Why Is A Cottage Factory Important In 1910

Butter Factories in 1910, 1941 and Modern Generation

In the early 20th century, according to the Energy and Resources of Victoria State Government of Australia (2010) butter making is real intricate and hard work through the use of hand churning in a cottage factory without the utilization of refrigeration, sterilization and other modern equipment preserving the butter from rancidity. Along with the advent of the space exploration and first “counter culture” of the mid-20th century, people went to drastic changes utilizing the aid of low-tech machines and methods (“Home butter-making,” n.d.). In the 21st century, with the help of better trading technology, manufacturers merged into larger factory units consolidating all methods for the past

While in 1940s, considering its outdated machinery and equipment, presence and cooperation of laborers are essential to manually process the cream until it becomes a butter and to complete all the stages of butter making. There was never uniformity in every product and may produce dubious quality during both sub generations. As such, attention, supervision, and cooperation are much needed to ensure the success of the series of its production. There were no machine separators, sterilizing and refrigeration equipment which are fundamentally needed for production, storage and preservation of butters; thus, the distribution and exportation of butter and other dairy products are virtually impossible. Constant and variable capitals are much complicated as capital goods are intricately procured such as cow’s milk and labor-inputs or the labor force is much needed for its

The invention of continuous churn and mechanical cream separator, as prized constant capitals of the latest era, are few of the paramount answers to a cost-efficient butter production such as its help to the separation of fat from milk making the job much easier. In addition, close attention to every stage of processing is not that needed to the extent that butter making is purely produced by machinery even without human supervision. Labor force are required mostly to operate butter processing machines and to control its factors for quality assurance considering the quality or safety of the product (Fellows, 2008).
Further, comparing both generations, the degree of disparity is visible in the aspect of facilities. The previous generation having home-based and out-of-date facilities, such greatly affects the objective of rapid and efficient production producing relatively smaller quantity in contrast with the large scale factories using the aid of up-to-date plants and machinery but lesser supervision enabling them to produce larger volumes with unchanging and identical quality.

Isocost-Isoquant Diagram

COMBINATIONS UNITS OF CAPITAL UNITS OF LABOR TOTAL OUTPUT
(A) 1910 4 (OK1) 1 (OL1) 20 (IQ1)
(B) 1941 10 (OK2) 5 (OL2) 70 (IQ2)
(C) 2000 20 (OK3) 4 (OL3) 150