An estimate of manpoirar needed at each operational ctace baned 

 on a desired average production rate of 900 to 1,000 pounds of end-product 

 per hour was ari-ivod at as follov7G frora the above fi^jiu-es: 



Estimated Manpover Requirciiients '• 



Operation Number of vorkers 



(Part time) (Note: The part-time 

 (Part tiiae) irorkers vould seinre 

 as a service group 

 where needed. ) 



1. Receiving 5 



2. Gradins 2 



3. Peeling 36 

 k. I>3veining and splitting 7 



5. Breading 6 



6. Pacliing 20 

 7- Weighing k 



8. Packaging 1 



9. Freezing 1 

 10. ilasfcer carton 3 



Statistics on breaded products . — Tlie rapid pace at T.hich the 

 breading industry is expanding can be seen from inspection of figures 

 V - 61 and V - 62. Production of frozen bieaded cooked and uncooked 

 shrimp in I95O, the first year for which statistics for breaded products 

 are available, amounted to slightly less than 6.6 million pounds. In 

 1956 breaded production was in excess of 50 million pounds. The value 

 of the pack increased from $U.2 million to $37.3 million. 



llhile the production statistics cited above cannot be broken 

 down between cooked and uncooked shrimp, it is known that the greater 

 proportion of the breaded shrimp production is marketed uncooked. 



Costa of operations (breaded shrimp plant). --In the course of 

 Its tjtudy of costs of operation at the processor's level the Federal 

 Trade Coniiaission obtained production costs from three producers of 

 breaded ohriiup, 



Tiie follovrlng general observations regarding the operations of 

 the three companies can be made: raw shrimp were purchased either frora 

 outside sources or obtained from subsidiary organizations in which the 

 coj.ipany had an interest in fishing operations. Companies which did not 

 have freezing facilities of their own, froze and stored their products 

 in public freezer and cold storage plants. 



The raw shrimp were run through grading machines to produce 

 uniform sizes. Certain sizes were used in the breading process and the 

 remainder were marketed as frozen headless, peeled deveined, and cooked 

 peeled shrijup. Breaded shrimp in all three cases was the principal 

 product . 



281 



