SUMMARY 



Fishery products accounted for 

 8814,000 pounds, or 8 percent, worth $U55 

 thousands, of the 10.7 million pounds 

 ($h.9 million worth) of poultry, meat, 

 and fish used in manufacturing-plant 

 food services during the Ij-week survey 

 period in January and February 1956. 



The combined quantity of poultry, 

 meat, and fish items accounted for 11 per- 

 cent of the total of almost a hundred 

 million pounds of food used during the 

 survey period and for 2$ percent of the 

 dollar value of about twenty million 

 dollars. 



ucts used and shellfish for 23 percent. 

 However, shellfish comprised 32 percent of 

 the dollar expenditure. Of the total 

 pounds of fish used in the U-«eek period, 

 frozen items made up the largest part — UU 

 percent. A little more than 25 percent 

 each was fresh and canned. There were wide 

 differences according to region, plant 

 size, and form of operation. 



Some fish or shellfish was used in 85 

 percent of the plants during the survey 

 period. All 85 percent used fish while 

 only 52 percent used shellfish. The lowest 

 incidence of use (75 percent) was found in 

 the South. 



Areas used 



Northeastern and north-central plants 

 formed the bulk of the market for fish and 

 shellfish (35 and U2 percent, respectively), 

 while southern plants used 18 percent and 

 those in the West only 5 percent. 



Plants with a thousand or more employ- 

 ees used 70 percent of all the fish and 

 shellfish sold to factory food services, 

 with medium-sized firms accounting for 21 

 percent, and small companies 9 percent. 

 Contractor or catered operations used 

 slightly more fishery products than com- 

 pany-run facilities. 



Oh a pound basis, the use of fish ac- 

 counted for 77 percent of all fishery prod- 



More plants (73 percent) used canned 

 fish than other forms. Almost half served 

 frozen fish and about a third used fresh 

 fish. While about a fourth of all plants 

 used shellfish in each of its forms, i.e., 

 fresh, frozen, and canned, there were 

 marked geographic differences. 



The plants used an average of 151 

 pounds of fishery products during the sur- 

 vey period, broken down between 116 pounds 

 of fish and about 35 pounds of shellfish. 

 Of the total, U9 pounds were fresh, 62 

 pounds frozen, approximately 38 pounds 

 canned, and less than 2 pounds were cured. 

 If only plants which actually used these 

 commodities were considered, the average 



