The figures in Table XXV of the exports and imports show that the exports gradually decreased and the imports increased. If the production has increased, as shown in Table XXIV, more cheese must be consumed by the Canadians. The effect of the war is probably seen in the year 1916, when the imports are decreased and the exports increased.
TABLE XXIV
| Showing the Number of Cheese Factories, Amount ofMilk Received and the Factory Production ofCheese | |||
| Year | Number of Cheese Factories | Pounds of Milk Delivered | Factory Production of Cheese |
1900 | —— | —— | 220,833,269 |
| 1907 | —— | —— | 204,788,583 |
| 1910 | 2291 | —— | 199,904,205 |
| 1915 | 1871 | 1,501,946,221 | 183,887,837 |
| 1916 | 1813 | 1,503,997,215 | 192,968,597 |
TABLE XXV
Showing the Amount and Value of Canadian Exports andImports of Cheese | ||||
| Year | Number of Cheese Factories | Pounds of Milk Delivered | ||
| Amount in Pounds | Value in Dollars | Amount in Pounds | Value in Dollars | |
| 1880 | 40,368,000 | $3,893,000 | ||
| 1890 | 94,260,000 | 9,372,212 | ||
| 1900 | 185,984,000 | 19,856,324 | ||
| 1910 | 180,859,000 | 21,607,692 | 683,778 | —— |
| 1911 | 181,895,000 | 20,739,507 | 866,653 | —— |
| 1912 | 163,450,000 | 20,888,818 | 919,189 | —— |
| 1913 | 155,216,000 | 20,697,000 | 1,495,758 | —— |
| 1914 | 144,478,000 | 18,866,000 | 1,512,108 | —— |
| 1915 | 137,601,000 | 19,213,000 | 1,162,456 | —— |
| 1916 | 168,961,000 | —— | 971,821 | —— |
If the total population of the United States is figured at 100 million and the difference between the exports and imports found and added to the total production, it shows that the average person must consume about three and one-half pounds of cheese in a year.
In the past few years there has been considerable demand for more of the foreign cheeses, such as Camembert and Roquefort.
307. Introduction of cheese-making into new regions.—The manufacture of Cheddar cheese is being encouraged in new regions, in the Alleghany Mountains, in Virginia, West Virginia, North Carolina, Tennessee and in the western states. There has also sprung up a considerable demand for the lactic acid group of cheeses, especially Neufchâtel and Cottage, so that while the cheese industry may decline in certain sections, the total production will probably increase. In the proper locations or sections, the cheese industry has a very bright future. The development of the skimmed-milk cheeses will undoubtedly be given considerable attention in the next few years.
References
N. Y. Dept. Agr. Bul. 54, The Dairy Industry in New York State.