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FISHERIES STATISTICS   xvii 12. Value of Product of Fish Canning and Curing Establishments in 1919, 1920 and 1921

Total Expenses and Total Value of Product.—The total cost of operating

the establishments in 1921, covering amounts paid for salaries and wages of office and factory employees, fuel, materials used, and miscellaneous expenses, was $16,761,602, while the total value of production for the year was $18,894,132. Comprative figures for 1920 were: expenses $27,126,912; and value of production $30,900,147.

Other Data.—The returns of establishments for 1921 have been classified according to value of production. number of employees, time in operation, and character of organization, and summaries are given in the following statement: (1) Value of Production: The returns of 410 establishments show value of production of the establishment as under $5,000; of 165 establishments as $5,000 to under $10,000; of 98 establishments as $10,000 to under $20,000; of 76 establishments as $20,000 to under $50,000; and of 93 establishments as $50,000 or over. Comprised in the last classification are 52 salmon canneries, 28 fish curing establishments; ten lobster canneries, and three sardine and other fish canneries. In a number of the canneries, fish curing operations were carried on previous to and after the canning seasons. Forty-six of the lobster canneries, eight of the salmon canneries and two classified as "sardine and other fish" canneries, showed a product in 1921 of cured fish in addition to the canned product. (2) The classification of establishments according to average number of employees shows that 550 establishments are in the group of those employing an average of five persons and over, and 204 in the group of those employing less than five. Eighty-eight establishments report that no persons were employed during 1921, the work in these establishments being performed by the operators themselves. (3) Time in Operation: The establishments in operation for periods of less than 60 days during the year numbered 369; of from 60 to 119 days, 256; of from 120 to 179 days, 108; of from 180 to 239 days, 49; and for periods of 240 days or over, 60 establishments. Comprised in the last classification are 44 fish curing establishments; 11 lobster canneries, three salmon canneries, one clam cannery and one "other fish" cannery. (4) Character of Organization: Of the total number of 842 fish canning and curing establishments in operation, 463 were operated by individuals, 168 by partner-ships, 203 by joint stock companies, and eight by co-operative associations.

Review by Provinces

The following tables (13-18) show by provinces: the total value of the fisheries; the quantity caught and landed and the value marketed of the chief commercial fishes; the quantity and value of all fish caught and landed and marketed; the total values for counties or districts of sea fish caught and landed and marketed; the quantity of sea fish taken off shore; and the capital equipment.

46418—2

1919   1920   1921

Description of establishment

Fish
marketed
for
consumption
fresh

Fish canned, cured or otherwise prepared

Fish
marketed
for
consumption
fresh

Fish canned, cured or otherwise prepared

Fish
marketed
for
consumption
fresh

Fish canned, cured or otherwise prepared

$ 495,636 1,620,866 182,519

 

 

2,368,020

5,304,681 14,751,031 1,121,312

 

708,052 5,620,636

552,727 156,843

 

111,434 4,271,170

6,329,861

13,433,007 131,772 944,981 565,835 4,402,517

$ 772,622 122,715

98,223 4,382,83- 3

3,440,743 6,229,027 117,971 654,739

39,120 3,036,139

Lobster canneries    

Salmon canneries    

Clam canneries   
Sardine and other fish canneries.

Fish oil factories    

Fish curing establishments   

Total       4,667,041   27 ,505 ,712   5,092,174   25,807,973   5,376,393   13,517,739


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