Tlic practice of plants closing dovm twice a yeax' is ex^plained 

 by Louisiana conservation laws which provide for the closure to fishing 

 of inland waters during certain seasons of the year, 'llie packers claim 

 that the non-productive time is spent in needed plant and equipment over- 

 haul. First Research Corporation is of the opinion that plant management 

 should investigate the economic feasibility of securing shrimp from other 

 sources during this time to assure year around operations. Maintenance 

 and overhaul, it is believed by the analysts, could be readily accomp- 

 lislied vrithout a complete plant shutdown at any time since most plants 

 operate on a one shift per day basis. Among the factors which may 

 possibly balk a realization of year around production are: (l) addi- 

 tional transportation costs that may have to be incurred in connection 

 with obtaining supplementary supplies and (2) rapid deterioration of 

 the small shrimp commonly used in canning operations which may place a 

 limit to the distance from which supplies could be brought in. 



Plant procedure .— By combining the best features of processes 

 currently employed in the shrimp industry \,dth features adapted from 

 other food industries, a synthesized plant and operation was evolved. 



The operations are as follows: 



1. Receiving and inspection: Fresh shrimp are shoveled from 

 the boat hold onto a power conveyor which discharges into a x/ash vat. 

 Hie vat is an integral part of the inspection line. A \Tire nionh belt 

 removes the shrimp from the vat and carries them past inspectors; who 

 remove by hand all decomposed, partially decomposed, or diseased shrimp 

 and extraneous matter. The number of inspectors utilized iTill depend 

 upon the quality of the raw material and the flow rate of the shrimp on 

 the belt. Tlie shrimp fall from the inspection belt onto an 

 autojiiatic weighing device which records the weight and dischai';:«s them 

 into a food pump. Mie food puiap line is so designed that one man, work- 

 ing from an elevated platform, may direct the flow of shrimp into any 

 one of four peeling machines. 



2. Peeling: The same worker who directs the flow of shrimp 

 from the food pump operates the four peeling machines. These machines 

 mechanically peel the shriiap and discharge ttiem into flumes. Tlie fliunes 

 carry the lueatL; to a cleaning machine which discharges them into a food 

 puiiip. lliis pujiip ditjcharges the product onto a separator which removes 

 loose shells, legs, swiniiuerettes, etc. 



3. Meat Inspection and deveining: From the separator, the 

 shrimp are fluiaed onto a rubber food belt which is illtuiiluated solely 

 by ultra violet or "black light". The black light causes both loose 

 and adtiering shells to fluoresce, making them easily visible to the 

 inspectors who reiiiove them by hand. It is important that all sliell be 

 removed before tlie shrimp enter the deveiner, the next step in the 

 procedure . 



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