Both the wholesaler and retailer questionnaires used for 

 interview purposes were designed along the sane lines. After questions 

 aimed at determining functions performed by respondents and chsuinels of 

 distribution, the remaining subject matters were grouped under the 

 following headings: 



(1) Availability of Product (U) Prices and Markups 



(2) Processing and Marketing (5) Product Preference and 



(3) Distribution Problems Product Competition 



(6) Promotion and Consumer Demand 



The emswers to the questionnaire items were obtained through 

 personal interviews with responsible officials of the sample firms by 

 members of the A. C. Nielsen Company field staff. 



Functions Perfojrmed 



Over 23 percent of the secondary wholesalers in the sample 

 specialized in the distribution of fish and shellfish products. The 

 remainder either distributed a general line of grocery products, 

 frozen food, fresh produce, catered to institutions, or did not 

 confine themselves to any particular type of trade. 



The function performed by the largest proportion (three out 

 of four) of the secondary wholesalers was the transportation of deliveries. 

 Over 55 percent provided cold storage facilities and ik percent performed 

 brokerage services. Other functions within the scope of the secondary 

 ■vrtiolesalers' operations were the transportation of the product from the 

 supplier, repacking, cutting, cleaning, and special packaging. 



Channels of Distribution 



The answers to questions on channels of distribution indicate 

 that secondary -vrtiolesalers did not rely on any one particular source 

 in preference to others for their supplies of shrimp and other fish and 

 shellfish products. Brokers ranked first among suppliers. Sources of 

 supply were primary wholesalers" processing plsuits, including freezing 

 plants and establishments specializing in the breading or canning of 

 shrimp, as well as from other secondary -v^olesalers . 



A tabulation of customers reveals that secondary wholesalers 

 sold primarily to independent stores, with restaurants and chain stores 

 rsmking next as buyers of shrimp products. In addition, fish markets, 

 institutional buyerls other than restaurants, and other wholesalers 

 accounted for smaller proportions of total sales of secondary ■vriiolesalers . 



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