THE VENEZUELAN SALT-FISH INDUSTRIES 



At a later date it may be found advisable to acquire several powered scows for use 

 in transporting fish from the rancherias to the secondary processing points. 



Since it is assumed that the salt-fish is to be purchased FAS Venezuelan port no in- 

 ternational transportation will be required of Venezuelan producers. If transportation 

 from Venezuela should become necessary, large schooners of the type previously mentioned 

 could be used for carrying fish to countries in the Eastern and Central part of the Carib- 

 bean . 



PORTS 



No new ports would have to be established. However, secondary processing plants will 

 require a location where carrying vessels will be sheltered. A dock and certain facilities, 

 such as fresh water and diesel oil lines, loading and unloading mechanisms, will be neces- 

 sary at the plants. Such plants would preferably be located at Cumana-Caiguire and Mar- 

 acaibo. FAS shipping points could be La Guaira, Puerto Cabello, Maracaibo, and Cumana. 



Loading and unloading at rancheria points can be best handled by using present means 

 although a small dock at any of these would be a great advantage. 



WAREHOUSING 



To adequately store the output as contemplated in this section special warehouses are 

 to be built. In general, possible warehousing up to two months must be expected. This 

 would probably amount to storage space for about 15,000,000 pounds of cured fish. Of this 

 amount, part would be stored at the plant and part at the FAS shipping point. To store 

 this amount of fish packed in containers about 1 million cubic feet will be required, allow- 

 ing for ventilation and working space. 



Such warehouses should be constructed as open as possible in order to take advantage 

 of prevailing breezes. The floor should be of concrete and such walls as are used may be 

 made of locally produced brick — possibly faced with cement. The roof would preferably be 

 constructed from imported, composition corrugated sheets. The roof supports would be of 

 structural steel or possibly local wood. The fish in baskets or barrels or in piles should 

 be kept off the floor by means of low platforms made of wood under which and through which 

 air can circulate. With spaces between all boxes or baskets, these could be stacked three 

 or four high. Adequate handling and shipping facilities should be provided, as well as 

 the necessary tables, and sorting facilities. 



If, at a later date, brine salting is engaged in, cooled warehouses may be required 

 (cooled to about 45°F.)- Preferably these would be operated in conjunction with an ice 

 plant and freezer. 



REFRIGERATION AND ICE MAKING 



While such equipment is not strictly required for the operations contemplated, it would 

 be an excellent plan to include such a plant since ice in quantity may be needed in some 

 cases. Also it might be advisable to use refrigerated brine in some of the processing stages. 

 Finally, cool storage of brine-salted and some classes of dry salt-fish might prove neces- 

 sary. In addition, an auxiliary business of fresh and frozen fish would be an excellent 

 extension of operations since certain species such as anchoa, pampano , pargo , and shrimp 

 are worth much more in the fresh or frozen state than as salt-fish. 



For the present requirements and looking forward to increased needs, a 20-ton capacity 

 compressor should be adequate for ice manufacture and for cold storage and brine refriger- 

 ation. These plants should be attached to and operated in conjunction with the salteries. 



SUGGESTED IMPROVEMENTS IN PREPARATION 



As contemplated in this section, the methods of salt-fish preparation would be modified 

 to include practices that are in use by producers in other countries to retard reddening. 



51 



