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RODUCnON ot hi-li-scorc 

 butter in the State ot Illinois 

 presents many problems. A 

 vast amount of educational and repu 

 latory work must be done before it 

 may be accomplished. Tlieri are many 

 years of work ahead in Illinois for 

 the most experienceil, capable and ag- 

 gressive agricultural workers in resjard 

 to these problems. 



The task is not easy. It is a ilial 

 iengc. but I believe the challcnce c.ui 

 be met. Illinois farmers are intelli- 

 gent producers. Many of them, how 

 ever, have ilrifted into the u>c of larc 

 less methods. 



Manufacturing of butter is a more 

 specialized business than either market 

 ing or distribution. It is more spe- 

 cialized than production for there are 

 a smaller number of people emploved 

 in manufacturing than in production. 

 ( ompetition has taken out many of the 

 weak and inefficient. 



Let 'me ask three questions of butter 

 manufacturers. 



1. \X'hat percentage of present cream- 

 eries in Illinois arc so efficient and ec- 

 onomical in their methods and prac- 



More Profits From Cream 



u. 



By ROY C. POTTS. 

 S. Bureau of Agricultural Economics 



its own costs, or are |^ri)tits Irom one 

 grade useii to pay losses on another .-' 



V Are the methods generally em- 

 ployed bv creameries and by the dis- 

 tributing trade in marketing and mer- 

 chandising high store butter (92 and 

 9.S store) so etfiiient and so econom- 

 ical that larger protits are not possible 

 from production, manufacture and dis- 

 tribution of this graile of butter. 



The thirti question is one about 

 whith butter manufacturers have done 

 the least, and about which they per- 

 haps know tlie least. Many butter 

 manufaiturers have left this problem 

 entirely to others. 



We all know, or at least many of 

 us older ones know, how 2'> years ago 

 It was the general prattite of cream- 

 eries to consign their butter to whole- 

 sale commission houses that took five 

 percent commission charges on gross 

 sales as their reward for cettine but 



GRADE "A" CREAM PRODUCER ON THE AIR 

 "Nofhing fancy is needed to get Grade "A" cream checks. It's all in the care 

 I give the cream after I get it from the cows," Everett Frahm tells short wave 

 radio listeners while C. C. Burns holds the "mike" and WDZ, Tuscola radiomen, 

 Mrs. Frahm, her father-in-law, and Douglas County Farm Adviser J. Q. Scott 

 listen. 



tices of cream )-'roi.urenient th.'.t they 

 coukl not be improved at least 10 pcr- 

 tent from the standpoint of sanitation, 

 prevention of deterioration of cjuality 

 anti more economical or lower costs r 

 2. How many Illinois creameries di- 

 rect manufacturing methods and costs 

 toward the manuf.icture of 92 and 9s 

 Score butter.-' Is the trc.un graded and 

 a premium price paid tor l'. S. (irade 

 A cjuality? Is a lower price j'aid for 

 r. S. Grade C cream tli.m Grade B? 

 Is each grade of cream made to carry 



tcr into the hands ot .mother wliole- 

 s-iler, jobber or jobbing distributor. 



Speaking of problems in making pro 

 duction of high-score butter more pro- 

 fitable brings forth an inleresting c|ues- 

 tion. 



On how m.iny f.irms. or on wh.it 

 percentage of all dairy f.irms, ,ind to 

 what extent, would it be jMissibie to 

 reduce the cost of milk i^roiluclion at 

 least ten percent by using more effi- 

 lient and more economical methods 

 .ind practices? 



Profits II, ., business such as that ot 

 manufacturing butter are dependcn' 

 upon \.irious factors of cost; (irst ii, 

 the procurement department, second ir 

 the manufacturing department ant: 

 third in the sales department. In eaeli 

 of these ilcjiartments net results anci 

 net protits are dejundent upon tlu 

 economical and efficient methods anti 

 practices which are emplo)etl. No one 

 will say that it is not possible to use 

 more effitient and more economical 

 methods in each of these departments 

 To so state would be to admit that no 

 further progress can be made in at- 

 taining gre.iter economy or greater ef 

 ficiency in the operation of a creamery 



If the Cow Test Association retorcb 

 furnish any criterion of the possibil 

 ities of greater economy and efficiency 

 in milk production, then the possibili 

 ties of reducing costs on most farms 

 are tremendous These records show- 

 that about one-third of the cows in 

 all our herds are kept at a loss, one-thirt! 

 a profit and the returns from about 

 one-third break even with the costs 



Low production costs are basic to the 

 success of any industry. Surely the 

 profits from producing high-score but 

 ter could be increased gre.itly if more 

 effort were put forth in stocking our 

 tlairy farms with a more profitable type 

 of prodiiting dairy cows. 



Farms that produce cream that will 

 make 92 and 93 score butter probably 

 are above .iverage. Therefore, on .^t 

 least 60 percent or more of our farms 

 supplying cream to creameries, sanit.i 

 tion and other conditions that affect 

 cream cjuality offer opportunities for 

 the improvement of the e|uality of the 

 milk and cre.im produced. 



* li.Mtifil.' In'/r. .iJJnK tefort J.iiry .^ht"S 

 iiiiti'C. L'lih.i'in iif ll'inriii. ('>/../«.;. 



Ninety-six per cent of tlie Farm Bu- 

 reau members in Randolph county pat 

 ronizc the ( otmtv Service rompany 

 a st.ite record 



Commercial slaughter supplies of cat- 

 tle and calves in IV.S" will probably be 

 sm.iller than in any of the last three 

 years, attortling to the Burcui of Agri- 

 cultur.il r.toncimics. 



More farms were purch.ised from the 



federal l.mti banks in 193'' than in any 

 pre\ac)Us ye.ir ot the banks' history. 



Uncle Ab says that too many things 



are bough: on rhe uneasy payment plan. 



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L A. A. RECORD 



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