. Commercial fisheries review. Fisheries; Fish trade. 56 COMMERCIAL FISHERIES REVIEW Vol. 17, No. 9 Institutional Feeding Potential for Fishery Products The phenomenal growth in institutional feeding has created an increasingly fer- tile fieldfor the marketing of fishery products. It is estimated that 1 in every 4 meals today is eaten away from home; whereas 100 years ago only 1 meal in every 200 was an out-of-home meal. Today in the schools, restaurants, cafeterias, hotels, lunch counters, railroad dining cars, and airplanes more and more Americans are eating their meals out. All of these out
. Commercial fisheries review. Fisheries; Fish trade. 56 COMMERCIAL FISHERIES REVIEW Vol. 17, No. 9 Institutional Feeding Potential for Fishery Products The phenomenal growth in institutional feeding has created an increasingly fer- tile fieldfor the marketing of fishery products. It is estimated that 1 in every 4 meals today is eaten away from home; whereas 100 years ago only 1 meal in every 200 was an out-of-home meal. Today in the schools, restaurants, cafeterias, hotels, lunch counters, railroad dining cars, and airplanes more and more Americans are eating their meals out. All of these outlets purchase food in large quantities. Con- sequently, they afford excellent opportunities for fish and shellfish sales. Several reasons account for this tremendous increase in the institutional mar- ket: (1) the extensive industrial growth of our nation; (2) the shift of population from rural to urban areas; (3) the improvement in transportation facilities, and (4) the increase in this nation's living standards. One-half of the large industrial plants in the United States have facilities for in-plant feeding. One meal in every eight in the United States today is eaten in the schools. There is every reason to believe that the present trend toward eating out will continue. With this fact in mind, there is no reason why the fishing industry today could not have a greater share of this market. Fish and shellfish have many advantages that make them particularly appropri- ate for the institutional market. The variety, versatility, convenience, high nutri- tional qualities, and reasonable price range qualify them well for this market. Con- sumer surveys have shown that many persons prefer to eat fish or shellfish in res- taurants or other institutional eating places because of the qualities listed above. This institutional outlet, as a result, represents not only a volume market, but it affords an excellent opportunity to develop a consumer desire for fishery products that will exte
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