and No. 5 institutional cans. The accepted standard can size for the 

 industry is theSZ short (211 x 300) can \rtiich has a drained- weight 

 content of five ounces of shrimp meat. 



Althou^ small shrimp are highly adaptable to the canning 

 process, consvmer preferences at times force the canneries to emphasize 

 larger varieties. Size standards for canning developed by the industry 

 are as follows: 



Colossal . . .less than 2-1/2 shrimp to the ounce. 



Jumbo less than 3-1/2 shrimp to the ounce. 



Large 3-1/2 to 5 shrimp to the ounce. 



Medium .... more than 5 but not more than 9 shrimp to 



the ounce. 

 Staiall more than 9 but not more than 17 shrimp to 



the ounce. 

 Tiny more than 17 shrinqo to the ovmce. 



The descriptive size classification of the shrimp is usually 

 specified on the label; the larger shrin^) bring a premiiun price. 



STORAGE 



One of the paramount elements in the making of an efficient 

 distribution system is the availability of adequate and safe storage 

 space. In the marketing of fishery products the use of storage capac- 

 ity enables the industry to equate seasonal demand with seasoned, supply. 

 Access to cold storage facilities has become of crucial importance to 

 all segments of the industry as a growing proportion of the total catch 

 of fish and shellfish is being marketed in the frozen form. 



Cold storage plants fall into two categories, i.e., public 

 and private establishments. Of the two, public cold storage plants 

 handle by far the larger volume. This is explained by lack of capital 

 which prevents a large niaaber of processors and wholesalers from estab- 

 lishing storage facilities of their own. Storage in public refrigerated 

 warehouses is more economical, since utilization of capacity is ordinar- 

 ily higher than in the private facilities. Warehouse receipts against 

 merchandise stored in the public storage facility are valuable from a 

 financing standpoint for, since public warehouses are bonded, borrowing 

 on inventory is facilitated for the title holder of the goods. Seasonal 

 fluctuations in shrimp catches make it impossible for the producer to 

 depend exclusively on the public facilities with which he is accust<»ed 

 to deal. Some public warehouses are \inable to provide all of the storage 

 capacity needed during peak production. Agreements are ususJJLy worked 

 out under which shrimp are held in public cold storage only until a full 

 truck load is accumulated, at which time the shrimp are moved to cold 

 storage plants farther inland near the Isurge consvmer markets. 



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