43


THIRTY-THIRD ANNUAL CONVENTION


the cheese industry. Quality in cheese counts as well as in lumber or
anything else. Today you go by the lumber yards and see them cut
up No. 3 lumber for use in the city and No. 1 is bringing way above
a premium of $120.00. Would it be fair if I had five million feet of
lumber of No. 3 and got the same price as you, who had 90% of fair
lumber? I think that holds true in every commodity and we will
have to in some way protect quality.
DISCUSSION
MR. MARTY: I will take my hat off to any individual concern in the
State of Wisconsin that will pay a premium to the producer and
maker as an incentive for better quality. Let that party, whomsoever
he may be, not forget this particular point, that he should take the
premium from the valuation of a number 2 price and put it on No. 1
as a premium, and not cut you in the back on the No. 2. We have
reached that point down in our section that they are paying us a
premium for the No. 1 and for fancies today to some extent, and are
paying nearly 50% less for the No. 2. We have got to figure on a
basis of 30-40- and 50% of No. 2 cheese. Now then, are we going to
allow any one make us believe they are paying us a premium when
they turn around and steal from us again and cut down the valua-
tion of No. 2. In reality the No. 2 has a better texture, in many
respects has a better flavor. The price last summer was 29c for
Fancy. Number 2 they accepted that probably as a food, for it was
sold for 15c, which is nearly 50% less. That is the point I want you
to take into consideration when you go in for your fancy prices-
that you are going to get what is coming to you on the lower grades
of cheese, because you are going to make a certain percentage on it
and there should be a fair valuation placed on it. I thank you.
(Applause).
MR. MICHELS: Mr. Chairman, I would like to ask Mr. Marty one
question and that is, theoretically speaking or practically speaking,
what percentage of No. 2 Swiss Cheese he makes during the year?
Ma. MARTY: There has been no figures compiled on that matter
Mr. Michels, but I know factories down in our section that manufac-
tured 80% of Fancies. And there are ever so many factories in our
section who with the best of efforts are making from 30 to 40% of
No. 2.
MR. MIcHELS: Don't you think the grade could be arranged or
switched so as to place more good cheese into the No. 1 class, that are
grading No. 2? Now what is your idea about that?
MR. MARTY: In my mind a No. 2 Swiss cheese might be consid-
ered a 100% food value. My opinion is that we should not put a
stigma on that particular product.
MR. MICHELS: In other words, you consider revising the grade
No. 2?
MR. MARTY: For that particular purpose, yes sir.
MR. MICHELS: I want to say further that in my opinion, there is
absolutely no excuse for anybody to make No. 2 cheese at the present
rate on American cheese. All the milk received in the cheese factories
throughout the state can be made into No. 1 cheese, and we have fac-
tories in the state that will practically score 100% Fancy during the
past year on American cheese. I often wanted to know whether or
not the grades, the No. 2 grade in particular on June 1st wasn't
altogether too strenuous and declared too strict.
MR. MARTY: I believe it is.