South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-03-17
BETTER METHODS
To SELL BUTTER
More Uniform Quality and
Standardized Product Are
Two Requirements.

The Standardization of butter
packages and the production Of
more uniform quality of product
are two requirements Of butter mar
kets TO wnicn creameries need to
give consideration if they wish 20
improve conditions for the market
ing of Their butter. say specialists
Of the Oflioe of markets and rural
organization OF the United States
department of agriculture in de-
partment bulletin ass, recently is
sued. on the Pacific coast a cube"
varying in capacity from 63 TO so
pounds of butter, is used The
creameries of the middle west
usually use the 65-pound ash tub.
while i'm New ENGLAND spruce tubs
carrying in capacity from 10 TO so
pounds are used. on the Pacific
coast a long. fiat carton is used as d
consumers package, while in New
England a fiat, rather broad carton
is used. In the middle west a
standard carton two and a quarter
by two and a quarter by five and
three eighths inches is used.
At certain seasons the market
specialists found on the markets an
increasing quantity of an inferior
quality of butter which is known as
"updergrades." This inferior quail
ity. it developed. is often due TO the
use of cream of poor quality and.
10 some extent. TO faulty methods
e..
faults observed i'm the quality of
this butter were soft. leaky, open
body; too much or not enough salt:
! too high or too light color; metallic
| havors: high acid unclean. and old
cream fiavOrs; streaks and notifies;
| mold on butter; also moldy and
dirty packages. Butter possessing
such faults. although not always
classed as "undergrades," is often
Disseminated against by the critical
| buyer. During those seasons when
the market receipts are heavy and
the market is weak such butter can
be moved only at low prices, and
often sells at six TO eight cents be-
! low the better grades.
In the shipment of butter 10 mar
ket, according TO the bulletin, coun-
try creameries situated close to-
gether may often effect economies
in transportation by cooperating in
! obtaining special scheduled pick
up refrigerator service and by
assembling local shipments into
carload lots which may be shipped
at lower freight costs.
| found. consigned their butter 10
wholesale butter receivers who often
| function as jobbers, while het ten
dency among the larger creameries
and. TO some extent. among smaller
| ones, is 10 distribute directly to the
retailer. The grading and handling
OF bulk butter would be greatly
facilitated. il is pointed out by the
experts, if the consecutive numbers
Of the different Cummings OF a
creamery were stamped on the con
! tainers.
Approximately One-tenth of the
butter received in the larger mar
J kets is placed in cold storage, the
bulletin states. and is held for an
average period of six months. The
cost Of storing butter approximate
one-fourth OF a cent per pound per
month. In the market distribution
OF creamery butter there is at pres
! ent a tendency toward the more
general use of consumers pack
ages, usually Of the one-pound size.
1t is pointed out by the specialists
that the establishment Of brands is
essential for effective advertising.
Salesmanship is also a vital factor
in successful market distribution.
1t is highly important i'm marketin.
a branded product that a sanitary
and attractive package be used and
that a certain standard Of quality
in the product be maintained.