Payment to the fishernien vtries vith boat owners. Some are 

 paid on a share basis on pack-out weight, and some are paid a flat 

 monthly salarj'. One ovmer hires only the captain, VJho is paid a fixed 

 amount per pound on pack-out weight. The Cctptain employs the crew, 

 provides the groceries, and pays the vjages. The owner takes care of 

 all other expenses. Another owner provides the food and defrays all 

 other ejqpenses and pays the captain a set ajriount per pound of tails. 

 The remainder of the crew are paid monthly salaries that range from 

 100 pesos (about $22) for hands to 300 pesos (about $65) for the 

 engineer. 



The ex-vessel price for headless frozen shrimp in Buenaventura 

 was 1.80 pesos per "libra" 13/ (about 36 cents a pound). 



PROCESSING AND MARKETING 



Caribbean coast 



Most of the catch from the Caribbean coast is sold in nearby 

 markets as heavily salted cooked whole shrimp. The fresh shrimp are 

 cooked in brine and after cooling are sprinkled with salt. Some shrimp 

 are cannedj some are cooked, peeled, and frozen; and some are dried. 



There are two small canneries, one in Bai^ranquilla and the 

 other in Santa Marta, that occasionally can shrimp for local consumption. 

 The salted, cooked, and peeled meats, on arrivijig at the cannery, are 

 sweetened in fresh water and then canned. The dry-pack in parchment- 

 lined 5-ounce cans is the customary t;^'pe of pack. 



Some cooked and peeled shrjmp, destined for consumption in 

 the interior of the country, ai'e frozen in a small plant in the town 

 of La Cienega. The raw v;hoie shrimp are boiled in fresh water. After 

 peeling, the cooked meats are soaked for 1 to 2 hours in concentrated 

 brine. They are then placed on hardvjare- cloth trays to drain and later 

 are frozen. The frozen meats (each unit weighing 7 ounces) are placed 

 in plastic bags and slipped into unv/axed cartons. This pack was retail- 

 ing in Bogota and Call from 3 to ii pesos (about 65 to 8? cents). Head- 

 less frozen shrimp from the Pacific of under 15 count were retailing for 

 about 3 pesos (65 cents) a pound. The cooked and heavily salted whole 

 shrimp from La Cienega was retailing in the Barranquilla market for 50 

 centavos to 1 peso (about 10 to 20 cents) a pound depending on daily 

 supply. 



13/ The Colombian "libra" oi- pound is 500 grams or equivalent to 

 aBout 1.1 United States pounds. 



38 



