Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1919-05-14
Cooperative Principles Mr.
Carried Out Extensiyelyz
By Dairy Products Firms
CREAllERIEs AND CHEESE FACTORIES MUCH ADVANCED III
THIS RESPECT. But INDIyIDUAhs ORGANIzA ALTON Is1NOr.s
as to real ownership will easily ariae
and, present difficulties

as to real ownership will easily ariae
and, present difficulties
European Exaxnpies.
In discussing the cooperative
creamery and cheese factory princi-
pies. G. r. Fay. calls attention to the
methods in g in Denmark and
France: the following is an excerpt
Home and Abroad
The original funds for the equip
ment Of the dairy arp in Denmark
borrowed from a private bank and re-
paid by installments. The working
capital is provided by a premium of.
for example, $1.s5 per COW owned.
on which no interest is paid. When
the original loan is. paid OFF, q new
loan is taken out from the bank at
ithe same rate of interest, and is
charged upon the working expenses of
theA, society, including both original.
and new members. The money thus
obtained is handed ver to the origin
al members, and then all alike pro-
coed to pay off the new loan: and so
on through an indefinite series of
loans ~repayments.
1.-The object Of the device is this:
Old members who had borne thetex-
pense Of the original loan, would nat
urally not admit new members to
joint ownership in a property to
which the latter had contributed.
nothing, while new members would
not always be prepared to pay down
at once into the reserve fund a sum
iginal members. IS
Few Capital Shares in France.
However, a new member is at
any time admitted; If he Is prepared
to pay down, besides his premium
per COW, a subscription corresponding
to the amount which, at the time he
happens to join, is paid off on the
debt Of the creamery. The loans are
obtained at an average rate of 4 per
cent from the municipal savings
banks or from private : provincial
banks.
In France, the majority of the
diaries are also formed without CAPT.
tai shares. AS in Denmark, the
funds arc raised by loans bearing
about 4 per cent partly from the
richer members of the society and
! of making new members pay entrance
fees proportionate to the amount of
the loan already discharged has ap-
parently been found quite workable
in practice"
One Serious Lack.
In the United states the present
status of the creameries and cheese
dSIoA may bIleuy Ue Sdlu 10 W.
something like this: While there rs
more actual cooperation going pn
than in any other agricultural field.
the individual societies are generally
too loosely organized because the clc-
ment< of mutual confidence often is
absent. t'
Furthermore. too little attention is
frequently paid to the standard of
dairy products required by the mar
ket. One thing is to sell and dis
tribue the manufactured product-hut
it is quite another to insure its high.
quality. u e..
The inspection and the brands
make an awful lot OF difference in
the money that you make said
Charles Mccarthy of Madison. Wis.
some TIME ago at a meeting of dairy
specialists in Chicago; land that is
onc of tho great aids which should
come from cooperation to the con-
sumner and tho producer"
In other. words. standardizatio, Of
products promises t Ae one of tho
most important factors in making
the American creamery and cheese
factory successful us examples Of
what practical cooperation may ar
eomplish. With 'thcf Standardization
firmly established, h cost of ,prodrc-
ton will be materially reduced. and
consequently there will be largo saw
ings (proftsl to everyone concerned.