THE CARIBBEAN AREA — VENEZUELA 



specialty product. This enterprise when visited in 19^2 was practically out of business. 

 Since 1938, two more canning companies have been established — one at Cumans. and one at 

 Porlamar, In 19/i2 the one at Cumana was progressing well and the one at Porlaxnar was not 

 being operated. The latest information indicates that the latter has been moved to Cumana. 



j^n of the Venezuelan canning plants are located in modem, well-construQJted buildings. 

 They are served with electricity and fresh water. A good standard of cleanliness is main- 

 tained and, in general, they compare favorably with small canneries of the game type in the 

 United States, 



Canning machinery used is of Norwegian, Danish, German, and United States manufacture. 

 The accessory machinery also has a rather diverse origin. IBhile much of the machinery is 

 of comparatively old type, it serves the purpose well. The typical line, as observed in 

 the Venezuelan canneries, consists of can-forming machines for preformed cans or can-making 

 machines of the flat or club type. All Venezuelan canned-fish products are hand packed. 

 Steam boxes are used throughout and there are no vacuum sealers. Closing is done by hand 

 or automatic closers. The cans are washed and labelled by hand. 



Several of the conqaanies have refrigeration and ice-making facilities which are used 

 in connection with the canning operations, 



TBhile the canneries can produce a useful product in some volume for national use, as 

 they now operate, rearrangement of the lines in the plants would add greatly to their 

 efficiency. Certain other technological improvements could also be made to increase pro- 

 duction and quality of the pack. Among them may be cited the need for scaling the arenque 

 used in nil of the inexpensive and most of the higher-priced items. Wiile the products 

 gain wide acceptance in Venezuela as they are, they would not in export markets since the 

 acales would probably be objectionable to most consumers. 



A coB^Miratively large number of canned products are prepared. The basis of these 

 packs is the arenque, a herring-like fish ranging 1:5) to 8 or 9 inches in length, which 

 occiirs in great numbers in the Cumana region. From this species, "sardines" in hot sauce, 

 in oil, as "escabeche", 1/ "chirelita", 2/ stuffed, and in tomato sauce are manufactured. 

 These items are packed in flat llD-gram (7/8" x 4"; or club-size (I-I/8" x A") cans. 

 Also, from this species "salmonete" is prepared. This is a relatively low-cost product 

 packed al natural with brine added. Two sizes are prepared, one with a net weight of 150 

 grams (2-1/8" x 3-1/2" can) and the other of 320 grams (2-1/2" x ^") or 450 grams (No. 110 

 can). Anchovy filets are also prepared from arenque by at least one canpany in 110-gram 

 weight cans. 



Bluefish are canned as "salmon" in 4^50-grsua cans and al natural. Spanish mackerel is 

 packed, either in oil or al natural in 450-gram or 370-gram containers. Tuna is canned in 

 oil in 24.0-gram cans or in 130-gram flats. 



In addition to the above, various shellfish are packed — among them mejillones 2/t 

 "pepetonas" or "moules", and clams. Some are packed in oil in flat cans and some in larger 

 cans al natural. Other products are being experimented with and new ones are appearing 

 constantly. 



Several of the companies now are engaged in processing sharks. The flesh is salted and 

 sun dried and usually sold as "bacalao" . One company is preparing an excellent herring pro- 

 duct in brine and spices packed in kegs of various sizes. Oil used in packing is olive oil, 

 peanut oil, or sunflower oil. 



Raw materials are bought either from the lishermen or produced bj' fishermen woricing 

 for the company and using ccmpany-owned boats and gear. The prevailing pidce for arenque 

 for canning was 70.00 Bolivares (about $21.00 U. S, Frice per pound is about 1/ U. S,) per 

 2,200 poxmds in 1942 when the fish were purchased from independent fishermen. Vlhen the 

 cannery produced its own fish, the cost was about half this figure. The supply of fish 

 seems quite regular from month to month but the sizes are said to vary. 



1/ The fish are fried in oil then packed ivith spices. 

 2/ A variation on the hot sauce type. 

 2/ A mollusc of undertermined species, 



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