“Hane Wane: Fie re rene ayer ete os Tees ete OS Satie ines Lore eee rene - see event) -«ETBRARY OF U.S. FISH AND Wim’ THE SERVICE BCF BIOLAG Poke LAXO: jATORY OXFORD, MD. Sr Pas | uaa Ae j ae a i _— qaoa SLOHARY OF civ FY} U.. §. FISH AND WILDLIFE SERVICE Is SH & py, BCY STAT AGICAL LABORATORY MWEc ate Cp uM : rane a "TE SLp, / /| Hi ( ras y 10 - : ~ C N ADDRESSES se soc aaoa on por racic pocupoiendl boob ia ey DDRESSES tO Ga OSIRIS oo ORC oO IO OKmGEGobbiiskbnEE 2 O Hd “SS (i , AN, ) -L/ d Some Addresses +6 ) // J }/ ~ie j} < ew | ! Wy) “Oy fff ‘ pe a A Pet ay be Ale 1946 Joint Annual Convention mht Given at Oyster Growers & Dealers Association of North America, Ince Oyster Institute of North America Nationsl Shellfisheries Association Hotel New Yorker, Ne Ye C., June 5-7- Table of Contents Title Speaker Message to the Convention from Secretary of Interior, seececsses e@eooseceoeeoeee te eoeoeeeesveeeeegeeeeneseveeevene Honorable Julius he Krug The Future of Our Fisheries secsccceccvesceee Dry Harden F. Taylor Report of the Oyster Institute, 1945-46 .... Dr. Lewis Radcliffe The Practicability of Shipping Oysters and Other Fishery Pro= ducts by Air Pe eeeecceeseerseseeeseereseene Dre Spencer A. Larsen Newer Developments in Shipping Containers used in Air Shipments of Oysters and Other Fishery Products seescccceecee We Be. Lanham The Future of Frozen Packaged Oysters ..scecesecccsees LOO Young Experiments and Improvements in the Mechanical Dredging and Handling of Oysters ceccesccvecccecesevscee Ja Richards Nelson How Can Oyster Sales be Maintained when Meats again become Plentiful? @eeeveveevevreeecoeeesneeeeeeeeoeseceend Albert W. Woodfield (nercasing Consumers” Interest in Oysters s.evsiscnnectesseoeseus occ cece ccc c rece esc ccceservsccvcceccsens US» Frances Foley Gannon Results of Recent Researches on Food Velue of Oysters coccccuars eceeeeeereeeeneescesroeteeaeeeentresreseeeeeceeoseseeeseoeeese Je Me Lemon Control of Plant Sanitation by Industry ....... Ge Clifford Byrd 2 <1 OQ] SGI GEOR olor tol a olin IRIS SOOO RIGS at OH Eg ADDRESSES SEO ICO COO KO OR OK KK iookokoibokddke ADDRESSES N fy I C N N 18 I @) N : an iaaRmMNONEREL ABU oni du now by prs bobtnewn’d Tout Snfot, B07 sont ,aetrom’ meow to notte toowns seiest a sroword: ¢ pobooma ddr0k 20: edud-tt onl rated nottefoore \ sofredsitifeds Land how f = & opt g.0 s¥ ok gtoro? wel Leder adrodne).to side? vohscovees gtOhtedal In yrstetped tort soltwevned ode oF Og nee of auhiot: oe fediwromel reetedeveatesesssvedpyeine steit iam OTE fobat afweg Af sows. obaases qocut thant edergt: ofd we: wert yrenokt rode bien eredmy gabyeede a yet ihdsobtoert soot! «A TOOMEQA oe cadodobn es 00004 040400500088 ata we . geompids vta at boaw atonketno? gebgqg tds at cnavemetenu ) matterat 20 oT eeaheasense etoubort gros FT tote5 ba hh dl grey OMT seer rnsecesee ess. Svetayo: £ bonedosg overt fo. onan i | fre gaighew! Ieckanriook oft nf. atreowvongel: ‘bane peer noe Let Sbhtatoih yh edaserevsseaneeeevaeewe atedayo to gna ft emooed rings atveM satw borkstakall od veln® tetayd asd bloftboot gt Srcd [Aa Cesin ene bade ee vdeedebee ease eeer ? Eanhzoee I eeeseternsddesaceqn cass S10tNGO Bt Favcetal ‘sr enmmanad ea t ee yetot evenett oo - Prerrrrerinti rr 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, N. Y. C., June 5, 1946 Message from Honorable Julius A. Krug, Secretary, Department of Interior, Washington, D. C. IT regret that it is impossible for me to attend and address your con- vention. However, I want you to be assured of my interest in your industry and the success of the deliberations of this mesting. I am familiar with the long history of successful operation of your industry under the guidance of its trade associations. You have been pare ticularly fortunate to have had such an organization in the solving of your waretime problems. Actions unified through this organization will serve you equally well during, and after, your conversion to peaceetime operations. I have been especially interested in the advanced degree of planning your industry exercises in its operations. You improve growing areas, plant immature or seed oysters, and cultivate your crops. Because of these efforts, your industry produces much greater quantities of food than it would if your product was left unattended until harvest time. Many of you have applied your ingenuity and skill in improving the natural product and have succeeded in raising better, tastier, and more wholesome oysters. You have a right to look with pride on the successes that have made your brands famous throughout this and other countries. I feel that your industry is in an excellent position to solve its problems of reconversion ond adjustment through further modernization. It has been observed by this department in the past that when the demand for your products was lowest, those of you who were able to offer oysters of the highest quality, suffered little from these slack periods, More concentrated effort, therefore, should be directed towards improving the quality of shellfish through scientific cultivation, management of grounds, regulation of harvesting, and efficient handling and processing. This is a difficult task but the rewards are real. Not only do properly cultiva- ted grounds yield three times the quantity obtained from uncultivated grounds, but the value of the harvest is six times as great. You may be assured that the Department of the Interior, through the Fish and Wildlife Service, is happy to work with you in solving the technical and scientific problems that lead to the production of better sea foods, better management of the shellfish grounds, better conservation of the fishery resources, and wider markets for your products. I pledge you all possible assistance, seetincc sett» madertaot ann e tt piarvonol wines vette RIOT aderb be brie daoees ad away? “olttesonat. an anuihed “ean wk Seatodnt ya to botweas ad. oF soy dae anirte sft id Fr: semiaiindabi toh ee So ao bhevge fo traneei te cgnasts bit Deen fae pas ‘wag Hood wpa ey at tsieoune Steen owt ty inane dey hie mete Tp ot oh eotteeinagio aa tewe Dad oh i oe oe Se nt fike HOR ne bwee sit eae bode. cao htek gma tderre weeks ‘duper of ipoters WB, ‘season Saniaiens hon Loses ffeu “item tiantg: to airhob Boonavbe off nk heteortnd yl f Stoves ainda i ee A Ra BviNaE carga dt toy i A eee adh. cok nan Poy ees wtdy 0 SayaeNs, “spqore whey eta kt tie bie yotedetea Bee te onto boot "te vettiincip tedney, tomm, seombony Vtrepbes “THe 9t Pee daovicad Lidiw tohwetrw whet new hewbry de Dh Y Seaphat. ett apbvotuint ot we fo ban vtloewnt saoy febiega eins eho Lorir “roe ber ve Knee. gtadtod skedien mt isin mr uP mrt: Pao eoaeeunode ttt’ aw i>” hig. Adiw soot ot winks a oval rote bira -e lite Derotas ort “inmat aber + tha ‘ e cll 3 op aRyatt oe od tottiacg dcof ieeme me of at vis ashe, spo, pve peo PP ee ktrobond vette - caged Ayoost eR Bate nofetevnodd (Dae gat eles hah tating ott: ek From: agah abit ad towtoads egedrrd Mette oo ahas. ctor off voy Se oe niet geonnl ace eg wept eto Resa sa cels signi bee yaa bidebipaall talent aero. Tee . i ' - yebdottg % % iO ys Prarie aye “a ae? ean bar oworry. Rh: asthe aif oni Live: spicata obs neta . Po sav inte wie em pti dot os tet v ht Berens BP oi Hie Ba ld ed Ratt ze OF: =| ant os ett bteae 1 were ee oe at haw ortint ute to wer A . EW, oa jad Fabs cee ve hte Ee it he ‘hy aniouctrenget pee sd bane ) er NATO ok! pox A kw Stow 6d eqaet ee Cokweem what 43 Sh ME me bouteseg : a a jut Seok Pade gum! hire ahinereten | ee RORtmetwuiae “bedeed ye temantnty hy, i hoite. sie Ry" Fiend nat tas Hom ‘eB i a ‘nei onth le ‘pee: ne oy dtsier nelly Bie hare y Seam AE: ie se 20) gamelan atetone P 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, N. Y. C., June 5, 1946 THE FUTURE OF THE FISHERIES INDUSTRY by Harden F. Taylor By way of introductory remarks, efter expressing my appreciation of the great honor your officers have done me in putting me in such a promi- nent place on your program, I must try to justify to myself the choice, even if I cannot justify it to you by a satisfactory performance in fore- casting the future of this industry. To me, the opportunity to oppear before so many old friends is itself sufficient justifications to you the only excuse I can find is in my association with the fisheries in assorial capacitiese---first in biological study, then technological and industrial research in government and industry, and finally ao business responsibility, I am in « position of friendly detachment to take an appraising look at the fisheries as a whole. If this is dene in an orderly manner, the first thing is to size up what the fisheries have to offer, whet kind of goods and how much, The waters to which we have eccess, especially ths sen, are a vast factory and storehouse of many things other thon food fish of velue to mans the future will probably witness o far grenter exploitation of these things than we have yet seen, but here and now our main concern is the fisheries aS 4 source of food for man and animal -in the United States. Mankind everywhere consumes, and always hes consumed, on the average, about 560 pounds dry weight of food, i.e., exclusive of the contsined water, or close to 1800 pounds wot weight, ss is, water included when pur- chased. These are “oppnrent" figures, i.e., the weights entering into commeree, not necessarily whet is actually swallowed. Food consumption differs from time to time and place to place among different peoples, mainly in quality or nutritive content, not in quantity. In poor countries, and among poor people the intake of food tends to become what the nutriticnists call 2 “peasant” diet, consisting mainly of vegetables end starchese--rice, beans, potatoes, turnips end such, with e minimum of proteins and fats, especially animal fats, The reason for this is the in- efficiency in the production of animel foods, for farm animals must consume during their lives several times their own weight of vegetable food. It is therefore much more economical for people in overcrowded countries to eat the vegetables themselves than to feed them to animels and then cat the animals. Yet, despite vegetarians, nutritionists assure us that a really high grade diet must contsin amino acids that are found in inadequate quantity only in animal proteins. We have good reason to believe that fish generally contain these substances (though more analytical dataare needed to preve the point absolutely). Sea fish, especially shellfish, eontain in addition, a unique assortment of “trace" mineral elements thet have been shown to be highly important. For these reasons, fish and seafoods, falling es they do in the class of the sesrcest, most expensive and nutritionally necessary focds of animal origin, have an importance in world food economics which is disproportionately greater than their small quantity would indicste. He “ger sig hued y m see ot fogoe a Ri fs SUEY aay emer mr a sien err | “tolyst 4 robe xe ee hs Sta ae > : » who 2 frown v2 om aon at cm nated owed POO soy ton | eer anofodts ert tfonrym o¢ vittavt.ot wad teu f yoretnotg suny no 9e OP. ettot mk caconaptica yrodnstatias o vd poy of gf Giteet, és tonne 1 4 Nae Teogqe of ytiowlaoqqn edt yom oF gyttsubah elft to enue ‘ontt wor of gio Bheek ident gre fokttea Tortt cf ateo ist tio Vin OO ef eobvoret? afd ddiv echéngooegn ym ot af tei? nao I OeOKD ere bere fackaofondoct wedt yubute Iedkgolotd nb siihrpenbebatis. of" pens _ weerkend « vlfrett tre gettouhst bre tocurtevos nf hetreget. d (a fe oaknd Ad troomtfomboh efhuettt Yo noksisoq a Gk me I ayeeee ve lcite a BA setortelt odd + : ( Q0. dete of ef -pridt Satkt ord yromen yl: $40 fio mE rok af xeAes ‘gaat _* ORT -yttowm worl baa sboos Yo bak! doer grotto +d tye ae frertadt Pants a YHieet saovr 2 oto ease ond vi Totoogen gaaspon even ow Aoki oft gnom od onfev Yo te 2 boot rl fertts asakAd ynom Yo sand euntdt cactt Yo no ttetiolaxs odeety 17% > aaeddle vidadote ith ; ce ri moments I oft af mieorcs giaa-nso wor br: coved dnd grees Joy SW , e20dat2 hodtatt edd 02 Comtas bas wom tot boat to 8 i \ - ‘pears ett na abo yranoo ent drawin bee ime ‘o etafupove bel > af Pandata ol? ia evtayfor ge%st 4b to tigtow yth afrang € ‘tig mode bobufon? heal ant oe. yt ot pe w abewdq oon ot esate am ofet ankacdne atiyters off asoyt gnctunkt “dreweage® wtp eaodt |. ine erbtehwnncs bow? ghewol lows na aie eft tedw vilinacesen ton oe Loteved: sevkl sey PS oe / te oe) seivtavod tehwrtews of ofooed an9 Lop teorone eton doi) a ‘ , SP Zou xodd bro elamtnn ot mods bet of naft sevingodt aatdnte vice: 9 dott ee otmean etebnnitivter ,ecatredeacy bhiqach’ gtoY | | @hempebork ef teuct ve dedt ehten oka stetnoe teu Seks abr fed? ovehiog o+ pognet boy over oF gandodong Lamina wt otestab Looktyfane etom danott) seorodedun esodd atetnde wi totsn aM8tiloda Uietocgae etalk? 002. s{yfotelfoads dfog oft evere: otf Pict atnoms fo interim ®vocw” Yo trentiones onpiem @ groksthha at a oe Bae ARR yaoRnot. ogodd Sot atte eterotgesd vltntd of od nwoda meade aA evkareixe Front gtooetode att Yo ante odd ak ob yond en gekitnt prs BE cemmttogmk ac owt gxty Pro fenina to shoot viegecein whnnokt ian = aes teed rats sideutia baiandeemrabin ayy at Kodete De ue Wy as) er Sow From the business point of view it is possible to overestimate the health appenl. A few diet cranks will eat anything that they think is good for them, but most people eat and drink and smoke what they like whether it is geod for them or note--or even when they know it is harm- ful. If the doctors tell them orange juice is good for them and they olso like orange juice, the consumption will be heavy. But as for spinach---I do not like the stuff and will not eat it regardless of how good it is, or isn't. Where sea foods stand in this argument is diffi- cult to ssy. Some items of sen foods---oysters, lobsters, clems, shrimp, soft shell crabs, sardines are gourmets! items---hors dtocuvres and Smorgasbord,--ebut in the staple items everything depends on the delicate and fugitive quality of flavor. In honesty it must be said an the. fish industry has not lived up to its opportunities in this regard, for statis- tics will show that over the years, the demand for fish has ane increased particularly, nor have prices increased to the fisherman in proportion to the diminishing purchasing power cf the dollar, as they would have done if fish were really a desired item. Fish ané sea foods are, at least in important instances, unrivalled by land animels in basic cost of production. fs indicated above, animal flesh results from the conversion of vegetation by grazing animals. All farm animels are warm bloodeds roughly three-fourths of the food they ecn- sume is burned in their bodies to keep then warm, and one-fourth is avail- able for activity and growth, Fish are cold blooded: and do not waste food in this way; their fond does not require land cr labor for cultivation. It follows that they ought to be cheaper to produce than land animals, as indeed some if not all of them are, During the war the oecension arose to compare basic cost of fish and pigs. Pigs were chosen for comparison because they are among farm animols the most #fficient converters of vege- tation into meat. The New Sngland trawl eae (mostly haddock and cod) and the Californin pilchard were chosen for comparison because we have accurate statistics of them. It was found that one man-year of effort produced 200,000 lbs. of fish in the trawl fishery and 500,000 pounds in the pilchard fishery, while e maneyear on on Iowa farm producec 50,000 pounds of pige--a fourth as much as the trawler-and a tenth as much as the pilehard fisherman, Arrived at in another way, in 1940 the over-all price of the entire fish production of the United States was 2.30 cents per pound; the unweighted avernge for tho five leading farm ment animals was 6.42 cents. We need not refine these figures to show that fish cost less than meat. It would net be difficult to show thet, at least in some fishes, such ss the herring, pilchard, selmon, and mackerel, the focd value, considered all around, is not only equal but supericr to that of any farm animal. From all this, it appears thet fisheries can meet allecomers in the contest for first plice in nutritive and aesthetic values at competitive costs cf production in human effort, and has been doing so without benefit of subsidies, bounties, and cther tender ministrations of the Federal Treasury. How much fish is evailable to us? Suppose something should happen, or we could mak: something happen that would greatly inerense the demand for fish; could we supply it? If the low costs just cited continue to hold, and a good solution of the marketing problem were found to make these costs effective in the competitive markets, it could really happen that we would < aT | ie } , y a ot atankhag: wen of afdied icf al $2 abe “te éuloe srontual on no" i ‘ek dokdd yond trtt andres too Pf te osleeey fol aed A. afioqga- ty “OMEE yortd date entomy baer ankWb hme doo © fqeeg tact tad gorild ‘5 ACSA eS emtod af of ergrt cone oder neve Aneaston to mete to? bore sf # é, roan Wee ha co) % ne has mors tot Gog af eoket egret mont ficd erodedh oft Sh eee “Mol ao Set a od. [1 kw ne ktqumeop oft ,voivt ognars 2 wat to naefietrsod $f dco dom ftw bree Wate ort! eget don Ob Tew o PhD at dereumegte sidd wk berde abnot dea osod’ .oteat te yak: , sterbaite goneto.- eatotadel yatotapoessdbh07 nce to enodt ome bas Mei Ns ee? ° hee gatweenth anndaeenmud? Sggorios ore comtht+: nding tfe etook {cf ane te bet age® ankdtytove aastt 4 iqeta en? nik Fiber g bt FT aegt: ne ta tt odd t art? fy hte 4 od tour 32 ytaenod at etoralt to votteup ovidhs bf at _ eabtnda 10% gitoget abtd mb te totem rays al of oo hovel doe sot eeee hegnetorl dor aod dakt tot bycomb-edt gatooy off tag tate mde Re of mnobttoqota af meatedekt 243 of 6 saaatent ‘goat word ton g¥ftel Se renod exert bigow vods ar 9%: xf Fob edd to tomog smtastotey. oo tte tak emodk hewbaet . vifyon O% pate: ahah be hCnekum a” guedank troddoqk nt tonvf to ght? aboot ole ae fal Lamina - eevodr hotnethak 9. “not deulviq t6 dase ofted mi afanbign {fa". at Lambe arks: yey yet moktadonévy Yo rolaiowmse 64% nord nom aes 1 e070 Gout? boot eft Yo attrentected? yiteqot “ghoka (f4 eroe ote Of age + » fava et SFr wor. barn gittew odd qeodt od eothad ated?! homed gee boot bdaon gor oh baw -ybohoold * re 0 ot» felt - gittworg. ton ytivives oe or ahottonitive to? s-dot av teef ov tae ioc tat adoh hack vhod? gael s | Ae afomina Sack aod? evwherg of 4 acts od “ea nue eet Pameie oF ae oie a £eeoe 2. ot? sow. Od gr tree pete nowt "to flo gor t2 oma : moa be egene, To? Aen. otow ANT vandy Dao Anft to teco Shea ; SOnOy. ps ga BT Suge = -anste mn Gene off wtonian fort ote, youre {boosbra aloobbyast witsouh wrode {read haaling, aT .tros atid 4 evend em. comer ood: Ke cebebane’ 10%! eo node CtDy hautfeltg erhiryr i oe Proto ca Asoyenon oro told hneot sow 2. ested? to aobtabeeta ae m2 shertiod COD 008. Sale yraie Pt Iword ofF oh dal? Yo catl ‘900 008 . 000,08 ee ee swal mo om aseyecom 2 Be Rede gytorisht heatal ex doa go, ftnot @ beg dofwitt odd :as dom an Aiwot pape a Piero adk ObeS Rt gew seat EA we anh vints arinercedta #2 heroes é admoo, 08,8 ange er SP DoF hay < oat ber peo bhoathn 14 dam okies okt Ro ie Sfonine rom am Y sithael: eel oft 107 ag0°108A bodes te wens 9 At sbauogs taco dati fost eoda od eerey tt Baedy, onltoq tog Henn Ov: wasnew She 8. emma nt teaol to .gtakt weds ot thunk Ths of’ sous ) fuow 3D teen aia eontay Ioot oft gforso dean Kyo gromfan ghindol dy guider off on dome Mian wet ane to Pak at mahvanie. “Sud Taupe yf Por ak aherer 410 Shit be { / v ‘ort one arene wad te doom tion ‘aetiota£t Jodt ateaqqye of td Thy cot ets Aaa ovititagenos de. pawhow obtertties b> ovitivder of vert; to4ft at dae re FProctoel. tur mtd Be <2 4 Reach ded aod ‘tas yt! v¥te commt nb tre trowhe ty tos fertot ot ut. Di ast deisliareaei: ate seed so}: hte suai net pe ort / ’ “pte aad 2 ome selite wpe: eeoqnua” ti of afdntioen at a taint oe ek freebie oe neuen d ytteciy 6 fuse tate Heqqal na biter: caper biwes- o ghfodt of \eiakditoe hedie Fant atash wok ah Ae vig fwog i, ., Reape 's agri oslue of hatot omer -cofterq sobhotiom odd 6 sobtekes La en » Bigoe on ott i it yftoon Hieow FF Pads sale sic etd nt ~5e turn anxicusly to the question of supply. If the United States per capita consumption of edible portions of fish were increrssed by one pound per year, .the 350 million pounds of additional round fish required would itself exe eeed the production of any of our fishes except pilchards, salmon and men- headen. On the other hand, if we know that we are already at or near the limit of our production, then we will have to be content with the present relatively small magnitude of the fisheries industry as a whole and Look to the improvements in the quality and attrectiveness and better prices of the product for any increase of prosperity, and in some particular fisheries such as those of cod, shrimp and oyster for a moderate increase in volume, This question certainly deserves more attention than it has had. Several years ago I had oceasicn to go into it by application cf certain stetistical methods, to find out, if possible, from whet species of fishes important increases in supply could be taken, It appeared that, for the whole world, five zoological families of fishes supplied by far the greater part of all fin fish---namely, in descending order of magnitude: 1. The herring family, which includes the Atlantic herring, the pilchards, sardines, alewives, monhaden and shad; 2, The codfish family, the cod, haddock, pollock, hake, cusk, Alaska pollock or “skeso"s 3. The salmon family, including the six great oeean species, plus the trouts and whalefish; 4. The flatfish family, the hulibut, plaice, turbot, flounders and soles; 5. The mackerel family, the mackerels, tunas and swordfishes. The great bulk of these occurs north of the 35th parnllel of North latitude, ond within relatively narrow areas of distribution, Biologists seem to ngree that, though the herring is number one in fish volume, the supply of it hns not been perceptibly affected by fishing. My estimate of the codfish was that it could supply an additional billion and a half pounds on the American side of the Atlantic north to the Aretic Ocean, ond the haddock could perhaps be stabilized at 25% or so larger than present pro} duction, The sslmon family is probably already at its peak potential. It seems unlikely that the major flatfishes, the halibut and plaice will ever break their all-time records, but some of the minor ones may, but oven if they did, the added volume would not be large. The wide areas of the Pacific Ocean seem to offer opportunities for expansion of the tuna fishery, but the other mackerels are migratory end too erratic to be the basis of 1 steady trade, Among the invertebrates which furnish the bulk of trade, oysters, clams, scallops, shrimp, crabs and lobster, the possibilities of expanded oyster culture seem substantial, end the shrimp probably affords opportunity for still further expansion in additicn to the spectacular growth it has alrendy hod, with larger boats, better gear and more aggressive exploration. | alte soq setode hadiet afd ula ra itlnis aa ot yLowotano “ voy hawoy ono yd besaovouk ovew daft To anoktrog py id Yo moktge | 9 Moest fivow hotkupet dakt bauot Lanmddihbs to shawoq mobi lke O88 non hen nowkes gaivtedoliq tqosxe sodett «wo to wie to ao htouhoug edt ae edt aren to tq ybootia otm ow add woot ow TE gbuod yeito of? 0) <>) feaetg ent déte trednos ed oF overt Eltw ow madd yeobtewhong- tao bs! 2) | foot Pas ofodw oa ee yrtsnbal eoftedali ert. 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ULSTEL ‘moa For g * FE % ete bore O89! grits ,%or tb sanowset otde ste 4 Betts sot medd + Fine atty of gation of baa thins) bwhil. $s" acted § Baidagt” o15e ots Ho heaitnes ‘od ‘faod dent ae igabiro fat 6 Adwe fx ed? neokn 5 a t Se ie, oat: te tt firea gb Ss yet so tarlavtope vottons ah e” “fs T ott toot + eft brit 208" ‘Patod odd antad x fio efonciet’ hfbo®” Be ees enue eben’ aH noe dots ere as i ope pastel ahs ghey ooRTTES eS aye | \ aor ott a arr pas ki teres ] p tha gtotew dss a % aodef hae abr nt vitvigeostin * of h geod ' et? ytotow wt 1g dt BE Redneethy: ym 1a ee df sad giterined sykt i S re Led. ok ptett ptoitw, eoth ad benofons yhtaer af oneh ed dam te aie wR idd mo’ ylfokoogae satsooe ‘0 cana Afiiw dol. 0 dt ouf> 10" . . o ae as eoremen PtoMle g tia bean | o od fTwde Msid=. sg sot ow tn Eee ho Fae: Ko. a: cogeds tree “ aunt gator oats ET bt TOPO 33 tut hd bet ede’ hebh wttoas. no br ouhotg Made ss heey necro EMO ed , eplae ‘Oftron “el sear 3 br fs vet “0% pe ss ont yoteupebs af gottor® ew ot in aig ftottow toy tos et dobtnekl 3 seob coed and war in axe, stout {how od +2. pep, 98 ait on? Jin epter hire Spach ote ork “ye tet q if fan tact amet: std ne Pete wvToOooF eroxkt "Ow aft hy pith: mig att, at odmvitooe $808 od 4 ’ s2ibebend: eddy ab. overt G0 ' i | what bieow. AE" 9 eho 2: : efdartay, ont.) if Ys Q é i 4 we i), i P ‘ as 4 - vod oad TfIs 4 yar on #9 woa eu tog a to f: retest te beceot,. # at ¢ ; hives itobitw: Bah be Lb, vite ety) yokifts OG8t syne gittor ghriting Mo Vg he tinct Ltd Q63) 2 oat rtuntipo tiga ts" atay Ledod and $0 br git of PCF ‘oe Gaver i ho the " oft ve Ke oath md Pacey th ate ff if, maki shy he bedd bitin ‘ud dean FF adrebtiata en to, gute Etatdndtog ott coe 2 gdh Se yb he PMERE to date: dnom ote mood ee ay abu th @haat’ Eonobtorsodyh ‘higd ovtwnds’ ‘Packt ew to | is : ett. wane tok at een? eee? ie Ie vances meen for aoe 1 a main market for our produce is here and it is likely to be subjected to considerable pressure by foreign-countries seeking American dollar exchange. In fact this pressure is already beginning to appear. Let us look at this domestic market. Asmid above, the totel quantity of food of all kinds is absolutely fixed at about 1800 pounds per capita per year, and in this country we can and do produce more total food than we can consume. It follows thet (except for increasing population) any increase in the sale end consumption of fish must result in a decrease of the equivalent weight of other foods, probably protein foods such as meat, eges or poultry. Ina market of absolutely fixed quantity, any competing product is certain €o fall behind in sales if it fails to maintain its over=211 competitive desirability. The American civilian dietary in 1943-4 of about 1766 pounds consisted of 770 pounds of milk, 266 pounds of animal origin, meats, poultry fats and dairy products other than fluid milk, and 709 pounds of food of vegetable origin. The animal products include 143 pounds of meat, 43 of eggs, 26 of dressed chickens, 14 of lard. The national average of fish production for 1938-39-40 is 4.252 billion pounds, worth $96 million or 2.3 cents per pound. Of this quantity about 1.5 billion disappears in its entirety for fish meal, bait, or goes to shrinkage and spoilage, leaving about 2.75 billion pounds, round, or about 20 pounds per capita “apparent” consumption (i.