APPENDIX IIT APPENDIX III 
Fresh, frozen, and canned products from the Gulf States 
accounted for about 65 percent of 1972 production in both 
value and volume. 
Percent of U.S. Production--1972 
Volume Value 
Gulf of Mexico Pacific coast Atlantic coast 
Item Volume Value Volume Value Volume Value 
Fresh and 
frozen: 
Raw Siwheae) Atiers 0 0.8 15 il ts} 
Cooked On La 354 Sig 562 B16 
Breaded ZO7 1Lf3}5 3} Sra0) 3.6 9.0 8.8 
Specialties Oe Orn cai ic 2 Ib a0) 0.6 
5258} 60.7 7.4 HAD ALS cad as 
Canned 55 @ Tae SiGi0 223 - - 
Total 64.3 Guid 10.4 9.9 16.7 14.8 
Note: These production figures do not account for total 
U.S. production because inland production and minor 
product forms are not shown. 
Processing may be as simple as beheading (either before 
or after landing), sorting, and then icing the shrimp; or 
as complicated as peeling, deveining, cooking, breading, 
canning, freezing, and sun drying. Procedures may vary 
from region to region and among processors. 
Important advancements have been made in shrimp 
processing techniques since World War II. Freezer tech- 
nology improvements led to new shrimp product development 
and expanded the potential market for shrimp. Mechanical 
shrimp peelers, introduced from the Gulf to the Pacific 
coast in 1957, greatly reduced the need for expensive man- 
ual labor. By 1974 the mechanical peeler processed the 
majority of the shrimp on the Pacific coasts including 
Alaska. Processing firms at major Atlantic shrimp ports 
are using automatic cleaning, peeling, cooking, and freez- 
ing equipment. Shrimp are graded by machine. In the Gulf 
of Mexico, hand labor is still used to remove heads from 
shrimp but much of this activity takes place on board the 
vessel. 
a7 
