Statdstics on canned shrimp production . — Production of canned 

 shrimp, figure V - 66 shows, ha£^ remained relatively stable over the 

 years since 1930. In that year a total of 826,2l42 standard cases of 

 shrimp was put up by canning establishments, while in 1956 the canned 

 pack amounted to 920,9^0 standard cases. A standard case of shrimp being 

 equivalent to 1$ pounds, the quantity of shrimp put up in cans, therefore, 

 was approximately 12. ij million pounds in 1930 and 13.6 million pounds in 

 1956. Value of pack increased from $5 million in 1930 to $16.8 million 

 in 1956. (see figure V - 6?) 



^/hile the annual pack of canned shrimp has not varied much 

 over the years, the number of canning plants reveals a long-term tendency 

 to decline. Average pack per establishment, consequently, is larger today 

 than it was twenty- five years ago. 



The geographic concentration of canning operations is more pro- 

 nounced today than it was years ago. Of the total of 69 plants in oper- 

 ation in 1930, UO were located in the States of Louisiana and Mississippi, 

 the remainder being distributed over the other six States comprising the 

 Gulf and south Atlantic region. In 195^ Louisiana and Mississippi ac- 

 counted for 37 of the k'i shrimp canning establishments then in existence. 



Costs of ope rat Ions . --Data on the cost of operations of eight 

 representative canning plants during the period from 1952 through 195^ 

 were obtained in the course of the Federal Trade Commission field study. 

 For the purpose of this report only the five operations for vjhich com- 

 plete information is available are considered. 



The operations of the canners in the Federal Trade Commission 

 sample differ in scope. Three companies are fully integrated operations 

 with fishing, canning, and distribution facilities. The other two com- 

 panies, which do not own boats, extend financial assistance to vessel 

 owners to assure themselves a supply of raw shrimp. Packing is under 

 the canners' own brands and private labels. 



At the time the cost study was made shrimp canning constituted 

 only a portion of the five companies' operations. All but one company, 

 however, listed canned shrimp as principal product. The fifth company 

 concentrated on cooked and peeled shrimp packed in institutional size 

 cans. Other seafood products canned and distributed by the five companies 

 were oysters and crabmeat. Two companies, in addition to seafood, canned 

 vegetables in plants located in other areas. 



Average costs of the pack for the five companies for the years 

 1952, 1953, and 1954, were as follows: 



295 



