particularly to enable the purchase of industrial raw materials abroad. 
B^ause of its commercial importance and large-scale production methods 
far more information is available concerning the canning of fish than 
concerning the other processing methods. It should be kept in mind there¬ 
fore, that despite the details presented Concerning canning it is not a 
leading processing method for the domestic market. 
In prewar years Japan produced 5 to 7.7 million cases 61/ of canned 
marine products valued at 100 - 125 million yen. Approximately 70 percent 
of this production was for export markets 62/ . Salmon, sardines, crab, 
tuna, mackerel and bonito constituted the bulk of the pack although lesser 
quantities of herring, shellfish, crustaceans, fish paste tod even whale- 
meat were canned (Table 46). 
The Japanese fish canning industry was distributed as follows: * 3 / 
Salmon: Kamchatka, floating canneries, the Kuriles, Hokkaido 
and northern Honshu. 
Crab: Floating canneries (chiefly off Kamchatka) and land 
canneries in Kamchatka, 
Sardine: 6 *1 
Chiefly southern Hokkaido and Aomori Prefecture. 
Tuna: Chiefly Shisuoka, Kanagawa, Chiba and Miyagi prefectures. 
61/ A case is equal to 46 pounds. 
62/ Various sources give figures ranging from 60 - 80 percent. Some 
canned fish exported directly from floating canneries does not enter 
into the export statistics but are reported as included in Table 45, 
which shows that in the period 1930 - 1937 tha percentage exported 
varied from 60 to 83 percent. 
63/ Further details are given in the following sections which discuss 
the canning by types. 
64/ Also Korea. 
- 129 - 
16-031 P164 bu 
