How. Any variation in size of oysters like this is largely an dual characteristic of the area and not necessarily any criterion atocy 10 two adoption of a standard for grading should become comww, what count would you recommend for the grades produced no lower Chesapeakef Trower. It should be obvious that we try for, and would like to sms up a uniorm pack, but since innumerable uncontrollable Not to make it impossible to grade oysters to a strict count, we 20% €\<*#70{X #equire a comparatively wide range of count. apsch grade # order to make compliance with a regilation ustrate d ́s peint, grading, is you na emnej Padua) sent De sourcy of it is larger en ngar Nægræn of each removal sineker, of when 14 REGULATIONS ON RAW SHUCKED OYSTERS It should not be difficult for one to understand why we would stren ously object to abandoning use of the descriptive term "Selects" and use instead the proposed term of "medium shucked oysters." There are two basic reasons for objection: (1) "Selects" being a term that has been used and known to describe this grade of oysters for genera tions, it has too much trade value or good will to abandon, and (2) "Selects" has an implied and accepted meaning of something choice: something better than the general run, whereas "Mediums" is a term that has an accepted meaning of something intermediate in quality; something below average. To anyone having any experience whatever in human nature, it should be obvious that no amount of advertising or salesmanship would ever convince the public that oysters labeled "Mediums" were identically the same quality and grade that they had heretofore gotten as "Selects." Substantially the same handicap would be experienced in abandoning use of the descriptive term of "Extra Standards" or "Mediums." We contend, therefore, that use of descriptive terms like these that have been used and known throughout the United States for generations must be permitted to continue Question. Do other producing areas use descriptive terms similar to those used on the Chesapeake? Answer. Yes; we are quite sure that New Jersey uses the same or similar descriptive terms to those used on the Chesapeake, and probably most other producing areas use them also. Oysters produced in these two sections are quite different in both color and size, and yet we do not know of a single instance where there has been any conflict because of common usage of the term "Selects," for illustration, neither do we know of a single instance of any misunderstanding, or misrepresentation because of it. Oysters from each of these two sections have an individual characteristic that identifies them. No doubt the same applies to all other principal areas. We contend, therefore, that each producing area should be permitted continued use of their long-standing descriptive terms; that if grades are to be established on basis of count, a grading formula be established for each principal area. By that we mean Chesapeake Bay would have one standard for grading and New Jersey another, based as nearly as practicable on past practices. The CHAIRMAN. Do you really believe it would be practical to have national grading? Mr. HODGES. It is practical for the industry, Mr. Chairman. It is what has been done and is now. I think New Jersey-I will use that as an illustration-does have a common standard for its different grades. It may have some variations. But generally speaking they have their standards for their respective grades. I mean by that, standards of canning. The CHAIRMAN. You could grade the thing by the name of the State from which it came. Mr. HODGES. That is right. A "New Jersey Select" to the public is known generally to be a larger Select than the Chesapeake. The CHAIRMAN. How about Connecticut? Mr. HODGES. I would assume Connecticut likewise is larger. The charactor of the Chocanoalzo is not to arom tremendously larco. REGULATIONS ON RAW SHUCKED OYSTERS 15 Mr. HODGES. Any variation in size of oysters like this is largely an ndividual characteristic of the area and not necessarily any criterion f quality. Question. If adoption of a standard for grading should become compulsory, what count would you recommend for the grades produced on the lower Chesapeake? Answer. It should be obvious that we try for, and would like to always put up a uniform pack, but since innumerable uncontrollable factors would make it impossible to grade oysters to a strict count, we would necessarily require a comparatively wide range of count, app licable to each grade, in order to make compliance with a regulation possible. To further illustrate this point, grading, as you may already know, is entirely manual and the accuracy of it is largely contingent upon the skill and judgment of each individual shucker, of which many could hardly qualify as normal. Furthermore, the task is made more complex and difficult by the fact that oysters from the same size shell will vary greatly in yield and count from one bed to another, and will even vary from day to day from the same bed, consequently, considering all these factors, we would insist upon an approximate count range for our principal grades as follows: Selects: Oysters counting within a range of 220 to not more than 320 to the gallon. Extra Standards or Mediums: Oysters counting within a range of 320 to not more than 450 to the gallon. Standards: Oysters counting more than 450 to the gallon. The CHAIRMAN. What do you think will be the result of an attempt to put into effect these regulations now in the oyster industry? Mr. HODGES. To put them into effect, as I would understand from their proposal-my principal objection here is based upon the fact that we lose thé identity of our grades that have been known long before I ever came into it, and instead you would pick up and use new descriptions unknown to the public and to some extent degrading to the terms we have used in the past. The CHAIRMAN. What is going to be the effect on the supply of oysters that will be sold in the market? Mr. HODGES. Unquestionably it will reduce it. The more supervision that is necessary, the more it is going to pull from production. The CHAIRMAN. What is going to be the effect on the producer of oysters, on his expense? Mr. HODGES. It will increase. The CHAIRMAN. For what reason? Mr. HODGES. It will require more supervision, because the 'average intelligence of our shuckers in our area, who are colored, is none too great, and I dare say even if you would keep one standing directly behind each shucker you would have difficulty in getting the grade you wanted, and, as it stands now, we have probably one foreman to look after in the neighborhood of 100 to 125 shuckers. The CHAIRMAN. What is going to be the effect on the supply in the face of the food shortage? Is it going to increase our food shortage? Mr. HODGES. It will decrease the supply, is my guess. The CHAIRMAN. The great desire now is to increase food, is it not? ПАН HEARINGS BEFORE THE COMMITTEE ON THE SEVENTY-NINTH CONGRESS FIRST SESSION PURSUANT TO AUTHORITY OF H. Res. 38 A RESOLUTION AUTHORIZING INVESTIGATION OF THE MARINE AND FISHERIES 75418 JULY 16, 1945 Printed for the use of the Committee on the Merchant Marine and Fisheries UNITED STATES WASHINGTON: 1945 |