While about a fourth of all plants 

 used shellfish in each form (fresh, frozen, 

 and canned), there were marked geographic 

 differences. In the West, h3 percent of 

 the plants used canned shellfish, 30 per- 

 cent frozen, and only 18 percent fresh. 

 Quite opposite patterns of use were 

 characteristic of the South, where one- 

 third of the plants served fresh shell- 

 fish, 22 percent frozen, and only 10 per- 

 cent canned. In the Northeast there was 

 comparatively little variation by type of 

 product. 



Analyzed by plant size, 3 to h out of 

 10 large plants used all three types of 

 product, with frozen showing up most often. 

 About a fourth of the medium-sized com- 

 panies used fresh shellfish; fewer used 

 frozen or canned. less than one in five 

 small firms served canned, fresh, or 

 frozen shellfish. 



Slightly less than 35 pounds of shell- 

 fish were used in the average plant in the 

 ii-week survey period. Almost one-half was 

 fresh, while 11 pounds were frozen and 6 

 pounds were canned. 



By far the greatest quantity of fresh 

 shellfish was used in Northeastern plants-- 

 an average of 36 pounds. The west was 

 heaviest in the use of canned products — 19 

 pounds, almost twice as much as in the 

 Northeast. North central and southern 

 plants used very little canned shellfish 

 products, i. e., 5 pounds and 1 pound, 

 respectively. 



Fresh and Frozen Shellfish . — Of 

 165,056 pounds of fresh and frozen shell- 

 fish used in plants in li weeks, U3 percent 

 was shrimp, 22 percent scallops, 17-per- 

 cent oysters, and 13 percent clams. Lob- 

 ster and crabmeat made up almost all the 

 remainder. 



For the most part, the bulk of use of 

 all the different species of shellfish was 

 in large plants and in contractor opera- 

 tions. An important exception was found 

 in scallops, three-fourths of which were 

 used in company-run facilities. 



A total inventory of about 7,000 

 pounds of fresh shellfish was reported on 

 hand — as with fresh fish, only enough for 

 1-1/2 days' supply. 



The opening inventory of frozen she 

 fish showed over 20,000 pounds, a 6.9 

 days' supply. This commodity was usuall, 

 found in quantities sufficient for more 

 than a week, and in plants with fewer th 

 a thousand employees, the supplies were 

 adequate for almost 2 weeks. 



About 6 out of 10 users of frozen 

 shellfish had an inventory of that commoi 

 ity ranging from less than 5 pounds to 

 more than 55 pounds. For plants which 

 used frozen shellfish, the most usual 

 quantities kept in inventory fell betweei 

 15 and 3k pounds. 



Canned Shellfish . —Three -fourths of 

 the total of the 36,983 pounds of canned 

 shellfish used by factory food services 

 was clams. This commodity accounted for 

 U6 percent of the total dollar expenditui 

 for canned shellfish. Canned crabmeat anc 

 shrimp were the only other items used to 

 any great extent. 



The northeastern plants lead in the 

 use of canned clams with Ii2 percent of th 

 total. Ninety-one percent of the canned 

 crabmeat was used in the Northeast and 

 plants in the North Central used UU per- 

 cent of the canned shrimp. 



Canned shellfish was used in rela- 

 tively few plants - 12 percent used canne 

 clams, 6 percent shrimp, and only 5 per- 

 cent crabmeat. Plants in the West showed 

 the most frequent use. Southern firms 

 were the smallest users of all three of 

 these species of shellfish. 



If only users are considered, the 

 average (per plant) ii-week use was canned 

 clams and shrimp, ll; pounds each; and 

 crabmeat, 10 pounds. 



As with canned fish, ample supplies 

 of canned shellfish were in plant inven- 

 tories - a total of Ui,000 pounds. Only 

 in the South and in small plants was then 

 less than a l;-weeks' stock, and even in 

 those two segments there was more than 

 enough for a full working week. Contrac- 

 tor-run services had less on hand than 

 those facilities operated by the company. 



The majority (83 percent) of compa- 

 nies that used canned shellfish had some 

 in stock. Almost one-fourth of all the 



