Processing and Marketing 



More than one-third of the respondents to the wholeseiler 

 questionnaire thought that better processing eind packaging, if accompanied 

 hy only moderate increases in costs, would aid the sale of shrimp products. 



The following specific suggestions for processing and packaging 

 improvements were made: 



(a) Suggestions for processing : 



1. Uniform size of shrimp 



2. Better grading 



3. Better quality 



k. Avoid crystaJLlization 

 5. More peeled shrimp 



(b) Suggestions for packaging : 



1. More attractive package 



2. Transparent packages 



3. Use of vignette on top 

 of tin 



k. 8 oz. packsiged peeled shrimp 



5. Hand pack 



6. Mark of label on 5 -pound packages 



7. More 1 -pound packages 



Only seven percent of the wholesalers engaged in some kind of 

 processing or packaging activity. Among the functions performed were 

 the following: breading, freezing headless shrimp, and thawing and 

 repacking. 



Distribution Problems 



Only a few of the wholesalers interviewed had difficulties in 

 the disposal of shrimp products at any time during the 18 months pre- 

 ceding the survey. The reasons for the difficulties in these instances, 

 as stated by the wholesalers, were seasonal slacks in demand, unattractive 

 prices, or overshipments of product by the supplier. 



During the same 18 months spoilage of product affected the 

 inventories of one out of every fotir of the wholesalers in the sample. 

 Inadequate refrigeration in transit was the principal reason given for 

 such losses. 



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