Report on the trade in refrigerated beef, mutton and lamb

Bibliographic data

Monograph

Identifikator:: 1800540760

URN:: urn:nbn:de:zbw-retromon-185131

Document type:: Monograph

Title:: Report on the trade in refrigerated beef, mutton and lamb

Place of publication:: London

Publisher:: Stat. Off.

Year of publication:: 1925

Scope:: vi, 65 Seiten; Ill., graph. Darst.

Digitisation:: 2022

Collection:: Economics Books

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Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: Chapter V. The trade in Great Britain

Collection:: Economics Books

! * Storage rates are usually charged per ton, per month. They vary considerably in different parts of the country and, propor- sionately to the price, are higher in the case of beef than of mutton. In London the first 28 days’ rate is at present 37s. 6d. per ton and is called the first month’s management rate. The rate covers the cost of collecting from the ship, conveying to the store, piling and delivering to the door of the store. The 28 days, it is interesting to note, are counted from the day on which the ship “ breaks bulk,” i.e., begins to discharge her cargo and not from when the goods enter the store, which may be several days later. After the first 28 days, the goods come on to a daily rate of 2s. per ton, with a maximum charge of 33s. for the second period of 28 days, 31s. 9d. for the third and fourth. and 30s. 2d. per ton for subsequent periods.* In theory, there is no limit to the time of keeping meat in a cold store, but in practice there is a limit. Moulds, for example, sometimes appear, while the meat is also liable to lose its fresh appearance. This “store staleness ”” does not necessarily affect the eating qualities of the meat; but, as meat is sold on its appearance, it frequently affects the wholesale price. If meat is allowed to remain in store after deterioration has set in, its value may depreciate altogether. When meat is being stored, the owner usually inspects it from time to time; he may do this by visiting the storage chamber or by having a few carcases “ pitched ” on a stall and examining them there. Apart from toss of condition, there is also a liability to loss of weight. Holding in cold store is a fairly common form of speculation. If prices fall because of heavy arrivals, and prospects seem to indicate that the surplus will be temporary and will be followed by a shortage, merchants buy with the intention of holding in store until the shortage begins to be felt. This often enough leads to considerable profits, and perhaps more frequently to considerable losses. It is usually a leap in the dark, for condi- tions in the producing centres may suddenly change and, instead of a shortage, heavy shipments may be made for weeks, so that the merchant, with charges mounting and his goods in danger of losing their freshness, may be compelled to sell on a depressed market. Again, he may have seriously under-estimated the quantities held in cold store here, and as these will be offered directly the market is favourable. the expected advance in price may not materialise. No publication of stocks of meat held in cold store in this country is made. The New Zealand Meat Producers’ Board, however, issues periodically a statement of shipments made and of stocks held in the Dominion. There are many advocates of a similar course in this country. The question was referred to by the Linlithcow Committee,* which expressed the view that * See also * Report of Royal Commission on Food Prices,” para- oraphs 261-263, also “Report of Imperial Economic Committee.” Cmd. 2499. 1925, para. 20. rt “¢ Renort on Meat. Poultry and Eggs.”? Cmd. 1927. 1923.

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