THE VENEZUELAN SALT-FISH INDUSTRIES 



A weekly sterilization of saltery equipment would also be desirable. This could best 

 be done by thoroughly washing all equipment with fresh water followed by a treatment with 

 live steam. 



The adoption of these measures will undoubtedly add to the cost of the final product. 

 How much cost would be involved cannot be stated exactly. Costs and procedure could best 

 be tested by the operation of a pilot plant before going into large-scale production. 



The feasibility of producing brine-salted fish on a large scale could also be deter- 

 mined by pilot plant operation. Only fresh-fish should be used for salting. All blood 

 and viscera should be carefully removed and sterilized salt used throughout the preparation. 

 Thirty-five percent salt by weight of fish should be used. Storage in refrigerated rooms 

 would aid considerably in prolonging keeping quality. 



QUALITY OF PRODUCTS AND INSPECTION 



Quality is an important factor in establishing firm export markets. Food inspection' 

 officials of countries into which fishery products are imported enforce rigid standards 

 for quality. Standards vary for different countries, but in general include the following: 



1. Salt-fish products must be free from "reddening" or nearly so. Salt-fish are fre- 

 quently disallowed from entering certain countries because of this condition. 



2. Salt-fish products must be wholesome. The presence of foreign matter such as sand, 

 stones, weeds, etc., is not allowed; also improper cleaning and presence of gills, 

 stomach contents and the like are not permitted. 



3. Fish products cannot be adulterated by poisonous or deleterious substances. 



/«. Misbranding is not allowed. Contents must be stated clearly on the containers. 



5. Packaging must be adequate and sanitary. 



Strict adherence to standards should be practiced by producers to protect markets in 

 the postwar period. Laxity in quality standards will only result in loss of markets. 



The application of the various practices to control reddening should enable the prepa- 

 ration of a product of good quality that would have a ready demand by consumers in the Carib- 

 bean area an'^ elsewnere. 



Fish should be graded according to species, size, moisture content, and color. Oily 

 species should be segregated from the lean ones. Containers should be of adequate strength 

 to prevent excess physical damage to the contents. Moisture determination on each lot should 

 be carried out before shipment. As mentioned in a previous section, a small moisture deter- 

 mination laboratory should be provided for this purpose. 



MERCHANDISING 



Operations within the scope presented in this section will require that one or more 

 local companies be set up or contracted with to expand operations to engage in this busi- 

 ness. These companies would set up salteries, would contract with fishermen for partially 

 prepared products by specification, would supply the fishermen with salt, barrels, and other 

 necessities, would operate transport boats, would construct and operate warehouses, and 

 would guarantee to deliver at designated shipping points, specified quantities and qualities 

 of salt-fish. It is assumed that some agency of the United States would then take over the 

 production FAS Venezuelan shipping point according to previous arrangements. United States 

 Government agencies would assist in obtaining materials and supplies and would furnish techni- 

 cal assistance as required. 



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