TABLE V - 5U.— Sffl^BiP FREEZINGS, MOrmiLY DATA IN 

 PERCENTAGT^S OF ANNUAL TOTALS, SPECIFIED YEARS 



Charges made by custom or public freezers vary vith the type of 

 services performed. Wie Bureau of Business and Economic Research of the 

 University of Miami obtained the following information on practices found 

 in this branch of the industry. 



Consumer packages may contain from tirelve ounces to two and one- 

 half pounds of shrimp. The most commonly used institutional package for 

 headless shrimp contains five pounds. The individual cartons are packed 

 in master cartons, usually containing 50 pounds of shrimp. 



Headless shrimp may or may not be taken to the freezer already 

 pacl:ed in individual cartons, depending upon the extent of the operations 

 performed by the shrimp plant. Most commonly, the freezer receives the 

 product in bulk and performs all packaging functions. In certain areas, 

 such as Galveston, Texas, the shrimp plant malces all preparations up to 

 and including packaging in the individual carton. In such cases, the 

 freezer charges about 1-1/2 cents per pound for handling in and out of 

 quick freezer, glazing, making up of master cartons, marking and check- 

 ing, and one month's storage. Since the five-pound institutional package 

 is the most common type, the freezer charges for smaller packages are 

 slightly higher. 



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