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Show Agricultural News in Brief Daily production is increasing, a report issued through the department depart-ment of agriculture recently points ou.. Tliis has come, the report Si-ows, nt through an increase in .the number cf dairy cattle, but tnrcugh an increase in average 1 reduction. Dairy product prices have suffered a sharp decline because be-cause of this increased yield and a.so because cf a lightened consumer con-sumer buying power. The decline In prices from now until the pas-lure pas-lure season is expected to be considerably con-siderably greater than normal. Production cf cheese, butter, and other dairy products has decreased slightly in the face of increased production and marketing of fluid milk and cream. There is likely to be a general demand increase for farm goods during 1938, with the last quarter of ,the year showing the greatest rise, a bureau of agricultural economics eco-nomics report issuea tnrough the Utah State Agricultural college recently indicated. This trend, the report points out, is predicted because be-cause consumer buying has held Ujj while production has declined during the last period of price declination. de-clination. Furthermore, inventory estimates show that consumers are not stocked up on goods, and that there will be a great demand when they begin to purchase goods to replenish their stocks. With slaughter supplies of hogs seasonally reduced, a moderate increase in-crease in hog prices may be expected expect-ed in the next few .months, a recent rec-ent bureau of agricultural economics econom-ics report points out. Hog prices advanced moderately in January j and late February after a slight; December decline. An increased de- j mand and consequent advance in prices was credited to a strengthen- i ing in the storage demand for pork ' and pork products. Hog slaughter- j ing for January was 19 per cent greater than for January a year i ago. The total number of animals j marketed for slaughter purposes ; in the month totaled 4,201,000 head, i j Pork should be cooked until it has lost its pink color, food experts at the Utah State Agricultural college points out. Fresh pork is a -tender meat, and is therefore not always cooked enough, they caution. Trie dangers of poorly-cooked meai. lie in the fact that they may contain con-tain the parasites causing trichinosis.. trichin-osis.. There is no practical meinod of inspection to locate these organisms, organ-isms, and the only safeguard against them is thorough cooking. |