M&rket demand ccapled with domestic initiative and foreign 

 ccnpetition have made the producing, processing, and marketing 

 segments of the once simple t;irxa industry so complex that actions 

 which benefit a fisherman may harm a processor, or, as in some 

 cases, what may be to the advantage of one processor is to the 

 disadvantage of another.. 



Once albacore was the onily tuna cannedo Now "tuna" includes 

 yellowfin, skipjack, bluefin, and little tuna. And "tunalike" 

 fishes include bonito and yellowtailo Niti^ty percent of the 

 domestic catch is taken off the shores of foreign nations and the 

 fisKing operation is now subject to vaiying degrees of foreign 

 controlo 



Until 1925, the domestic pack consitfjted oiily of tuna caught 

 by domestic tuna fishermen. Then frozen whole tuna were imported 

 and processed ±39 domestic canneries, and shortly thereafter foreign 

 canned tuna appeared on the United States market* The proportion 

 of foreign tuna used by domestic canneries varies with their access 

 to the domestic tuna landings. California packers are so situated 

 that they can utilize both the domestic catch and imported frozen 

 tuna advantageous lyo Pacific Northwest and Hawaiian canners have 

 m:ach more need for frozen imports to round out their packs, while 

 Atlantic coast processors are almost wholly dependent, at present, 

 on frozisn imported tunao 



Importing of tuna, either canned or frozen, has become a 

 significant part of the country's tuna industiy. Foreign tuna, in 

 one g-iise or another, accounted for 33o3 percent of the available 

 supplies for the domesrtdo market in 1952. And a new phase is just 

 beginninge Importation of frozen cooked tuiia loins is underway© 

 When packing these loins a cannery eliminates all labor and 

 processing steps up to the mechanical pacldng into canso Trial 

 shipments of Imported frozen cooked tuna in open No a 1/2 tiona cans 

 have been rsceived recently. This type of import eliminates the 

 need for labor and equipment up to the sealing machine and cooking 

 retorts o Completing the canning process by sealing the cans and 

 cooking the sealed product is a simple procedure. It does not 

 require a t^ina cannery since the sealing, and cooking can be 

 accomplifshed m the plant of almost any fn.\it or vegetable packer 

 with the equipment used for the regular pi'oductso 



U2li 