¢., whole fish). Some quantity between 1 and 1.4 billion round or about 11 pounds per capita or around 4.4 pounds cdible portions per enpitea is fresh or frozen, and about 5.2 pounds canned, or between 9 and 10 pounds fresh and canned actuclly consumed. This is about the amount of margarine ond cheese combined or turkeys and cheese. The amount of fresh or frozen edible portions con- sumed is less than thet of cheese. New York City alone consumes roughly 25% of all fresh or frozen fish or nearly 12 pounds edible portions, In the rest of the country the per capite consumption is not much over 3 pounds edible portions or about the same as margarine. Thus we see that the consumption of fresh fish on the whole or round basis is only i? of the butchered meat, and the actual edible portions are only 1/17 of butchered meat. We hore part company with eanned fish which, when canned, becomes groceries and has no problem of distribution. The problem of distribution of fresh fish of the past, pre-= sent and future presents itself, This problem is: How ean such o small volume of highly perishable product, irregular and uncertnin in supply, made up of nearly 200 different kinds, derived from 5000 miles of const line, be efficiently distributed to the thousands of citics, towns and villages of this country? The mechanics of actual transportation of such sm.ll volume, together with the necessary overhead costs of selling, ser- vicing and collecting receivables, adds so much to the cost that, although the first cost of production is a small fraction of that of meats, it has lost all this advantage by the time it arrives at the retail outlet. Or, seen in reverse, since in order to scll at all final prices must be com- petitive with other foods, the excessive costs of distribution must be reflected in the low prices st which the primary producers as well as the intermediaries must sell. When from the last price, all the costs of packaging, refrigeration, transportation, and cverhend are deducted, the small amount left to be divided among o11 parties is small, and the A UUM nt A tee af i Wie) See RON CATA ORSON lng Ua MARR by Sota 1 : i hia amet “i HL PAL RR Naa sy f } Md Bin i Lah Ratonk dua od oF eet oR ae obtk aul at soubor: sak ces"t Posteeny ae einriachon> Kattan te sake inh sirblees sobnape ake? yd erecacng: otitorah in : a tess und artankged Meotte al omer” ‘eho: *. eae a - ROR ORD. Lathod « oveda baad ydestuam aihtac nto oa eth due oloeL vee ett Vine a Cree hes GOBL deride te bexkt ylodefonits at abated Phe Dye ety hoot Letot exon ooutend, of bre tag em stdiwoed aint ct fre at a ( interetooh rae des oxe}. F ach gape LEot [41 oP AO8 ah Sianex toum Ankt % mo Etqewenn eee fra ad ne ie ghee Sona shoot afstorg yldedong yaboot tonto: to die tow dun tack a tDegaos. ye Gur ticagp fh aed, ylototoads ‘to Feshiem post. ahi pod om ath | toda to of sfist $2 12 eolaa-nkh bated Its? oF miopres abe ays itdon deeb ovid nee : Besatanoe ubriiog VIVE -tyod> to &-3S6L wt yisdeth asbfivke pvokaom i “Sea atat yidtuog yatoem giintto Lamtne ‘to aberog BOS gat im ‘eidotorav to, S00% to mhawog OY berg tibeo tiolt parts sorte acoube : Ia: o. O8- 4eane ‘to SS ytocm te ebhwoq Wl wbhelant xo: re SoBe oath ves S ; n ; és tot te: che t cesnaere Ae wOEL EAE 8 Sec Se Ho% rte lboubing da Mh To yates “fario keg he “toda! wa Bian j j Sread, tees ethers Bb S- 109 iio ‘OC? ‘drow, Ot eos 76 grr 4° Snen Aakt wt weotiedo: att + th .ataocqae th. worky “eetoda % .Ponot .elomog MORI TEC Bt. T dodo. oc ivaed: eae £toqa: hin wy xi os an, wal So gh a * ‘Prtg?. <(tett oforw- ceca) ge btqemancd "dee anti mp4 8eq we toq any Tee Meigso sey abrwoy. [fo dasde as: bowot. cod pf bee i noeos im iieda fas .trororh wo AReti“ak Adfqon og aa ee £id Meso bert og beh § 4S Wi Eredoa Kontoe bree teor?! abating (Of~hae 8 ceewdod ae \hooane gia y Re her tdinh ogoorls. ‘bree « die tag 5 énwonte: oft grade: od phat. aoe J. ginge abottyog efdihs: moxéett we deer? 30 - then Pal. Gessado Honk ‘ 6 it Y ‘ eh ae } 4 de®? pagott id teart’ [fe to PAS eidawos. aemvanos otola gst) ota woe 1.5 te i a oak weiinnd ott ten otial. sasotitog didibe: abouog Sr: yineee. ‘ame Seoda to apatltiog ~« of ORE: ) ghaweq $ 1evo- dove -tonlel oo bfepeatag) ‘6th ino dat Aaowt to mo Hdowarnd cent dent soe ow cud? son beeen: Be arton: off, Biro a”: vom Dodeattod. odd th- Tl yioe ef stded bigot te de eR Sw Up Agate Mtg 's cW.o:, doom, hotadetoid % eA WIND » Oe amots sing J Ae é : to ufdoyy ot esd bee Sateesory somonod homean. eile: _Notde dak Rin sa ytargy ort Yo Pelt deowt to we ttuditte th to adtdoug edt. sr6be Ifoma o dove noe woll pak mefdout. atdT. , fost sh winesorg oti ‘bre i jg hoi tie * niotroonn bon aofigerik qhouterg 6 idettadvegq.zvigndd Ips Fanon ‘te acLbor 0008 tert howkteh yebatit J iia th. GOR fanek | focge ah BAA imeos groktto To ohranamontst alt od Becodiatia Rh: weit BOkNG 2 eg “lous Yo! sok base nar Taare te 2 ebintoen ay > yeni wien gurkfisa Yo ctaoe heosneve! ysaesonen ‘ed? at ber tempos Co eins tp nye Face‘ cit Ct thou ba abba aot rie cey, noise Be Bot SEO Vater to she ds tO rot hort elias Dee a absietey te tue dav @ a th. veatitins Choos eit de wei Buttay db’ arte Ct OR adnate 8: a EMR Kio. By leareie ad van adobe; Lar Pio; do, Like pe malo, soem a t Se cag voted Pete Bb ts etanot av k Ransente - iit ‘gabon’. sArlthg Hot te’ vid “OR as Baw an ecwaeonis artharbre ‘eth: Hote J, we Her nls eet: avk ote tive oft ffs ook By diiat: ead - mot eed: LE fon! iil iia 8 gh otaiethot tts: hier Pers ® tye wtostndgaguan ty can bb EAN jap a ef fra: eek say i meow fy 0, a a) =6Ge low-first-cost advantage which ought to be used to force the way into the limited food market against the competition of other foods is lost. Statistics alone go a long way to prove this. From 1900 tc 1940 the population increased 73%, while the fisheries of the Atlantic, Gulf and Great Lakes increased 16.1% in quantity, and 44% in dollars which declined 40% in purchasing power, Wholesale price index of a1] commodities (what fish people have to buy) increased 40% while over-all fish prices of the Atlontic, Gulf and Lakes incrensed 24%, The small increase in production just about made up for the failure of prices to balance inflation, so that the east const overeall reward stcod still. The fisheries of the country as a whole also just about doubled, by increasing from 1.9 billion to a Little over 4.25 billion pounds by adding 2.35 billion pounds mostly on the Pacific Const, and the dollars increased 111%, but the purchasing power of the dollars received was only 74% more, or a net of 82.5% increase in purchasing power. The overeall price of fish in the United States was the same in 1940 1s it was in 1900 - 2.3 cents in both years. Of the 2,35 billion pounds increase, about a billion was in menhaden and pilchard not used for human food. The net of it all is an increase of food fish in 40 years of sbout 70% in volume of edible fish and 74% in real value, while the population increased 73%, The figures show thet the opening and ex- ploiting of the Pacific fisheries has so for just about enabled the fisher- ies industry to keep up with the population. But there are no more Pacific coasts, though there is a Grand Bank, Davis Straits and Bering Seae These over=-al] figures are of limited values except insofar as they raise the question of where the supply is to come from as population grows further and as a rough measure of how well the industry as a whole is living up to its opportunities. If time permitted us to go into detail, numerous ases would be found where items have fallen far short of opportunities while others have risen spectacularly. This fact is vividly illustrated by the oyster. While the population was multiplying by 2-1/2 between 1880 and 1936, the production of oysters has diminished to »bout two-thirds of wheat it was 66 ycars ago, which means that the per capits consumption is now about 25% cf what it wes then. This trend is, in a measure, discernible in most of the fisheries, namely, that production and sales have not kept up with the increasing population. In part, this is naturally expected, where the great increase in population has occurred in the center cf the continent beyond the reach of fast trans- portation of perishable sea focds. But it is not sc easy to explain cone vincingly why the total production of the oyster hos fallen off, without 5 corresponding rise in prices which would reflect increasing searcity, while the shrimp has increased nine fold in volume and more than doubled in price. The oyster, immediately preceding the war, stood third to the salmon and tuna in money value smong all the fisheries of the country, though the pilchard and shrimp were not far behind it. Since it seems unlikely that the salmon can ever be increased much, and oyster culture and the opening of more oyster bottoms could put the oyster in premier position, even though it has fallen to twoethirds of what it wes in 1880. Ix order to do so, it will be necessary to discover and correct whatever factcrs have seemingly limited its desirsbility in the market, Since as shown above, the total amount of food consumed by a person is constant, any food commodity which fails to maintain its relative desirability Tea ikt “out ‘ould: aunt a none ae 6 tobd ie tent at on wert * Hod kerio andl fart vous oher at o0er. ae ie Sora ot view YONG s Fs nb asia aokta kim Bina TEaD yodtee Les odd ts aottodelt ot olttet eT beonoteak colt Bomtfost dis ete atelfob of RE bee yubiteoup ek RAT Beane nee a phase) aed Bhonmoe ft to xofind eotty ofnae fod! ewig: ¥ eit be, aontag defy Ifeensve eftaw — boa notort Crud ot ertert : ‘Oke ou i a a aie ssivrtion: B Claes art Se Boanowenk ei Bice, Me: POMS 02 yokte Pin’ oomnlnd a4 play ise Yo: emits? oft tot aa ofan ed | ppeabertre ey, BM "tn wodtodar og? UDB bode hramen Finer canon | Te dE kd O40 cost aie cowonk ad ghefduot, guods tent cele ofo ne u Fase ahmwog hx ofr tid QB 2 yw ibes yet ataweg rok td 8%, ove (gee codon odt dud PILL bosvovenh axeffoh edt boa yterod oFRt “ sadertont “¥8.88 8 Ya ton eto goon Tet wir eeu hovkeaet etnffat ome I Gew weted2 Hodind orb at ‘tat ‘o sega LLawtove. oft. towod ‘yet i Cogs att tO ore i vi ck atmo 8.8 = COCL mE ant FE 2 ONCE ty ") (ors bonnlolta fin ficdeow cf an mokll ids tyods,.cunetont abmie > O8 ni dott hoot 43 ea nareontt fuy a8 Ee th Yo don: et) ghnod naomi oe etidw. .6nfay foot ct RON bia ett ofd tbe: te semlor mt SOV. diode) Pee eae we Ore gtbrtedgo © tg F psitt work, BoteRe? oft SET heanetonk molded Hh qa wert? edt beldand twods sawp“ Yt-on anal -gottodelt oft host odk to) i ol oftieat etom on ete etets tee snakes fuqug. odt MEW qa qoel oh wide efek jakqed bye et Rite a Pint dime PRA at iebaiplnd ane By tem Dae \ : ahs NR a calebndacs dqwoxs oma her hog ints ne Hn eevee tinweets ae (0) Sgrerts cro Ba keqedq 20 ott oma deg? ‘whaqes ‘ent efodw ts ho Maemp REVEL WS afouw aves eee ct ond Flow end Yo otunpom Hurst. 4 an ch Les. ea MRES LL ite b “om at a, hat: hors” dish WL obetosdte oo re} Na “nett Bintsoqa ry “pote 8 nie eet ovr aust bi nd brim t." "9 br fe é ne kts tugod ont of bint etotayo af) yo hose atont ht etbtute af SA é Hpac \atedeyo te no dont: ma "0 Geer hes dar: Hogighéd “ras - “wd anbytg vi gine Hekite o han bye as ‘anne ‘et Phere Yo aba Edtadot tumd ot heute Err ke aha?” sons i ser dike arte te RES Feoks wor ak mcbreimenon oF he Teg: Min ‘Pant .yformn a0 Feote 8 oni To Peover me Fd bekebe th | éowancim! oH g ahi ont ciotsotints. yiFroortont | ony) iste “ser tact ton pred) dofee ben noe Te ORS, C8. 20) wqog ack sree tik Figrts; Ome ater "(fod bogs yt fokadom: e£ aint eeient Saat to Poser ‘nae Ringed Brortdrad oft Lh tedtipd omtiek bot aro’ nth fqxe “ot ye oe ime thre, ahah whe gabon: “68 ontdaste Log’ to m7 use todd be Pte ee DL gom radey rod: noktiutong: Lad oth wan uf hoe tio pit bonnes. arise “fori A too Fhe nes Hobe acpitg ak beady ge tbe hit hilt Be eitace red Ces ite ® antow * a naan ‘ont Eoearonee pert a Y yy iii ont od Ber Beit bie vita thy nag 2 Rr ati ott mands: arttaroe edd bp aebronaty ' (gat sehosit fra naroo a oe Bas a, fie fa if +e abi! ane antoeaco ont bos one Ler cred S Cait ytoam boandton tee ‘Den se oy dyuioats OVO, todd Babqe ae frome: ne tite at deg biaoh aamtted mgaye dail ane OF Hobie BE: 0882 nt) amv ft pot to. abe filttwioinch ee a ae _ Miadoaee erwin He desidanred He restate Foor ibisnl % won tb: i hase oon Ay a ave ‘ia sre Ake homiasnn he te de Wittderis: Te will fall behind. This seems to have happened, in some measure, to several of our fish and sea foods, Most food items have been revolutionized in the improved forms of packaging and presentation, and many have been greatly improved in quelity, ease of handling and sanitary character, Fish did not begin to improve in these respects until about 1921 after most other foods had already made rmch progress, Since then, however, s number of things have happened tc fish distribution all along the line, sn¢ within the past very few yesrs some very important developments heve occurred which may put fish in their proper piace. Among the develcpments of the past 30 years are: The entry of the chain grocery stores into the merchandising of fish and sea foods, along with meats. This movement alone hes made sea foods conveniently accessible to millions of people who otherwise wceuld never see fish, They heave also applied to the merchandising of sea foods the methods of cfficiency, skill, economic intelligence, and mass purchasing for cash at low cost which had been much lacking befores The introduction of filleting, or the prepsraticn ond packaging in convenient and attractive form cof the edible parts only, while the 50% or 60% or more of the offal is kept behind for the manufacture of by-products. This movement deserves to become universal for fin fish, and until it does, those fish distributed whole will continue to be atia disadvantage. The one thing that has been hindering this development has been the lack of automatic machines for filleting, but these are now eae hens to make their appearances. I think it is safc to predict that sometime in the future nearly all fin. fish will be filleted. As a corollary to this, a small low cost unit for making fish meal is urgently needed; The other essential to really successful distribution of extremely perishable sea foods is not cnly freezing technicslly, but, equally impor-. tant, the public seccptance of frozen focds. This movement, as you all know, had its beginning in the fish industry but hung in the balance of doubt for meny years becsuse it became apprrent thet fish alone could not earry the whole overhead cost of refrigerated retail distribution, and had to await the perfection of the process for other perisheables and the coming into widespread ase of the wholesale and retail facilities, and ell had to survive while the public gradually enme eround te accepting frozen foods. Happily, thanks te these companies which were able and willing to risk Millions of dollars in the development, these hurdles have now all been erossed and the movement, with freezers, trucks, lockers, and retail ree ; frigersated cabirets, is gathering momentum everywhere. All branches of the sea food industry wiil be well advised to keep abreast cf this development, and not let its competitors steal the shcw, as crs sa 11% manufacturers oa few years ago stole, sppropriated and took over the iodine story that originated in the fisheries, Ways must be found (the labor unions graciously permitting) for ime proving the handling of fash not only aboard? fishing boats, but all along the line, where deterioration takes off the bloom of freshness, loads cn an unnecessary competitive “isadvantage, and eases the way for foreign compe- tition from more northerly and colder waters nearer home baseSe Quite likely, the future will witness the application of new principles in catching fish---such as airplane spotting, detection by radar or its oh onies ort ‘ommend poh pe ul ‘owat at wea ald gh belee -. esa sah yet nied oved aime t boot Faom , anbdot eae tin Make if otek strom Dare nokiotna nang Di: habaetinne 6 aim a RED matte ott Raney, iene Pee Sard a) veil agp ne pe igh Fea od he a ee Parodie. eer at cngae'y. sane al het, a ‘tarda. Bo tA enact up Merely re: SMEG > hh Oere ne ates ay” re don, emt widdtw “eo! cen at ont yahts Shank pi beck fh deat ey ve due hens Hoke Leatwoon eval, adcompotoveb “dead ggork, VIET Ost wee i 5 ORE RE GS. 17 re ros athey OF Jad. att tp ashy! a) jell my Heit to gdtelnrstocon edd Capt aprodty yipoctcy ghete 6At Sada *} ans who a £96 etem gad ongks Proceyor BtdT ‘yatoum Mew annis hogy Pa! tewan bipiow selwiedto ofv ofaneg to entES Ea-w$ mag Be 0s od Lids Bay i em ‘ F a 7) ghabeon. ridonmimo at Tacd vat ; “ydeerendice’ to a6‘ Bavtrtakt Yoteeconie- yi few of Lettoo ane sae oe wi Lowpe tui ail: ebiee ‘Wad. ~ntsdoth- vino Foti et. abot pee Oho ‘ffs Poy eo ahxe anes, shat geht ®t pos" He pomndgeeon oF Seng (Gee Pe Fh oon ded say ei arnt Pid Yvse tt nt dat? ett pt phan lyod adh Boge bit Pore ttuae onbtn tet Pret hi en Ayqa omncod FF Paes Sey, Ear EY 2 atl Ratna Prt | Later bagvers ene I>, Fano hoochie aloe, eh. aeRO SAF bie. wOld anal seg ties, tod? Gas gory a iit In nationalised ade “Sot bed ffs Rey pelt? (Eee Pinter boa-ofpaafore oat to aay hebvee ht eahoot’ nogor® or ivqvoos iad Miyata ome yltauh ity. eS oe o ari Na EO OF Uae hE fur Be ORak gies at irogaos Saag sade Vy seed Le wee sword en thend eagay “taomgaloves ett al ‘eisheab . a a econ dog bere ature, iy A owsT At gheet adie. atirocateetne ait ay De ate te yerfoand ha” .snen meAerS aNmomor sity Ava at (acta idan rene i ot Sdasnadiotely abit > Yeaaordn qeot ot beabyha (Low. od Lf ke wrtanhak booth, Ba anes oy ‘erovmboatarnn + Laa-ont an won, odd Inets wiabitodan att Sof Fam. ine) “/hewenrts obese Fndd vistn onihok idl kot Baad ta seca pres at oe ae } a vi tguisonmey ytanrdonrg orofe’ LON dud .atood gubite bt: hey iio ae BOE >a cde Ms a ile ha see tow ae hh d we os Bae equivalent in underwater short wave echo sounds, and it may use light, electric potentials or supersonics in the driving or luring fish into nets or traps, or to kill them outright and instantly as they should be killed, instead of causing them to die in a state of struggle end fatigue as they now do in almost all catching devices. Add to all this the possibilities of fertilizing water and of trans. planting by airplane the most desirable fishes from all parts of the world, and you can make a right pretty picture of the fisheries. pe! ft Et re i a hans a by! bie ‘yes eo ennttay, ge otantrita | yi Danses %o. bao tetnel qittab riot tn wothateeaueds oe. hits ene Biome. cid “to edag Tan movl gertall sf¥dettesh deo odd eas lqits ya . ; eeciusinlt ald to; daar: hin 8 ba ba fh whew rhe Ae 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, N. Y. Co, June 5, 1946 ANEUAL REPORT OF THE OYSTER INSTITUTE, 1945-46 Lewis Radcliffe, Director Two eventful years have passed since our. last Annual Convention. Wars with two mighty nations and their satellites have been won, We met the problems arising out of war with reasonsble success. These included short- ages of tin and other scarce materials, losses of key men through the draft, acute shortages of common labor, rapidly rising wages and costs of opera- tions, the threat that price ceilings might be established on fresh oysters at a time when the demand was great and the supply light. In addition, the UeS.e Public Health Service required «a revision of its control messures, and even before hostilities had ended, the Food and Drug Administration called for a hearing for the purpose of establishing definitions and standards of identity for fresh oysters, adding to your individual worries and problems, and, incidentally, to mine. With the ending of hostilities, we had high hopes that the worst was over, and that once more we covld resume operations on e normal pence-time basis with a minimum of regimentation. These hopes have not been reslized. The conteiner situation is steadily growing worse. Lessening supplies of tin, with production of steel reduced by strikes, and failure of the Civil- ian Production Administration to recognize the need for giving oysters---a moat protein food---better than 2 "C" priority status in M.8]1 as amended March 1, again reveal the need for represent:tion in Washington to look after your interests, Another illustration is that of the attempts of labor's representatives in Congress to amend the fisheries exemption section of the Fair Labor Standards Act of 1938 by limiting the exemption only to actual fishing operations. The basic principles involved in this exemption should be maintained if possible. At a hearing before the House Committee on Labor, on November 6, 1945, I filed a brief calling attention to the inequities which would result from imposing further restrictions on freedom of operation of those engaged in the fishing industry, pointing out that because of the complexities of the business, the perishnability of the product, and other factors, it was im- practicable to establish a dividing line between fishing and land operations which would be equitable. At ao hearing before the Rivers end Harbors Committee cf the House, on Movember 14, 1945, then considering antiepollution legislation, I pointed out the effects of pollution on the oyster industry, including evidence res ceived from Rhode Island, Connecticut, New York, Virginia, and Georgian. At- tention was called to the decline in production in Massachusetts, Rhode Island, Connecticut, and New York from 7u1/4 million bushels in 1910 to el million bushels in 1940, In 1911 in Fhode Island the state was receiving revenues from the lease of 20,846 acres, and in 1944 from only 1,936 acres, a reduce tion of over 90 per cent. In Virginia it was estimated that approximately 1,000 acres annually for the past three years had been turned back to the state by private planters by being rendered useless by pollution. The Com- mittee has introduced a very good bill, H. R, 6024, which is expected to pass the House. “ger ie init, Pr v Fa green wit eta asn2ber srrecitiont 8 estaY0. oe % ett sxe _ tates sit oth tobes sibwe.i if asottaernnd I ‘aye’ Feel we ont, hoaang evad aLs0y {gttaere Brey odd tom. oY grow mood eval sothifctaa +hott bis encktan vidg to '“eietete bhebulonk esed? aot ,220r tf 12 wot oonebive snthdtonk (esto nbd ‘sod 2y0 ‘ett to pottwitog to adeotie: neh. gateioed) baw meebo t BY “y Sint wet ‘tdorsao nd che fel. shod an ghttotel shogt ,sttoard onse a baie “ro bbdubogia: wt emt soob. ard ot Bofiee, ane rote @uint-o8 Ofer ik “wteriaud nokl Lee het | om? XroY wet Bru awnsret girtviso mi ew oa ae ett? #ualet abot at ‘L(@L- +t ane a gaetion ‘She, of ay Lic. ott pier mt bry aotoe 998,08 Jo efor ombeotgg: « Fate ‘hodom fee. iid +t pinkativ, at «ined tog OV s070 9 sv ott pb alond Bening ted fad gieoy on a tang oft 20% vLfnmnin sotod ¢ ; jut lag ya seofoow. hurabeo’s. sited yd arodariq otavbeg “apts Uy greet od ‘hedesare: ak fp wlaieee & eh” toad bong re ne mes mh no: ,eamoe et to \ sotttedint ‘ee = ye While price ceilings on most important fishery products have resulted in considerable black market dealings, such as in seallops and shrimp, our industry has been most fortunate in that Messrs. Triggs and Lynch appear to have fully appreciated the difficulties that would have been encountered had attempts been made to establish price cejlings on fresh oysters. I con- gratulate our members for their efforts to hold prices in line, and thorough- ly believe that this worked for the best interests of the consumer as well as our members, What has not been fully appreciated in the past is that oyster. prices in many areas have been too low to afford the oysterman a reasonable return, and that prices never again shonld be permitted to sink to levels where the tonger can barely eke out an existence. On June 15, 1945, the Acting Administrator for the Federal Security Agency (Food and Drug Administration) sent out notices of a hearing to be held on July 17 for the purpose of receiving evidence to serve as a basis of promulgating "Definitions and Standards of Identity, Quality and Fill of Container, Raw Oysters Identity". In reviewing this proposal, we im- mediately recognized the fact that informetion on which to base such pro- posals was inadequate, and that it wes wholly impracticable to attempt to. assomble same in the intervening period, that, in fet, months of study’ cone tinued through ct