. Commercial fisheries review. Fisheries; Fish trade. November 1949 COlfiaRCIAL FISBDSRiaS REVLalW 15 Fisheries Technological Research Program, 1949-50 Heads of the laboratories of the Technological Section of the Branch of Commercial fisheries conferred with Washington officials in July for the purpose of reviewing the laboratory program for the preceding year and setting up a fish- eries research program for fiscal year 1950. In accordance with the policy set up last year (Commercial Fisheries Review, August 1948, p. 31), representatives of industry and labor were invited to the conference b
. Commercial fisheries review. Fisheries; Fish trade. November 1949 COlfiaRCIAL FISBDSRiaS REVLalW 15 Fisheries Technological Research Program, 1949-50 Heads of the laboratories of the Technological Section of the Branch of Commercial fisheries conferred with Washington officials in July for the purpose of reviewing the laboratory program for the preceding year and setting up a fish- eries research program for fiscal year 1950. In accordance with the policy set up last year (Commercial Fisheries Review, August 1948, p. 31), representatives of industry and labor were invited to the conference by the Service to discuss the tentative program and to offer any suggestions that would aid the Section in directing the research program toward the most efficient use of funds available for solving problems of greatest urgency to the fishermen and the fishing indus- try. Because of their importance and because of the need for more data, some of the projects of the preceding year are to be continued. Others have been com- pleted and results will be reported in the near future. Several new projects have been added in view of newer developments and the increasing needs of the industry. The program for the present fiscal year, ending June 30, 1950, is outlined below according to subject, without reference to the laboratory to which each subproject is assigned. The laboratories in which the various phases of the program will be conducted are located at Boston, Ffassachusetts; College Park, Maryland; Ketchikan, Alaska; and Seattle, Washington. NUTRITION: 1. Determination of food values of fishery products as prepared for serving. Information on the nutritive value of cooked fishery products as served is re- quired by nutritionists, dietitians and members of industry. Date on the nutri- tive value as prepared for serving is the only accurate method of determining the ultimate food value. Practically no data has been available on cooked pro- ducts. To date, approximately 250 fish dishe
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