Most msnbers of the tuna canning industry anticipate a further 

 considerable expansion in production of the (;hunk pack vdth a corres- 

 ponding decrease in the solid packo The chunk pack can be put up at 

 a lower cost than the solid pack and most consumers^ realizing that 

 the solid pack is practically always broksn up before the tuna is used, 

 are readily accepting the chunk style with its usual lower price » 



Of all the packers visited only one had ever put up a brine pack. 

 This was an extremely small producer who believed the saving in oil 

 was a worthwhile one« All others felt that, especially with the present 

 low cost of oilj the small sxtra expense for oil was well worthwhile 

 and they had no plans for future marketing of a brine pack. 



All tuna canners contacted used soya oil exclusively (except for 

 the special tonno pack in which olive oil was anployed) , They had, 

 in the past, used cottonseed and peanut oil, Daring World War n, 

 scarcity of these oils led them to use the then -mo re-plentiful soya oil. 

 Since labels have to declare the type of oil used,, the industry has 

 standardized on soya. They have no particular preference for it other 

 than its availability and low costo Should future shoi^tages develop 

 the type of oil might change? otherwise the industry will probably 

 continue to use soya oilo 



Flake and grated style packs attract consumers who stress Lheir 

 lower price. The finely chopped appearance of these packs deter many 

 consumers from baying them, iji spite of their usefulness in dishes which 

 require cut-up tuna. If consumers were better informed as to the 

 quality, convenience and inexoe'isiveness of flake and grated packs, the 

 sales of these packs could be farther expanded. 



While it is generally agreed in the trade that a price incentive 

 is necessary in order to sell tuna packed in brine, it is also agreed 

 that a maricet has definitely been establish. ed for it among household 

 consumers. However, a market for tuna in brine has not been established 

 throughout the United States, IL'S distribution has been spottyj but 

 where it has been introduced, it appears to have taken hold. According 

 to a study conducted by a local newspaper in Seattle, a certain brand 

 of tuna in brine was third in quantity of sales for all tuna products 

 sold in the Seattle area duriiig 1952, It was outsold only by two 

 nationally-advertised domestic tuna in oil brands. Tuna in brine has 

 established itself on the retail level also in Minneapolis, in most 

 west coast cities, and in many of the eastern cities, except in New 

 York City. How well established it has become appears to be directly 

 correlated to the efforts of the large retail grocery chains to add it 

 to their lines and to promote it, Beiause of the necessity to be com- 

 petitive, whai one chain grocery begins to purchase and sell tuna in 



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