least one entire season and at many different production centers, under a wide variety of conditions, would be necessary for the proper preparation of our case, Obviously, the only course of action open to us was to attempt to secure postponement of hearings as long as possible while seeking to gnther the facts necessary for reaching an understanding on definitions and standards which were rensonable and practical. The Food and Drug Administration was primarily concerned with two things: (1) limit- ing the time of exposure of fresh oyster ments to fresh water in their preparation for market to as short 2. time as practicable, and (2) attempting to rench an agreement on reasonable size gredes for cysters. Had it been willing to limit its proposals to these two matters, our problem would have been greatly simplified with better coopersticn from the industry. It is not necessary for me to review the henrings of July 17 and August 14, 1945, and January 15, 16, snd 17, 1946, and the subsequent filing of written ar. guments for which the deadline was Februsry 26. I should like to add-that the preparation and handling of all these details imposed an exceedingly heavy burden on your Washington office over & nine months period during one month of which I was without a regular secretary. Secondly, Congressman Bland deserves your sincere thanks for his calling a hearing before his Committee on July 16, for his appecrance at the hearings, and for printing the testimony given at the hearings so that all might have it available for study. And, finelly, those scientists who carried cut investigations ond gave their testimony at the hearings contributed more then you will ever realize to a elarification of the whole subject, and thus safeguarded your best interests, In fact, the oyster in- dustry is indeed fortunate in having such a grcup of outstanding scientists who are trying to solve your problems. If you have read the Institute bulletins, you are familiar with the efforts of your Washington office in preventing surplus vessels being anchored where they would endanger normal oyster operations, in closing the door on the possible introduction of Japanese seed oysters to Atlantic coast waters, and in keeping you obreast of the times through trade reports, ‘citations of current literature and notices of bills affecting your interests aes gtd wer peer sey iene iss 20 5 eae os =< te gtimitte bhe eqolface at ae dove yagntfesh doottam ton ofdere! eae (ange omy bro agnin? sateeell dtodd of etnnaet daom mood want % a gee bortedauoone: nood ved bluow Jatt aaktlyoktth ont botsfoo tgs EX. J witee I- ganateyo deott mo oygrittes eatiq detidetee of obam nood ad@ ac es adguomoit? bie gookl of seoirg blood ot ‘adiotto todd to% atednom vue od: eo lo Bkow en ecm EO ont to edes total tned et tot heabtow o hit Sods ; ee est af tang ott wk hotekooiqqn ee noed ton ean tanh end te A formiotayo ony brotts ot wolf oot moot Oyed anotr grat af eee arte ot betdioreg od bIvorls akege oven dt todt bee yrorutet + | @ O oite cdatxs ne duo ode visiod Amo Sonnot ot ISOM Dneree Bhitvese revebee ont? rt sodattelnines aghtoa opts geet 2E onmh | ey! ed ot -aphie pod o ‘to xeokton tuo tava (noktowetnimbs gu1t bres $007) We Steed 5 er oven of eonebive. stivieoot ». oaoqung oft tot VE yield ‘ert te utifoup ‘yybtinshI to ebtebned? bre anoktinttot™ sutton Lan noe amt ow elonoqug ¢ atte ankwetvet at mypbaaese srsteyO woh ,tomk ~or1g. Sowa at od Motdw mo mrkte ieee Fret tock oft Keslagoact | DO Bqnwste of ofdnottomamt yLlodw saw FE doit San gtoupshank | 2oWr aft ebute Yo dldaort Fort “2 "gtodt “bobtieg nertrowtodet of? ft doles \., jteltemborg greets yum Fo fora aoaece -osttie. eno Patol Fs Agua ‘ » Ome ret Vtaaaoden s¢ bigew "erokd thaoo to ywWolbtav obfw a soba steam woktes to os woe yfno oft .yfavotvdd 4oead Wh To nottet eldbeaog 2a, grot as ayatyserd % trrometiogs aad. oT den oF Iqretts.oF Bol o qi theaderobee fe. grkdoret. to4 yt, gavoen atoat ong. edt ny oF otal i hoot etl »faotdacig dre efdamoacot. stew doidw abtebaats bre anotte ss apimtt (1): regn kt -owt..1id bo. heateonvs \ituemts 1 ae noktordatatabA ae ~ ar bets nt xotnw daert oF agdnom tadeyo davtt % - ausogxe ‘to omit ¢ git Btamets < (8) hrs oldaottontg ae oakt n Pon an oF tosftom tot aol peed PE Ach ,etetuys tT ut Hay: oe ke: efdowcaset mo jreneotss ns Ane" oval Slow metdow nto .etetien ont cas@ of afoeoqoty att thot 4 er} 1 eridsnbet of sot? mo be "oqooe tedted Atty bobitiqnuda yhdae “per ee #eugua bre SL yIat to daniteod : ett wolvot.od om ant yeome ota nostinw to grkilt troupeedua cat hor ,Od0L ATL bar ,aL gok u "988 yrowdet sow onkibaes ost ‘dotdw 10%. aoe « eaetd- Ea to get themed bre motteseqetq ont, Pods bbe of o@hl bfoods | tove soltto motgride dy ayoy no sobisd yvreod -yfadthoome ne besogmhs talegot a tuottiw enw I ¢olde Yo démom. odo aabigh bo bro adtrom | 2, $0? alent stood f3 toy 20 vieesh hanl@ novedotgmod wfhrove’s "tate" oonmtoogge abt 102 OL cfeb ne eodhimas’ » std evotod anbtoed « sakl ine : 08 egeiteod edt to meves ytouttert otf yo Makaq-to? dna pean ova tdno.tor Boa ped wut hs ht york - exharte tot oldatiowe th oved digtm Siam egibtsod ond ta ghorbtset She? era, bap 2x0 tdag iteovnl ‘Hero belt afoty ont to ato Rhee £4 _ ‘fo » of anklet seve. [fiw woy redt otom botpd) _ eth tetayo okt “ghost. fl ,ePactedn® teed Hog: bs obysuze'ten emmtt bore ge esalinotos qn fbretetvo Yo TOY 8 dows grbvad nd et-nwttot hoebnd s ha ‘eames ot, TOK wie, of no bytd ot ” ae a ie ‘ests sete mA A fim a ete - WON senitiied tad ote dant om bimie evad soy Ww fel NN niked alyenor. gee ini antine veg az eohto ontytdtest! mmoy to es * “ert gebaoke nt’ yonottertede setayo fosrte tegachre bigow youd ovsdw bette Posiactly otémalda o¢ evogavn een secnagel. to noktowboxtel sfdkeacg eft no’ Pea nes Regs sigh abort. dgucreth yontt odd Ro, tenoredo ao surbqsedt ba bre ode and their treatment by Committees of Congress. I shell not undertake to review these and the many other activities of your Washington office. The war has been won, we are in the midst of reconversion, and there will be a shortage of food for at least another year. We should be raising our sights to look beyond that horizon and be preparing to meet the problems that will arise when supplies of mests are agnin plentiful, We have seen the shrimp cocktail end the fruit cup displace much of the demand for the oyster coctail and oysters on the half shell. We have seen per capitn con- sumption of oysters drop from 201/2 pints in 1912 to about 3/5 of a pint at the present time, We are witnessing a revolution in food merchandising--- the rapidly growing packaging of foods, particularly quickefrozen, packaged foods which some feel will be the food giant of the future, rapid changes in the form of the package itself to meet new developments such os shipments by air, the growing interest of department stores in these packaged forms, and many other innovations which we need to follow closely and adapt to our needs. I would be remiss if I did not add a word of caution to our members; Some of those fostering these new developments are making claims of future growth that are hard to believe, It, therefore, behooves each member to thoroughly try out any planned chonges before plunging. This is particular- ly important in such processes 9s quickefreezging, Make certsnin to master all the difficulties before expanding too rapidly. To return to the subject of the reduced per capita consumption of oysters: one of the most fruitful fields of research is for us to canvass the homemakers of the nation to ascertain why they do not cat oysters oftener, and what things we can do to overcome their indifference or objec- ‘tions, This has been discussed with Barbara Daly Anderson of Parents! Magazine's Consumer Research Bureau, and she has agreed to undertake a sur- vey of subscribers’! views before our next Convention. As a preliminary study, this hols great promise of being helpful. In my judgment, it should be only the initial step to a much larger survey to disclose regional, as well as national, views to serve as the basis for a nationewide program of advertising, education and publicity. The difficult problems handled by this office since our last Convention have been made easier by the splendid support given by your officers. Mr. Darling, as the Association's President, has made special trips to hearings, meetings, and conferences to represent you, and I cannot express adequately in words the aid snd sound advice he has given me in carrying forward our program. in meeting the difficult reconversion problems which lie shead, I hope every member will communicate his views on important subjects, and his criticisms of our program, ond especially that you keep your officers and Directors informed ss they decide the policies which I am expected to carry out. You have hid the benefit of thirteen years of fruitful cooperative ef- fort to guide you. With your support, it should be possible to achieve even greater success. As one reviews conditions today, he is reminded of Dickens! description in A Tale of Two Citiess "It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was tho epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair." May we soon arrive at a period of tranquility in which normal life and business will be restored, “eee: Sia: thieda: 4 gucenguies ‘ts sinned suaihutls bid to _ , poadYte motgebtaay agey Yo avigivives awsto yom edd ban oaomt | “pment biter . dererwrenes te febin off m2 ota ow gnaw adus and “sew od? : ee od blaoda oY ytesy voddons tenet dn tot bowt to onadtode a 6 tao, wi? doom oF anPioqetq od Sao nosbied torth broyed ook of a¢f hoe vvad oF .twititnals nione ote strem te eobiqqne mew exits £ eat ol baoweh off Yo foun cortqeth qo dtom’t ody beta LLodstooo qm wttoe thy toy moon evant Of 4ffede Bat ett me areteyo bene fintooe fh hfe o to Ge duode wt SLel at atnig SK fe5 sot? qatb etotayo to m in! wasmitte thr: xforsn hoot ut aokiufovet a atkevomtiw ots oe ,omis dreds hea odors gfe 3.07% texto itup yfrofyeistrag ysboo!t to arty wong go ivory yibign Benreio. bigot, exuiut oat to tticts bon? off ef Tifw foe once dotdw be ndosmetia 20 dowd atwomgeteveh wor toon od the aes eqetong oft Io oets ammo? begrderg vaodd mt sertote. daerttoqeh to teetedek gekrotys ont yt ew uo OF dyabi ban yfosolo wofTet oF boon om dott anohtirvorst soddo yihamieg getedeem “ne of goltups to btow » bba dor BE T TE andaet od bivow FT : este Yo amtelo sixtlom ote edremgol iteh wer oped? so iseteot, oan ae oom | QF sedeem done aavooded yerto eorett ht petirrs od o@ ttod ota beats " sbtrcneracita ak eidT ambi’ ovoted acy -ie bernat¢ ge ted ved YRR yofane of nictipe ufo vaabecottesiefup a eodne abs fom ok dined ; atihtges oot gribnsgee orited’ sks fun kta a ~ To me teqmance adiges eq ‘beouhor nit ‘to tootdiig edd of ween ot seayene of. ou So% of Houseaes fo shto tt fetetuT? saom od? to emo 4» i atetaro geo don ob geld vie ntadiovaa of wodtan oft ‘to stoomene apetda ao GonoueThihnt viertt ome yo ad ob i vibe ow aqitdt Sartor bee sy ee Satro% of Yeo poe tebe’ Vial epediall tw hocaee th mood and abd? $98 # wisdrebew of hootga Dad ¢ Sahn guectut dotoogeg emeagoS ofeg, Myron indiory 3 ws eto hse Jnvwwe) zon wo wioted awoke’: tenodtrssdae: o hfmons $2 ytnonmhet yr et = Sera tf ynted to oaks gh Pw abit | ae fanakgen etofondh of yorea «togeef dope o of gota .t a th dink of to menqgoty oblwenoitrn ¢ it eland ned ac evtes oF awoty et okt at wey ae wi to F1deq ban, moktnoube 4 grind nokigevic® fanel amo conie ooffin aff? yd both wid ants dptg dunk TRE ot sh .asoahito waoy vd mers Progges ffine fo off yt telens obom nee \vasie rEaned co of ‘oq bat & fokoogs oban. and tae ht ot odio tf rboonss ett an ( Yhow: Stpebn sennqxe Jonnie T bien ors CrrOIgo ay: oY of soecei tds ba « ‘tip Powe? gebyrics. wh ae gael. aot of éotvia batoe be bbe oat at T. ,dotile elt Aptitw cmofdntg nekaseviscot SinotTrth sft achtsem m1 ght and Ann are otdne sre enenini: ne owety aff otrotitimos Pftw vedmerk VIOVS, “baa rr iefIo sHovy. quot wey Pome ei:lafoores bern: gems S079 wo to sated vtino oF bedeegxes ao L dohiw setebtoq..of obioot wed an henrtotek stove ste ww ltieveqoes. Ivtetutt Yo ateey mooted to thtemed odd )h of evad way neve ovebitiie of ofdisaog ad bigaeia AR" hi ty ASD stig eb tem of! aio a omens es r Ne \ no Hgtspask tamedtede to. babebiet ahiot wb ‘rake ince. nirob vor exp eA) “$6 Patew oft: apw- tt: usc te Pecd ont enw #1" sG08tED ow? To fat A ot daw FR gadqnitaticst to-oys aft age Cf ambebw % og0 ed sae: ot (AQhS Ao pened. oft ese td: oye tatepmea : ‘te foaqe en ane oF grotiod to. ‘Mgegatty tr att Gey $2 seq to shies ont ‘aow F8- ator a In soe a bd Roman tebe nf, “oh htopaens Yehobeng 2 $2 ovbiae nooe Fda ae , Eyre alla : < 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, Ne Ye C., June 5, 1946 THE PRACTICABILITY OF SHIPPING OYSTERS AND OTHER FISHERY PRODUCTS BY AIR Spencer A. Larsen Rapid progress is being made in adapting the airplane to the carriage of cargo. All+cargo planes and combination passenger and cargo aircraft are now spanning the continent daily carrying products of the farm, factory, and sea at transportation charges that as late as three years ago were be- lieved quite visionary. During the past three years at Wayne University, we have been analyzing the prospects and problems of shipping various categories of commodities oy air. Our principal contributions to date have been in the field of perish- ables »- fresh fruits, fresh vegetebles, drugs, cut flowers, and fishery products, We have concentrated on these commodities because (1) no one else seemed to be paying very much attention to them, (2) perishables constitute an importent portion of the overall air cargo potential <= possibly es much as 60 to TO per cent of the total == the exact percentage being largely de- pendent upon the level of transportation charges to be paid for air freight. At present, air freight rates range between 12 and 25 cents per ton- mile, which is equivalent to 12 and 25 cents for the transportation of one pound of merchandise © distance of 2,000 miles. Just what rates can be offered and the volume of traffic each rate level will senerate is one of the many puzzling problems now facing air carriers who are now going through a most trying and critical period. Chills and fever, alternately, settle in upon this infant industry, but the child has a powerful will to live and the urge to grow. “ach month sees tangible progress toward such goals as we projected in our first study, Air Cargo Potential in Fresh Fruits and Vegetables, Air Transport Studies Numbers 1 and 2, Wayne University Press, Detroit, 1944, which was completed two and one-half years ago. In that study it wes pointed out that in the list of commodities likely to become available for air carriage, perishables show promise of furnishing important quantities of traffic to the skyways. At a rate of fifteen cents per tonemile, it was estimated that only token quanti- ties of fresh produce treffie may be expected to materialize, but that as rate reductions were made the volume for air transport would increase by leaps and bounds. Over a year ago, and with the invaluable aid of our sponsors == United Air Lines, the Goodyear Tire and Rubber Company, A & P Food Stores, Pan American World Airways, Hinde & Dauch Paper Company, and Shellmar Products Company, and with the cooperation of the Division of Commercial Fisheries, U. S. Fish and Wild Life Service, we began a study of air cargo for fishery products. I am now prepared to say that fishery products show promise of furnishing significant quantities of traffic to the sir lines. At the very top of the list of fishery products that are candidates for air shipment stands shellefish -- oyster, shrimp, clam, lobster, ond crobe Employing appropriate air cargo propensity criteria and obtaining the ' judgments of » large number of seafood experts, it heename evident that mth ts Brom ads samara sa70 oma emerevo rea “w 0 vrata =i i ti yeontag ww tonsa if gestrico ert ot onafatts oid anitgabs of ehen geted: af sasiszotg, bk j a .. Sietorka osteo baa. tearscaeq nobde mbdnoe. baa eerinkg oniee-If4a My ue «Wtovort ‘geet oF to etouborg andyitne ¢Skobytromkinao ont anionrge 9 a eae one Stow oma sinoy sevds ap ad ¢ T aa, Ted? ‘eon vio. mottedtoman enh & $ - vatetano baby ov ia anteutano need eval ow gvifatoviny ema de stiey eons tang e 4, abt @o eettthommo to sobeeantes esc Piav.smtogihe to emefdotg : han riba metro, to Beit of? of need overt etah ot anottudkidaes Cag honevgy | yreda tt bie yatevalt ditto ,enuth ,aofdeteges saayt sattis? igew't epteero on (Tf) eataoed sats tharmeo paedt. 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Be arts git whe tet, Wo ashtitandp Snnok Lire qo frie DL 4 Sthenme dite = “ot gatab iba ast dng atomesd yrotalt ‘to sud? ent = RA, Tata nadadot afte Ze. yrneae entrees ov todo - ae pis. ets net Empat do har sttotixe yteregouq- ontep ike os 1 tenn ee | dreb ive sschaidiolt ira reheat ‘$0: cerca “tA Maras y Rl Bers A reyaiee! : ova AR ; i 4 ‘pe Pin et eM cd He ah ae i et ~2— shellfish are inclined more strongly to air shipment than most other cate- gories of fishery products. This stronger inclination is traceable to (1) relatively high value per pound of edible shellfish meat, (2) higher rate of perishability, (3) strong consumer demand for top quality shellfish, (4) relatively long season of production, and (5) the opportunity to save a great deal of shipping weight by eliminating the shells, tin containers, heavy barrels and ice. In the case of the oyster and other fishery products, most of the dead weight which now accompanies these products to market can be eliminated when shipping by air. Oysters in particular are well suited to air shipment, They are found in all major fish producing areas of the United States from Massachusetts to Florida and the Gulf region, as well as the Pacific coast. According to the U. Se Fish and Wild Life Service, the average annual production of oyster meat in the United States is approximately 90 million pounds and Dr. Lewis Radcliffe, Director, Oyster Institute of North America, states that oysters are the most important of 911 underwater crops in this country. Furthermore, Dr. Radeliffe points out, this production can be increased tremendously through an extension of our oyster farming operations, “It has been esti- mated that there are approximately 13,000,000 acres of land along our tidal waters which potentially might serve for oyster farming; yet, at the present time only about 1,000,000 acres are actually productive, and much of this only nominally so." In view of this impressive production potential, Dr. Radcliffe adds: “There need be little fear for a scarcity of oysters so long as the oyster farmer is properly compensated for his labor." Radcliffe, Lewiss Hygeia, The Health Magazine, November, 1938, Marketwise, it might be said, that despite this large production po- tential the producer need have little fear of obtaining a satisfactory return from the sale of his product if only the high sea flavor and full quota of nutrients in his oysters can be delivered intact in sanitary and attractive packeres to in-land markets. Like all fishery products, oysters stand high in consumer favor when the succulence and original full sea flavor sre delivered to the ultimate’ consumer, Failure to deliver, seafoods of consistently high quality to in- land markets has greatly lessened the effective market demand for these products. I hasten to add, however, that the record of the oyster industry in this respect is probablv much better than for the fishery industry in general. The Inland Oyster Market During the past few months we have been conducting consumer acceptance surveys for fishery products in Chicago, Kansas City and Detroit. The re- sults of these surveys, as well as the national air cargo potential and the problems of transporting seafood by air, will be treated in a special volume which we plan to publish in the near future. In connection with these studies and with the cooperation of 911 the airlines serving Detroit and the U. S. Fish and Wild Life Service, we have made sixty experimental air shipments of fishery products. Six of these shipments have been oysters. As a result, we feel we are now able to throw the spotlight on some of the factors per- taining to the prospects and problems of marketing certain species of air- borne fishery products. A logical place to begin our study, we felt, was in the consumer mare kets. A representative survey of Chieago consumers revealed that oysters, sedan eet: aoe line: bination $a st log sidenorit et colton tient 4 ate i \ gthet veintt (3) .deom Pari iioda {dite wy bree Yee omrfowr- s pret wily inkhiome god ty’ rie sombanco -neota (8) ittt

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Ta’ yee bay mieOROeTT exon (Ott lete bio Aakhooe trohao toh ret setiy arowsed s f Lh aid abs th eee (S) gett fnep Mi att sone th) rarer Be pa fa pr tian ertoet eh Kt * { } wr : Oe = heel Bnd, Sowatinretng anosteg add 26 tree 2 ba Vino ehit- a >ectal | ; fin Yo andar tacela tl neeke eit ane a htt. ' abaene 6 “ontreLwonm pve mittod mite boo {Hattidoo: yotiq fe Mot ing: yao, «« inthe tite He bronee barton aretay a yah meen th. Hamer trey Et ee OF) BA f getedadel vd + End of ageot e~ qHotm Mardis G2 aetd: geared of re :Ptiferta to 10 Ld geitvanio® | ambit PRGA, Hot fouddeta. a. tated ey ih Mey Pepto es Moves Of hebod merbxortesa e at sil? yebmuoq: C8. witro 5 ae Bei ri ti sapimed veto aeatek “ bgmndsagre ® Hota Rede.” f te Me Bed, onto auw cokprnaanon: dei dace it gre 47g, OR: Ro ceed ve potaiet tt vitktiep extodtta ‘Bo! hoottnwe nfetdo b al WY om ti ‘precnmmmobd LE atobteq ete I anon toy 8 ghitatt s Sato eds. ¢ goobrer rk os patent big stot Envoy, tea orden nde ovbE comp ion Elin ed “ Pp A vont titee he pele oi hace obom ef Sivee tevadtfod wort Agha Meee an) wort he - eran eae bd. veg Dom vent bag Frooh xaey GE bom gators ung Bet” te peomere i ny a pivala ko, oipet! Sireapomt bet ro"h nee ‘ahaa ott “lt (3) eh aby f Pye Hae Fike bens poxtaeb (8) git fel ont Heke ty welt hi solide alia sia fete pai ‘i i iy uy I i t sean font foie wrth ane hanewe ton. jnvevien ay upulia “ghee: sibbudgiod ney, he ree ia noongha. sheet -4. reason for not ordering was uncertain quality. Both in Kansas City and in Chicago, restaurant eaters rated the quality of oysters generally as good. Nevertheless, in Kansas City consumers indicated that if strictly fresh _ fish were always available they would increase their restaurant orders for fish and shellfish by 41 per cent. They also indicated a willingness to pay an average price increase of 12-1/2 cents more per meal, where oysters were served as the entree, provided they could be sure of the quality. Distribution of air-borne oysters to the better class of restaurants in Detroit indicated that customers aresuspicious of the freshness of oysters if served any way other than on the half=shell. Although they assume the oyster to be fresh if served in this manner, we have demonstrated to our satisfaction that consumers can have fresher oysters at inland points if the edible portion is removed from the shell, packaged in a moisture-proof film, kept under adequate refrigeration, and brought to the ultimate con- sumer within one to three days after shucking. With air transportation becoming available, the oyster industry might well investigate the possibi- lities of removing live oysters from their shells ond placing them in soft, moisture=proof pliofilm packages. I am told by those who have made a study of oysters that if appropriate temperatures are provided and if the oyster is kept away from fresh water that it will live for a period of seven days, provided it is washed in sterile sea water and packaged in such a manner as to confine a certain amount of its own COo9 in the package. Dre H. R. Prytherch, Director, Fisheries Laboratory, Beaufort, North Carolina, and we are con-= tinuing explorations into these possibilities. Assuming that it is possible to deliver shucked, live oysters to inland markets in pliofilm packages and via air transportation, there still remains the problem of re-educating thse public to the fact that the aireborne, shucked | oyster is strictly fresh. Taking advantage of the opportunity to brand the product, however, and again assumine it possible to deliver live oysters to market, some far-seeing, alert oyster producer is going to explore its market opportunity. Again it would not seem to be beyond the realm of possibility that oysters could be shucked and sealed in a pliofilm envelope with a small quantity of sterile brine solution to prolong the life of the oyster. Dill pickles are now marketed in this manner. If the apparent increased consumption potentialities are as impressive as they appear to be, then certainly oyster producers and dealers will even- tually discover new market opportunities and will proceed to take full ad-= vantage of them. Taking it for granted that a substantial market opportunity exists for fresher oysters and other fishery products, what changes must take place in order to develop this aireborne potential? Foremost, in the think- ing of those who are exploring the problem is a combination of new facilities ‘such as plastic, transparent films, light-weight containers, temperature con- trol, and the speed of the airplane -- 211 now available to serve the fishery industry now plagued with the ill effects of the passage of time upon their products. It was with the hope of making some contribution to this aspect of the problem that we,.and those who are cooperating with us, set out to ex- plore better ways of preparing and packing seafood for air shipment. A reconnaissance survey indicated clearly the need