TABLE 51 
1937 Production and Export of Japanese Canned Sardines 
Production 
(Cases) 
Export 
(Cases) 
In tomato sauce 
In oil 
Natural 
Peppered 
Seasoned 
Total 
1,381,403 
31,070 
171,054 
128,955 
355,000 
2,067,482 
1,325,504 
29,997 
155,228 
110,795 
13,715 
1,635, 239 
Source: Japan*8 F i sheries Industry 1939 (Special issue of 
Japan Times and Mail, 1939). 
Sardines were canned chiefly in southern Hokkaido and in Aomori 
Prefecture, 72/ Recent data concerning the location of factories are 
not available, but in 1932 there were 13 in Hokkaido, three in Aomori 
Prefecture, two each in Nagasaki and Tamaguchi prefectures and one each 
in Osaka and Kyoto prefectures, 73/ 
The sardine packing season reached its height in Hokkaido and 
Aomori in November and December although starting in early September, 
In Nagasaki and Tamaguchi the season was later — December to April with 
January and February as the peak months. 
Shellfish Canning. Several kinds of shellfish were canned in 
Japan, but the total production was only about 180,000 - 300,000 cases 
(Tables 46 and 52) and about half of this was exported. The last two 
species listed in Table 52 (sazae and akagai) were produced mainly for 
domestic consumption. 
72/ Also in Korea; in 1932 five factories were operating in Korea. 
73/ Those in Osaka and Kyoto packed sardines in oil; the others in 
tomato sauce. 
18-03 1 P'164 
