British Produce for South Africa. 



199 



the best known brands, and they compete with Gruyere, and 

 Gorgonzola. For ordinary consumption Dutch cheese is the 

 most popular. By far the greater part of the cheese imported 

 comes from Great Britain, but it appears to be of American, 

 Canadian, and foreign origin, treated and packed in London. 

 There are several brands of Dutch cheese (Gouda and others) 

 made up in England in 2 lb. tins, which are very popular. 



There is no apparent reason why the sale of British cheese 

 should not be largely increased, if the cheaper varieties were 

 carefully prepared for the South African market and due 

 regard were paid to make up and packing. At present there is 

 no serious attempt on the part of South African farmers to 

 supply the local market. 



Bacon and Hams. 



By far the greater part of the bacon and hams imported into 

 South Africa come from Great Britain. A certain proportion is 

 of British origin, especially of the better qualities. The general 

 practice, however, is for British firms to bring over what may be 

 called their raw material in brine from the United States, Canada, 

 and elsewhere. It is then cured or "finished off" in England, 

 packed in salt, stitched in canvas, and despatched to its destina- 

 tion in lots weighing 224 lb. net or about 400 lb. gross. The 

 trade appears to be in the hands of a few well-known curing firms. 

 There is also a considerable sale for Westphalian hams. Lately 

 some of the Cold Storage Companies have begun to import 

 pork from Australia, and have set up curing establishments in 

 South Africa. Until South African farmers take up pig-breeding 

 and feeding upon a large scale the demand for foreign hams and 

 bacon will go on increasing. In ordinary seasons, when meaiies 

 are cheap and plentiful, the Orange River Colony and parts of 

 the Transvaal would appear to offer excellent opportunities for 

 pig raising, and these Colonies ought to export instead of 

 importing if they can overcome the difficulties of curing satis- 

 factorily. Meanwhile British merchants may look forward to 

 an increasing sale either for British produce or for foreign 

 produce cured and packed in England. 



