‘Irregularity Of Fish Supply’

Press, Volume CI, Issue 29854, 21 June 1962, Page 6

‘Irregularity Of Fish Supply’

(New Zealand Press Association)

WELLINGTON, June 20. Shortage and irregularity of fish supply plus rapid increase in prices were hindering the development of fish processing for New Zealand and export markets, the Parliamentary Select Committee on the fishing industry was told today. Advertising campaigns to create demand for fish fingers and fish cakes throughout New Zealand had been wasted because after campaigns supply had been inadequate to cope with the demand, said Mr D. G. Inniss, a director of New Zealand Foods, Ltd.

Recommendations made by the company to the committee included the delicensing of the fishing industry. This would improve the supply position and probably also lower the cost of fish as more fish were available for the market.

Supply problems plus price had caused the withdrawal from the market of snapper and other frozen fish f’lets. said another executive of the company, Mr G. Lowe.

The supply problem also hampered the development of overseas markets for the company’s produce, said Mr Inniss.

Delicensing of the industry should apply especially to boats of more than 50 feet, said Mr Inniss. “It appears that there is a need for the longer type of fishing vessel to be used in New Zealand waters,” said the witness.

“If delicensing is not considered practicable, each area should be reviewed and licences reallocated in accordance with the potential of the fishing area and the local demand for fish, which would overcome the present shortage of fish in certain areas.” he said.

With a processing plant in Hastings, a frozen foods company would like to obtain 60 to 70 per cent, of its £20,000

annual fish supplies from Napier, said Mr Inniss. This demand could not be met. “Only 25 per cent, of supplies are obtained locally and it has been necessary to purchase fish as far afield as Auckland. Timaru, Nelson and the West Coast of the South Island, which adds to the cost and involves a risk of deterioration in quality during transit.” In reply to committee member’s questions, Mr Lowe said the company had investigated the possibility of canning sardines and pilchards caught locally. However, the price of these fish to the processors made canning uneconomic.