for a clean break with traditional methods of packing fishery products if air transportation is to be used, Conventional methods of packing fishery products for air trans- port were found wanting because (1) there is too much useless weight, (2) water from melting ice is a constant threat of damage to other cargo, hi a cisyoetad cia ets TV ig ORE. MR ek eae Liew ‘one ty eens sl hive ews \ + ‘ 2 ’ nt RMP Ot iete to. nets a0}4e4 wnt oF steteyo. coun to it ae os @ireterc + A ssendtgevt ott to-auotelgemets avenodaue: tadd bet aaee bab i? edt seid dadode i “st letant iat ost to Net roth yew une OD ASS sth evi ow .ieanam ated et bawies: RE: eben, seg bi ae te in ytndevro tathent ‘svad treo wort troy Sado god essed tek i mn fk ff) olgne eilenta ont mort, Geimpaneet ab: oka: ry ion Ck DEF E cp Grd ct ile ated: Bie ghostove yin tes “pteuoet 1 Mane | i Bolt nrrogertn es 126 “tyr init wot t 1 are Bent x a pan +e ‘ etinven sid ndoyitoovnl (few atade gubaubat acige td yc dy nf tere Ceo R aR ete ott Bove fej no af terte Yhetd sovd sietayee wit: % nbviouieh Yite a cham eve! hd coon? 74 bfod met. _»senada mi eiodf A Loom x ze am webeyo, of# YE Ski SuBtveaa ove sonmteaimd te tageay se“ imal ‘ i A gtveb (reyes ay be des wt owe Tiiw hE aay a of eo goie Pawar - mn CNY 7 Vy aH Tani # cont of heoadte tg, # Loo” tetew nee of Ryreen ek Be Gaetan pet ae cee ey oneness 4F oH eM potentonn Bd: xe OD nwo abt Yo Aydt needa: oe ees ate Bc Reo Pyvew vy ‘ ay forte > 4 lhe 4a tte le Feo 5 t Tete he et a Sy yelp i) oy ’ ; - ptotsiltdisaog caadt onert ‘ug tt ond ignerg ie a a? avéteys eet? ~hovlondar toviled of afd lsaog, Oe i tat shee Bir dena, Frits ocads wroitetsoqugert «whe av foe seaions of ftok lam heshenile yenraiatte ans tadt tort ott of offdar oct: atitepebensy To ies nh Bey t lot tact inisaqdy wit Yo ok atreavhs- sekiat °Jdaert witee ( ae 8 R484 oun oh! STR Toe. OL Re ee Fy bavnaa Coa Bane | nee) oh * toot nm ‘wi wae oe fF pakeig ci seepborg vetaye ahiche a retee 1h. om “WERT Eel to iy : nad feravod ed of ntoe Sod bindow OF niega Se ee 0 Dame & it Ee oan terne mt iekte a nt /feleos “boa badoite od Stone se i < SEM Leeda ant Io eRe att ami lorg of sobhefloe eaind: efigedw Re atontion BEM? cE batan yin WOR: OLR ah Mink Movoyh ao kt Malbietou wo ttaowancs bydattemt Prte-nepepe.”) et neve Liv eet nas Bora stead 4h$evn vinks Pees mit. hel Oe rie whan fier edvot! oF hes own ina &bbtErudiosin deootiner wen scores HE Weteiedtors4 todvem [oisaadedee o fudd Betiers aol Of goblet Pr) Yo. Red FO BaP syatants Forte wees wicks fo shdte Dns etedivo vache? OR 1 eae EAS eit of Freel ‘takveniog anions? ‘B LAT Go inved og. be ch white ftor' wir “te. cae kD a i SOE we rdotg oct yabig fae oan oir oy ban mee. Next o“nsdy ive canon? sees ‘San dedeaset geeks dra ony ah mae aetianty ot? ‘wot, ad of hel ore wae FL an Sates k MAR TG Meweiel ert here’, i le myer aa is | aly Dat: tah fp Bitar ac ee fy cht ed i bamaty vein vats doar « BENE OER! cadens Lael thi ye kent tole qo ag hh oh hier hinw Tt: “wie Sie ed tig Dah tl Aa ge FS oyetbaay ate sng nasa ie ig that hate. mecha yop as sito ng Bes “ta tot oointe ‘mamtgag Since wiaaakas: bie ep Picotsah H Mica xin: sate ‘pea sbitad « Pia ‘easistaba : lpn ( a wr bith Ae oan (3) melting ice would spread objectionable fish odors throughout the cabin of the plane -= especially objectionable where passengers are to be carried in the same plane. Moreover, planes are expensive, and the melting ice would deteriorate their vital structures, (4) the conventional ice pack re-' sults in a leeching out of the flavor and important nutrients of the seafood. An examination of the containers revealed that seafood is now trans- ported in wooden containers of varied dimensions and weights. These con- tainers range in size from 50 to 200 pounds in capacity. A wooden container designed to ship 50 pounds of fish weighs about 20 pounds itself and calls for 30 to 35 pounds of ice -\= being reeiced as often as is necessary. The shipping of 50 pounds of fish in the conventional manner, therefore, requires about 50 pounds of container and ice. This ratio lessens as the size of the container increases, but in no case does the container and ice weigh less than 70 per cent of the net weight of the fish. These wooden containers cost an average of about 1-1/4 cents for each pound of seafood capacity. Obviously, the conventional fish pack, including the standard barrel with its ice and tin cans, is unsuited for air shipments of oysters. In an effort to develop new packaging facilities for air shipment of fresh seafoods, Air Cargo Research at Wayne University provided a set of specifications and enlisted the aid of Goodyear Tire and Rubber Company, the Hinde & Dauch Paper Company, and the Shellmar Products Company in pro- ducing suitable films and containers that would make possible an iceless fresh fish pack, The specifications set forth for an iceless container were (1) it must be an inexpensive, single-use container, (2) it must be light in weight -- not to exceed ten to twelve pounds of the gross weight when packed for shipment, (3) it must be of such a size and capacity that when loaded it could be handled by one man (capacities of 45 to 60 pounds were suggested), (4) it must be insulated so as to eliminate the use of water ice when necessary to ship without the aid of mechanical refrigeration, (5) it must be so well insulated that seafood placed in the containers at a temperature of 33° F, will still be under 45° F, twelve to fifteen hours later when the outside temperature is -70° to 75° F, Higher temperatures are seldom met with where the airplane is actually in flight, (6) it should be constructed in independent units so that it might be adapted readily to shipment in either refrigerated or nonerefrigerated vehicles. The film to protect the natural moisture supply of the fish and to prevent the containers from becoming soaked with moisture and drippings from the seafood was required to be (1) moisture-proof, (2) light in weight, (3) soft in texture, and capable of a quick, moisture-proof seal, (4) of sufficient strength so as not to burst from the weight of the seafood or from the expansion that may take place at customary flying altitudes, (5) inexpensive. In our experimental shipments, we have been using various guages of pliofilm, and we find that a 170 guage pliofilm is suitable for the liners of the packages and cartons. The results of a typical experimental air shipment, using these faci- lities, will be described. On February 12 of this year, representatives of the Goodyear Tire and Rubber Company, the U. S. Fish and Wild Life Service, and myself, went to Je Se Darling and Sonts modern oyster shucking plant at Hampton, Virginia. Oysters for the shipment were dredged on February 12 and shucked on Februe- ary 15. On that same day they were packaged in oneepint pliofilm-elined oor Ke Siemans OR att y oldamettnatise songa HY vow: © _ beter. ed of ots eteanegand oterte. eiderotdoetdo uiisieegas: pig gat patdton sdt bre yovthaeqne etn aemaly. gtevootoll ,orety ome Tiled Lon aok foro eenvene’ ert “ bhai tetiv ee i) attoe oeont pps bins piety ot yoy 40 onl inl seboow SS eae nehoow A eidiongee, af abmwoy OOS oF “08 port otte af egney i mites bro teats abrivog OS Fide arty how ste £% te shinvog 08 gina 9 itll aden ut aie ie ga beokwen page wav BD (% aie ae oF mits to we ‘end an Rnaaeet michaee ala? ont bite aeedise tn tanitlien , aael fgtow opt haa tentetios ond seek asm on me Sud ,asane tanh pe Dy Bienisénos meboow openl. .dcekt ef4 to digkew tom ott to daeo if i aettonqeo bootaee to bawoq dose 10% etaoo t\ tel #uode Yo on rtae fd Lev fonsed buobranta lt gitfhylon’ g#oeq dell fapalinevno® env,» eetetvayo to etiemita wla i971 bud tvane ak gutro as bie. 40 Froors jirla tke wl ashi tilost qittyaioad Wer aofoveb oF Pot to tea 2 bebivesy vilotoevint! envy te dotesaen oyred) wa foe > gvgiaqmo) tedded bos of? teoyheo? Yo bin ond hetakine fos anok omg mk yxsqmod sfoubord weeffed? odd. fas. gvereqeed Teqet - ‘found 80d aeefool na ef[disacg oven. bf{siow Fade erontstnas Bea amf?t aldad bie: ‘. \ Setingnoe svefoot me tot ddtol tee anoktpottiongs off ,doaq mei ho nd damm +h (8) gtontetioo com-elunke yovianeqxont ne od Soum $F K ie Pigiow s@ots eff Yo sbawdg evinwt.ot asd hoooxs of Ton w= Sofa bow tatt ytiesqeo ina cste « dows Bo od deuy tt (2) ,dnemgtda Yo? bowemey _ abhawog 08 of 3h to ae ittonqes) mem ene yd ba finart ed Sfeoo $F Sebem, i | fo eay odd otanimi{o oF 22 o8 beotaluank ed seum ot (8) «( botae 4 any woltates fies fsotcatoem to bie of? tuodtiw qits oF yiessooon node SOR B dp arentatncs ott mt booelq boatave dott betatwend flew oa ed Femme eined seedttt of A .% C8 aobaw ef Citta Iffw ,4% 8 Io onme o So wIereqeet. tedy at CRT of COT et oumtategmes shiatwo end” ‘newt . “bfvora: #2 (8) sf ope et xs faut at analqude aft otectw Adiw dont opbioe oF Mithaen betrabe od rig t wot tet? of ‘op ine trehnedehrl ot betoutdame . saeloiroy he Fahd baeunaliedie to bodeveyintes roddie of Siem iy oF bus datt, edd to. elaqwe ammuinton Semnten odd Pootorq of ah anctaqinb fae evtetakom Atiw hexsos ygntmoved tort aren tadeos oth gitsiow at digtf (3) ,toormemcuten (£) ed oF betinpss ae Boctings 6 Tay Oe ey giave Yoorg-otutulom loin a to ofdaqad ben aotndxedt af tt J! ite bootaen edt Yo ddiatew off wsott t¢etud ot ton so ve stgeents trek ‘i (8) gaebetttfe anty lt. vramofowe ta snalty eet yoer Paty oben ogee ent Me Oy: MRR ee ace Certs meee cred iow yetoomgida Latnonivegee tio at ,ovk cre wo otdstine ak mittetia oRADY OVE o tots boll ow hon el Ptoltiq ante fr i cmsesie hak aonntong ent Yo ehory wtoet onadt seiau ,trongire ate. Eadnointxegee fealavd a Yo: etriene’s Per ok x i ne one ‘dirooeb ie fhe it bre or et iehont ant to henteadeauenuien 1807, abit Yo Sf ‘i Naas, teow gtioayn bine solves ate oI PY boa’ Rakt v2 it ort py ie cota _otqmed te Insta npnbieuls aétayo mxotoe n® 12 hora Hing tlh 0. boxoula: tee BE, apa sl ca bsgberb: ioral aN —_—< mien packages which were heatesealed and then placed in cold storage overnight. The temperature at the time of placing the oysters in the consumer unit packages was 57° F, The next morning, February 14, the oysters were packaged for shipment in three "Insulpak" containers -- one container accommodating 72 pints and each of the other two, 36 pints, moking a total of 144 pints of select top quality oysters in the shipment. The temperature at the time of packing the consumer units in the master cartons was 41° F. «= nine degrees higher than is recommended at the time of shipment when this method is used. Lack of experience in methods of pre-cooling was the cause of our not bringing the temperature lower in this particular shipment. Immediately after packing, the oysters were taken to Norfolk, «2 distances of about 60 miles, and placed aboard the plane which took off from Norfolk at 8:00 A.M... made intermediate stops at Washington and Pittsburgh, and landed in Detroit at 12:50 P.M. The shipment was removed from the plane and taken to Wayne University where temperature and condition were carefully checked and where the oysters were assigned to various test purposes. Temperature of the oysters when taken at 4:00 P.M., eleven hours after leaving Hempton, Virginia, was Es andi al or 6° higher than when packed, ‘This represented a rise of slightly more than .5 of a degree per hour, This smaller than usual rise in temperature for this type of shipment resulted because the temperature in the cargo com- partment of the plane ranged between 55° F. ond 65° F, We have discovered since that when oysters are packaged in this manner and are transported at relatively high temperatures that the temperature of the product increases more rapidly or approximately at the rate of one degree per hour. It should be borne in mind, however, that oysters are marketed during the cooler seasons. In shipments where a solid pack can be achisved, as is the case with fillets and fin fish, generally the increase in temperature of the fish averages only ed to .G of a degree per hour. Less solid packs, as is the case with oysters, shrimp, etc., rise more rapidly in temperature or at about the rate of oneehalf to one degree per hour depending on the outside tempera- turese Examination of the consumer unit packages and the master container upon arrival revealed that all of them were in excellent condition. Soon after arrival the oysters were examined for quality and general condition by Frank Clatworthy, Manager, Fish Department, A & P Food Company, Detroit. Mr. Clatworthy observed, "These are very, very fine oysters. They have the full natural sea flavor. Oysters by law may not have more than 10 per cent free liquor, but these do not have more than 2? per cent. There has been no breakdown whatsoever. The oysters were well-packed and free from shells. The package too looks practical and is as important an innovation as shipment by air. This type of package should fit splendidly into a multiple store operation. Also, it is a safeguard to the public, for it protects the contents from contamination and the watering of the product. The package is splendid and in my opinion has a, future now." Tests and their Results Additional laboratory, commercial and consumer tests were made, as well as a storage test which extended over a period of several days. Ten pints of oysters were used for an evaluation with a taste panel com- posed of home economists, dieticians, and housewives. \ e say >. upaianiabe ty ae Geonous wake arfosty” . ott: Paws etotuga ent {aT yvededes: eiittectem: Fxor- pe “iy Bnet eboneeo9e “noh or ene§ ote ae wremtodinge bp ng fieaint” wordt re ? weithy DST "Go Pedod hae Ene hoe SR count: Aadbo oid % so20 tne § sll ont. ip gg sr Se sil eaapiey- ied oi ~ ware vias pig ae trong? bite 401 ott a agit xt senoll cca 2 oft ; ae ee 0 overtake » pfeil oF modad eva ereteyo origh aris! Feed COL? ta KaTION nox? Ito thot deter ‘coer fig od bruodn beoalg : ie aeteom tt Sobr as bree salons S489 bike mods s3 aaa oe “sorta otobkhearss y 7 x a a! lhe x oi oe tary ony’ od igvediet Birt On nade att circ Eee rene gaw Fermang tele _ Steteve att” ave dic bein Heston yi kitare otew ab Ee Riiee. bre eh ghote etereve ont to SPis e “ogan 7 emsnoquhg facet teks 2% ¢ of 6688 at, ie naw. rapa ectodepinrat? srivesS vohtie aud seed: ‘aglagl OO Stns “iediaila to oaks fh botsescaget etay sheared rite ¢ pba | tc deta eens: rt-sain fropy mets solieoms efni i008 eq awinas 2 , cach Ora. off wh ntutetaguet odd onindad hodirraes Sempanry tte 1 sare) . “Bereroo 4 ib Svat of 34 One ia «7 [OR eeerted. bonne ont ale ontst y ar tod odertond ate tan Sorte + ttt al beso toa. jot sindav0 trate y < hObRo ror? Forhore sit te Sergent mod auia dodgy ot oF et es: ernest daha Bley #T atid she ‘oovcek eno Yo otat att to Let aigkxorsd ies “Mefoor ete a batevemt ote stotsya tot Spswawnd abeke nim PD Ne ‘thee RP ah an ghoeniter od Mes Yorg Htloe’ » err catty attor BHe be Wee ef 46 erytetogdad nt eaveumint\ els off bier fal? nA bie “ll ¢ ‘eatt, et By ihe Iney O2ipa e2ed “yteorl voq grTagth, « to By Gt Sy Br dangeter to to Hioteregned wt ethtaast eto Dich wOte yqattats sotetage metolirod ablartin toda 0 snfttnogss suat ey gatanh ane ‘od. SLortaona 5 v4 7 "seg Fontatitos, seta cer ort bne aor op base tind tesstaneg od Yo no hy ye nok thyow : tres fsa ef enor aat9. 29 fifa dads Bef ul 7 we fexerey hap “titeop tot bentecns enev ax evo mid. Tavira dts peegnod host 1.3.4 .drettecel deh .temsuncd gyittiowtel Neel ae Re? Qeruteve eck? yew gator ow or ve hor vatip ydtdtoentel®, 5 , OF Hemh oot oven: doi! Her wal ry eretewo prorelt, and lawton £f Mis) BAT ORO! gto’ tog SoA eain orcs, Sor. ot, vate tod: gromokt, oem , mort ees? Bas horn: mieLfow exer ateteyve ext spcoont ade pw *! wotfevonn? sp tretreq¢nl ‘ee a8 boa Inethosty sine vor anameeg, eet: A ofHl & thi notes ML hiwete exexpoy to ard wtih otha yt iy ie ie ee gor fdig ort ot Pepegetes © ch tf wooed otto Maroge atots. st .deioharit id No apieiae ont Kirt pd Pe oekledane movt aSmedteae! ait Be. Mey! yan: att abet 6 “ett wobekan vt ag Aina beste ae sea ~. ‘ arb” aHintos het hers zoe? Page cas) hc LOW Bs grbam Steer gataniur temanae bite Eaterrenman penirveuy a sino bet Ls i gant Toners to tolbwe A eG Rebvediee ‘Modan tant cannes fia. ah foal wes satpro 10 eae Me ae The »panel members were instructed to prepare the oysters in the manner in which they usually prepare or serve shucked oysters purchased on the local market. After eating the oysters, the panel members judged them on the basis of: flavor, appearance, texture, and freshness. The retings were placed on a five point scale with a numerical value assigned to each level of quality as follows: "1" - poor; "2" - fair; "3" — average; "4" — good; "5" = excellent, After rating the air-shipped oysters, the penel members were asked to sive a comparative rating with shucked oysters purchased in Detroit markets. The average Of all ratings for the aireshipped oysters on all factors reached a 20 per cent higher level of quality than the rating for shucked oysters ob- tainable in the local market. This, we believe, is evidence of the improved quality of oysters when they are properly washed, packaged and reach the cot sumer two days from the time of shucking as compared with-oysters which reach the consumer five to ten days from time of shucking. The consumer panel members were also asked the question, "Do you like this new type pliofilm-lined packnge for oysters?" The answers were: YES == 10, NO -- 0. This response indicated complete acceptance of this indi- vidual sanitary pack. Panel members commented: "The flavor and texture of these oysters are marvelous." "The oyster stew we made tasted like that at oyster houses around Boston." "The liquor tastes like oyster juice rather than diluted crushed ice.” "This food should always be air-shipped, if this is the quality difference," Another portion of the oysters were served, both raw and fried, to a ments club in Detroit. Thirty-six men were asked to give their evaluations and com- ments on the quality of the oysters and on the method of packing and shipping them. The following questions were asked: (1) As eompared to the quality of oysters you usually buy on the local market, do you think the quality of these oysters is better, just as good, nct as sood? The answers were as fol- lows; Better == 28; Just as good == 8; Not as good == O. Comments received were: "Freshest oysters I ever ate." "The disadvanteces of living in the Middle West are now obliterated." “Couldntt be better." "Letts have more of them -— the quality is excellent." "There is s psychological advantage in knowing they are fresh." This group also genuinely approved of the new method of packaging, indi- cating that they felt there would be » definite advantage in sanitary con- trol as well as a safeguard for freshness. Twenty-two pints of the packaged oysters were plseced on sale in an A & P Super Market in Detroit. The oysters were displayed in the regular fish counter with a small sign indicating thet the oysters had been air- shipped. The oysters were offsred for 69 cents per pint -- two cents above the current price of oysters in Detroit's A & P Super Markets at that time. Sale was begun at noon February 15 and the oysters were completely sold by 4:00 P.M. approximately five times the normal rate of sale for this particu- lar store at this season of the year. i When customers purchased the aireshipped oysters, o card was given to each of them so that we might obtain a customer evaluation. Orly nine ecards out of 16 cards were returned, but eight of the customers replied that the ge berarloawry atm Fave | estowda eh. no, rege hasbut avedman Sonnaq ont pei ant bindery p Betely vow vyntto: sd? ,aeoneot? hme somebted .oomnmodaa’ Sho Bryans 6 [oral dose of bengtean Sniet Leobrsmna' Hebe efoee''t Letiel looks "A" poo & FR yonmera a PEM padet o MS") goog «1 Fs oe) ir Sovan Stew arodemm. leony oft ,attedaye begatteetis ott oan: ethetren tiorwted of heaodéray eedeyo Besleute: thie en ttet eibetens: etoton: Ifa axedryo begga itnerky tos auntie Ta mo eeteyo butoudts 6t "anita: add welt yetfoup a fers trode ta Bitetomt «f+ io osmoebives sf ,ovsifod CW ig MENT ‘stedien frocl ott nbs ratio afd. desert Se. testes ,beteaw vitteqe ny ete vere ‘vast . ptoteye “Sa itanee olde atotayo Adiw botaqmoe de ankcloudts to: smth ait not? evad sntitonds ‘lo emit mort sveb cot of ov? eae : ‘ p Z } ett! woy of” \ooftsoop eft. bodes onfa etow amide feped tompanios ‘brow evewane ot? Poaqsotars to? exatosg Betbfentitolia cages VaPhel eft td edcaeetqoood atefanos hetrotby? sasoqiet GBT 40 «= OF ols a . jbodnemoo axnedyen forget! ~torq viehine Ba 7 | | ae " suofovre sin aiedevo evetd ‘to sxedtet. bno tora’ oa Mandgoo Kavos aeanod Yetauo os todt ett! betas? ofem e@rwote vetaypy ey ne OHe teri: Aes hodwith ecoad& 4+ FA% > byt sphere o8bl. acdand ist of si: eas o) ssomreny ae! pup ott af alt? &2 yf spitast te a Viele bleots tee? a E aoa Ome gDolnt bac wit tad gbevtes otow etatayo eco te goicrsy tek sate Bee anotsoavtave tteit cage od heaton ove fom whanihhd? thortett: Re sofqe tele bee anikeng wo bodtim ons no sstavo sf? Yo vedifaup emt 80" x test fads of2 of botegmoe a4 (1) ghcclds ovow ncodtaenp gr tnoffot of Re vetthay. sit Antitt wey ob .Pottan Savol mit, no que elfovaw ‘wee aioe Gh Ptom. ote waia- wit thoes. a2 Gon .hoon oe fawkes roth SD areit Se TO w a’ oo, 6B ef in oc Bs i ne “E02 : bovte our ate ffi Oo: ) wwe Bx ge oe ; - | i Jaut eS - $9. k ’ : ¢ : : } ¥ \ , Meticls ; a hes " ota tows fT awdayo! dacdae / * Bodait tt io won ore Sao! cIPREM ocd cl andwiF to ‘eonedy ovh sedht_omtt hs ny Lis ’ : ( : ; " .tBIt 7A a Pably oY : _Mitneffoote at vthicup std <0 mend To exon aval! at i ora yors griwont oft envdannba [rofselodtogag 3°98 Otome gv A , ; - i . / ehont arkyiteey Yo bodteg aon ed?.to bevotgg> vlomtenes cate quotguas Ue 5 " = Tw ehhh xed fran nt ocetoavie ottikiok + od kf srt SST se) pngld Pay - . ; ,22ententt fT t+ itil deog nau Pfow was ny ay Al vet ; 3 ae af efea go bons {q wraw Stet ave Co ASD ET his) “a ste oettny awh | iy {*efueut off of tovelquth etaw ered ayo. off . thor rat itt dmlant reqes,” edd datt snktendie Fo cote Plantes dd bw TEPMUE | of acne Np tot fete t ta corew ned eye. wT @ Py te re art be hap ay) evo. AIMED OWRD ae 3y z estty Fads Fe atoxie wee I dA atehowe? rh erwtéve To onkag Fre i avd b fos Whote Tostan ego an roti sgt bea Bf wierd’ noc he reansy one ain poy eho Py ay atts 5ot plac Yo ‘odat Pecron etd: comti melt ylofomtaongqe ae am er ea gn evney wee ‘to Prenaaesiy wags on, “eat a9 bu ‘ oF KOVER aay Sine | . gategaso. & seq testa. eiht sonadoreen ovadtaa abate ey ete RAND prokeautave “eet 5p P "pebeatrto. dorls ; one dinit paths, stemotoys bai ee ig he. had -8= oysters were definitely better than the oysters they were usually able to buy. One replied that they were just as good. In answer to the question, “Do you like this new packege for oysters?" all of the customers answered "yas", indicating 100 per cent acceptance of this new package by the custom- ers who replied. Typical comments from these customers were: what we need now is more good oysters like the ones we got today." ‘ "Flavor remarkable." "The package is an advanced step and the oysters wonderful." "They come ncar to the quality of freshly opened oysters on the half- shells.” -=-much better than any we have bought in the Middle West." "They taste fresher and seem to have more flavor." "Best oysters I have ever bought in a grocerv store." Ten pints of oysters were placed in storage of 29° F, and a package opened each dey for a pH test and general appraisal. The pH tests were taken by the use of color metric reading, using Chlorphenol Red. The pH reading _ stood at 6.2 for six davs after arrival, and on the four succeeding davs stood at 6.1. In other words, there was no significant change in pH value for seven days from shucking time and only a slight change from then until the eleventh dave The oysters were checked daily as to general condition and were kitchen- tested. It was noted after five days in storage that there was a decrease in the fresh, salty odor which was so apparent upon arrival. At the end of the eleventh day the oysters were still firm and of fairly good flavor, but they had lost the excellence of quality of the first few davs after shucking. On February 15 a representative number of the consumer unit packages were subjected to a complete altitude test by K. M. Cummings, United ‘ir Lines, Chicago. It was felt that since the pliofilm packages were sealed so as to be virtually air-tight that they might expand and even burst when transported at high altitudes. The packages were placed in the altitude chamber and con- ditions representing an ascent made at the rate of 5,000 ft. per minute up to 8,000 ft. were executed. The rate of climb was then decreased to 1,000 ft. per minute until 10,000 ft. was reached where the first observation was made. This observation showed some expansion of the pliofilm bags. Continuing at 1,000 ft. per minute, an observation was made &t 14,000 ft. at which altitude the pressure wos quite noticeable, ft 16,000 ft. the ascent was halted and the pressure decreased at a rate of 5,000 ft. per minute back to ground con- ditions. Observation of the packages after removal from the altitude chamber indicated no leakage or apparent deterioration of the packages. A second ascent was made at the rate of 6,000 ft. per minute throughout. At 12,000 ft. all wrinkkes were puffed out of the pliofilm, indicating pressure. At 22,000 ft. the pliofilm bag was distended and at 29,500 ft. the pliofilm enclosed within the carton appeared to break, one large bubble forming outside the package. The ascent was sontinued to $0,000 ft. and then reduced to ground conditions at a rate of 5,000 ft. per minute. Hxamination after opening the chamber showed a rupture of the pliofilm bags where they had been left inside the carton, but bags which had been removed from the carton showed no deterio-~ ration due to decrease in outside pressure during these test runs. The Manager of Perishable Cargo for United Air Lines concluded "the package appears to be entirely adequate for any altitude that we will fly for Ns rq Biss, ¥é étsieen eur. wade . ‘ ; i a . | nytt Btaeup ony 98 towenn Ay ‘yhoo's es dant. ohare, sta $ wit corner SS Berewans penteve edt to Ifa "Senadteyve, 49% geesiang fon ald Slt seerene prs af sxetotq wom aeht Qo. sonadqeoos dies ww ODL nae POs ae sete Aes omodeso eRett mort ai hit Schnee ah seh : My YBbot “fox Se ee ort exit anedays Bove ton ak wor Same oe ee ‘ ; *etdeliems oval ae ° » Letttebdnw atetayo ont bs >. gets. hoonevBn nn ad wnesony ae witfad 24 no arotayo hansqe eineert te wtilaup edd -od “aon wmaa ‘6, " : ice: , ‘taal of sade Pl odd cf thauog ownd Se. yen het totted Ae " tovall ovom ever od moo bre/tedaqt? otnst youl * o1ot6 tbO Ty emt diywod reve svat T eradovo. dang™ s sf Barloee oo bron gt PCS We aywtota nt boon ty crew @tetaye to. atte. % feted oraw adeod Sq oAT efaalanqga Lnvereg bie teed Be Ww tot vob dane oF ortheey Sq off ,had rage gh fdd aortne santhees, olavem tolss, ta Sait 6 boose svat ssthboeooieg Yuot eft co bre gheviata ts ‘Ya aveb xis tot SEO he (MerSe Fort salav Ha nk sanado drei? ingke an saw erorg “pebrtow sorte nl. oie a ieevetc oft (Prt weds mort aanedo tintfs o yIno bee omtt ontvonts 1 o t \ ante. erbw bro nots tbaap femmes of 2° i iab bexnedy. Tor aredayo 1 ’ (ME danesssh o sow e1add tod? onetote sk aveb ovet sedte beso arse Rs ae oh ee! “ety ‘to. ‘Ors odd tA | efathir noqe trode of gow dobtw aobe yilae pan aa ‘wont did gtovelt hoon Wants to bme otf? [f2+9 entuw axvetdavo, ety Gab a wan tiouds wHtts ayah wot ton ht eo to viifeup to utente odd goeborn tiau tease? .edt to “actinic evitrtnegatqet a ar vressiell * geeky s3!, bested ehnrtisd «M 4k vt dast ohutitfa etelqmen 5 ot batowht @? 