h per cent considered the quality poorer, while 

 the great majority rated the quality as about the 

 same. 



Major advantages cited for portions included: 



Convenience, ease of preparation 

 Size of portions, uniform portions 

 Fast, timesaving 



i of 

 Users 

 Citing 



73 

 6k 

 2k 



Many purchasers in the Springfield schools 

 specified one disadvantage to portions, that they 

 did not contain the correct proportion of protein. 



Users of portions generally thought their customers 

 liked portions as well as other types of frozen 

 processed fish. Fewer than 2 per cent said that 

 their customers liked portions less than other types 

 of frozen processed sea food. 



3. Packaging of Portions (Tables 25, 26) 



Springfield purchasers tended to buy portions in 

 packages of about the same size as those preferred 

 by purchasers in other cities. The average weight 

 of a package of portions for the city was 5-0 

 pounds . 



However, they tended to buy individual portions of 

 smaller size. The average weight of an individual 

 portion was 2.3 ounces. 



Almost all establlshnfents, in Springfield and the 

 other nine cities, said they were satisfied with 

 the size of portions in the packages. 



1+. 



fethods of Preparing and Serving Portions 

 (Tables 2?, 28] 



Baking was the most widely used method of preparing 

 and serving portions in Springfield. The average 

 establishment served 50 per cent of its portions 

 baked. 



Frying was the leading method in all other cities 

 of the study. In Springfield, the average 

 establishment served 37 per cent of its portions 

 fried. 



Five sixths of the Springfield establishments using 

 portions cooked them while frozen. 



5. Cost of Using Portions (Table 29) 



Over half of the establishments using portions 

 said they were more expensive than other forms of 

 frozen processed fish. Twenty-two per cent of the 

 users considered them less expensive. 



6. Miscellaneous Findings about Portions 

 (Tables 30, 31) 



Three fifths of the Springfield establishments 

 said they specified the kind of fish when ordering 

 portions. 



Only 1 per cent of the users suggested any new por- 

 tion items, not now available, which they would 

 like to have. 



7. Honusers of Portions (Table 32) 



Establishments which used frozen processed sea food, 

 but not portions, gave a number of reasons for not 



