Shrimp sales of secondary wholesalers in 1954, according to 

 the answers furnished to the A. C. Nielsen Company field investigators, 

 were appreciably up over the preceding year. As many as 62 percent of 

 the respondents stated that their volume of sales in 195i^ exceeded their 

 1953 sales, while only 15 percent noted a decline. The remaining 23 

 percent of the wholesalers thought their \'olume was just about identical 

 in the two years. Those wholesalers who noted an improvement in sales 

 gave credit to the following factors: 



Introduction of New Products: 



Shrimp Sticks 



De veined Shrimp 



Shr impburge r s 



Frozen Uncooked Breaded 

 Better Packaging 

 Better Refrigeration - Storage 

 Better Refrigeration - Transit 

 Improved Handling 

 Improved Ettstribution Method 

 Better Merchandising 

 Increased Demand 

 Increased Consianer Income 

 Public More Seafood Conscious 

 Better Variety 

 Lower Prices 



Serving More Stores - More Freezer Space 

 Greater Availability to Consumer 

 Special Promotions 



A ranking of shrimp and other fish and shellfish products 

 in order of relative importance from the standpoint of sales volume 

 by the secondary wholesalers bears some resemblance to a correspond- 

 ing ranking by retailers (see table VI - 10, p. 4l). Both rankings clearly 

 indicate that frozen shrimp, fish sticks, and uncooked breaded shrimp, 

 are the three most popular items. 



TABIE VI - 1.— SECONDAfff VJHOLESALERS' MNKING OF SELECTED FISH AND SHELLFISH 

 PRODUCTS IN ORDER OF IMPORTANCE IN THE WHOLESALE MARKET, 1955 



Product Percent of secondary wholesalers ranking the product 



Ranked Ranked Ranked Ranked Ranked Ranked Ranked 

 12 3 a 5 6 7 

 Fresh shrimp 

 Frozen shrimp 

 Frozen cooked breaded 

 Frozen uncooked breaded 



Lobster and lobster tail h.9 19. ii 9.7 19. )i 12.6 9.7 1.0 

 Frozen fish sticks 26.1 10.7 21. Ii 8.7 7.0 1.0 1.0 

 Frozen scallops 1.9 3.9 IU.6 18. I4 21. U ii.9 1.9 



No rank stated - 1.0 9.5 28.3 h3.h 69.8 92.2 



16 



