brine the others follow readily. Brokers and v^olesalers report that 

 there is a slow but steady increase in orders for tuna in brine in 

 No. ^ or "shelf" size containers, Th^ report that horaemakers are 

 gradually becoming accustomed to the use of tuna packed in brine. 



In connection with its preparation for a hearing on proposals 

 to adopt standards for canned tuna_„ the Food and Drug Administration 

 made a .survey of household consumers in the last quarter of 1952. 

 Certain questions were asked about brine and oil packs. A total of 

 4<,119 replies to the following questions were tabulated with results 

 as shown: 



io Have you purchased danned tuna packed in water (with or without 

 salt)? 



Yes - ^12 No - 2.661 Don't remember - 6^ Not answered - 294 



2. If you have bou^t canned tuna packed in water, did the label on 

 the can describe it so that before you opened the can you Imew 

 it was packed in water? 



Yes - it^S No - 182 Not answered - 3.474 



3. When you use canned tuna packed in oil^ do you use the oil? 



Yes, always - 1,097 Yes, sometimes •= 1.161 No - 1,718 Not 

 answered - 143 



4. If you use the oil (either always or sometimes) how do you use it? 

 Replies to this question indicated three general uses: 



1, Oil is not separated from the fish, 



2, Oil is separated and part added to tuna salad, 



3, Oil is used in what was often referred to as creamed tuna, 



5. Considering the ways in which you use canned tuna, would you prefer: 



About the proportion of oil you now get , . . . . 1.544 



More oil and less fish. ,,,,... , 20 



More fish and less oil............ 2.304 



Nob answered. 251 



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