(see section of this report on grades and standards for canned tuna and 

 tunalike fishes for further details). Most processors in other areas 

 also conformed to these standards. Seventy-five minutes at 240° F, is 

 an average processing time for the 307 x 113 size cans. 



Cooling is carried out with water under air pressure. Air under 

 pressure must be introduced with the cobling water. The air replaces 

 the condensed steam, thus maintaining the external pressure on the cans 

 and preventing their bursting. 



UBELING, PACKING, AND STORING 



Labeling, packing, and storing were quite uniform throughout the 

 various plants. Equipment for these operations were standard labelers, 

 casers, and sealers, either Standard Knapp or Burt in most cases. 

 In a few plants there was a tendency to crowd the labeling and packing 

 operations into inadequate space wherever a small bit of unoccupied 

 area was available. This meant extra moving of packs especially where 

 labeling or boxing took place at points ronote from both retorts and 

 storage. 



Storage in practically every instance was palletized and lift 

 trucks were employed. 



PACKING METHODS IN DIFFERENT SECTIONS OF THE COUNTRY 



The tuna packing industry can be divided into three areas each 

 having its own characteristics; (l) California, (2) Oregon and Washington, 

 and (3) the Atlantic coast. 



Tuna packing had its inception in California and through the years 

 the California packers have had ample opportunity to work out the main 

 problems involved. Gradually machinery has been devised to take the place 

 of many hand operations with a resulting speed-up and lowering of cost. 

 With the abundance of raw material and ample labor supply California 

 became the center of the industry, not only in volume of pack but in 

 developnent and use of mechanical methods. 



Oregon and Washington entered the tuna industry later when it was 

 found that tuna were present off the Pacific Northwest coasts. During 

 the period of development in California as has been previously described 

 tuna were not generally known to exist off of the Oregon and Washington 

 coasts and the waters were thought to be too cold for tuna to be present. 



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