Thursday, April 6, 1967

programs up to the end of December, 1966. I wish to offer a word of commendation to

the staff of the Department of Agriculture for their contribution and the efficient manner in which they have carried out their various duties.

In most cases, our Extension Division and Field men put in exceedingly long hours and, therefore, deserve commendation.

I thank my fellow Cabinet Ministers for their co-operation and consideration in agricultural problems as they have arisen in the past few months.

I would like now, Mr. Speaker, to make some reference to our dairy industry which is so important to the economy of our province. The total milk production from January 1, 1966 to October 31, 1966, amounted to 198,890 pounds, a decrease of 8.2% from the previous year. This decrease is attributed to a lower milk-cow ula- tion by the Dominion Bureau of Statistics, Ottawa. Milk-cow population trained from 39,000 head in 1965, to 37,000 head in 1966. During the January and October period, 78% of the total milk production was manufactured into butter, cheese, concentrated milk, and ice-cream. 3%was manufactured into farm products. 8.4% was consumed in the farm home, 3.6% was fed to livestock, and 9.1% was fluid milk sales.

Effective May 15, 1966, there was an increase in the price of fluid milk to the producer and consumer authorized by the Milk Control Board. The producer is presently receiving $5.13 per cwt. for 3.6% butterfat and the consumer is paying .25 per quart for pasteurized and homogenized milk. The total of our milk pasteurized during 1966 amounted to 16,587,000 pounds. Net value of milk and cream was $901,000.00 Total number of producers supplying milk to fluid plants was 148. The sampling of milk, and butterfat testing at fluid plants was continued as in previous years. In most cases plants are paying their producers on the basis of the government test. The manufac- tureof butter was considerably less in 1966 than in the previous year. A number of

cream shippers changed to manufacturing milk.. There were 383 pure cream shippers in 1966.

By comparison, butter produced in 1950 was 4,573,000 pounds and in 1966, 5,203,202 pounds. Cheese in 1950 was 712,445 pounds; in 1966, 1,981,000 — quite an increase. The gross value of butter amounted to $3,302,238.00. The situation in cheese is somewhat different according to the annual statement received from each cheese factory for the year 1966, considerable increase in the production of cheese was repor- ted over last year. This increase was chiefly due to an extra supply of milk received at the Pure Milk Company, Charlottetown. The total amount of cheese amounted to 1,981,000 pounds, an increase over 1965 of 15.6% The average price received for cheese was 46.35c., and the gross value of cheese was $918,208.00. The average num- ber of pounds of milk required to make one pound of cheese was ten seventy, the average net value to producers per hundred pounds of milk was three-eight, and the average net price of a pounds of butterfat was 86.09c. As regards ice-cream, the total amount of ice-cream for 1966 was manufactured at four plants namely, Central Creameries and Pure Milk Company in Charlottetown, and Amalgamated Dairies Limited, and Ideal Dairies Ltd. in Summerside. The value of this manufactured was $700,178.00, an increase from 1965 of 4%. The grading and inspection of butter for quality and competition was done by Mr. W. F. Rogerson, Dairy Produce Grader, assisted by personnel from the Dairy Division.

Walter Dingwell: Mr. Speaker, would the honourable member permit a question?

You quoted some figures in respect to the reduction in dairy cattel on the Island and I didn’t quite get the numbers.

Honourable Daniel J. MacDonald: Thirty-nine thousand, Sir, from 39,000 to 37,000.

Walter Dingwell: I was wondering in the same context if the production went

down in accordance or did production remain pretty nearly the same as it was with the 39,000?

Honourable Daniel J. MacDonald: Comparable figures are not here, Sir. Walter Dingwell: I was just curious about that fact.

—131—