Irish dairy farmers have been urged by Mr Gibson of Limerick to improve the quality and reliability of the butter they produce, emphasizing that better care and attention to detail are crucial in unlocking the potential of the industry in Ireland. Mr Gibson’s recent letter to the Dairy Farmers provides significant detail on the state of the Irish butter market, based on market reports and comparisons between Irish and foreign butter quality.
Acknowledging some progress, including increased demand for Irish creamery butter in Glasgow and other markets, Mr Gibson warns that Irish farmers should not expect praise as there remains ample room for improvement. There is untapped potential for the dairy industry, but only if Irish butter makers focus on consistency and quality to meet customers’ needs.
According to Mr Gibson, Ireland has the best climate, soil, and cattle for butter-making. More tenacious efforts in rolling out a quality product across the country could see Ireland producing as much as 400 million pounds of butter, up from the current output of 180 million pounds. To achieve these targets, Irish dairy farmers must maintain quality, ensure proper grading, avoid hasty and careless production, and provide dependable and delicious butter year-round.
Ultimately, Mr Gibson’s message aims to inspire Irish butter-makers to continually focus on improving their products to increase profitability, benefiting the farmers, their cattle, the land, and the Irish dairy industry as a whole.
Aberdeen Press and Journal – Monday 19 January 1903