The minimum wage schedule for Spanish cannery workers, by jobs which could be identi- 
fied, during 1960 were: 
Fruit preservers: U.S. dol. per 8-hr. day 
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Retort operators: 
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Can manufacture: 
Solderers: 
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Packers: 
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ITAL 5. saoan conbo os oCOc Ob CODOG OSE Da OH ROE COUCODODCOUCTINOAORE OC OTOCOUEE Cte SCA or ana 46 
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It must be borne in mind that these wage rates are only minimum; also, they do not include 
the fringe benefits. 
Processing 
Background of the Spanish Industry 
The Spanish deciduous industry began with the canning of apricots and peaches in water or 
natural juice packed in large containers--either the 5-kilo (11 pounds) tins or barrels. This is 
the so-called pulp pack, which, unlike the U.S. product, is actually firm ripe fruit with a small 
percentage of soft or broken fruit. The Spanish pulp pack is divided into grades according to the 
percentage of full halves. Three common grades are ''90-95 percent,'' ''80-85 percent,'' and 
"mature'' fruit which does not have a set percentage of full halves. Sometimes there is alsoa 
special pack of 100 percent full halves. 
Both the apricot and peach pulp packs were intended for export to the United Kingdom and 
the Continent for repacking under buyers' labels--as individual canned fruit or combined into 
fruit salad--of used for jams and marmalades. By importing this fruit pulp packed in water or 
natural juices, the importers were able to acquire the basic products without paying a duty on 
the sugar content. 
The Spanish canning industry, recognizing the opportunities that the foreign market 
offered for fruits canned in sirup in consumer-size cans, began gradually to ship these products. 
The development of this portion of the Spanish industry has been difficult, although considerable 
progress has been made. Perhapsthe most serious problem has been to establish unknown brands 
of variable quality in markets where well-known brands of canned fruits were established. 
Other problems have been to develop attractive containers and labels, improve and adopt 
processing methods and machinery suitable for the canning of these fruits in smaller containers, 
and obtain the additional capital required to implement these practices in a period when foreign 
exchange has been difficult to acquire. 
The Spanish industry processes only a small share of its canned deciduous pack for the 
domestic market. The domestic pack has less attractive labels and sometimes its quality is not 
as high as that of the export pack. 
The presence of Spanish canned fruits is now being felt on the world's export markets. 
Many of the larger canners have progressed to the point where, in quality, their product is 
rapidly overcoming buyers' prejudices which developed during the early period of exporting 
Spanish canned fruit in sirup. Also, their product is priced highly competitively. These canners 
have developed brand names through active advertising and promotional activities and are repre- 
sented by well-known importing firms in the export markets. It is from these canners that 
1p) 
