Processing and Maxketing 



In general, retailers were not convinced that improvements in 

 processing and packaging of shrimp products wovild aid sales, even if 

 accompanied by only moderate increases in cost. Over a third of the 255 

 respondents were unable to come to a definite conclusion on this point, 

 while 35 percent answered in the negative as against 31 percent who 

 expected positive results. 



Among suggestions for improvements in processing and packaging 

 of products made by the retailers were the following: 



Suggestions for Processing ; Suggestions for Packaging : 



Elimination of offensive odors Packing in layers 

 Better cleaning More attractive packages 



Packages better adapted for shipping 

 Heavier containers 

 Smaller package 

 Transparent containers 

 Brighter colors on outside wrap 

 1-pound instead of 12-ounce packages 



Some retailers were of the opinion that demand would respond 

 favorably to a lowering of prices. 



Nine percent of the stores were themselves engaged in some kind 

 of processing or packaging activity. Of the stores which were so engaged, 

 31 percent were freezing fresh shrimp and 42 percent were thawing and 

 repacking frozen shrimp. A few of the stores did some breading. 



In answer to questions about storage and marketing facilities 

 available, 86 percent of the retailers thought they had enough cold 

 storage space and 63 percent were satisfied with the extent of display 

 facilities available to them. Nearly two-fifths of the stores stated 

 they had sufficient icing facilities and k6 percent had adequate freezer 

 display facilities. 



Suggestions for improvements in display or merchandising which 

 would sell more shrimp, ranked in order of the frequency with which they 

 were mentioned by the retailers, are listed below. 



1. Larger freezer display 



2. Wider display variety 



3. Feature display signs 

 k. Larger icing display 



5. Reduce wholeseile price 



6. More freezer storage 



U2 



