Limerick – A lively discussion took place at the meeting of the Limerick and Clare Farmers’ Club on Saturday regarding the proposed regulation of the salt percentage in butter. Under the chairmanship of Mr J. McInerney, J.P., the farmers debated the appropriate salt content in Irish butter, with the Limerick and Clare members advocating for a standard of twenty percent, while their counterparts from Cork favored sixteen percent.
Mr McInerney proposed a resolution on behalf of the Limerick and Clare Farmers’ Club, urging the Members of Parliament representing their regions to vigorously oppose the proposed limit of 16 percent of brine in Irish salt butter. He argued that practical farmers understood that salt butter required a minimum of 20 percent brine, and any lower limit would have devastating consequences for the salt butter trade in Ireland. The resolution called for concerted efforts within and outside the House of Commons to protect the industry.
Continuing the discussion, the chairman expressed concerns about the dominance of factory-produced butter in Ireland, particularly in Cork. He emphasized the importance of creating opportunities for small farmers’ sons and daughters to engage in butter production. According to him, numerous factories across the country, owned by English companies, were exploiting farmers by offering them meager prices for their milk. The chairman believed that directing funds towards these factories only served to drain money from Ireland to England.
Mr John Coleman, a co-op representative, expressed a different viewpoint. While he disagreed with the resolution, he acknowledged that it would be beneficial for the country if the proposed bill did not come into effect for another three to four years. This would allow producers sufficient time to transition from traditional methods, which had proven to be unsuccessful. Mr Coleman believed that butter could be made with a lower brine content.
Responding to Mr Coleman’s comment, the chairman acknowledged the possibility of producing lower brine butter in Limerick but argued against its feasibility in West Clare.
Supporting the resolution, Mr John Humphries highlighted the decline in butter quality over the past decade, emphasizing that butter made ten years ago was superior in both taste and shelf life.
However, Mr R. Collins, a farmer, expressed his apprehension about the resolution’s potential impact on the entire Irish butter trade. He suggested that farmers should consider the preferences and demands of the consumers they cater to rather than insisting on their own methods. Citing expert opinions from Ireland and England, he argued that it was possible to make salt butter with a 16 percent brine content. Mr Collins raised concerns that marketing an adulterated product with added water would harm the reputation of Irish butter while benefiting other butter varieties.
Ultimately, the resolution was adjourned for one week to allow for further deliberation and consideration of the potential implications for the butter industry as a whole.
The Limerick and Clare Farmers’ Club remains divided on the issue of salt butter percentage, with members differing in their opinions on the optimal brine content and its impact on the future of Irish butter production. The resolution will be revisited, ensuring a thorough examination of the matter before a final decision is reached.
Limerick Echo – Tuesday 14 June 1904