44 Oz boloos etow soyexonq mittolf srt sorte dads Fist gow. oT a hapeonasiei wow dated neve bee Praqxe try yim yert dart? ee a oe 3 i ates bire tedefo ebutitic eft nt heosfq ere faeces 943 ed anata _ 9 a8 stunts toq 19% 000,35 Yo ota1 oft te chan geeban ma Py sbi, Te et 000.7 ot bagnerseb nett enw dmif[o to oti sh? ghodwoere exow 4 gebam saw nottavroeda Tevit att eter bedase gee .dt COO LOL Itine ua nitturttsod sana’ mi fYeify oiit ‘to noflansuxe omg hewortls soltevreade. ; \ MOOT ETT dokdw ta ott NOOL FS abner sow noitarresd, ma godin tg ott ee Bhs ind caw tress’ odd yt COOs98S 31. .eldooottorm eFinn acy ete OP.) ettoo Srentn ot voed stunky tpg iF 000.2 4o edet a da bognetosh ota * Shdmets ebutitie ede moti fevome1 BedtA asyadécq ofd In nrobtevieqd). » | bionsg A «tetadnad odt to moktorofreteh trotatge to egorteet ony bode ewe OOO. ST tA stecriquotedt oduin te ott 000,59 to oFet anf te ohaw sew GOSS ti getwarerq anisanitel jelPlotiq est to tuo hehe: atew se Bevofone asttolly ott .ht GOOgeS de bre bebretalh arw. aod mittosig. edt oa | OMS Ohkgeno gyfer? afdded sgn arta gfaerd of bexseqqa Motta Ome og - herwors: ot beopben cacy bre 42% 000,08 2 bosnidtron ape Pree att «! OtF aninsygo ted he nottortnal. ,exunke a8 «3% 000.8 to odet 2 Saranol ‘eho! Ptof mead hot ved? otedw aged mitiolia ett to aratgut a hover. ( Os taatlonds 5 on birds noPiae ett mort bevoret ges bat Motte aged tod pote a Baht ‘ wera toast ogedt oniwh annnen ng sbkatoo nt mesic ot subd yA BP lay s 4 mae ~ Ie years to come, even if placed in an un-pressurized compartment of the new ships which are likely to come into service during the next few years." This experimental shipment of oysters was carried on o regular passen- per flight, hence those of us who accompanied it had an opportunity to observe constantly the effects of altitude upon the packages. Due to weather conditions, the flight was operated at an altitude much higher than usual, at times the plane flying above 12,000 ft. At this altitude there was no noticeable danrer of damage from the difference in air pressures inside and outside the packazes, although to be sure there was a very slight puffiness of the package. Barriers to Air Transport of Fishing Products Perhaps the weakest link in the chain of steps involved in the mare keting of fresh seafood is that of temperature controlled storage at air- ports. As yet there is practically no provision for keeping perishables in the most appropriate temperatures during the time they are awaiting loading onto the plane, or during the time they must wait to be picked up by the re- ceiver, Neither are adequate temperature controls to be found on any of the cargo planes that are now in service, and even if appropriate storage in transit were provided, it still would be impractical to store perishable cargo in the planes awaiting delivery to the receiver, Storage in an airplane is limited to the time in flight, since airplanes make money in flight and are not, like rail cars, intended for storage service. Airports that are being built in large cities, therefore, should provide temporary cold storage for perishables = which means storage with temperature and humidity controls. Although the costs of freighting by air are rapidly approaching those of reil express, they nevertheless constitute an immediate barrier to the mass volume shipments. Other barriers are tradition and the shortage of raw materials with which to fabricate the new facilities that are needed for air shipment of fishing products. ts) na bea aon yredines: oh himsiies, o mn fet FF Beta aggonad Gf ke to. saad? iattu ote moqm ebne tts te aroette ont ¥ ontens geeihsh Ye wrt oe (Gagne ap ud idle wn Fe bed omeeey wae die ft otf Y aeutd ot anbact Ror wate th Pes | OOO ge, wots guéves enn{q oa? 4 bie ot bikarrz soiwameta the of eonetetedh any word emeted Io ‘ahaa 4 Sityiie wee 2 exw eredd ores og o* dgnettte torr greg oat | eet hie or eg “4 2 oR cts atovhord aetdalt sipqemery, KA ot ang Engat.| \ af 8 an 3 ; ‘ wither ond at bovfownrE agets o whats oil? tk etl dacdeaw oft aga wtte 2a egnréta bol fottros etuteteqmt To rit af fowl nes fone gl e$idodts tar: ante: xf sot rolaivosg om iia aby oerg. ek fyrncit toe 4 Oo theed antstods ota yor ols ety ninth denudertagamd ot plagotggay i ge et? oud qi hesely pf of #box naga petted oak? a mwibrat me sorted ony to Vite no brus at oF afoxtaot 3 sare? tb udeb » ote sede h mE eyetote otabiqatyqa Th cov > gIoLVIes rs won pis sore de a, |" ‘pf dadaineq ewote ot faoiteniqat of bio ittee 33 ghebiveny evar witalers te moni syetots ,sewhtes of yreviteob sikhtawr a: wath osha cee Sdgth mk venom oben! aomefoths cate gorintTt WE ents add oF aap todd avaugrt) seeivTdy egos “i? bebsoth? geino Shey ostht aqarets bien yistogeed eh ivory BTap cts as Ps Se yarat wt he ‘safordnes i ihiras bee ssodpreqeey, nite ese oFs aciemerimiste i nel do 1 writ? attiongriyagn thine sta she 4! aattdstedt te ‘etede off ay Peat) ae CF te lriad +t tbe mak 4 eaRitones eae lottreyen yor? pees CL ae Me Raadtoide tt bra rodt bets wee stotrted todgo eadour tty ae ate, te? bebes of e1n Sold eedtedttoot wee add stretidat od Aopdw ieee, ’ ; entestiang ont ttn PY oe a” 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, N. Y. C., June 5, 1946 NEWER DEVELOPMENTS IN SHIPPING CONTAINERS USED IN AIR SHIPMENTS OF OYSTERS AND OTHER FISHERY PRODUCTS W. Be Lanham The material which I am going to present this afternoon is not a com- pleted studv on the air transport of fresh oysters or seafoods but is more in the nature of a progress report of work done in cooperation with Dr. Larsen of Wayne University, several oyster producers in the Norfolk = Hamp- ton area, two companies manufacturing shipping containers and with the Pennsylvania Central Airlines, Dr. Larsen has already discussed the practicability of shipping sea- foods by air. The Fish and Wildlife Service has been largely interested in trying different methods of preparing seafoods - oysters in particular - for shipment, helping to devise suitable shipping containers and determin- ing the properties and limitations of the containers. In the conventional methods of shipping fresh oysters by rail or truck, considerable amounts of ice must be used to keep the temperature of the sea- foods low, which means ‘added weight and volume. Both of these things are at a premium in aireraft and since the purchaser is paving for the gross weight of the package, it represents added cost to him. Becnuse water ice is used, the drip presents a problem for aircraft, elso. With these limita- tions in mind, it was felt that an insulated container could be developed in which chilled seafood could be packed and would allow only 8 small tem- perature rise during the short trips necessary in airplanes. The ideal con- tainer would have the following properties: 1. Good insulating value 2. Light in weight 5. Small in volume 4. Inexpensive 5e Hasy to pack 6, Sturdy enough in construction to withstand normal handling in transit 7. Be non-returnable, that is, it would be used and then dis- carded. In devising this container for use in air transport,, there are three factors which will effect your oyster temperatures and will result in accelerated loss of quality. They are (1) the original temperature of the ovsters at time of packine, (2) the outside temperatures during the trip and (3) the insulating value of the container. Let us consider each of these, one at a time, and see their effect as applied to air transport of seafoods, Obviously, the lower the temperature of the oysters at the time of packing, the lower will be the final tempera- ture, the better condition the ovsters will be on arrival, and the longer their saleable life will be. If the oysters could be conveniently brought to just above freezing - say 32° F,. - this would be ideal. However, few, if Hs pe ont a aM a onathe 40 a) Yall , Ths er) i mend os on tue. neti 0. ade pc ap he sy ect avi ant pny vost | on ri bie Tralee pie nk entot Stow 10, Prophet or ae m %, en acken mY “eit ake baw et ron tsdnoe niibaa bes: gil Se ree psraancieg pwd 988 on RIR EA Fenstind edn a Ne “Bee ils Keer Bet th wee? ttaeoana: weld mune ot | ghnor te wort meatal ays Hosueted int. vidas! nead aot sofeneg ets hf baa OIF ofh ho npixottieq: KP atetayo + Bhoolass. ware gan tue hamden rence t ment kinrat ab bivy avontitroe pitkes ta afinatin eafvem: od yt fed, gdix eater bagi. ert te Ries ener bir ae hoe 4 ound Nn Thier wed arotews deen’, vn tyaeee Qo abosreg, Panod te eveoe ay od 40 erie aroqunast oat eeent of hea or Feces, @ og. Sb ativeome’s Rout eae hctt aed to dtodd” ,eamitoy Ber, tia te bebfa: Ballade Kaine c RANTS wit TO gi kvedr ek houaaensry orld 6 oer ta, Wire attends, syd dees, Oe Sotew oavinok gintd oF tego, bohha, adiec sige #2 shgctoeg: evit. Yo ne ante gaudd WHY yosts Fiat Ones, ot mel: fol. at t Boom mNey qinh ony, ak hetzolevab ad Piuno. tertotnos Weratuent te trd4, tier aay it abe dor ames: FPare oy yfao wotte bios fae be ion od gy Sa bootass t fet I bel nfo ‘hola ‘ent aera fete BE stan seown: a fid dots eer, tye bec ‘ey ; feeitrvoqoigq stkwelfo?t aes wiih Bf GY ie 1 aeag oF ream aetna Lomrion: nian ka od not royrtecdocal dawnt: Data" AN tarred) oh res me Ete Paya ‘peau bd bSuom tt ae Tada ea didi i! ele > 4 Hwee ieee: Nerd: ad Tone ne dhe.gt « att one: malay etd ee ue AR atest (te Sen eqtaht exam t Hoe ve oO’, ‘tothe, napa 10; Ti ntirong ead fantateo ont FL) ety yet oy tap fo Sa) + er Bere aonahanegned BAeadia’ ta Be f sTeniniron ous > 4 ta any, oyster producers are equipped with or have access to cold rooms held at 329 F, For test purposes, shucked oysters were precooled to just above freezing in order to study the effect of this variable and was done by packing the cans in ice in a box or barrel and leaving them overnight in cold rooms held between 0° F. and 10° F, In the morning, the oysters were just above freezing. In other tests, the cans of oysters were packed in ice and kept in an ordinary holding room overnight. By this method, the oysters could be chilled as low as 34° F., two degrees above freezing. Two air shipments were made using these two degrees of chilling - one to Chicago, Illinois and one to Seattle, Washington. Hach shipment con- tained a package precooled to just sbove freezing and one precooled by packing in ice only. On arrival in Chicago, the oysters precooled to 32° F, were 3° F, lower than those precooled to 35° F, However, in the shipment to Seattle, the difference was more marked. Here the difference in precooling was 2-1/2° F. but the final difference on arrival in Seattle 26-1/2 hours later was 8° F, In practical terms, this means that for each degree vou lower the initial temperature of the oysters, you increase the length of the trip at least an hour. In all but one of the flight tests, a recording thermometer was carried in the cargo bin with the oysters in order to get some idea of what tempera- tures to expect. Contrary to the ideas of some, the sir temperatures and cargo compartment temperatures do not become very low during normal flights at altitudes up to 9,000 feet. During February, Mareh and April of this year when our test flights were made, the averare temperatures were 50-55° F. in the cargo bins with a low of 32° F. when the plane passed through a cold front and a high of 70° F. when it passed through a worm front. To get a better idea of how the temperatures varied, this recording thermometer was left in one of the belly compartments of a P.C.A., DC=4 for 6 days and nights during all of its scheduled flights. The flights varied in length from 55 minutes to 4 hours and the average temperatures were found to be 57° F, The outside air temperatures at altitudes of 4,000 to 9,000 feet averaged 48° F, or about 10° F. lower. I don't mean to say that lower temperatures will not be reached or that this data is complete. We will have to repeat the test at other times of the year and in various cargo compartments. But I do believe that the cooling effect expected by some during airplane flights, will be less than hoped for and a container should be used which will not depend on low flight temperatures in order to deliver the oysters in good condition. The places where high temperatures are likely to be encountered are not during the actusl flight, but are during the times when the packages are on the ground before being placed on the aircraft and at the end of the flight before being stored in cool rooms. Temperatures during the oyster season are usually not very high, but there are times when they do get fairly high. It appears advisable for the time being to use a shipping container which allows a margin of safety for unforeseen higher temperatures. There are a number of good insulating materials. Some of the better known ones are cork and cork board, celotex, rock wool, balsam wool and many variations of similar materials. Many of these can be ruled out on a cost basis or difficulties of use in small containers. In addition to these, but probably lesser known, are corrugated paper boards and air corrugated paper Bite amoot hioe: od seeson coved xo tein beggdies orn eroouboud | eras daee, oF fatesoonty otow oravaine Hoalopea peoeouneg Paodk 10% i ‘7 ae gah mew bea eid atiay whdd to dnote vstt vbuta od tehto” ant ieee Pag taneye mets “aniynet bap feted 16 gee 2 nk ook st atco St ge LiVetew wistayd edt gynkrom oft oF oT, FOL hy 9 TPO. roowtod iter 2 Rk hakoag staw atoteyo Te aoe oid -gadand xotto HT yantsess? e edd yboddun akit vt stig tarevo mood noth fod wanthte ca ot dae? eantasett evodr easemmoh owd gut [88 ap wot ae belfide et Sixes 2 f « cero = arititde ‘ye. aseageh. owt ego? acta shen exrew strompidis tia. mon toon ists toot. \rodgakdaat’ ,elitasd at-erto. bre eltoobiit yO8 Wier wd befnosetg eno hap tnggeert svade’ test) oF bafdooerd oyaloog # et PSS et baloosemg sistayo ond ,oumsiio ak Covitee RO vino web AP “. -¢ OBE o¢ bofoode ty Oger? Ratt «cowos gt it eheoltam ordm apr eoretaTiib. ott .afitate of soomgida etd at (761 PL soretst2lh font? ort dog «4 ON ret enw grbfoogetg at sonetet ise panrted Iaotdorta ni: .¥ 8 nsw nptat otwod S\fett eitteoe mk ty ott to watetsgmet Teigint cit-sewl soy oaqeebh Hees tot tad Tan a eeHor fr Sahel do qind oft To stocel OA Haaotont ‘ © J belvas6 “saw tetemorrtedt aribtoess « stant. Siu krY Ghd To otto Pod rhs abisamed dedw to fobh amos ton ot rab'to ak atetevo oar ati« td ogte dan werudeyogied Tis odd omee to aeebs ps ot yipttnod ,tseqre & ‘eeigtlt Iearton ao fib wel prey ein sad Yar ob, as wharayes Fronts ie SQ BAO Yo- Ltvys O07 stot ytsunde?. anita) .d282 00046 at qu ee stttiw etentoo aft vd bebaed Nit ataed tiqtlt bea. trot today made noowled soaqe the ms staat of 4 | gon Mavottls owlov. sbitefeant aed viedintted * esaaa the odd ted | a nent wel bewal fo 42 yotmompine the at botoeT ¢tot begond Inogee, ehtetio ett eredw yropetodel.ait ol setst: cymot mE vais mod 19q° 4oq 27%, f bar noteor oP aE .T PRL bowol!s Py: +o %08.2T sew othe efeteow ST vest aod tog ot FC bowel fe dt »% O88 44 anand onbe ort ae saned Shg 2 arollen evi? fifod of paih| oct 50% oad efi ae ? ed Afaoe td 2 weg yea b fad. ot ti0 er eT stan tetnne Mele to tod” : ertt gs atinate it al’ yeoe fe fete eff 80 artad: forrrl ntataoe oF . oyel eo aelttuy vd yitoteaedoss vier boaw noord aed tortednoo "dag ened el? ate rit’ “np Aekd meter ot pert et ey, bev ar yrod socnk odk nk ged aft ‘ omits edd hil to: 100 ReRPNe att adil grtites aa nd se ser ca i ® Pe abe slab Se) ; ¢ ‘2 i i : J M erst cette. troneQtts wfdiat te * adress ty subiedek he inf euterogneat edt povkia, sn pci: bat Laceaaita whe possibly not quite as critical as with fish, but the lobsters must be kept moist. Various people have developed lobster shipping contsiners but ss far as I know, the only one being used in any number, is the one I have here, It was designed to hold 50 lbs. of live lobsters. Seaweed wetted in cold seawater is placed on the bottom, the lobsters are packed in, the inner cover secured, and then the top cover is put in place. I am told that daily, several thousand pounds of lobsters are being flown from Maine to New York City. So far, I have spoken only of the shipping container with no mention of the package in which the oysters are packed and sold. Of course, the con- tainers commonly used now are pint end gallon sized tin cans. The majority of our work has been done with these cans because they are in use now end because most producers are equipped to handle them, But I don't believe you should overlook the possibilities offered in paper containers. I mean the type of container used by some of you who sre packaging frozen oysters. It consists of a heat sealable, moisture=-proof bag, which could be of cellophane or pliofilm. The bag is contsined in a cardboard box of the type used for ice cream or frozen foods. This type of package would pack more. solidly than eans and probably hold its temperature a little better since there is less exposed surface for heating. It is definitely 1 tamper-proof, consumer size package which has excellent possibilities for attractive labeling. While on the subject of mechanizing I'd like to digress a little and repeat an idea I heard recently. As you know, the usual municipal airports are still quite a show place. Those of you who use air travel from large terminals have probably noticed the numbers of people who stand around just to watch the airplanes take off, land and unload. They are intrigued by the airplanes and are all potential consumers of seafoods = of oysters. Why not make your shipping container sufficiently attractive to catch the publicts eye and suggest a seafood dinner to them? It is inexpensive advertising and at present, since the airplane is associated with speed and quality in their mind it is a food way to link your brand with these ideas. nev0e, Mois ort pe iain | en anes se eh: rth: pte vie oe pts he eyliod hele Biot ant erie Ak tug at sees got add aedt Gam aot WON cot te keh mrordh erwo ft yoked ate a chentce "te aha Pan y eM VCO } Yo Hobtedi om nitty tors bade i) ei beat ont “ie ae ode bee t ee meio a edt. OR TO a a” Bieter hotong ota, atedars Sat: foldw nk sige oud BtoB ner ct? anaes okt hoshe noftoa bao Sr kq- ete won enw wincamoo 4 Da cee wort: Sac of ote vant eauspad anno casdt Ain-eaob' mosd gad ot (Box evoked Faob I Fud meds olhrot ot beagqivos aga ste orboxg deol yelet fiom I. .akonketnoe 1oqeq mt bore to aciti I k¢Eaaog: att Soolrog Masa chea a | |g atedeyo. HUSON siteniorg ots ofv ‘Boy to onda wd bea ton tata tetigotion to sd bluce eddy aed tootq-ottakom gefdetete teed, pr Ty) te Dea Scat ott to od fh ipoditae ant boatwoow at ned edt): "peuple Yibtfon etom dong hiugw enetoey Io eaydt abe? apboo't eaeyee “ a geet al errors conte ettad oFFhel ef oct: mragmmit Atk bion vldeder 1p) Oats, teases ,lootqeateqant w yledietteb ef SL” .netéred sot © ae earkfode! awlts agihs tot ani tifidieeag. tretlooxe and fot ‘ mC hire enters a gern th ot epeh_b*t- qr istner inert Dp: done (ite MP, BR, ofl Pong Ls Penton Leude ont vont un ak “vA tigoet Stood I eobh cf anapt avert or" lowers adn, omy Nyc voy To esodT .sanhe motte. 2 fet bap Casa bruce biota ‘ate efaocg Bo letedmun e2) feottos, @idadong evans nl. Ge bountisnk exe ved? Yheowig bre aod eito anat- ayo Ide ha: odd Le ee nt” ertateyo om dhisa'thans S69 ercintaros Joitnetoy [Le ote bre Seal 2h ResA0g edt Hodes ot ovithattte idem Fok¢ tina fan toeaen asia tds ehh bri aittettiow’ oyiconqxent sf. 2%, tee dt of tecnkh hootwes ¢ Feonm : fe patie: at edt Crain hen Pe eoge Ah be hodebooead ak vantanke ant conta» f -paaobl aged dha Bresd “ne, SED: od ew Boos A 4 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, N. Y. C., June 5, 1946 THE FUTURE OF FROZEN PACKAGND OYSTERS Leo Young The era of “Oysters R in season" during R months only is rapidly ap- proaching an end. Frozen packaged oysters now are proving thet the oyster is a 12emonth food, and a good one at that. A great upsurge in packaged food freezing and marketing came during the war years when fresh and canned fish, meats, fruits and vegetables were searce, end transportation facilities were even scarcer. etilers, to satis- fy their customers' demands, harassed their wholesalers for supplies, and accepted packsged frozen foods when the others were not available. Consumers, rationalizing that something wes better thon nothing, purchased these foods reluctantly--at first. Many soon were surprised and delighted to find that frozen foods were exceptionally good--frequently better than fresh unpro- cessed foods--and now these satisfied customers purchase psckeged frozen foods regularly. Packaged frozen cysters too have been helped by this trend. The pinnacle of packaged frozen oyster production has neither been reached yet nor is this new marketing phase safe from complete failure. To hold the ground gained, and to move ahead to greater production and greater sales, the frozen oyster industry must do several things. First, processors must strive for ever better quality in frozen oyster packs. ‘Second, process- ors and distributors must reduce the cost of frozen oysters by improving processing, packaging and distributing methods, Third, the oyster package must be used to help sell the product, and this only can be done through im- proved labeling. Quality in Frozen Qyster Production Quality in production is not attained, as some processors would think, through lip-service use of that word. Quality in production is a goal that is reached as a result of painstaking care. Ouality in a product is a degree of excellence that sets it off from other products, and don't think for a moment that consumers do not know a good quality product. Buyers know good quality today, end they demand it. To produce a good product the processor must start with excellent raw material. This means that the oysters for freezing should be carefully selected. Then they must be properly shucked, and the oyster meats should be thoroughly cleaned to remove all foreignprticles. Ouickly after shucking the oyster meats should go into their cellophane bars or other sir-tight con- tainers. Quick-freezing in a proper type freezer should follow immediately after packaging. Generally speaking then, the quality of frozen packaged oysters depends upon the following: (1) selection of good-quality raw material; (2) use of suitable packaging materials; (3) employment of proper-type quick freezers; and (4) speed of operation. Technologists of the Fish and Wildlife Service and some other government agencies are suitably qualified to recommend packaging materials, packaging weer, ood” y ih NS : Py “| “age Yibigey at vlad sitbeubes st ante Sroka of : “anetayr? ‘to ports eer ond si aq? nut beorng. OX WO. ATet ave Heastoag. VoLot sheen ree y eteds ta aid bn Aa Sirs shoot dtron ! edd anitah oman ni Etectent brea shbsostt boot bekalioes He egress te “f ataw aofdoteayoy bre athvat ,adheon tal? fexceo baa feot't nediv a eplien oF pate light! .testeoa news enpw sete t lon? notdtebroqamend bir og Diyas brn. gp ESacue: Yo) ate face fodw. stadt bu ana tort ‘yabonered Paonny ais abtomuariod olde! kara ton ‘evow, atedto Sat nore shoot meson hegrvogg 2 Labopt saentt beaedo wy sation ‘nent wetted aaw antttemes tedé actebt dass. both. oF howe yh fob Sern hos dugtia etow Moos yaa” dott? +o5uNtan 3 serge, deen? edt anedad vy ffreunss teahoos vi Inrattqeoxr ave, shaun J aboot fipsort Legnidbog saedoapgy stemdege bol teiten evedt mon baredebesae sbnoww akdd yd begied neod eved oof. atetavo ill hexate seit ad ‘ bin abad teition and sottoubhorq t9tave resort beneeane to cgcnaae nf niet ELEN ohotont 6 mort atae caeng Saltoivha went pitt «2 som eg c aptnets, bos sottouborg sed eetg of baste avon of tras a! yhortag hawong © wioaaenoty eFOtkT gayaldt [eteyon ob tam yitaubek Tatayo neReN?