bamboo screen across the bottom and were triangular in shape, approjcimately three feet on 

 two sides, two feet on the third side, with a depth of three inches. Ten of these trays 

 were stacked on top of each other in the oven above a wood fire. The maximum temperature 

 at the top tray was held to approxojnately 175° F. The strips were dried for only one 

 hour a day and during this period the trays were interchanged in position so as to give 

 even ten^Deratures from top to bottom. Altogether, from 10 to 15 heatings were necessary. 

 The purpose of this slow drying was to prevent the outer flesh frcm drying while the 

 inner parts still contained large amounts of moisture. 



After the sticks are thoroughly dry they are carefully scraped in ortler to bring 

 them all to a uniform size and shape. Ihe next step is to allow the sticks to mildew. 

 They are packed in wooden boxes holding approximately 70 pounds, covered, sealed, and 

 stoi-ed in a warm room for about two weeks. TShen the green mold has developed over the 

 entire surface of the sticks they are removed from the ivarm room and dried in the sun. 

 This treatment removes the fat wrdch otherwise by decomposition would give a bad flavor 

 and taste to the meat. After removal from the v;arm room and sun drying the sticks are 

 brushed, repacked in boxes, and placed in a sterilization room where carbon bisulfide is 

 evaporated and also steam sterilization is used. Following this, the mildew process is 

 repeated twice and between treatments sterilization is given. After the final sterili- 

 zation tne sticks are packai70 pounds to a box for shipment to Japan. 



II. THE JAPANESE TUNA FISHERI 



Although the natives had occasionally taken tuna and comparatively large supplies 

 were known to be present, the Japanese did not develop the tuna fishing until around 19A0. 

 Probably the reason for this delay was due to the need for larger and better equipped 

 vessels and additional facilities ashore, particularly refrigeration. Ihe establishment 

 of a cannery in the Palaus did much to stimulate this industry. Experienced tuna fisher- 

 men from Japan with vessels ranging in size up to 60 net tons were just getting into pro- 

 duction at the beginning of the war. The Palau cannery had a capacity of 500 cases per 

 day, but it is doubtful if it operated at capacity for more than a short period in ig^iO. 

 There was also limited production at Truk, In contrast to the bonito fishery, where pole 

 fishing was employed, the tuna industry was based solely on long line fishing. The depth 

 at which the lines were fished and the total number of hooks which could be handled from 

 each vessel, are unknown. Information obtained at Truk was to the effect that tuna vessels 

 were frequently away from port two weeks or more, but the exact location of the areas fish- 

 ed was not determined. Although tuna production was only in the neighborhood of two million 

 pounds in 1941, there is eyery reason to believe that this industry would have expanded 

 rapidly and perhaps reached as high a level as that for bonito in the course of another four 

 or five years, 



III. SPONGE CULTURE 

 A. NATIVE SPONGES 



Native sponges of several types (yet unidentified) occur throughout the former mandated 

 area. At Ponape, Kusaie, and Ldkiep, they are abundant enough to be used commonly in place 

 of a towel after bathing, and for scouring cooking utensils. 



TJiey occur in depths less than two fathoms, but no investigation was possible to 

 determine if there were additional resources at greater depths. 



Since sponging was not a separate industry, the supply was obtained by fishermen who 

 found them vhile engaged in regular fishing activities. They were pulled by hand, no 

 special implements being used. In preparing them for use, the only treatment was to let 

 the flesh rot in sea or fresh water for sevei'al days, then wash thorouglily in fresh water 

 and dry. 



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