256 THE WORLD'S MEAT FUTURE 



springs up again with a profusion much more than sufficient 

 for tin- present Btock running on it. 



Lu fact, the pasture land of Madagascai is almost unrivalled 

 in any part, of the world. A committee which was appointed 

 recently by the French Government to investigate in what 

 manner the native cattle would be able to contribute towards 

 the meat supplies of France, lias sent in its report. The 

 following conclusions were arrived i>l : — 



" (1) The introduction of live-stock from Madagascar into 

 Prance can he realised very soon, and all that is needed is 

 transportation facilities ; (2) if the cold store works actually 

 existing in Madagascar can increase their capacity, the expor- 

 tation of live-stock will he followed by that of frozen meat ; 

 (3) owing to the difficulty of obtaining from the shipowners or 

 navigation companies the boats needed for the transportation 

 of live-stock intended for exportation, the committee thinks 

 that as the State is the sole purchaser of this live-stock, it ought 

 to have entire charge of its transportation ; (4) it would be in 

 the Government's interest to employ competent persons in the 

 shipping and landing centres to inspect the shipping operation 

 and purchasing of the cattle ; (5) it would be advisable to leave 

 plenty of room for private enterprise." 



The export of canned, frozen, and salted meats is even now 

 an important industry in the island, some thousands of tons 

 being shipped annually. 



The large establishments at Majunga (belonging to Messrs. 

 Vestey Bios.), Diego-Suarez, and Tamatave are busy turning 

 out meat for the French Army. 



The bulk of the beef exported from Madagascar was put up 

 in tins until recently, when the Societe Rochefortaise, from its 

 Tamatave plant, began shipping frozen beef by the ships of the 

 ('ompagnie Havraise Peninsulaire de Navigation a Vapeur. 



Tie- three -hips already fitted out with cold storage chambers 

 for the exclusive use of the products of the Societe Rochefor- 

 taise can accommodate 200 tons of frozen meat each, whicl 

 space corresponds with the present capacity of the local storage 

 plant. But this plant is soon to be enlarged so as to be able to 

 -tore 500 tons of frozen meat, and at least three additional 

 ships are to be fitted out with cold storage chambers of equal 



