This accounting, of course, refers only to the better boats. 

 Crew compensation on the average boat probably would run 60 percent to 

 70 percent of these amounts. On this basis, the fisherman averages 

 somewhat better wages than the shore worker. Prevailing monthly wage 

 scales in Ecuador are: Industrial workers $30 to $3$; Governjuent De- 

 partment heads $llU; and Government white collar $35 to $U0. 



The fisherraen do not belong to labor organizations and do not 

 enjoy any fringe benefits. The Ecuadorean law requires that the boat 

 owner must pay damages in case of accident or accidental death. Some 

 owners are covered by insurance while others are not. 



Some of the foreign fishermen fish day and night, but the 

 general practice is to fish only during the day. Hauls are generally 

 about 1 hour long. 



A few shrimp for local consuiaption have been taken with cast 

 nets in the estuaries for many years, but it was not until 195i that 

 modem trawlers were introduced into Ecuador. This first venture, which 

 included two large freezing ships and a fleet of trawlers, failed for 

 various reasons. After that there was a lapse until 19 5U before trawl- 

 ing was again resumed. 



Currently there are about 3? full-time and no part-time trawlers 

 operating for shrin^) in Ecuador. There is one freezer ship in operation. 



The trawlers range in size from about 25 to 65 feet overall. 

 The smaller ones comprise about 30 percent of the fleet and have gasoline 

 engines. The larger boats are diesel powered. Five or six of these are 

 converted albacore or tuna boats, and the remainder are United States 

 built, Florida- type trawlers. 



About half the boats use refrigerated sea water for preserving 

 the shrill^), one or two use ice and refrigeration, and the reinainder 

 carry only ice. Tlie boats using chilled sea water do not have thermal 

 controls, and it is reported that sometimes the shrimp arrive in good 

 condition and at other times they have a decided off -odor. The off -odor 

 shrimp are washed several times before freezing, in order to eliminate 

 the odor. 



Fbr most boats that fish for export the trip length is 6 to 

 8 days. Those fishing out of Manta generally stay out 12 to lU days 

 since they have about a 20-hour run to and from the fishing grounds. 

 A few boats operating out of Playas for shrimp for local consumption 

 make daily trips. These shrimp are brought to Guayaquil from Playas by 

 tmck in a small amount of ice. 



^2 



