The Board of Agriculture and the Department of Ireland’s recent decision to set a maximum limit of 16% water content in all types of butter may have a severe impact on the Irish salt butter industry. According to a leading exporter in Limerick, this new standard has already resulted in notice to halt the shipment of Irish salt firkin butter to England. The 16% moisture threshold is considered too restrictive for Irish salt butter, given the unique manufacturing conditions that it is produced under, posing a challenge to the trade’s future.

Nottingham Evening Post – Friday 02 May 1902