Kraks Vejviser 1932 Handelsregister

22 After this the whole of the dairy’s production of butter shall conform to the following conditions: 1) It shall be made from pasteurized cream. 2) It must not contain more than 16 % of water. 5) There shall be at least 80 % of butter fat in the product. 4) No other preservatives than common salt may be used in the manufacture. 5) No aniline dye may be used in colouring. 6) The butter shall maintain a certain quality. 7) The packing shall bear an indication of the net weight. 8) For butter in larger quantities than 5 Kilos (about 11 Hbs.) there shall likewise be an indication of the date of manufacture. In order to see to it that all these demands are com- plied with, the Ministry of Agriculture has appointed a number of controlling bodies. One special controlling in­ stitution, working in cOnnexion with the Customs au­ thorities and the Police, has access to all dairies, butter stores, railway warehouses, export boats etc., in or­ der to take samples for determining whether the above- named demands have been complied with. Should this not prove to be the case the goods in question will be con- fiscated and the defaulting party ordered to pay a fine. In order that the quality of the butter may be sub­ jected to a doser examination, all controlled dairies are under the obligation, whenever required, to send an al- ready packed cask of butter to the Agricultural Research Laboratory in Copenhagen, where, after the elapse of the same number of days as would have passed be- fore the butter could have reached the foreign con- sumer, it is subjected to a thorough test. If the quality of the butter thus tested proves unsatisfactory, steps are taken to have this remedied. One of the State - appointed dairy experts at once visits the dairy in question, and gubjects the whole process and methods of working of the dairy to a close examination in order to locate and rectify possible errors. Should this not result in a material improvement of the butter emanating from the dairy in question, the dairy forfeits its right to turn out butter for exportation, and this is given effeet by the police removing all Lur-marked packing materials from such dairy. BACON. In the year 1930 Denmark exported 6.023.000 Cwts. bacon in whole sides. According to statutory pro­ visions all bacon sides for export must bear various marks placed as shown in Fig. 4. Likewise as is the

DANMARK.00 number and a letter indicating respectively the week and the day the salting of the sides of bacon in question commenoed. By means of this number the controlling authorities are alwavs able to see whether anv particular side have been dis- patched within the prescribed period or not. All bacon must back-fat which is decisive for the sorting of the sides in No. 1, 2 or 3, No. 5 being the thickest. Bacon sides too lean or not sufficiently firm to be sorted as No. 1, but of a quality superior to second are to be sorted as No. 1 leanest. Bacon sides, skowing bruised spots, with black hair visible in the skin, from which a part has been cut off, with split back and with split in the back fat, which are skinny, with soft back fat, which have been severely damaged by scalding and singeing, the rind of which is considerably defeetive or differs materiallv from the nor­ mal appearance. must be sorted as second. The class is indicated in red nuraerals on each side (Fig. 2 shows No. 2 sides), No. ) leanest, liowever, being shown as “1 L“. Moreover, the word “Danish" must be branded in three places along the back of all the sides with exception of the second sides. The sides stamped with the abovenamed Lur Brand are to be from completely sound animals having no rachitic ailments or traces of tuberculosis. For the preservation of the sides of bacon no other preservative must have been used than salt, saltpetre and sugar. At the request of the Danish bacon factories’ organi- zation the Ministry of Agriculture has laid down certain rules with regard to the cutting, salting, draining, co- lour, classification aud packing of sides of bacon for exportation. The Ministry of Agriculture, together with the bacon factories, has appointed an inspector, who, by visiting the single export bacon factories, sees to it that the prescribed rules are complied with. Several times a year, at irregular intervals, this official also causes bacon to be judged at the shipping port. This judging is done by six managers of bacon factories, and besides determining whether the abovenamed regulations have been complied with, it also devolves upon these judges to control that the variouis State marks are legible and are placed in the proper manner. Should the inspector or the judges find that the bacon from a certain factory does not com- ply with the demands made, then the whole stock of the factory’s bacon is judged, and a report on the result is sent in to the Ministry of Agriculture. The latter then notifies the factory, holding it responsible for contravention of the regulations. The penalty for this is a very heavy fine or the forfeiture of the right to turn out. bacon for exportation. In addition to this oontrol of the treatment of the goods a very sharp veterinarv control is kept of the state of health of the pigs during the whole process of produc­ tion. For this purpose the Ministry of Agriculture ap- points a controlling veterinary surgeon with assistants at each factory. It devolves upon these officials to be present at the bacon factory throughout the whole work­ ing hours and to intervene in the event of anything happening which is contrary to the prescribed regulations, and also to undertake, or personally supervise the be sorted as No. t, 2, 3, No. 1 leanest or second. It is the thickness of the 5-

case with the packing of butter, all bacon must bear the Lur-brand. This mark (see Fig. 5) shown in red on bacon, contains, in addition to the Lurs, also the word „Dan­ mark", together with the registration number of the bacon factory in question. Immediately below this mark is a

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