® adi ashen, ~bro0es yaaonq wieyp nos: ott at vitinuo dted tots 10? oF + ps) gnivovqmt yd .axogave mesett Yo Faroe sft esuhot daum atotudicte th Moxnalong wave ent .itlAat ~ahotiem acisudinde b bie antrevtonq. _ ant iggtuliad orb ed nee vino abit bao tol ony ‘odd Fice giet of be o mv fag Ss * dapainlpianaesigamibdnabicepanting nineteen oe ins prokioubord setev asset? mt shina * glthdd Bivow atosassong emoe an sbontotte tou ah mobs toutotd RY a Pan? Inog a at nodtovhowg ml yotlewl brow dndd to eaw cele eotneb ¢ at touiorg o ab ytifew .etoe. an k: ixetantlog to: tivaes. a as. 8 MOT Wolds Stroh. bee ,atovhotg tweddo mort 4 Fh ato pads © . bos word saad tern "tifeup boog « word dort. of stemvanoe "gt bereatoh neoutd ber wcabos ; wen daol{ooxe Asiw trate dap warssotg odt toubory teh 8 oer 9 We Oe Eterne ad b {sore Slag sot stotevo odd fade aneorm ehaT y bfuana adnem. Teta yo edt hae ,botteuta viteqorq od) Sy ogame yeds neat gntxoudes t68d tn yltotus esp fokiia patoio. Ifa svomet oF tboneefe wtity yi mee digtterke cifto Yo paad eedgotion thet otct on Pfucda aveam: [Pt Eb ooent wolfot-bhigails resent eave veqgorg 6 tt jirlanot texto ted : che ’ val Neihg Rnd vatkge Eabaegety atefaye ben lang novoyt Be wth faup on leas urbe: vit ‘tn oem (S)- phatrads: im wat vi faupebony Yo cottoukue {Ff} rqebwot tod Aetbangti teria (alate to re {*) pale trod pier an taedong ms sii ines ae fats ‘ + N Be Ke au machinery and freezing equipment that should be used by frozen oyster pro- cessorse These persons as well as sales engineers representing some of the leading packaging materials and freezing equipment manufacturers should be freely consulted by processors. In that way the packaging processor can keep abreast of new developments and improvements. By quickly instituting the latest improvements the processor takes one more step toward more efficient production, ond it is this efficiency in production that leads to a quality pack. The Cost of Frozen Packaged Foods must be Reduced The cost of frozen packaged foods today is too high. This, too, is true of the oyster pack but it does not necessarily follow that prices should be recklessly slashed. Costs can be reduced in many ways without cutting into the processors’, distributorst, and retailers’ net profits. First, costs can be reduced by increasing the efficiency of production. Eliminating waste during processing as well as avoiding unnecessary repairs to equipment and machinery is the first step. Competent labor and super- visory help is needed toward this end. Skilled labor should be more readily available now than at any time during the past 5 vears. Processors should seek this skilled help now. Machinery and equipment should be repaired at the first sign of trouble and worn-out parts should immediately be replaced. Processors making periodic housekeeping checkups will discover necessery repairs hefore they become aggravated. Repair costs can be reduced by taking immediate action. Cost to the consumer also can be reduced by processing a more suitably- sized package. The processor should consult with his distributors and re- tailers in order to determine what the packege weight should be. If necessary, a survey should be made of consumers to learn whet their preferences are. I believe that processorswill find that a 12-02. oyster package would be more popular than a l-lb. packageeeand less costly too. But whatever the weight of the package is, this weight should be decided by test rather than hit-or- miss guess. As you readily can see, a smaller weight packsge not only is less costly for the buyer but is used up more quickly. This means that repeat sales would be more frequent, end on the whole sales volume should be greater. To further reduce cost shipments should be made in truckload or carload lots. Packers should study past orders from specifie territories to deter- mine if in the future it would be possible to combine orders from brokers and distributors. The shipper thus should be able to effect a saving that could be passed. on to the ultimate consumer. On the other hand the packer needs better cooperation from the railroads and trucking companies. Better refrigerated ears and trucks are needed to maintain the packaged oysters at the proper temperature. The retailer would suffer less spoilage waste if he could be the recipient of a properly re- frigerated product. In the end his price to the consumer would be less, and his net profit too would be greater. The Oyster Package must be Properly Labeled to Help Sell the Product Frozen=-food cabinets today contain a variety of products. In the majority of retail stores the frozen-food cabinet is left unattended, Patrons help abae totawe ene ee Past ‘+a atonda pes ERA pea "ett to so2 ynitosaotget stesntaite aol ve Ifew en aanoteg seed? ss 9¢ b¥goda: epee tan am Fron bups satsoett boo afebiotem gokgailoag am kbi _ , OF Hee soORze0esg grinedeay ont vow set nt ystonzceem yd Gottdenod ¥f Oh ie odd antintites! viNelup ~2 .ednemevetqmi tas ednemyofevst wor Yo Saag @makedte etom brow? gots ssioan sto amlat qossesorg ad? sire votg “Wifeup_o ot abesl tad? gokiouborq af yonetoftte sds at ti tne rok ft \ Seeni ft of taum shoot begedtost notes? to $909 off. ; aaa ii na WEN Na NL fa ts oath i: me me em es ai 4009 gata? iat & oot ai yabot shoo? begatong mesovt 20 toon of ee bigots eeotiy tate worries wiiteaacces gon séoh Ff $04 toed wtevo oft or pscad gnittuo tuort in stew tec ct heophet ed noo ateo? ~,beteefe viees DiGem navi aor : ashe ger tere [i atest brn~, tetosudtiatea th | s'etoeaee _— 1 - 3 Be >) g@otodbo1g to wonstoltte eff yrtaretont yd booubet of med atzoo aan Keon, ariaqe ae ee ‘mekbigwe se [few sa acfkeacootq aniwb otaew anak SOY Sc eteets bore sodel fnodeqme > cota dank? eft al taenifoen bra Sr ines wpe CARBO etom. od hinota todget bofTis2 hrm aldd Prewod boboon af lop feet : ‘ _ blvote ewoeesao4Tl ,atneg ¢ ax edt gatiwh dat? tre ta todd wot OFE oon /q Tort bof rine ate etduors ‘to wats starvik oft o hatinget od Shaws dnewq Lupe bare yronisonlt y obbetieg Antvan avorzen074 sRooriqe: ed vlotetheamt bigots atte tues omooed veld oro'ted weteret Vtorroosn tevongth [ftw eqmnfonte antares oO TSon oF of boon ar bled qd besubss sdf ons ateos akngek ~ beta eufdadtus atom o yoisasootq vd beoghes d neo oale romance edd oo +e wey bn etosudi«e i) aid reiw Eloaros hisors weascow eft senate aUteaas oer I, - <9d SLvorta tia iow egeieey >! Sars eolaneteh of tebt6 ats T > seta ‘goonetetetq itedt fede atest ot atomuencs to ebam od h aoa: Stor od bivow ogavocg wieyo »egeFLl ep tant bult (Lt etouseootg tate & Sigtew eft asvotatw 208 aot vfteoo sacl baaewenatoeq-.SI-I & aedy * wioeSted nadt toiger Jest ys boabtanb of bluode Srafow aitt ,at enntong 4 * gaef ak vino tun rae ddateow tefiema « ,ses nao ylibeot voy 4A- 98® Pooget Jad} encom 2lhT e¥yitotup ston ge been at gud toynd edd toF Z ie a ahaa ed f{vode omfov gefre sfodw edd ao bas Jussper? eTom vialedoes baofire to Dep laews. t bam od b fwoda edn matte ge00 ‘peubot rete? - — or ott ne pire nrer ho. yoolurr a. niadnes yabod ‘aaah 4 ‘enh ea ied omy viscera ida! al derail heddeseg ss edt at themselves even though they frequently are at a loss as to which product to choose. How then do they decide what to buy? First, a buyer will look for a name brand or a brand tmt she has pre- viously purchased and found satisfactory. This failing, she will succumb as do the majority of purchasers to the most attractive packagee-to that pack- eee which has the most eyesappeal. Thereforg the cardinal point to remember when you are planning your carton design is that the carton will have to help sell the product. For that reason I suggest that you consult en expert litho- grapher or packaging material manufacturer. His business is design, just as yours is oyster production, and his advice could prove to be of inestimable value. After design, comes content. By that I mean, “What should the writing on your package show"? First, it should tell what product is contained in the package, Second, the weight of the product should be written on the pack- age as well as the suggested,number of servings. This is very important to the homemaker who is poing to prepare the meal, and who may be very discrimi- nating about her preparations. Third, the label should show who packed the product and where it was packed. Consumer satisfaction with a product means repeat sales, and if the buyer learns to like your product, she will shop for it and look for it by name. Fourth, instructions should be given on the pack- age for the proper use of the product. It is not enough to write on the package, "Thaw and Use". The average buyer is most likely to sav: “Use? But how?" Give specific instructions for use: Give recipes; The consumer-size package is sufficiently large to hold at least two recipes, and in some instances four recipes. These recipes should be explicit, and above all preetested. Guesswork won't do. An attractively designed package containing all this written information should substantially aecount for the consumer's desire to select your product. Naturally, the quality of the product itself must be beyond criticism. The combination of good product and artistically designed informative label should make your product a leader. Because of three things I optimistically believe that the future of frozen packaged oysters is very promising. First, the growth in the number of food stores retailing only frozen packaged products has been phenomenal in recent months. These stores differ from other food stores in that all mer- chandise is frozen and packed in consumer-size containers. Significantly for the oyster industry these products are advertised and sold to consumers as frozen foods from freezer cabinets, The frozen packaged oyster will find a continued demand in these stores. Second, home delivery of frozen packaged products may become common- place. For many years home delivery of fresh dairy products and bakery foods has been en integral phase of the marketing of these foods. Now, with the imminent largeescale advent of the home freezer and storage unit we necessari- ly can expect rerular home delivery of all types of frozen foods, including fishery products. Looking ahead, I visualize that the homemaker will find it convenient to order in advance by telephone or note to the deliveryman all the major frozen foods needed to feed the family for at least one week. These foods will be delivered for storage im the home freezer unit, snd will be used as needed. i wet or ae te: brew Fie Sti omen © “0% foot. triw royud 2. an duaoows {fiw ons panifte? eld? ,ywtoateltes brvet brn beget etaeg tort otaeogrtnaq evitortda doom ent of wtoendotug ‘te yakvo +, spo dinenstet ot Pitod Tanthion ott grotetedt. a feogqaeseye deo ont aan ‘qhott of wean ithe mateo of} todd ot ratash nodtad Teo¥ actonefq otn woe! . ‘aodtlt Teg ts #¢iyasos woy gods Foagnna IT Noands tent. t0F »tonbotg of P (ye fiwt wwaleeh af esentaud eit .toiutoetuneam Inivetam snigetoad 10.4 to | edanttas mi to sd ot evoty bigoe estvha, eid tae qnoisouborg heres’ G- F Qatsitw eld bIvcde Sonia ~rrem FE, tadt vi Mb berketooo af tonbotq tadw [fod blworla $2 .eaekt ¢" wore caning a8 i «hong add go nottinw od Sivoda tavhotg ont ‘to tinfew efd .brcdem 65 “ek tre drogart yiov af ati? . ,aanivrss to 16dmun, betae 3 gue. ot pp Tfew abirbrrea £6 wre od vem ofw baa, from et eteqeng of makes af oe teolanem “689 héctoaq ofw wota Biveotia fodal edt vere een itetaqe ig te rt. toad ennem touborg « Adviw notte beltes yemuan shestoeq gar Jt one dn bom - 10% goles [ftw ere ,Foukotg wiloy ofl of aN Toyed edt It bre ,aetem o . cadhtiag afd to nevts od bivorla eno ttouttand aftis0% . omar Jf 16T wo , ele - etoubotg até te eau teqotg sit ers » MRATS TA, ot? o"set San war't™ goaniong od? no etitw oF rigvosts ton at i Fs SiekPoritant of? i v cere ee tui tect" synaud yfodtY Fam a OF oatal visoolat it: Syekoag ssiseranisnos oT yhogtoet sv 198m iy boahoor seett git sn a sepentent moa nt bar cabernet Jesel J A ; sth t*wow strowsaow) ,hatsoteorg Ifo avode bre ,ttobiqne 9 soltartetst netting ofctt+ Ila seinbetnceo eyrtoeq tangkeeh breipnuihe: 14 efeeherg toy doeioe of atlech attemuenoo ef? 10% Sastooon Ute tin tad c SAT swefoltins batyod od tom Tfeatt soubo1g oft Yo WETaup oft. y ff ray biwode fost BES gerne ‘tnt bons tov ef fnobte itis bre toubotq Boos to nokta ay re stohesl eo toubong 7 4 ¥o ary ont tant ovelled vifreisainitgo I eanttd ost ‘to eouent : vodemmn ort nt ddwowy oft ,tevld ,yrksinotq ¢iev af eteteve. bogalong: ‘Rf Ienemoneda cead aor at hong temefooy nesort yino gniiiedes astote bom ism ffa terft gt’ astota béot terido mott seth eetogea oget? eortderoot sti mig? witesolktiaals . eaten teaypo esizetomyanco ni heteeq tne ape at oatbe an atomvanso ot blon tne healdigvde ove etopbovg sandt+ wideband weeyo) wm Soft fLlw sedayo be yatong mosortt off ,stenitee donee? mott sboott 2a ea saotota ogeddt mk berenah 6; ; megovt tokem elt (fo mecteviteh ot ot btu ao erotgeted Vo § o¢ Titw aheot/s2zedT deed ono danot te t0t yftnat at ! [shodoen sie Bann nd fit bee hi toseorh amod ext at a4. Thereby, the homemaker will be relieved of one chore--namely, shopping and bundlescarrying. Delivery companies eventually should be able to deliver frozen foods at comparatively economical costs because of two factors: (1) delivery companies will suffer negligible spoilage or waste loss due to perishability, and (2) cost of delivery will be low because of infrequent, large volume deliveries. Several companies are presently engaged in home delivery of frozen foods. Soon, many more will enter this field of activity. Fish and shellfish, such as oysters, have been tried and tested, and have been found to be exceptional- ly satisfactory for freezing. Frozén packaged oysters, therefore, because of economy, ease of handling and preparation, and desirability, should prove to be one of the major profitable commodities available to home delivery companies for distribution. _ Third, the number of frozenefood lecker plants throughout the country has increased to over 7,000 plants and branches. The average number of lockers per plant is well over 300, and the average holding capacity of lockers is about 300 pounds. The average turnover of each locker yearly is estimated to be 3 times. This means that about 2 billion pounds of food pass through locker plants yearly. Fishery products consistently have been popular with locker plant operators, Evidence for this is the assistance the locker plant industry sought of the Fish and Wildlife Service in recent years to ob- | tain fishery products. Frozen packaged oysters were not available in the past but they are now, and locker plant operators soon will-demand them. Adding up the potentialities of these three marketing factors I believe you will agree with me that the future of frozen packaged oysters indeed looks promising. a rronbish sine # hn n site aetna ote ae Denman: ae atboniton: ie ibibo keg ble mlethiio FT tr Gant, vats ie a ‘eubes ‘wine O78 ied Fett e Piaw hoy. ha hey sud ern a? giuatetact sanedaya he ghia cy: rssos% eadipontt tot, wert ab itdaslach hrm, ea lhernqeng oie ‘ginh Newest, to prs 6 were gio San “OF ofdp ft tivwa date tkemno® or retire bagioiot ng t aw betta om cuit tuoiineorad atta 4 ve soel bop tensa ext: % se dsr: wily hoy scortius eqaretn oT - protons? bin adnate Oy? soto, ot haan fe Wa tosqee ntibfod one’s it bin (Ook mrt f Reine £ doa leg at Ufa 4edooyl done 36) vevonted. oxiyenre, ett: | eae hoot ‘ho ebro, notsftd > syod: dud? aoc etht: gaemts & i aeaog need wvet vlanotytamas edoubory yretalt «vitae gia ie tegen ‘Apestoo t erie’ eanntetans sift ct alt? “ot cenphiv? ,avetateqe dueky be ithe oat grney troset mi so hyres PRGA fir bad fakt: sree to! Prints Mine fo, i we stdytiewe tor anion. aTHthyo Remaomy Negort “water bony Kew : ae, See erent Serene or hogs ios mere Dregnkay ne tood eo, anon ms ag segaton 3 q bie On grektetiem earth sue gta sobeb intone ade os 3th } wood Meebat. atoceno beandney dexowt ae nana dats Hae ee Bi doi wureae f 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, N. Y. C., June 5, 1946 EXPERIMENTS AND IMPROVEMENTS IN THE MECHANICAL DREDGING AND HANDLING OF OYSTERS J. Richards Nelson Our present equipment and methods of dredging oysters have changed very little in the last 50 vears except for the widespread use of the Diesel engine to replace gasoline and steam. It is certainly a tribute to those persons who worked out these methods that they have endured all of these years with so little change, Dredging has been compared with the raking of leavese You get some the first time the rake passes over an area, some more the next time and so on until you have them all, Ideally, a dredge should take all of the ovsters in an area the first time. Actually, it seldom if ever does. The design and condition of the tooth bar, the type of bottom, the season of the vear, the skill of the operator are all factors that de- termine how efficiently the dredge operates. It is my opinion that the con- ventional oyster dredge, properly rigged in good condition, expertly handled, will accomplish many of our harvesting and cultivating operations better than any other equipment I know of, There are other operations, such as the clean- ing of ground for the elimination of drills and other enemies, in which the conventional dredge is not efficient. One of the factors that probably most often affects the efficiency of the dredge is the tooth bar. Loose teeth, teeth bent back at the wrong angle, teeth too short for the job or perhaps too long, all contribute to inefficient operation. The Barton Oyster Dredge Bar made of tool steel with teeth that can be changed right on the job in the matter of minutes does away with any excuse for operating a dredge with poor teeth, I am planning to equip all of the dredge boats under my management with these tooth bars. There are factors today to be contended with in the industry that did not exist at the beginning of the century. One of these is the scarcity and high cost of labor to man our boats, It is profitable today to invest a con- siderable amount of money in mechanical equipment to save labor, while a half century ago it was probablv cheaper to do many of these jobs with manpower, The second factor is the fact that the supply of seed oysters is less today and much more costly. Every effort must be made to conserve this supply and make it go as far as possible, This puts the burden on the industry of using equipment and methods of dredging that do as little damage as possible to oysters, and that also make it possible to control our worst oyster enemies-- the starfish and the drill. In this connection there are, in the writer's opinion, a number of opportunities for improving the methods that have been used for so many years. Most of you are familiar with the suction dredge which has been developed and used successfully for oyster work and the cleaning of grounds by Messrs, Flower and Bayl’s at Oyster Bay, Long Island. A somewhat different type of dredge which works on the continuous loading principle has been developed on the West coast. This is an adaptation of the dredge used in mining gold under water. Briefly, it consists of a scow, on the aft end of which is a ramp and upon this ramp, arranged so that it can be either pulled up on the seow or lowered to the bottom, is a conveyor having a wire mesh belt. On the lower a Nit saints gaia welt: fedor Poy 17% i ss - ae 0 TAOTAAROSS 8 eur nt severwosie ‘ona anroMn seas = avo %0 SL ITA ama “putrnes ae << noe fov eben be b a) 4 j eM Seatado evat ateders se fabortt Yo ebordom Bud ama hupe’ Fregetg 4 fseold oft Yo ean Seavgasbiw eft tot Sqepxe erpey OF dal oof nt efit eaott at ededtat a yiniottes ef oI ,mnode bes oni foesy soslqes of Omg Vee seeds Yo fla borvhre evad yort J att-aboddsm seert tuo bestow ode ae % goives off Adiw hornqmoo need aad_anighew? jsaradds offt2l oa # STG SoG eRete 1a sOvo aOtaed onet ght pay Sanit eft: emos $49 eX. 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Yorekeltte en? utap'tte netto gros vJdadorg tedt motos ent ts | ‘Bae os aa Anal toed tent as cided aa00!, ,xat dtoot edd af ag Ute ‘ow esvdivtnes Ifa ,qael oot wqadtted to dot odd tot tora ood dh #$tw Deota foot to whan tai eabert tesa rotted ent eto ltetego tbh ‘Yawe #e0b actuation Yo tettom eft nt dot. ett so digky bogaats od neo we : ov sainnelg an Tt .itteet tony oF fe aybeth » yibtetedo tot esitexe 4 eared dtond epeads dtiw taeesygenem ym sebnu steod sahetb oft %o. Ifa ' sath ae bib talt wetesbot eos ak dtiw bebnedaco o¢ of vabot axotoet ote Bee ( hpa wWtors0n of? 2f coset? Fo 900 ~vietnes sia to arfortyged odt ta tals 4 >, c*efO® a taovrl ot yabot efdatiinw ef $I ,ateod to nem.ot sodal to Jegmmm 4K tate efinw etodef eevee ot dnemqivps seated oom of venom To tnwomb- © ine ee wtewogram, tiv adot catdt to vaam ob of toqeedo videdorg saw $2 one Sas a iat ysbod iaael et exetayo hese te yiqqua ott datt toad ont ab sodont hnog hte viggwa ald swrecsoo. of obem od faua\ototie vievl ,¢ftece oom dau Ye Bnksy to yaseabat edit.oo aebid odd ajuq ef(T. .ofttesoq as tat af 0% a8 ‘ ‘ot efdiaaog &e syaneh “ef¢ti{ ae ob Trait anisbet$ to abodtem bra yi wate wetayo tatow 10 foxtros oF pidtasog tt stem cate tft fea , : OL gitedtbtw oft pt pote one cokteecos stat at aT hbth ont bao ia Bane ss, mae eva Sodt abodtom ot qv bronget tot sokiiowttoqgo ‘to twdmin es. Z . : ia RAT ea 4 id Reson ped. teed avd dokedw embed nottoue. oat > pee tefftea? ote yoy) Yo rer he. \e@tnaoM Yd shewoiy to sitewelo ott bok xtow Yedeyo) tot uliwtaaepeue an to save diereT? th Satwomon 4 .boatat gaol yg totev0 tn bei ns) eo Mba need aoa ptytaning antboot jepson ont n0- aioe 8 hate qmat i wer’ Hobie to" iyo. te ‘ont FO 4 WOO 0 Moon odd ao qu betfuq tortie on mas: ee a sty eal Bi a ielhe oh a aul (of deal -2- / end of this conveyor is a hopper which, when lowered to the bottom, rests on rollers which are in such a position that they travel over the area from which ovsters have already been taken. Impellers within this hopper are placed so that they set up a strong current which lifts the oysters and other material from the bottom onto the conveyor belt, the fine material dropping through the wire mesh and the oysters are conveyed onto the deck of the scow,. The hopper is designed with a valve on the top so that there is very little interchange of water between the inside and the outside. Also, it is equipped with air tanks to control the buoyancy. The designer claims the dredge will harvest as much as 3,000 bushels per hour on a thickly planted bed. It must, however, be borne in mind that this apparatus is being operated in relatively smooth water of not over 18 feet depth and that adapting this to more open bodies of water, such as Long Island Sound and Delaware and Chesapeake Bays, would create additional problems. However, it appears that the idea has merit and may well be adopted by the industry on the Atlantic Coast, at least in some modified form, at some future time. There are two developments designed to save labor which use the conven- tional method of dredging oysters but that lessen the manpower required after the dredge is brought to the boat. One is the use of a boom or booms to swing the dredge to the desired position on the vessel with a device for opening the dredge bag to allow the contents to empty at that point. Two such install- ations thet the writer knows of are in use in the oyster industry, one by Mr. Frederick Lovejoy of East Norwalk, Connecticut and one by Frank M. Flower and Sons, Bayville, Long Island, The principle has been in use for a con- siderable period of time by dredgers of clams. The other method is one which uses an idea of the writer in which the club of the dredge is strengthened and is engaged by two arms when it comes to the side of the boat and these swing upward into place and lock, The captain then releases the friction, the neck of the dredge drops to the deck and the contents empty out automatically. The friction is then again applied, raising the neck of the dredge, the catch is released and the dredge returns to the water, The original ‘design of this was homemade and was used for a number of months on the boat “Emily Mansfield" operating out of New Haven. Much credit is due Mr. George Cadorath and Captain Bugene Cadorath of the Mansfield Oyster Company for improving the design. When this model had been developed to a point where it worked satisfactorily, Mr. Edwin S, Barton, of the Abrasive Machine Tool Company, drew designs for a greatly improved model, and the locking device was solely of his design. We are now using this equipment on the "Emily Mansfield" and the J. & J. W. Elsworth Company's boat “Captain”, and a number of sets are on order for other boats. We have found that this considerably increases the boat's efficiency, cuts down the size of the crew that is required and, in addition, makes it easier for those men who remain. Two months operation of the "Emily Mansfield", on 1800-bushel boat, trans- planting ovsters from New Haven to Greenport, show more than a thirty per cent increase in production per dollar of operating cost. Four deck hands are carried instead of six and the loads are caught faster due to the saving in time when the dredge dumps and returns to the bottom. An additional advantage is that the boat can be used, if desired, for cleaning ground with only one or two men on deck. Where dredges had to be hand dumped, four men was the mini- mum deck crew. To better accomplish the control of oyster enemies, additional steps should be taken. There should be a means of screening any desired stock in such a way that the screenings can be kept separate and disposed of for drill Leal t esodtlind ‘ae ‘ot scala ill gee vase i at debe ale % mor? 