to variations in distances between the vessel and the packing stations 

 or else they may have resiHted from the uneven "flow" of shrimp from the 

 vessel, tmck, or storage bin to the packing stations which accounted for 

 occasional idle time on the processing line. 



TABLE V - 50.— FROZEN HEADLESS SHRIMP 

 AVERAGE MAN-HOURS REQUIRED TO PROCESS 

 100 POUNDS OF END-PRODUCT, 6 PLANTS, 1955 



Company 



Receiving, 

 inspecting 

 and grading 



Packing 



and 

 weighing 



Operations 



Loading 

 freezer 



Glazing and 

 master 

 carton 



Total 



( 



M 



n 



h 



u 



1/ Company does not have a freezer, 

 commercial freezer. 



These operations performed at 



The study made indicates that, with the adoption of a conveyor 

 unloading system, and through minor changes in operational procedures in 

 certain plants, the man-hours required to imload, inspect, and grade a 

 hundred pounds of headless shrimp could be reduced by as much as 35 per- 

 cent (see tables V - 50 and V - 51). 



256 



