sizes. When they are shipped to more distant areas they are transported 

 in aerated tarJc tinacks holding approximately 20,000 shriinp. Bait dealers 

 hold the shrimp in wooden or concrete tanks, or in c'^lvanized ii'on tubs 

 or cans. Shriinp so held will keep for several days if the containers are 

 aerated or have a good flow of water, are sheltered from the sun, and the 

 temperature of the water is maintained at 50-60° F. 



live shrimp are usually sold by the dozen or hundred, fresh 

 dead shrimp by weight or measure, and frozen shrimp by weight. Live shrimp 

 are, of course, the most desirable and the most expensive, bringing around 

 fifty cents a dozen in some sport fishing areas. 



If marketed as dead bait, the shrimp are placed in convenient 

 containers until landed for sale to fishermen or to bait dealers. 



Shrimp By-Products 



The utilization of the waste of any industry is desirable because 

 of (l) the increased profits if the proceeds from the sale of the by-prod- 

 ucts exceed the additional costs incurred in connection with their prepara- 

 tion for the market, (2) the elimination of the disposal problem which 

 becomes more acute with the rising density of the population, and (3) the 

 use of valuable and desirable materials that are often wasted. In the 

 shrimp industry effective utilization would appear doubly desirable be- 

 cause of the relatively large percentage of waste present and the health 

 hazards caused by careless disposal. 



At present the only by-product of the shrimp -processing industry 

 is shrimp meal or "bran". The product is prepared from the heads, hulls, 

 and appendages of shrimp, the waste products of the canneries and drying 

 platforms . 



In addition to processing waste, shrimp that have become softened 

 and discolored by improper handling and very small shrimp which cannot be 

 economically handled for canning and cannot be marketed as fresh shrimp are 

 available for by-product utilization. 



The portion of the shrimp which constitutes waste is li-3 to 45 

 percent of the weight of the shrimp. The extent to which this material 

 is utilized is relatively small, varying with the locality. It is used 

 raw for fertilizer, and in the dried form as shrimp meal. 



When shrimp meal is prejjared from cannery waste the raw material 

 is flame- dried in a tubular dryer; when prepared from dried shrimp no 

 further processing is necessary before marketing. A proportion of the 

 product of both the canning and drying industries is ground before 

 marketing. 



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