UNTTH) STATES EXfOtTS OF CANNH) FBHBtY WtOOUCTS, I9SS 



'.HIUHIH Nf J 



MMHIIOtn Q* WHI.I-. 



Figure 1. 



Venezuela has been the leading export 

 market (figs. 2 and 3), but the recent 

 trend in Venezuela to restrict imports of 

 products which can be produced in that 

 country does not look well for continua- 

 tion of this trade. Efforts are under way 

 by Venezuelans (with Japanese collabora- 

 tion) to set up tuna canning operations 

 in Venezuela. 



The Philippine market was second to 

 Venezuela in 1957, but no shipments were 

 made to that country in 1958 (probably as 

 a result of Japanese price competition). 

 Other sales were scattered rather well 

 around the world even if only in small 

 quantities. 



Japan, on the other hand, exported 

 canned tuna to 72 countries in 1957 (table 

 3, fig. U, and tables k through 10). 

 About 25 million pounds (1^ million cases, 

 an approximation based on 20 pounds per 

 case) went to countries other than the 

 United States. West Germany, Italy, Canada, 

 Switzerland and the United Kingdom were 

 leading outlets for Japanese canned tuna 

 in 1957. Other markets were Belgium, 

 Lebanon, Egypt, the Netherlands, and Saudi 

 Arabia. These are all new and growing 

 markets for canned tuna. 



Although we are deeply concerned by 

 Japan's exports of fish, there is also a 

 large market at home, for Japan consumes a 

 large part of its catch. Based on data 

 for 195U, it has been estimated that about 

 68 percent of their tuna catch was con- 

 sumed by the Japanese themselves mainly 



raw, dried, and as fish cake or sausage. 

 Canned tuna is not in great demand but its 

 use is increasing. For local consumption, 

 canned tuna made from scraped flesh seasoned 

 with soy sauce is preferred. 



Skipjack is the chief species used. 

 Before World War II, the amount of skipjack 

 taken exceeded the total production of all 

 other tunas combined. In recent years, 

 the catch of skipjack has remained fairly 

 constant near 200 million pounds. 



"Katsuobushi" is a traditional product 

 which is grated and flaked for use in fla- 

 voring soup and other dishes. Several 

 new products of this type, requiring re- 

 frigeration, have come into increasing use. 

 Skipjack is also in demand for "sashimi" 

 the raw product, which is sliced thin and 

 spiced. 



Bluef in tuna is eaten mainly raw and 

 commands high prices on the home market. 

 In fact, United States fishermen have ex- 

 pressed an interest in exporting bluefin 

 to Japan. Albacore and yellowfin tuna are 

 mainly for the foreign market. 



Fish sausage "surimi, " a new product 

 since World War II, is becoming one of 

 the more popular fish products in Japan. 

 Some tuna (mostly frozen) is used to pre- 

 pare this product which is like our frank- 

 furter or hot dog. Fish, other than tuna, 

 and whale meat are also used. One of the 

 reasons for its popularity is that it keeps 

 longer than fish cake ("kamaboko") and it 

 is easier to handle in a casing. Tuna hams, 

 smoked, is another new product. Efforts 



UNITED STATES: EXPORTS OF CANNED TUNA, 1957 



IN IMOUW4CK O* POWDS 



Figure 2. 



98 



