THIRTY-THIRD ANNUAL CONVENTION


be made into processed cheese. Why go to the trouble and expense
of making the various styles of cheese such as longhorns, Twins,
daisies, brick, swiss, etc., if they are all melted and mixed together
when later made into the processed article?
One processed cheese manufacturer, not satisfied with the millions
of dollars he has made on his reworked product, recently threatened
to apply for an injunction restraining all so-called infringers from
making a processed five pound loaf cheese. He may not succeed be-
cause processed cheese put up in tin foil and used for export has
been known in Europe as far back as I can remember. However,
do you comprehend what this threat means to you if he succeeds?
When I told you two years ago this party would try to create a
monopoly in the cheese business, he denied it publicly and said it was
impossible. We have proof of my assertion in this recent move .4f
this processed cheese manufacturer. If he succeeds in stopping the
manufacture of loaf cheese by all other firms, all Wisconsin will be
at his mercy because he alone will be able to make this so-called
cheese and he will have no competitors in the buying field and can
make the producer take what he wishes to pay. You should assert
yourselves and take such steps necessary to prevent this, or the
entire cheese industry will be subject to one man's dictation.
So far, he has succeeded in deceiving the consumer into believing
his produce is "good cheese made better" and has made statements
in letters going to the trade, that he has practically replaced the
bulk cheese on the shelves of the retailer with his five pound loaf.
It is up to you now to inform the consumer as to the true value
of this processed loaf cheese and educate him to become acquainted
with and ask for the genuine product. This will have to be done
if you want the industry to continue and prosper.
In connection with this, I would like to mention a proposed rul-
ing by Wisconsin authorities to inspect cheese officially at the
factories before it is sold. This may be a long step towards im-
provement upon the grading law which has proven such a disap-
pointment, but this too may fail to come up to your expectations.
As proposed, the official graders are to brand cheese as Fancy or No.
1 which will influence all market quotations and establish prices
for such grades. So far so good. Now, comes the rub and the
part that will make trouble. Cheese that grades under No. 1 or
Fancy are not to be marked at all. Who will buy this undergrade
cheese when all market quotations are made for Fancy or No. 1?
If I know the trade of the United States at all, I will prophesy now
that very few will buy it. But, some unscrupulous dealer, however,
may buy this undergrade cheese and brand and sell it in competi-
tion with your Fancy or No. 1 branded cheese. The grinders, no
doubt, will be large buyers of this cheese because it will be lower
in price and that is what they need for their so-called blending
purposes.
I would consider the proposed ruling an attempt to improve con-


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