297] 



THE PRODUCTION OF BUTTER 



73 



has increased only slightly, while that of establishments 

 under corporate ownership has increased from 36.5 per 

 cent to 41.3 per cent. It appears, therefore, that the estab- 

 lishments owned by individuals and firms are giving way 

 to the corporate form of organization. It is through this 

 form of organization that practically all of the concentra- 

 tion in the dairy industry is effected. It is to be expected, 

 therefore, that this form of organization will increase 



TABLE VI 



The Value of Products of the Different forms of Organization 



of Butter, Cheese, and Condensed-milk Establishments 



in the United States During 1909 



(From the U. S. Census). 



rapidly in its output, but slowly, if at all, in the number 

 of establishments. The cooperative establishments show 

 greater permanency than those owned by individuals and 

 firms. There was a very considerable increase in the num- 

 ber of cooperative establishments and a slight increase in 

 the percentage of the total value of products. 



The relative importance of the different forms of organ- 

 ization in the various states in 19 10 is shown in Table 

 no. 6. 



