Story: Salt
This worker in a dairy factory is about to tip a bucket of salt into a large butter churn. At the time, in 1947, salt was added to butter at a rate of 1.5–2% by weight. Before refrigeration, salt was an important addition: salted butter lasted much longer than the unsalted variety. In 2005, blocks of butter still had the same percentage of added salt. The dairy industry remains a heavy user of salt, mainly in its butter and cheesemaking processes.
About this item
Alexander Turnbull Library, National Publicity Studios Collection
Reference: 1/2-034251; F
Permission of the Alexander Turnbull Library, National Library of New Zealand, Te Puna Matauranga o Aotearoa, must be obtained before any re-use of this image.