Casein in the New Zealand dairy industry : some economic implications and some international marketing aspects

Abstract

Most theses purport to be practical applications of theoretical knowledge. The fields chosen are usually distinguished by many unusual features or some unusual feature to which the research worker can apply the tools of his trade. These tools, with which most modern economists are equipped, enable the salient features of the chosen topic to be isolated, understood and analysed. This study makes no such claims. True, the subject chosen has many unusual features and it is certainly not well-known. Whereas the two basic manufactured products of the New Zealand Dairy Industry, butter and cheese For example see W.R. Pabet 'Butter and Oleomargarine', New York, 1937. have been discussed and analysed in many contexts, casein has only been casually mentioned. For example see 'Some aspects in Production and Trade or Skimmilk Powders and Casein'. F.A.O. C.C.P. 61/5. Yet today, 1963, casein is a key product in the New Zealand Dairy Industry.