ABOUT LOBSTERS 137 



Doakes has refused an offer of 65 cents from New York, that 

 another buyer has picked up 3,000 pounds from Jonesport 

 at 67 cents, but rumor is that there are a lot of tired lobsters 

 in the shipment, that a three-day storm off Cutler has kept 

 lobstermen at home for several days, and that the catch off 

 Boothbay is so poor that the lobstermen are only hauling 

 every other day. All signs point to a price of 75 cents or 

 better. On the other hand, Bill Smith has sold off his larger 

 lobsters and is loaded up with chicken lobsters, and he hears 

 that the per cent of small lobsters in the average catch is 

 running unusually high. He'd better unload— even at a loss 

 —and have his tanks and capital ready for a better buy. So 

 chicken lobsters are offered retail by the chain stores at less 

 than the lobstermen were paid. 



This is an example of the unfavorable market trends 

 where a glut of production frequently causes small dealers 

 with limited capital and storage facilities to have to dump 

 their lobsters at distress prices so that they may continue 

 to meet their buying commitments. 



Another factor which affects the prices of lobsters— 

 especially lobster meat— is the variation in fishing laws be- 

 tween the United States and certain provinces of Canada. 

 This refers to the low-priced lobster meat produced in New 

 Brunswick, so low that United States lobster dealers cannot 

 compete, nor can even other sections of Canada. 



If the wholesale price is correct, then lobsters will move 

 freely to consumers (even if the price is high). But if it is 

 out of line, buying slows down and there is a glut. What the 

 consumer will pay is usually first noted by the wholesaler, 

 and works downward to the lobsterman. The wholesaler, 

 to a large extent, regulates the market price. He is a key 

 figure in the assembly and distribution of lobsters. 



A good marketing system can help achieve fuller use 

 of the lobsters that are caught. It can cut down lobster 

 mortality and deterioration through new and better methods 

 of storage, packing, and handling. It can find by-product 

 uses for parts of the lobster which now are wasted. Storage 

 and processing improvements can provide fuller use of a 



