At Ecmeraldas the fishing boats come alongside the freezer 

 boat to discharge. V/hen the freezer has a load she either ^^oes to 

 Manta, Ecuador, or Buenaventura, Colombia, for loading directly aboard 

 the cargo boat, V/hen a haul out is required she has to no to Panajna. 



At Manta the trawlers transfer their shriitip in boxes to a 

 lighter which is brought in close to shore vjhere a line of men wade 

 through the surf with them to a waiting truck vjhich transports them 

 about 50 yards to the freezing plant. The reverse operation is 

 performed v;hen a shipment of frozen shrimp is made. 



At Guayaquil the shrimp, about SO pounds of shrimp and ice 

 at a time, are unloaded at a pier into a box which has a rope attached 

 at each end. Since the pier is usually higher than deck level, two 

 men, without mechanical aid, use the ropes to haul the box of shrimp 

 onto the pier where it is dumped into another box. This box is then 

 carried on a man' s back about SO feet where it is emptied into the 

 metal washing tank inside the plant. Fresh water is run into the 

 washing tanlc, and when it is full of shrimp, ice, and water, another 

 tank is used. 



The shrimp are dipped from the washing tank onto nearby 

 metal tables where they are sorted and packed. When a washing tanlc 

 has been emptied, it is drained and rinsed for the next batch. 



The packaged shrimp are then frozen- Two plants freeze on 

 open coils and one in a cold room. AftKr the shrimp are frozen in the 

 cartons, the cartons are opened; the glazing water is poured on; the 

 cartons are closed and packed upside down in master cartons, which hold 

 10 of the 5-pound cartons; and the master carton is strapped and sent 

 to the storage room until time for shipment. 



The glazing and washing techniques are the principal important 

 variables in the handling of the shriBip. Guayaquil is the only port 

 where fresh v;ater is readily available. This is the only place where 

 the shrimp are both washed and glazed in fresh water. At Esmeraldas 

 the boats enter the river to take up water for drinking and cooking. 

 The shrimp are washed and glazed with sea water. At Manta the shrimp 

 are washed in sea water and glazed in fresh water. The fresh water is 

 hauled in tank trucks from Montecristi, about 10 miles away. Water 

 costs between s/90 and s/lOO for 3 cubic meters ($1.70 - $1.90 per 

 cubic meter) . However, pipe is on hand, and it is expected that Manta 

 will have a supply of fresh water before long. 



55 



