FFODUCTIQ? iil'-ID ivETHODS OF HOCLEGBiG 



The fisMjig boats dischfirge their ccrgo at Sentc? or r.t various snallcr 

 ports along the coast. Fish not consuncd in the; locality of the out ports 

 is subseqxicntlj'- brc:iught to Santos for distribution. 



The fish is removed from the vessels in baskets and v/ashed in fresh 

 water. After vreighing and classifying, it is placed in one of tvro standard- 

 sized bores holding either 30 or 60 kilr.grans of fish, with sufficient 

 space left fr^ the necessary ice. The boxes are of the sane length and v/idth, 

 differing only m height. The 30-kilogram boxes are used for the snallcr 

 fish, sucli as sardines and sliriinp. 



Fish not iranediately shipped from Santos is put in one of 3 refrigerated 

 Ciiairbers fcr later distribution. The largest can hold about 250,000 kilograns 

 of fish at a tcnporature of ninus 15° Centigrade. The other 2 deposits held 

 only about 35,000 kilograns of fish st a tenpcratur-e of ninus 2° to minus 

 6° Centigrade, 



The fish is generally transported by truck to the city of Sao Paulo 

 during the night, each vehicle hauling an aA'erage of 50 boxes per trip and 

 nakliig] abci-'t A trips nightly. In the city, the fish is distributed to the 

 fish narkcts by srxzli delivery trucks. Fish going to the interior of the 

 State is usually transported specially packed in ice by railroad. Besides 

 the sale at fish nrirkets, fish arc: also distributed to the public by neans 

 of hand carts pushed along the streets. Indeed, save for the city of Sao 

 Paulo and a fev.' of the larger tovms, very few conirrunities have fish narkcts. 



The reception and handling of fish in the ports and the narkcts, in 

 spite of inprovoncnts in recent years and vdth the erccption of the nodem 

 narkets to bo found in the capital, is still vcrj- rudincntary, especially 

 at the ports, vjith standard^ of sanitation' well belav those effective in 

 the United States. 



The industria.l processing of fish is carried cut by two kinds of 

 industry, the "fabricas", or factories, which preserve and can fishj and 

 the "saigas", or plants for ciiring and salting. 



Federal Docroc-lav; (No, 36S8) , pronulgated early in 1939 to regulate 

 Lied "Industrialization" of fish, cspeciallj'- v/ith reference to the 



By 



the so-callci. __ ._, . __ _ , _.__ ^ ._ 



hygienical conditions enforced, the "fabrica" is considered "the organization 

 which possesses the equipnent and tcclmical requisites for the preparation 

 of preserved products by heat, and for their complete sterilization." A 

 "saiga" v;as described as "the organization intended exclusively for the prep- 

 aration of salted, iTressed, dried and snoked products." 



The preserving agent used fcr canned fish, of vhich the sardine and the 

 anchovy are the most coriT.on, is usually either peanut oil or tonato ortract. 

 The cans are hemetically sealed and cooked in autoclaves. 



The salting process is snno"hst r<ro rudimentary. The fish is washed 

 by iiTincrsic;n and stored v/ith alternate layers of salt in large cenent tanks. 

 The i-3:-cportion cf salt to fish is about 25 por cent. 



