TABLE VI - 8. --RETAILER MARKUPS ON COST 

 OF SHRIMP AND SELECTED FISH AND OTHER 

 SHELLFISH PRODUCTS, 1955 



Item 



Average markup 



on cost to 



the retailer 



Range 



Percent 



Percent 



Fresh shrimp 



Frozen shrimp 



Frozen uncooked breaded shrimp 



Frozen cooked breaded shrimp 



Canned shrimp 



Frozen products 

 Frozen salmon 

 Frozen halibut 

 Fresh fish 

 Frozen fish 

 Creole shrimp 

 Fish sticks 

 Tuna pies 

 Breaded scallops 



Canned products 

 Canned tuna 

 Canned salmon 

 Canned sardines 



Investment in Retail Inventories and Turnover Rate 



The average value of retail inventories in August and September 

 1955; as computed on the basis of retailer purchase costs, was approxi- 

 mately $6.7 million. If this inventory value is accepted as representative 

 for the entire year 1955^ the average amount of gross profit realized 

 (based on the total gross profit estimate of $35 million) per dollar of 

 inventory invested was $5.20. 



By dividing the estimated average value of inventory ($6.7 

 million) into the estimated a nnual dollar volume of sales ($133 million) 

 a tirmover rate for shrimp products is obtained. The resulting figure — 

 19. 9- -corresponds to the rate listed as the 1954 average for independent 

 retail grocery establishments by IXin's Review and Modern Managemen t (see 

 October 1955 issue, "Fourteen Important Ratios, Retail Lines", 



3U 