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To hp teeintt. 8 Os heady saw tink Shamemod daw oi 4d io ty beet! fai indo ett: Sitere Aout |) yrevat! well to dive prepara "’ Coane yf int" taod sft 290 ae raye biattavat oF Yo dt¢ewbad ooene nietqed bem Heerobsd on teed oi @ OP begofovet mood bet febow efit net! cx tedh ort yokvoigel 0%, Orient’ eft to yhotted 2 Hie? oil yy (trotontatvaa hottiow wt oer 3 ie b OF: bas - Tebom br vce vidaoty 9 wet aryteob weth eeengrind IpoT * CL ero eremtiune ett sertae won ia ew yneteob ald to viefoa saw eatweb''s atatnl” tuod wi ynraqnod Herod? 4” 6% o ob ote ton "i fo ftenet yfbe gitt Sanh OaGet ovat OV yatnod terito tot sohan fo et. ages "Td eden ao td odd tn oats et cab atte om & spore} ie ad aod oh sac aeront aides: Sakenoy ode han vaors “tot tolane $F geclert sof ibs of gbon Gertupes) wh saraat ,taod Tsratd.O0Gl na "hfe Ptane't 4 faa ott to te ktexedo etter wee toy wt tte 2 trad ‘tron woe ,eeaqnoun ng steerplt wel mont atotave eittw de riveting a bveriert Moot 400% ,deoo anbdevege Yo teifot tog no fe snbong ak" ore) We ga tian aft oF oak We ate xt $deneal ets hoot, ott tra gia. to beutant . hek eater otha ‘farstetbhe cA omotiod ett oF aeenetet baa dqmgbh Sshorb att mee | “te hilo aptivor cls! be Birwors ex pieeite tot yhovkdeb th yhoaw-of aay tpod seth gine vate bin ant an nem wuRra't « va gts bancte oY ot bat ta alchnen tt oe 0 9mr Wh i ' Mia y RG Rel ( mi nanars el anode trisoihd th be goebetons toduyo to fontnod of? elton: ate Meethe bok ind ere oriacotee: Yo anemm 4 ed) hfoowta ‘ehtinet tt , ne a “0% bi Be bore th ‘bith otrenged. tae od: Riiked weg beret | q be control. Also, the control of starfish, particularly when they are small, can be brought about by a mechanical method of dipping the stock in either a copper sulphate or lime solution as it is caught. It is the writer's understanding that Mr. Bayles has developed such a method in connection with his suction dredge Seawanhaca. There is no good reason why oysters cannot be conveyed from the point where they are emptied on the boat by the dredge dumper to the desired place on the boat without resorting to men and shovels, This phase is being worked on at the present time, Under normal economic conditions the oyster must compete with a number of other foods for its part of the consumer's dollar. It is certainly to the greatest advantage of the oyster grower that we make every possible saving in the cost of production so that the cost of the finished product can be as reasonable as possible. There are great possibilities in the use of mechani.- cal equipment and also in knowing more about the biological conditions under which oysters live. There is much that can be accomplished in this direction. All of these factors are intererelated and it is through the proper balance of these that best results can be obtained, The manufacture of the automatic dredge dumper has been turned over to a reliable company who can make the equipment for those in the industry desiring to purchase it. It is to be hoped that as additional developments come along, they will be available to the industry. We can accomplish much more by pooling our knowledge than can possibly be accomplished by any individual or group trying to gain economic advantage over their competitors by trying to monopolize any new development. Our problem is to raise the finest possible oyster at a reasonable price and do a good merchandising job, and the future of the industry will take care of itself. bak yori sie m perdtmeaneiy alias Ye ‘piel sa i ts. ah doota. ans. ssiaalh “to borldom Jadinadsow « vd duode tay % ap 2 wees ite aft 22ST. teguan ot OF sa no bieloa sett xs osodql . Ehottownnce nk hotter ¢ Abie, begofeveb Bat aOTyas wt dads ans at x 3 p 2 eadatsanas? opborb: mOE Bnteg eds soit bow ynoo oF jonas sretive yaw nob a0F" Hees oy via ; ebb odd oF neq eybeth off yd Sebd: ode Re battgens orn | cane af esmiq ela? »atevoda bao ner od anttroset suodtiw $eoeu . eomie sse0g ¢ ® Se siibitade w Ce 17 r syeqaee fous teteyo oft anoldtpnte obaotids Taertom 96m A (ae 100 st oD \teflob a’ remyenan end So- dang aff ot abo, - ik gnive a sedi enoq yuive ofee ow Fedde tewoxg wetevo” sit? Lo hid e / - ga.ed nad touborg facdalngt ott Io tao etd tadt 02 oid ovhongy to.) mbratpem te eau ode od cotetdlidierod seow..dts event , etéty: 20g aa eid sbbaw'enoitidias fustSofoid edt tuoda ex aitbvond ak fale bas bp aoksoorit aidt xt be nis Eqns ede od noo todd done ak ofedt ,ovbl D hegalad tevory sits. 4 iquercit ot 72 tow betalonetadad esa srotoat of Sithmotius eft 40 etutcaturan'eiT ,hentetdo ed nap avimsen deed. end evan nee odw i eel 5 of sevo beater need eof: togt “od oF at ti dT oietercey od antriesbh yitachat ofd G2 odatt 408) of sidefiove pd. {ite yors p30 fe 2 mOo vac br se Snare itibha 38 3 Hag Rens ogbelmotd suo anifooy ed et0m fovea datlanedor a0 oT ~ ey : Shroro ne iey ot actysd adiey 44 Soublvtink yxe v4. beda lfamoeen ‘od efttemyofeveh wea ys osbfoqenom of gutv«t yd stotiveqos itodt save} baw ooiiq ofdencesot © da “toctaws al isesq teeckt ef% satat 6d 2% to efa0 » TIiw yrs aviad od¥ %6 sAgiut ott bha aor, satakdostotem | 4 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, Ne Ye C., June 6, 1946 HOW CAN OYSTER SALES BE MAINTAINED WHEN MEATS AGAIN BECOME PLENTIFUL? Albert W. Woodfield When Dr. Radcliffe asked me to address this Oyster Convention on the subject of “How Can Oyster Sales be Maintained when Meats again Become Plentiful?", I was very reluctant to accept. You know as well as I that this is a big assignment. If-I knew the solution to this problem, it would mean millions of dollars to our oyster industry. We are nearing the end of an era of prosperity in the oyster industry such as we here may never experience again. Indeed, for my part, if we can only enjoy prosperity like this during war times, then I pray to God we may never experience it again. It is not worth the cost to this nation of ours the lives lost, in suffering and in money. Nevertheless, I firmly believe that the oyster industry could enjoy continued prosperity of a similar nature if we are willing to pool our efforts and a little money towards some constructive planning now. I am firmly convinced that there is only one practical means of maintaining prices at a level that would provide a fair return of capital investment and a reasonable living standard for those eme ployed in the oyster industry; that wofld be to keep the demand for oysters equal to or in excess of production. I believe the fundamental reason why we sold oysters at a more profitable level during the past few years was primarily because the demand far exceeded the supply. Unquestionably higher incomes made it possible for the limited supply to be absorbed by a much higher price level than normal. But I rather doubt if any appreciable volume of oysters is actually purchased at prevailing war time prices simply because no other meats were available. I believe the additional profit per gallon we realized could be attributed almost entirely to the demand being greeter than the supply. This is the condition we will need to duplicate during peace time. - HOW CAN THIS BE DONE? This brings me to the point where I said in the beginning that coordination of the combined efforts, talent, and capital of the oyster industry would be necessary for accomplishment of the purpose. No one individual or any small group of individuals can do this. The job to be done, is of such magnitude that the entire oyster industry should parti- cipate. And yet, if the support of the entire industry could be accomplished, the cost in comparison with the benefits to be derived would be negligible. There are, in my opinion, three basic essentials necessary to increase the demand for oysters to a point where we could produce and sell our normal output profitably, rather then again become involved in cutethroat competi- tion such as has existed in the past and which can be expected to resume some time in the near future. These three basic essentials are: 1. Establish closer cooperation and better understanding between mem-= bers of the oyster industry. 2. Establish and maintain a reasonable uniformity of quality, grade ~ and pack, for each principal producing area. saree i ania ures ascot se quer on Mt ae ue a es fay ssh Pei et | “Bhetdogs “ dod Gani Nie j i j anh A ead: sto sydd owirad cere wit: wnonbha OF: eit. Wasi PTI lobar vad” TT emoet eqs adel nedw Bardadnbett Sf ae lah 6Feu0 ped wal tg Odette ta flow ga- wens voy ayation ‘ed dumdoukor tev ssw YM Rigct $2 mo ldorq afddod moitetoa afd wesw tt. droning teen aid mw: tia : ordain? wtayo tO” aed Wis T fot %. anki A, Ne eet ‘ a Mepfadiont +s Jae day ath Wilsoqenwq 6 ate No To tire yan subtawe ota; DOE HAT Qhinaa pote faqs SSvSty wien oted aw ys od ney. 2 nore ya omlt Aw mcr ivi) ately odbf Wt ENegaong. ‘ é, \abito. i ota stride’ og. 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Bt pbteqnas taoiseedas Ht borloort waned chine Hott ott ot avitat fiomg: er SHOOK, OF Hotoogs ad map Rate heA Pang Oty me beta Exe Sm ee iy Wy ete Sap gia torsion 1 ae. ahand: as a ‘eed? a ah, ig! & Air aM Ga f V4 Wis conte t reasiabed ae toe esbatobees ‘pag Fhe haw WoRterngooe xoeate =2e 3. Provide for and conduct an extensive national advertising campaign. According to the statistics on the amount of oysters that is consumed by the individual, the record shows a consumption of two and oneehalf pints of oysters per person in 1912, dropping to oneehelf pint in 1915, and rising to four-fifths pint in 1938, Although with the scarcity of meats and other merchandise, I am sure when you get the statistics from 1938 up to the present time, they will be lower than they were in 1938. Widely scattered as the oyster industry is, there must be some central bureau where essentially necessary information and data can be assembled, compiled and then distributed to members of the industry; some central bureau which can obtain the opinions and speak for those engaged in the oyster in- dustry; some central buresu which can conduct a national educational and ad- vertising campaign so as to promote and encourage increased consumption of oysters. This job is entirely too big and too complicated for small local groups or associations to handle. Although these local groups or associations can and do perform desirable service on purely local problems, they do not have the time or the finances necessary to engage in a national programs; even if they did, the most overall good could not be accomplished because a dupli-- cation of expense and effort would be unavoidable. I know of no better central bureau or organization to handle this job than The Oyster Institute of North America. In the Institute we have the nucleus of a wonderful organization, I feel it has done an excellent job with the limited support and finances it has had. I feel it should have the full support of everyone engaged in the oyster industry, either directly or through their local associations. I am confident the Institute then could and would perform the desired job. I know of no better way of promoting and increasing the sale of oysters than by a well-organized and financed national advertising campaign. We must encourage people to “ZAT MORE OYSTERS" if we are to have a demand suf- ficient to consume peace time production at a profitable level. We must educate people to know that NOT ONLY ARE OYSTERS GOOD, BUT THAT THEY ARE ALSO GOOD FOR THEM; that they furnish in abundance the minerals and vitamins so necessary to health and vigor. We must educate them to look upon oysters as a staple, economical food, rather than a delicacy to be consumed on special occasions, Indeed, I believe there are millions who have never eaten oysters, or who have only eaten them on rare occasions, This condition should provide a most fertile field for an extensive national advertising campaign. If the meat industry, both individually and through the Meat Institute, finds it necessary to consistently advertise a product as well-known in the daily diet as mest, then I feel we should readily realize the necessity for advertising a seasonal commodity like oysters, The question is, are we willing to spend a few dollars necessary to advertise and promote the sale of oysters so we can operate at a profitable level, or do we prefer to stand idle and see our profits, and, perhaps ovr business, wiped out for lack of an adequate demand? We started a national advertising campaign not so meny years ago, which I con- sidered was ideal in many respects. I would like to see something similar revised at this time. One thing certain that should increase sales is an advertising campaign which utilizes the present knowledge of the nutritional quality of oysters. There is now aveilable a large amount of technical information regarding 2 ae ie pee Yo sees eit nO: soleanis ois ‘oe gn tr A ater Nedacno' bre owt "to roktqawanco # arora tnaeor ant gleubivktn a ear ite SHY wt Foky “Tarleoro od yntgyoth SMT 4£ nowtog tq am ioe: ‘bah adeom to witoveon oft Adie: rtaorid Dh" ROE ah toby. 2ddtt ah’ mt of qn BEY mot soidettate ert tog woy ede epee me 7 onde on ee ss yi rs f at stew yout pate: roms E en ffiw yond acon 01 bos ‘tnpamo. wine od vane erortt et adhe tolavS CM Be hetedtage vis eteldwoena af no ntab ban notismiote? yioeaesent vi fatsooase etait Heetud Pecioos amos qarvtowbe add 5 webdaee od tedpdPetadd voc? -bas be om ant tetryo edd of hopagite eeodd tol Aeogs bie aichn feo vedt ntetde- 18t ome Pod Fata tonogbe. teva tan o Joubrno man dakiiy i oe fated emi OMG ute Pramenns bexomtenk epercoone bie efonoxg' ot 8a O8 nolaqria ae o Paedt fides aot heteotiqnes oct bre ytd obt viowhime at dot stat inotdnineyas ap aywosg howl ehert davodgth ,ofbred oF anoltetocsen Ca ees 1 heer tyh rete m wnt ony faad? victud ne eatotes + fdaekabb rro tog Ob HS ene ET OT foro Man 2 red | agen: om ye ns sree seavtarkt ant ww ante hn ® bavened hotatianneds Of tor Sigoe boos ferove teom eff gb ER hc ea shidabioveny: od blauw d1dtie bita, ra Soe: ) Sah ake? 6 fbn of 0 tdoekaapto to wooted [aitoso teed on ‘to uci Oe ayed iw etutitanl' off aT .n0 lrom\, fo10% wa piggr winx tetany? ‘ | Got Gre i foare He onob aat FE Ite? 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Towel efdadfiorg « as re sisouborg emt? seseq omuartoo oF “OORN Ga VERT Tut TOI OOD Sea tavO RMA Yuro 10K deat wort of otanea he teekentiy Daw urorende ast sabes wt date? godt dtd ger s eo etedave bogs Sool of met ateoube drum ataney bre AeTaed oF Todosaa no bommmnos of ot vaROE Teh » cadt tottet gheot Ieotmenone ‘qetotayo notsy yoven ovat odw atruniiin ote weeds ovalte® ,bovhst | ex Behn ty: foots rolihhroo afdT ‘_a@eetaeooo ote ao med tetas vino ever | on: Pc aendogece arta hirerte - Lerolsas ovlanetxe we vot bfert eftitet “Sb abe kt gotubiganl tv edt Mypant bre + rae bivabat dtod gretonbr ks ran witad ott WE, Pwousn | tow aa foghutg 9 6 tiyowb« vitretefenos, of. vi ag te Btvevho 76% stknseoom of? Sahl pot athe son b fale ae tent L ere tree ‘ot mrtifiw ow ose .at dobdeeup wi? _ganeiteye offf vi thomme Iaroar Ege an ee ob-oaredaye bo elie odd efomo my bite onitrovbs oF yronmeger: atntt SS ene han othe Breda ot. retony ow oh 4. afore! ofdatftom » a 4 thins otewpebe mo to worl rot duo ‘teqtw qnacmtand are ans «ott iets Dobie yoga etxoy gram of don igtogmad Aotuldrerbe fonoddadt # ‘ | -antibnta Weta onoe wGe ot GMRT bfoow F ery beste gant Taehe ‘ ' C i i \ F y at ae ean: a an 8 at ‘goat ferences iS MROP AY Ke, wit Laan feo te baher eat Qo: oghe Yt faparnes ‘to: tnisonin: pA oysters which can be used for this purpose and we should take advantage of the aid available from the State and Federal fishery agents, especially the U.Se Fish and Wildlife Service that has divisions on market development and education. Let us use these groups to further our own interests in selling more oysterse And I know of no better way of keeping people eating oysters, once we have succeeded in interested them, than by consistently furnishing 2 whole-~ some and appetizing product. To accomplish this we must guard the quality and pack of our oysters. Some in the industry are already doing this but many others are not. We must remember that the people that buy oysters are no different from you or me. If we furnish a good, wholesome product, they will surely eat more oysters. On.the other hand, if we furnish a poor, tasteless product, then no matter how much advertising or sales talk we use, it will never increase the demand or consumption to a level that would be profitable. We cannot es to get people to eat more oysters unless we ca show and convince them that oysters are good as well as good for them. This is about the only thing that we can accomplish individually toward increasing consumption. It is unfortunate, however, that the attractiveness of war profits blind many producers to the necessity of furnishing quality oysters. Furthermore, there was an influx of amateurs brought into the business by financial attre:- tions. These newcomers were not always aware of inherent difficulties in the production of wholesome oysters. AS a result, the entire oyster industry must suffer unless it can remedy the situation. The emphasis of quantity rather than quality production led to the appear= ance on the market of a large number of “pocr" oysters. These were “poor" for a number of reasons. Some were not in prime condition from the outset, having been taken from areas where the oyster had no opportunity to develop properly. Others, in fair condition at the outset, were ruined by excessive washing and blowing in order to obtain a gellon containing as few oysters as possible. Such oysters were lacking in flavor and appearance, and were subject to spoile age quicker. The haste in getting these to the consumer led to slip-shod methods of handling and refrigerating, end as a result, the consumer received an oyster which he ate out of necessity but with no genuine pleasure. Such products merely enhanced the desire for meat. Many retailers are responsible for poor quality, and in many cases, ruined perfectly good oysters by their trade practices. It is not necessary to review these here but you are «11 aware of the mishandling many oysters receive in retail establishments. Such mishandling has not assisted the industry in mainteining its waretime outlets for oysters. There is only one way to offset any unfavorable reaction which may exist at present, and that is by furnishing the consumer with firstegrade oysters and by maintaining quality standerds, Shucked oysters must be free of mud and dirt, properly handled and packed, and delivered to the ultimate consumer in good condition in consumer containers. Through a properly designed and conducted publicity campaign, the public must be made aware of the fact that oysters are a wholesome, safe food, The incustry must take steps to insure this fact to guarantee the quality of oysters offered for sale. But, in addition, new consumers must be attracted to the oyster industry, and one of the most promising commodities for expanding the current market is to: Saisie se Siciorts oor. 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Sxovba foun wot tedster om cot toubora aa od biuow todd Jovel a dp so ttquenias : 40 fats some Basket wnsiorvoiel Tewon a Gre ow necting aAictuvo citém gee of ofgoeg goa of, PRNgRE. tonic, of nies ia ameite «dt toot ae Ffow ca baog ein areyoyxo +nat mort condvedo anbemesonl binwot vilaubtvifnl dalfqnmeesa oro er 2: oe Anitt wine okt’ tL» . ‘ ; r Mi qe r a Phutid atitoig taw te eaoneviteritte ent tacit vevemodl getonwiso tin ee Jevoomadetgd jaretevo ytifeum soltdatneet Yo vi inaeeany en? oF ate antes aanvtde Lelonawt? yd esorteud ond otat tiagotd exvetems To av fiek iat oid nt ao ttinokttis séonude? to eters avaewie Jor. Ptom Bierogwar »eott ior yeubrt. sotayo ettene ond .Sivont @ ak. ,atosayo mos iortw toe x ettokt aet2e odd vhérot nnegtt sense Oe winegian: ott od bel eottoybaty whiioup, cds selte4 atnabp $0. absoite Rot Phe” prow caddy yatoder i i nodaws oaraf a to satan 8 ey at Sat it0 ait mott nobsthoon extse 2 tox over and “sanoseet Tag ay ltogoty qofevel od ytiaudrocgo on bart tefevo etd otodw gantn conned oe bre! qnitenw evlaseoxs vd banter Sow .deadue ots tn notdtbroe whet ot Ms setdiatok we atetsyo wet.ar aniniadnos roller. a atetdo of Teh to meee i oer means eftoga ad? tootdes sion bee goon oiesqes bre ‘tor afd nt anion! ee ke AE aye esc Pie bodaeqtin of bel r99manon 3% of osedt oankiteonynk eéuad) oft se fovicess teawane oft gifomut se hie .waittreg ites ten eth ficonrl “to mY fi dept ,eiwesata eatmos on. (Sin tad whts avon ‘to dum ede. ota Rae jtvem xt ot taohiodds besuatne viet ‘pao ane wer wi free net fou merce “alt * tds HMTRSS Ot gre hates, Vii weinieven: tor af #1 .see hoary oh: laa tent vd anotavd’ boos “(Foo bape St a errane yore HET bnecia der ve 9 tn otnee [fe ann woy tad ener 20nd we sais: hae dd. Dota leer tor cotertiboeteth dow yatromtatidates Ikatoy ot ' ce Pays enh me TD ue me Steet 8 add ach tada py: mt ‘itt tu bes nin Kolde Pe otdene grey Sine ene doa Th (or. yer SRO wine “i esontt witavo ebpayeteytt débr vooana> ond gekdy teint yoo ad: teed) bak gPrvee how ‘fo eon? af drum stoteyo hott? .sdaxhrads vthi ame yndinkode tie ve enmenon staathfu ott ot aloud ch firs beter fic ta thea Rhee oe att ih bon dehiatash yfteqota) s dyehtt sures sine: voomanee at noitt thao On dnd Saat SAF Up. orowe hae od Fame of fda odd! Cesena Bibbone: i dercenk of aqeds oxted tage yitectah afl \ighuot elem) Fog) . ae fas 20% Pager gretano to ee “A ele nM Lacie nbdees eit ot budenrtts od. tom grtompmivat ‘ at raat as ad ante D hih ian wot velstboonoe i the frozen oyster. Freezing makes the oyster a year-round foo and not a seasonal delicacy. More information is required regarding best methods of handling frozen oysters. But most of the difficulties will be overcome in the near future. The second thing that is greatly needed is more consumer information especially for people in areas*where oysters are still a novelty. This is especially true in case of frozen oysters, In addition, if packages were made more attractive, this would greatly assist in our sales program. The finest oysters in the world offered to con- sumer in a poor or unattractive peckage will not have the sales appeal of an infericr product in a dressedeup container. The use of an attractive, tamper- proof, single service container for fresh oysters will help sales considerably. Finally, the success of our efforts to maintain and expand our markets depends upon the desire of the oyster producers to keep faith with the con- sumer. As long as we conscientiously strive to supply the market with first- elags merchandise and not sacrifice quality for temporary gains, financial o7 otherwise, we should be able to meet the competition offered by the meat anc other food industries. In conelusion, may I remind you of what I said in the beginning, I am no expert authority. I admit that I do not know the answers; I wish I did, but, nevertheless, I sincerely hope that I have succeeded in presenting some worth- while suggestions for your ecnsideration. If I have succeeded in doing this, then I hope that we in the oyster industry will make it a point to get to- gether, exchanre ideas, and then develop a program for increasing the sale of oysters. Frankly, I am convinced that the only possible way that we can hope to maintain oyster sales in competition with other meats during the post-war period just ahead, and at a profitable level to the industry, is by: First, closer cooperation between members of the oyster industry; Second, improving the overeall quality, grade and pack of oysters; And third, provide for and conduct an extensive national advertising campaizns i per bite i reieipts fobawe” ert sedee andesont | i ‘ebodiom taud aatbiaser berfuper at ho bt eat Teek iid ese ti ad {th fasts Twortt Ts eit hes on godt ~~ : ‘ ul ThomaOs Ton at boboor. etaunla'h at toate: ao idg biccinah, 1 MROBEAT Syttiavod’ 2 {ibis sen aretave, todwesota mt @ fgoag “oD VEt Bea eatetaye fosgtt to Powe nt ona ye elteons bivow etd} ,evitaoiddn stom eban ove aomatong tt fio tstttin Sitos | OF Berete hi+cw ofd- ak gtotaye teemit en? Mego nefea reo we SBP %o Laoqqe aetna oft oven tom Elkw enelodg evitohtbbany ‘to 1ong # a wteqnat gevitoertte me to seg od? tontetaos qhetoasere a xf Journny le Sat we Trang ford bata Bre 7ey0 ash tot ton te¢nos so tvs pfaieke atosrtam: "thir Biaqxe hire nbade? om a eeeants. "NO to aesooua ed? Vite anoo ont Adie dnt ont oF ancouborg totayo ot to extanh add Toga: abe Uevarkt note toto oft ylaque o¢ svivta Ylawottnstoante Be ex “toe ah es fetonentt eehing etovoqgmat sot vetfaup rottéivose tom bra oe Maal ae sigh ort wd hereto Hoke RFaqnos etd treats ot eofde ed Sfucta ww ' hae ; ie on Exvanbne:e off me % ,goknoised ot si Glee Totefy To goy Sakaet Tyee wo Eau fone . sted abth 1. detw J ytovene oA} wor Son ob I Sey + imbn 43 etiaaa atttew prey aridieacia ni bahosooda overd Todon+ oghd yfetponke -T eae Lan ‘geane ortob nk Lobronoun oe 1 ty | .nottstehbindoe iwov Yo? avabtqes mot $65 ot teitog a tt ew Efbe wetauhit xoteyo odt ab oo date, egal fo eles ait alas qonk: br eettony eiguleveh not fire ~eneht: exietome | ‘eqod wed-aw dads yaw oSdtcsog vine od? todt boontvoos mnt etisoatt a ( Sawedaod ort. ga trot avoom tenty At 3 aottitegnos ef aefas tteyo nia pies ars ee Of yitawbet edt oi. fave of dedthte tq 8 $a bre shoots te “ythawbn *toFeyo wid to 316 8mm neawied: nonteregess raaote « 5 FaveSs yo to , Aoag bre ebaty yytiteup ClaetSv6- ert ciate ‘- aibeltrovbs ties pie ea 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, N. Y. Ce, June 6, 1946 INCREASING CONSUMERS" INTEREST IN OYSTERS Mrs. Frances Foley Gannon I feel a bit hesitant about addressing you oystermen at your Annua} Joint Convention. As you undoubtedly know, my usual job -is talking directly to consumers, and I am now, I might say, on the other side of the fence. But, I am glad of the opportunity because this fence between has a gate ’ right in the middle of it, and that gate swings both ways. Consumers are opening it pretty regularly these days to reach over to your side of the fence to find out what's going on over there. They come to ask questions about your products. The war days made them conscious, as never before, of food, and their interest has likewise widened in shellfish. In your planning during this Convention period you should not overlook the fact that the food situation brings you a golden opportunity to give facts and win consumers! confidence in both your industry and your products, All of us are proud, too, of the skill and enterprise of our American fish industry, and you can win a high place in the regard of consumers of America - a regard which they can build today and keep through tomorrow. For it is not food alone, but the right food, that consumers are interes- ted in, and shellfish has a place among the seven basic foods recommended by the Nutrition Program to sustain good living for our millions of young and old. mphasis on oysters as one of the basic foods is an excellent way to in- crease consumer interest in your product. To do this, of course, there are several questions which consumers want to have answered about oysters as they do about all products. The housewife, for example, wants to know: How does it fill a place on the balanced menu? What does it have that other foods lack and that makes it important to serve? What about its quality and care? Is it economical? Does the preparation involve much trouble? All these are questions which we meet with frequently. And they are questions that you can answer. These questions should be circulated by the industry through a wide distribution of educational material as well as through demonstration cookery, if you want people to eat and enjoy more oysters. From all this you can see that we are interested in oysters and some of you may went to know why. My own reason might be a personal one. If I never liked oysters before - but I assure you I really always have - I certainly would have developed a real taste for them after having been a guest, on many occasions, at the lunches and dinners of the Oyster Growers, And so I feel that if everyone had the opportunity of eating fine quality, well-prepared oysters, it would be difficult to keep up with the demand for theme As Director of Consumers! Service of the Department of Markets, I am particularly interested in the distribution of plentiful, economical, and seasonal foods and in advising the consumer of these facts, as well as the food values of the various commodities, and the many ways in which food can be prepared. As foods come into their season, it becomes my job to call them to the attention of the city's housewives, Mr S ook ; a : | aghost te ctronstasd . sasha Sot iis 1 ME

