MAINE SARDINE INDUSTRY. 119 
color, texture, and flavor of all the varieties of fish used in the prepara- 
tion of sardines. Even if it does not possess the very fine shade of 
flavor characteristic of the French sardine, it is believed that a sardine 
satisfactory to the most fastidious may be made from the sea herring 
if the work is properly done. A smoked sardine packed in olive oil 
has been commercially prepared from the sea herring, and was consid- 
ered a very superior article. 
Another advantage which the French sardine has over the Maine 
sardine has been aptly expressed by Dr. H. M. Smith, United States 
Commissioner of Fisheries(27), who states that the unit of measure in 
the French industry is the individual fish, whereas in this country 
it is the hogshead. More attention to the details of the packing 
process on the part of the American canner will aid in eliminating 
this distinction. 
A third point of difference between the two kinds of sardines lies in 
the fact that the French fish are put up in olive oil, while cottonseed 
is the oil commonly used in Maine. The consumer who dislikes cot- 
tonseed oil will, of course, maintain his preference for the foreign 
article. As already suggested (p. 66), however, the use of corn oil 
may improve the standing of some of the better grades of sardines. 
The high cost of olive oil prevents its being generally employed for 
this purpose in the United States. In this connection it is interesting 
to note a provision in the Canadian tariff laws 1 which permits the 
importation of olive oil, free of duty, when it is to be used in the 
canning of fishery products. Under this provision olive oil may be 
entered free under a bond stipulating that it is to be used only in the 
preservation of fishery products. Such an arrangement in this coun- 
try might go far toward stimulating the production of an article of 
quality with which to bid for that portion of the domestic trade 
formerly occupied by the foreign sardine, and also for the South 
American trade. 
Not only is there an excellent chance to enter the domestic field 
vacated by the foreign sardines, but the South American markets 
also offer exceptional opportunities for the introduction of sardines. 
There are a few features of the South American trade which packers 
of domestic sardines should bear in mind before attempting to enter 
this field. The chief consideration is that the sardines must be of 
good quality, as good as or better than the foreign goods of which 
these countries are now deprived. The grades of domestic sardines 
known at the present time as standards will not hold this market. 
Another point to be considered is the taste of the people of the 
South American countries(32). They prefer fish packed in sauces 
1Canada. The Customs Tariff, 1907, p. 31, Schedule A, Item 278. Under provisions of the Canadian 
war tax, oil covered by this item is now (1916) subject to a duty of 74 percent ad valorem. On removal of 
this tax, oil under this provision will be again free. 
