
CANNING SARDINES 159 
The new process should give a slightly better yield in cases per 
hogshead of fish, and this will lower costs somewhat. 
The new process appears to be a little more expensive than steam- 
ing. Any additional expense, however, is more than offset by the 
gain in quality over steamed fish, and this gain is a marked one. It 
is firmly believed to be sufficient to warrant general adoption of the 
process, although the change involves scrapping old equipment and 
purchasing relatively expensive new equipment. 
COMMERCIAL DEVELOPMENT 
At the conclusion of the experimental work in Maine the equip- 
ment used was purchased by an indivudal who started to prepare 
quarter-oil sardines by the process. In 1925 this equipment was 
enlarged and used throughout the year. Two other concerns, one 
in Maine and one in Canada, put up similar equipment and _ pre- 
pared sardines during that year, and all canned again during the 1926 
season. These operations proved conclusively that excellent sar- 
dines can be prepared consistently by the new process. Unfortu- 
nately, however, in each case the equipment used was small and 
modeled after the experimental unit used in Maine, so that little 
that had not already been proved was demonstrated, as far as equip- 
ment goes. 
One big drawback to the process that has already been referred to 
is that it requires relatively expensive equipment, different from any 
now being used. Naturally, there is reluctance upon the part of 
the canners to scrap old equipment and purchase new until there is 
positive proof that the venture will be successful, both from a tech- 
nical and a business viewpoint. Even where there is no old equip- 
ment to be cast aside, there is the same hesitancy and for similar 
reasons. Although plans for conducting the process are based on 
sound engineering principles, and the cost data show that operating 
expenses are reasonable, such information seems to have little weight 
with the canners. They want to see a commercial plant in suc- 
cessful operation before they will be convinced as to the com- 
mercial possibilities of the process. The individual canner feels, 
too, that if he puts in equipment his competitors will profit, without 
expense, by any mistakes he makes and by improvements that 
naturally will follow the building of the first unit. 
Means have not been available for giving a large commercial 
demonstration. Fortunately, however, one of the largest canners in 
Maine erected a semicommercial unit for trying out the process 
during the 1926 season. Their trials proved satisfactory, and they 
are going to install in their largest plant equipment for preparing their 
fish by the new process. The unit is to be large enough to prepare 
fish for about 1,500 cases of quarter-oil sardines in 10 hours’ opera- 
tion. This installation should demonstrate fully the commercial 
possibilities of the process. Once this has been accomplished, it is 
believed that its general adoption will be but a matter of time. 
APPLICATION OF EXPERIMENTAL RESULTS TO COMMERCIAL OPERA- 
TIONS IN OTHER LOCALITIES 
Sardine canners the world over undoubtedly are faced with es- 
sentially the same problems in preparing their fish. The experi- 
mental results obtained with pilchards and herring in the United 