to woltdwdtitelh ob be 2 ssyatdt witawhet ede vd hodatuorks of b Tudela: Stew HOY, ahd eY¥tovoos nods atntasteuio’ dnuotit es fom am Laftnindant Ban eenedeys OOO o yl iia one 0: — 20 omos big aretayo wt hodkssrndien ove aw Lent 6s come Moy ate flee yever, Ptr. enh fhrodieg a od TAyhe Hos 2 nse ter ‘yh tyre wart oF Seven Binkedreo C » evod ayewloylfaes, £ way oxmoae -T, dud « exotod aneteWa Wine to 4tneig a nse gakvel aeikta dedh sot etaat [nev s hoqe fovwb ' Be dt T oe BMA | satonort wiavd eft Yo reais Phy bine aodoom! one. t : Pereaeiqes few Sh ghdaeid whl aitee “hy fo Pmudrogge . art bod, LONG", Wl eines RO? hnemwh odd Adie Ge goed, 08 2 (wont th ind hiwow ‘ie t eter to siete tion oat ho eaten S HSstNMart here taotionbos sf titne fy to ne tanta th, ON? OE by, ett a8 AER N atte’ aoe to “THnMaHO © ei t nae ‘Bodd Ape ark denn cyan woh: ae From the verv beginning of my radio talks right through to the present time, we have not neglected the oyster when "Oysters R in Season", Time and again we have stressed that "The Oyster" like other products of the sea takes first rank on the nutritional chart, and that "The Oyster" of all shellfish is generally rated as the most important from a nutritional standpoint. For generations this succulent bivalve has been prized as an appetizing food. But, it has only been in the last decade or so that we are really appreciating the oysterts contribution to the maintenance of good health. We have tempted consumers to eat oysters by suggesting that they try an oyster stew and then giving them a good recipe, We have suggested other dishes, such as Oyster Fries, Oyster Shortcake, Baked and Escalloped Oysters, and Canapese We have also stressed the buying and care of oysters, not only through our radio talks but through the distribution of our Shellfish Booklet, which is temporarily out of print. I might here say it is one of our most popular recipe booklets and before the war days traveled to ports and little islands in the Pacifie that were considered remote then. Our cooking demonstrations are where we do an excellent job. If we haven't changed people's eating habits, we have broadened them. Our experience has shown us that many foods are not included in the family menu, although often eaten out, because people do not know how to buy the food or even know how to prepare it. When it is made familiar to them at the schools, when they see it handled and prepared, ask questions about it, too, and then get the aroma of the caoking or the delicacy of its flavor in the raw state, the re. sult is generally a repeat of the day's menu in the women's homes at night. In this way, we have tried to make housewives think of oysters more as part of their general family meal, rather than as a food just for their company or dresseup dinner. But they often hold up to us the difficulty they encounter with unshucked oysters and also the comparatively high price that they pay for oysterse Here, I think, the industry could do much to simplify the buying of, let's say, oysters on the half shell through convenient packaging which would make the serving a joy and not a problem, And, if oysters are to compete with other everyeday foods, the industry will need to study the problem of bringing prices within the reasonable range, or stimulate the buying of oysters through bargain days. What has happened to the oyster bars that were so popular years ago? They could do much to promote consumer interest. I leave these thoughts with you in the hope that the experience which we have gained in Markets will prove of some help in your efforts to inerease the consumption of fine quality oysters. The Department of Market's concern is the distribution of food for the well-being of over eleven million people of the Metropolitan area, and the Department welcomes industries whose objective is the distribution of good quality food. I am going back now to my side of the fence and through that gate which I mentioned earlier in my talk. Let it always swing both ways so that we can have a continuing interchange of ideas and suggestions in this matter of eating good oysters, aay oft ot pe din ty aa ites oBet Goes Sightand wer > a: hen emt? Meenas? wd ¢ anotoye™ rdw /Setare ett Bedpetsen Jor ewad ow “geld eee ott YW «3 onbeag ny write evk! “yeteeh ett” tads bunedtte vied, om: Watt Tlote Ife Io Pete wo of smtt hee Fearn farobttaton aft no slicare (eee stethopbeode Lencke itso & mot tnndtoqué dant eft. ee bectoy “i fem ‘game... gbodt gateis: wey nn ap bowtie weed cod evlbvid Yretpooue dhs ome Sita "i end creel "ara. vitae tre on tant o@ Go Sheek Peale? of need vino ee) »ttiaet boos Yo ssnetetnterr end oF woldud itp; Dik - we Wir ve ta tend svigsensus vd esagayo te ad andi botqred ovedt 4 DR 3 mete bateesyes aved oW ,saftet boon » cont atively att ben wate (eateveVo heqoifasa® han howe " oaned tole wtard ,sehtt tevevd an ova “pinsrosl yiirty fom ,eteduyo te a0 bee uatyod sig howeettn oale overt, 1 ot ato titor nf daft! fora «we. mo btudbtte lb off Aanoadt Sud atta s a iwady Hai 4x19 To O@ffo at Si sha Ser. tity Lin rt deter to tuo “iis Witetst ST9S£l ‘thaw edton of belovett ayob tow of? onated bra ate aus? etome+ betebkancn Grew dart? akiifen Si ew tl’ gdot dnelfooxe me oh ww otortw oye snp ft axitahonm b an ivoue i sete Babaxn "TH eptontt henehaord erm ew a3tidod » iftas atelqoaq ho anode ma! Rayunstt te ~uhson VIRMe? off oF Babul ork’ hggl 615 shoot grem toad omg i eR newe to bodledd yud of wolf tony for of efqooq sgmaned .gt0o ia) Wore Mette .aYoologa ont ge omit? of Gat! inet chen of tt mem gat ala’ a end. BOR- ont bse 00% gti tuods mintisead sas .borageng | Biss belt oot Be aiteda wer ert HE tovalt Bvt to vorotleh oft Me ae bo 60 edt ptinta He eomon -g¥rendw att af ptm atyed ont In Paeger a’ wf fetene Aa wto or asad s'y6 Ro tokit eoviwenger ote oF beta oy ort PY ger at | Minegera’ IONS Aol daut bool # as nad? Seder, 4iaen vileat ferteres ‘shot od, moommone yet yivellIsh ef? ov og at bros bo yor? due 21th | ie? tyne tied? Bade eoekiq ale vfsviteinqgnoe oft coffe bre anetaro betes Koh phan t “te. Sitynd ont ytitgeta oF jour pb’ b emo ritawbnt att giant? I of Bey eer bine. xt otitw tgbvevoad trainers fHoposde fforle Shad ots 5 0% yok (L\ AREw ateqyoo ot etc arqeayo tf ybtA «me fdowg » Pom bee yor " yen Hy, Vata aso, 20. mottos edt voutH ot. hoor five wotaubab edd eehoot ve ie _ Rios eiedeyvo te ae ived edd atefuatts 1 ,s ane ofAarotnes ont aah Aa s giyeb: Lh) Regn aeney tatigog os etew tadt ated sotsyo sAv oF benecqad. aed ? vanes ea Pe _gfastetal Tegeenee. OReeE oF Agave ob fi OK Mie Ri tehe eorekyacxe. vet tadd 6g i wt md poy dd'Ber addawant oneit aves ie) Gh Be 80 Ment oF adi tte. toy at sfod' ome» Yo-ovong’ (ike gdertet ph Ban af Hieanos pivoted to. dtsond og a ect gateseyo. yi Efoup anit ‘to 9 Sh efgooq nolfitn cevefe ‘sve Io jaledelfow pdt. ar 2 ship to _nolvw - tease t do eacta gebutaube t sommets by dnemstaqed cit fer anete Pir | a whags: gt tape Soon 40 wee ates eid: dmsotdt. Gee baht, ith Yo efits yn od wdalt oa avew dtod aniag Ayala, dh. tot 6 ideale ap a bei a Denia cine: hat ? THE OYSTER INSTITUTE OF NORTH AMBRICA Convention Address, Hotel New Yorker, New York June 6, 1946 RESULTS OF RECENT RESEARCHES ON THE FOOD VALUE AND BACTERIOLOGY OF OYSTERS by J. M. Lemon, Chief, Technological Section, Division of Commercial Fisheries, Fish and Wildlife Service, Department of the Interior At the beginning of the war in 1941 there were several nutrition prob- lems dealing with oysters under wey. ‘Some of these problems were discontinucd due to the length of time required to cemplete them. Others which were fur-. ther advanced were carried to completion, These changes in the program were made necessary due tc the fact that problems having a more direct bearing on the prosecution of the war required solution and it was impossible to obtain additional personnel to undertake those of less essentislity. A number of problems in nutrition of oysters were completed during the period from 1942 to 1945 but due to the préssure of the work at the laboratories analyses of the data and compilation of the reports of the work were not undertaken until the é¢lose of the war last vear. As a result in the near future these reports “will begin appearing in a complete form in the Commercial Fisheries Review and as Technological Research Reports. VGES TO aE es ee Last year it also was possible to resume some of those problems which were dropped early in the war and while the data at present on these are in. sufficient te warrant conelusions I will review them to the extent that they may be indicative of the final results, Advantage also is taken of this opportunity to present a resume of the entire research program in which oysters are being given consideration. Borlier studies of technological staffs of this Service have shown that the protein of the oyster is of excellent nutritive quality. Some further work at present is being done to determine more specifically the biclogig¢sal value, the digestibility and the effect of cooking on the nutritive value of oyster protein, The preliminary results confirm those reperted in the earlier work, and experiments are now in progress tc acquire enough data for a complete Significant report covering these three pertinent points. In the preliminary studies conducted to determine the rate of digestion rather than the complete- ness of digestion of oyster proteins, fasting laboratory animals were fe@ freshly shucked oysters and the exact amount caten in one-half hour was ro-= corded. The animals were then killed at intervals ranging from one to six hours and the stomech and amall intestines were dissected and the contents am- lyzed. The data shew that most of the cyster protein disappears from the stomach and the small intestines during the first one to 14 hours, Only a very small residual amount remains at the end cf 6 hcurs. While comparable data for other types of protein foods are not et present available, it appears that the digestion of the protein cf the oyster is quite repid, and complete. This fact has been generally assumed in the past, the completion of this work will lend factual evidence based on scientific research to confirm the assump- tion. 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Sreaeny ig irl x ”*? gig anoldors sgodt tM a, ompesy at ofdtsasq’ aah sete + THOT $3. nk ore teow no dreamer $n pre ont, eftdw ‘bro vew vid of virwe Degg et tad -driedxo. ond of medd we bvoy Iftw T anh bauD soos detottaw ot dort Bo ahd to nedad wl cafe onrtnevrhs estivgsor fork? end to’ etd peti fottw nf mera orn deipnbes ‘ehtine edt Yo onuact + dnbretg of yoEe S40r Dent ys Oe ; eh sno bento Raase lita gnted Minin @ “Pate merode evar sotvaya abr to attada faotnofomdeat Ww actus softs it sendin? eece .wtifoun ovitintum treffIcoxe) to ef tedtayo edt Fo mt q Lenteoln hd pat uf fnof'tiosqe etom anterrateb ot ench onfed at dapnenq, on 8 Bo eufow ovitindmir ot2 oxo. aio oo "bo #pette oft bro ystt lid iaoskh | 6 aetfere ont mt bodtoqoy satdh mtktaco adfuacs viomtetforq oft et boda ‘etefgaton » tH otal davon otkunes se fastaota Nt won mts storombneqxe. bits i weopime feng ant xy, sates ey toe hog peridd joa silt aeitevos dioqot draokt eatedgacs ont matt wodin« goktergth to o¢s1 odd seimrotal oF boteghnod | (bet etem etomiaa vintoradel gativact. eaerkodnng: totayo fo sobtesath * “wor BAW tod tfadeats sf peta damon Foaxe afd hoe erodeavo bowdmedly y omta of emo) mort inn bie 13%, et ir dl to boLTEX podd orem afactinn oft abe mma atarsno edt bre botporadh oxow Ben haote® Efe, tne doanote aft bra 4 TS sete ht sho bee Eostity ridayo 6rd Ro dese tomy) wile: ntab wet: BYTE gate, + ono tankt odd yabtuh aotikeectot flame: orl feos fe i Bidar agree 5 DEAN sarge 9% “hme. ont oA anit ne at: Surette faut) eg Wetongge FL eld ake ory Freaeny, th Won, ate abet misdiag Th any > atte fqcioe bate (btqot ediue at sedeno. atk to mbodong ont Mo | tow, abit ts nagtotqnoe ort: paaq, ott me. Doonan A fateay, samba ‘eri ba ats ef, Sides Bats oe ‘ed al ‘bee ; eee i =2— Some vitamin assays have been conducted to determine the range in values of vitamin A, thiamine, and riboflavin in oysters from various sections of the Atlantic and Gulf Coasts, and in oysters which have been subjected to different methods of hendling in the shucking operations, such ss prolonged washing and blowing and variations between prolonged and extremely short blow- ing and washing periods. Some of these data were submitted to you in a report st your convention in Philadelphia four years ago. The remainder will be summarized when addi- tional confirmative work has been ecmpleted. The results on this latter work heve not been completed ta a point whore it is possible to draw definite con- clusions. In the cocking experiments which have been conducted thus far the indications mre thet approximately 2/5ths reduction of the thinmine content of oysters results when they are baked. There is a similar reduction in thiamine content of oysters which were simmered. However, in'‘this case the thiamine was transferred from the oysters to the cooking liquor and would therefor? be available for use when stews are prepared. The riboflavin content has been found to be relatively unaffected by cocking by any of the now known methods. A cooperative project is now being conducted with the College of Home Eeonomies at the University of Maryland in which severel girl students are being served a shellfish dish including oysters cr s fish dish during the noon luncheon for a six weeks period. The exact quentity of nutrients supplied by the fishery products will be determined in relation to the daily total food intake. Blood samples are being taken weekly to determine if there is any change in the red blood cell count when fishery products sre included ina mixed diet. This problem has been under consideration only a short perind of time and it is not possible as yet to indicate eny results. Gos may be of interest tc you to knew whet nutrient factors are contained in . portion of raw oysters, that is, 6 oysters weighing spproximstely 3+ ounees. These ares Calories . 60 Protein 6.5 grems Fat TAG ey! Glycogen Ae e Caleium 58 milli grams Phosphorus 112 i Iron 6.1 " x Copper Se lala q Todine 0,05 4% " Vitamin A 375 international units Vitamin D 5 vi " eontar ai some she Ee re Ast enn hte an” cy abot bogie y. oh) een’ a £ ‘baa alte} *fud Yas. ok: “rr he sag a me te Bp ree ke Nar or = band <=, 5 he es b= at bapliae ott ditty hudosinon smrtod, wea af tonkang Celnedsed of oonetstith savoltingte ‘2 saw otedd tom ta) ‘ptol .ont Hodawie at heweds ategeyo fae crpPoteqmed moot to Sewadd | ott fo © to tedemy eIdodotg teom odd hao dreaety ab¥edoad to wWdmen Ie od? 26° yougthasqeet mot ta hawart efqmoe oft tot tedetd doum stow mmm foaort bfod ate Thad . dort Brommeos of oldnakebr wtea bfuow +2 abdd Ay enetifos of tokay ot tedawte ok Lo gtetayo merzott to foo Irdnenktogxs xp Yo aelgmoe omd BSOL yrnwrdey, EReangaca vedt Tb cea od henkmoxe eter tefnoh boot wes Saale a vd ot bawot eacw stofays easd? .evrotetodal aidt nk nexctt atotayo maw) ty oe Sif? Io soljniee odds powes y,oyd yrknoekog boot eAF Be: allow ae - fihater yo. oF Sri 2 ter. cele aw at bra obs nimxs tot ahon tadds etOW et teak tant todnean im ae #t - aahtuaes backs ts ateod = #0 ont ‘ yan Ot aotoonkAS nt stedays, to ®oyctode dow to ehha neod ovait acti ORE foayiyrsy tne etrtestV Yo sedate afd dt tw ao vereqgo o af ahem Oe S698 86 29 aoa stow fooHoriw 2f byciwnts Jow'ctede enote on) ye ede | Hey ea, _, pateed Iookqots Isogond yl oo ktehing| he arate mrefo HE chedote ter 35% who: Tt ire stotays attkooty to 90 ttohag,s of AgEYS feria ett avinghg dr aaotrtrevhs aed Senof de nod vthabfa Cy wtetest oft etter enbtssmne oft do foe 2tadee torts bis bwin Io peae a ; Chitekided Yo ‘aeol fhaages ,a%6 tay a faint ye ae to “iaque Frodane 8 mb me ae fonder syit > ‘paedioow ab@f asd oon hice stodmeyvel to eddcese oat ane fs 1 weg ond et yewiwe foot pamhs whe dt To no Bttocg a fdpret kanoo 9 ‘beFovoh. Paveude yfdaott an tt etd ta 4 re ont iets nfoh fx teedord sit hen ott ambien fortanon sett ya- be Thttad: a tayorto of om stow adtmometwacsm oft ” Stew steteyo ond bacdd Io sak ok stodkety atmafq odd af heyotgme Dewea NT goukd to: so brag elders pete hoe ot -totew nye? of moo kd bit tI OAs to emte et: .corbske, ; oy acer co Rteteqs ambwo ld, ‘ert: sam Dias, towel? otew aiatay: off ter, Saneces a9 ariteor on eow evedt nase ‘hi ibantn 8 nndt aanl sedoy seett ef futibomot Pax Goot yibbog edd oF ete: Paes: Go hth “to gakhoo sd oft Pom edaodhak yews eltt mb Senkedde afar ee nett Rete edt gs aackhnodet omer am able a deve goktaw-evoteyo benata% ; tents fiat gaw PR eteroky 2a ‘patd "te enne at .,hodeerted te etotayn ed fom. ton yodd Sted tnootos: OF eflotantzotda ak rewp)r chars Ki gaw. pt hodw etrhelg fre ls: wort. art nt otinw ereton dgott sf qwofd to heres ot: eotudin 8 ay hol os. to bokrey a Te weed Sat nobteago bays Ane ay btee 2 etekog: ete Morgrotnd th be goasl qo aoeeteg £ yfne ase 7 airy ae Ripieag iat & Hibs area ener ssorertrs. “swe inet ‘noawted ffet ad fino A ber f¢ tan! nrkde aw oft. ‘mort gtodaw ‘Ve geuts Ufdeort not bab ime | “aed sere $on 9. soridode te aobdontind me ao ha a hiamoe od tom ae And finally there are several extensive researches intc the problem of bacterial indices of pollution under consideration. A new medium has been developed for detecting fecal streptococci which shows considerable promise because these organisms are more specific for feenl pollution than these now employed in routine tests. If this methcd becomes generally accepted it will eliminate to a conside erable extent the former conception that any water showing B. coli is cone taminated with seware. All of these prohlems will be continued to completion Auring the next vear if funds are available. Hl otdmich Ban Yo gworts ity. seid Frese afaowt anbtouton totk we 2 dort n: ott nabsultog {> -00% 7 ie olttease Sion ota aman Breen. ved vatast eaktuer ; it ad ‘i P y aa te e § ‘ « Bibles fh Of Otorimels Ite t2 sedgoony yElewenen compu d (test wee af Blen..3 adkeots rotew yoo Pont maddseade,-sene? ode toe Peloton ot Sowndtace ed fife amefdow oned? oe MA .enrme ake Lin evldal tev o¢e-aheyt WW strov sxe 1946 Annual Joint Conference Oyster Groups Hotel New Yorker, N. Y. C., June 6, 1946 CONTROL OF PLANT SANITATION BY INDUSTRY G. Clifford Byrd When one talks rbout oysters, usually the word "bed" follows in our minds, Beds are very important factors in New York right now. However, instead of the word “bed", substitute the word "field" in connection with oysters. When one thinks of the oyster business as a field, a sphere of action, as a game which one enters, one becomes subject at once to the rules. When one is able to work with the rules and use them intelligently for an attainment of one's needs in the business, one may have been said to have reorganized the field, Plant senitation is one of the many responsibilities accepted by managers and owners upon entering the oyster field or industry. The oyster industry, as well as other food processing industries, is controlled by laws of requir<- ments and standards mads by the Federal Government and States. The oyster industry today enjoys an enviable position among other food industries with the enforcement agencies. This was not so years ago. There have been de- cided improvements made by the industry in recent years, and today there is , better understanding between the State end Government agencies and the oyster industry than was dreamed possible five or ten years agoe Such a condition has been made possible by the willingness and patience of the oyster industry and the enforcement agencies to understand one another's problems. Credit is also due to such organizations as The Oyster Institute of North America, The Oyster Growers and Dealers Association, the National Shellfisheries Associa. tion, and the Fish and Wildlife Service. As it is an established fect that plant sanitation is the oyster industry's responsibility, with veluable assis- tance available by such organizations, thsre can be no excuse for lack of knowledge, carelessness, and indifference in processing this food product. A bacteriologist knows what is meant by sanitation; many oyster pro- ducers understand the required standards of sanitation «and follow its laws. Yet the small packer entering the business without previous experience or knowledge of bactsriology, or with a quick money-making motive, does not immediately grasp the significance of the words “bacteria"™ and "sanitation", Plant sanitation and bacteria mean to this packer something to force him out of his livelihood. He does not realize that these same Governmental agencies are protecting him when he buys other processed foods. Yet he accepted this responsibility when he entered the field or business of producing oysters for near and distant markets. It has been found that this type of producer does not have as his primary thought that he is handling food for people to eat. He does not attend meetings, conventions, or hearings, where he can learn more about oysters than he could possibly imagine existed. On the other hand, this — type of producer feels that he has accomplished much when he has been able to evade a situation with the health authorities, not realizing that with the laboratory the henlth officer can tell the packer what he has or has not done in regard to proper processing the oysters and completely sterilizing all utensils used, As an example of conditions met in the field, a State Inspector. making an inspection, was informed that 911 equipment head been steam sterilized: daily since the beginning of the oyster season, There was evidence that this might be incorrect, so the Inspector advised the manager he would check the steaming equipment, An employee lighted the fire, already laid in the boiler. 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AR AD knee aae co tye hie ROR anneeial deem ttar Ch cron Rett ene OS RAS See yang Yl thos 4 a. ia tit agent hy a manny i iy a 6 Miah Pato co ata Asche Ny aha) obit we AR eS igi Lay cg are batnet i, he Nah Basch yah ny thin A Fe maid ay te Ba a i an AR 36) K bom wer tiki if ’ i Soh a Ane: hag shia aan RSA NRRL wes Ode) yer ne ; ebecha dite habit vciLat Bisa | Aa) atau halter eR, tee) PN Pe RP etary Pe gma he OS aka rie ts | nt ane a iy WMS i At it nu oe ey! vi VaP LIBRARY OF U.S. FISH fp oo -n->em omevt BCP BOLO. . shOSMROR ER OXFORD, MD. pe as ‘ oe cr ee ea Proc. NSA (Conv. Add.) 1943,1944,1946 1941, 1948 os BY eA eral pent renee Remo! emesis 3 sb ee : of TS por yeeros me cronkrae? roe Revere tenis ley 3 Ret Seta a aha . oe ca exe eee i het ‘ aay