350 



U. S. BUREAU OF FISHEEIES 



Sardine pack in California, 1900-1928 



' May include a few other shapes. 



2 Various sizes not separated. 



3 K,<;timated. 



* Data not available. 



Source: 1912 to 1914 and 1916 to 1920, Pacific Fisherman; 1900, 1905, and 1908, Bureau of the Census; 

 1904, 1915, and 1921 to 1928, Bureau of Fisheries. 

 Note. — Figures in parentheses in box heads indicate number of cans to case. 



The pilchard fishery has shown a phenomenal growth which re- 

 sulted largely from the stimulation of demand for an inexpensive 

 protein food during the World War. In the first few years of the 

 postwar period production dropped off, but by 1923 equaled the out- 

 put of 1918. Since then the production has gained rapidly, each 

 year since 1923 exceeding the previous one except 1926. 



Very few pilchards are sold fresh, most of them being used for 

 canning as sardines. In 1928 the pack of canned sardines by the 28 

 plants in California amounted to 133,033,920 pounds valued at 

 S9, 658, 822. This is the largest pack on record, both in rpiantity and 

 value, and is 72 per cent of the entire production in the United 

 States. (See table above and fig. 6.) 



Because of the predominance of large fish in the catch, the canning 

 of sardines in California is quite different from that of any other 

 country. The pack consists mainly of fish canned in tomato sauce 

 in 1 -pound oval cans, which usually contain 4 to 10 large pilchards. 

 In 1928 over 90 per cent of the production was so packed. The 

 }2-pound square can was the next most important type of can, while 

 the }^-pound oval, K-pound square, and 1-pound tall cans followed 

 in order of importance. Sardines are packed in small cans mainly 

 in the San Diego district, where juvenile pilchards })redominate. 

 These are generally packed in olive oil in cans of the key-opening 

 type. 



In 1928 the production of sardine meal and oil was valued at 

 about $3,000,000. 



To market the canned sardines the price has been lowered to such 

 an extent that in many instances producers sell their pack at little 

 more than the cost of production, the wholesale price to the canners 



