18 American Fisheries Society 



the preparation of foods, animal and vegetable products, and 

 laboratory management, with practical experience in the tech- 

 nology of fisheries, plant design and machinery. If men with 

 these qualifications are to be obtained and retained, they must 

 be paid salaries comparable to those received by men in similar 

 lines of work, for example, the technologists of the National 

 Canners Association, meat packers, sugar producers, etc. In most 

 cases, it will be necessary to employ men with the necessary basic 

 training and to develop them for the fisheries work. Their value 

 should greatly increase with length of service. If on the other 

 hand the training of new men is constantly required, the output 

 of the laboratories will be greatly curtailed and their effectiveness 

 minimized. 



Further, the opportunities for co-operation with trained 

 workers in universities and other laboratories should not be lost 

 sight of. For illustration, in the course of investigations of 

 technical or commercial processes, it often happens that the 

 work is hampered or delayed for lack of pure scientific data. 

 By close co-operation with other institutions and acquainting 

 them with the laboratory's needs, they may be able to assign the 

 problem in pure science to one of their investigators and thus 

 relieve the products laboratory worker of the necessity of dissi- 

 pating his energies on collateral investigations. 



In conclusion, the writer is convinced that the development of 

 the fishing industry has been seriously retarded by the lack of 

 facilities comparable to those supplied to agriculture, and that 

 fishery products laboratories, fully equipped and with adequate 

 provision for personnel, afford the greatest promise of relief of 

 the unsolved problems affecting commercial fisheries. 



