Kraks Vejviser 1938 Handelsregister

15 Danish agricultural products. The national marks.

The Danish State has in order to assist agriculture in maintaning the quality and consistency of the export pro­ ducts, established, through the Ministry of Agriculture, an efficient system for controlling the soundness and quality of the export products and tlieir uniform packing, and has Iikewise laid down regulations for the uniform mark- ing of the goods. B U T T E R. In the year 1936 Denmark exported in all 2,878,059 Cwts. Lutter, of which 2,835,600 Cwts. were packed in casks of

the butter, and a constantly changing number for the same dairy. The control labels are sent to the dairies through the controlling authorities, and only the latter know the connexion between the fixed number of the dairy shown on the casks and the changing number on the control labels. When these two numbers correspond the origin of the butter can be definitely established, and this arrangement also affords an effective control of the correct application of the marks. The production of the packing material is under strict control, and in each single case it is only delivered with the permission of the State supervisors, who, at the same time, fix the numbers with which the staves, control labels and Lur marked packing paper, are to be provided. The Lur-brand is moreover registered as a protected trade mark in most foreign countries, including, of course, all countries who are important buyers of Danish butter. In order to obtain permission to use the Lur-brand it is necessary that the dairy in question is notified as sucli to the police authorities. The dairy is then subject to State control, receives the Lur-brand packing materiels and is thereby authorized to produce butter for ex­ portation. After this the whole of the dairy’s production of butter shall conform to the following conditions: 1) Tt shall be made from pasteurized cream. 2) It must not contain more than 16 % of water. 3) There shall be at least 80 % of butter fat in the product. 4) No other preservatives than common salt may be used in the manu­ facture.’ 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 Ibs.) there shall Iikewise be an indication of the date of manufacture. The Government Control Service for Butter, Eggs etc.works in connexion with the Customs authorities and the Police and has access to all dairies, butter stores, railway ware- houses, export boats etc., in order to take samples for determining whether the abovenamed demands have been complied with. Should this not prove to be the case the goods in question will be confiscated 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 Government Butter Shows in Copenhagen, whcre, after the elapse of the same number of days as would have passed before the butter could have reached the foreign consumer, 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 subjects ’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 emafiating from the dairy in question the dairy forfeits its right to turn out butter for exportation, and this is given effect by the police removing all Lur-marked packing materials from such dairy. B A C O N . In the year 1936 Denmark exported 3,450,027 Cwts. bacon in whole sides. According to statutory provisions all bacon sides for export must* bear various marks placed

Pig. i. the type shown in Fig. 1. Two opposite staves in each of tliese casks are marked with the so-called Lur-brand. This consists of two pairs of the old Lur (wind) instru­ ments used by Danish warriors in the bronze age, to- gether with the words “Danish Butter" and “Lur Brand“ as shown in Fig. 2. Besides the Lur-brand the Lur-marked staves contain an indication of the net weight of the but- Fig. 2. ter shown in English Ibs. This weight is, as a rule, 112 Ibs. but may also be 84, 56 or 28 Ibs. A number on these staves, shown in red, similarly with the net weight — other marks being in black — is the number of the dairy which has produced the butter. All dairies producing butter for exportation have to be registered by the Mi­ nistry of Agriculture, and the whole of the dairy pro­ duction has to be provided with the registration number nssigned to the dairy. Finally every single dairy must show on all “Lur Brand“ staves the date on which the butter was made. In addition to the “Lur-brand“ staves the National

rol labels, thin paper labels placed directly on the butter at the top and bottom of each cask. As will be seen from Fig. 3, there is on the control labels, besides- the two “Lur- brand“ marks, the date of manufactureof

mark also appears on the so-called

Dalo for Tilvirkning Date ol production

G - 1103

Datum der Herstellung Date de la production

F1S. 3.