples, the 

 texture is the best and the sample was fairly dry, the 

 flavour being cleaner and better than any other lot." 



4. " The lot marked ' Canadian ' I do not consider a good sample, 



although perhaps the dryest and firmest of all the samples, 

 it is the most greasy in texture and has not a fine butter 

 aroma or flavour." 



One firm that formerly handled Victorian and New South Wales 

 butter in large quantities became dissatisfied with the quality of the 

 consignments coming forward, and recently placed big contracts with 

 a South American firm at lid. per lb., c.i.f., while expressing the 

 intention of " giving the Australians a go for the trade." 



Quality Must be Maintained. 



It can hardly be denied, and is much to be regretted, that a good 

 deal of the complaint and dissatisfaction amongst importers regarding 

 Victorian butter is justified by the considerable quantities of low 

 grade qualities lately received, and the time has arrived when, if the 

 trade is not to suffer permanent injury, exporters should take 

 every care to maintain and protect the reputation and standard quality 

 of their individual brands. That many instances exist of recent ship- 

 ments indicating that this precaution had not been taken can be easily 

 gleaned in the course of conversation with local importers, and it 

 cannot but recoil disastrously upon the exporter. This I think some 

 must have already discovered. In some instances the butter sent has not 

 been equal to the quality previously received under the same brand. 

 This has caused a strong feeling of dissatisfaction and distrust, and 

 created the desire to change to other markets if favorable conditions 

 ai'e obtainable. • • 



