XI July, 1910.] Revieiv of the Dairying Season, igog-io. 



44! 



The following table shows the exports since the commencement of the 

 industry : — 



Exports of Victoriax Butter. 



Prices. 



The prices realized for butter have been higher on the average than for 

 any preceding season during the history of the export trade — .some factories 

 have averaged over 117s. per cwt. I have placed the average for all the 

 exi)ort butter at 112s. per cwt. c.i.f. On this basis, the value of export 

 butter totals ^1.814,400. Whilst prices were low, the difference between 

 superfine, ist grade, 2nd grade, and 3rd grade butters was pronounced and 

 in harmony with the relative qualities. When the demand was keener, and 

 prices advanced, these differences clo.sed in to almost vanishing point, and 

 secondary butter realized nearly as much, in .some ca.ses. in fact, as much, 

 as the very best. 



Quality. 



The qualitv of Mctorian butter for the season was lower than for the 

 preceding year. The percentages of superfine fell from 29.02 per cent, 

 to 25.96 per cent.; that of first grade from 53.17 per cent, to 52.85 per 

 cent., whilst the second grade butter increased from 16.7 per cent, to 

 19.28 per cent. ; the third grade butter from 1.05 per cent, to 1.8 per cent., 

 and the pastry grade from 0.003 per cent, to o.ii per cent. 



It is a matter worthy of most serious consideration that the standard of 

 Victorian butter improved and reached the maximum quality when grade- 

 stamping was in vogue. In the year 1904 the Department gave exporters 

 the option of having their butter graded and grade-stamped. This was 

 when the State Exported Products Act governed exports. There was then 

 no choice between the grading and stamping. The two proposals went 

 together and shippers had to accept both or none. The grading system 

 was gradually adopted until, for the .season 1905-6, over 90 per cent, of 

 butter exported from Victoria was graded and grade-stamped at the volun- 

 tary request of butter factories. The percentage of butter which scored 

 superfine points for that sea.son was 36.90 per cent. For the following 

 season the Commerce Regulations came into operation and grading and 

 grade-stamping were made optional, and classification without grade- 

 stamping was offered to exporters. The percentage of superfine for 1906-7 

 was 34.87 ; foi 1907-8. 34.45 ; for 1908-9, 29.02 ; and for this .season 

 25.96 per cent., as alreadv stated. 



