AGRICULTURAL COOPERATION IN DENMARK. 
25 
Distributing Practices and Methods. 
Danish butter is not sold on an exchange. It moves regularly 
each week in a direct channel between the Danish creamery and the 
British retailer. All butter, except what is needed for consumption 
in the immediate community, leaves the creamery the first of each 
week. It is not kept in storage. Special transportation facilities 
are provided by the steamship lines. Several regular steamships 
prepared to carry Danish products run on a definite weekly schedule 
between principal Danish shipping ports and principal British 
ports. The creamery itself does not sell the butter to the English 
retailer but disposes of its weekly butter production to one of the 
so-called butter traders, of which there are about 40 in Denmark. 
They may be grouped as follows: (1) Cooperative butter export 
Danish Butter Exports into Great Britain. 
PER CENT OF DANISH EXPORTS 
TO GREAT BRITAIN 
10 20 30 40 50 60 70 80 
PER CENT DANISH EXPORTS 
IS OF BRITISH IMPORTS 
10 20 30 40 50 60 
1900 
'0 I 
'02 
'03 
"04 
1905 
'06 
'07 
'08 
'09 
1910 
' I 2 
' I 3 
' I 4 
191 5 
' I 6 
' I 7 
' I 8 
' I 9 
1920 
' 2 I 
' 22 
£2 
■a 
■ 
Fig. 9. — While the percentage of Denmark's total, butter exports into Great Britain de- 
clined gradually the last four years previous to the World War, Denmark's proportion 
of the total butter imports into Great Britain for consumption remained constant, or 
approximately 44 per cent, until 1915. In 1922 only 71.5 per cent of the Danish butter 
exports went into Great Britain, as against 85.8 per cent in. 1914. Denmark's share of 
British butter imports was 33.4 per cent in 1922, as against 44.9 per cent in 1914. 
Data based on Danish and British statistics. 
associations, (2) English wholesale houses which have representa- 
tives in Denmark who purchase direct from the creameries, and (3) 
Danish butter merchants, who are largely exporters, but who also 
supply home trade. 
COOPERATIVE BUTTER EXPORT ASSOCIATIONS. 
Approximately 90 per cent of the milk production in the country is 
assembled and manufactured into finished food products in the co- 
operative creameries, but the producers have not as yet centralized 
the selling of their entire butter production in one central selling 
pool. Each cooperative creamery may choose to sell its butter inde- 
pendently or it may join a cooperative butter export association. 
The first attempt among the cooperative creameries to consolidate 
the sale of their butter began in 1889 with the organization of the 
