MARKETING OF BUTTER 417 



Standardizing Quality, Transportation and Distribution. 



In an effort to overcome this handicap, creameries located in 

 certain sections of the country have united into county and dis- 

 trict associations. The purpose of these cooperative organiza- 

 tions is to improve and standardize the quality and uniformity 

 of their product. They employ a competent inspector whose 

 duty it is to standardize their methods of manufacture and to 

 inspect and grade their butter. 



Some creameries have gone one step farther in their co- 

 operative effort, shipping cooperatively in carload lots and 

 standardizing their methods of selling and marketing their 

 product through the same distributing agency. 



The output of the individual small creamery is too small' 

 to ship in carload lots. The average small creamery has to hold 

 its butter for a week or longer before it can ship to advantage 

 and even then it is often difficult for the small creamery to se- 

 cure refrigerator service. The holding of the butter at the cream- 

 ery with the usual inadequate facilities for keeping it cool, and 

 the lack of refrigeration in transit, often cause the butter to ar- 

 rive at the market in deteriorated condition resulting in low 

 returns. Through intelligent cooperation numerous small cream- 

 eries located in fairly close proximity and situated on the same 

 railway line are often able to fill a car once or twice per week 

 and thus are in a position to secure prompt refrigerator service 

 and at reasonably low cost, so that at a reduced expense they 

 are in a position to place their butter on the market fresher and 

 in better condition. 



The standardization of methods of selling, is another step 

 in the right direction, which is entirely practical with proper co- 

 operation of a sufficient number of creameries and efficient lead- 

 ership. In some instances these cooperative efforts have re- 

 sulted in the establishment and adoption of an association stamp 

 or trade mark. In some states, viz., Michigan, Minnesota, Iowa 

 and Wisconsin, with the assistance of their respective State 

 dairy commissioners, the creameries have established State 

 brands. . . 



Marketing Dairy Butter. Dairy butter, or butter made on 

 the farm, is sold either direct to the consumer, to private resi- 

 dences, hotels, restaurants, boarding houses, clubs, etc., who 



