1. Unloading: Vessels are docked at one of two receiving 

 docks. Crew members remove the hatch covers and lower themselves into 

 the hold. The iced headless shrimp is shoveled into a basket lovrered 

 and raised from dockside by means of a power hoist. The power hoist 

 was operated by one man. 



2. Washing and de-icing: The filled basket was raised from 

 the vessel hold and swung into position near a wash vat. A worker 

 manually emptied the shrimp from the basket into the wash vat. Water 

 within the vat washed the shrimp and flushed away ice remaining from 

 vessel storage. 



3. Inspection: A mesh-chain conveyor, one end operating 

 within the vat, removed the shrimp and fed them past inspectors who 

 removed by hand shrimp of inferior quality. The inspectors took fre- 

 quent one -pound samplings in order to check the number of shrimp per 

 pound to establish count category or shrimp size. Boat crews are paid 

 on and sales prices are based on size designations. 



k. Weighing: After passing the inspectors the shrimp were 

 discharged into the pan of a large scale. When a hundred poirnds of 

 shrimp were in the pan the weighing operator, by means of an electric 

 switch, stopped the conveyor until the scale pan was emptied. 



5. Packing: A worker took a wooden container from a stack 

 adjacent to his work station, poured a large shovel load of finely 

 crushed ice from a bin into the container, mixed another shovel load 

 of ice in the pan of shrimp on the scale, emptied the scale pan of 

 shrimp and ice into the container, and topped off the filled container 

 with an additional shovel load of crushed ice. Another worker then 

 dragged the filled container along rollers to the shipping platform 

 for loading on the shipping conveyance. The shrimp are usually shipped 

 out on the day they are received from the vessels. 



Man-hour requirements and production per man-hour . — Production 

 per man-hour and man-hour requirements per hiindred pounds of headless 

 shrimp processed for the above steps are shown in table V - 49- 



TABLE V - 49.— FRESH HEADIiESS SHRIMP 

 PRODUCTION RATES AND MAN-HOURS REQUIRED 

 TO PROCESS 100 POUNDS, 1 PLANT, 1955 



21(9 



