Shortage Of Fish For Sausage
(New Zealand Press Association)
WELLINGTON, May 27.
The lack of local supplies of trevalli was one of the main reasons for the comparatively high cost of production of the new fish sausage, Mr R. Gould, the managing director of the company producing the sausage, said today.
He was commenting on a complaint that the fish sausage cost more than a meat sausage although the raw material was obtained without the cost of farming. Mr Gould said his company had been unable to obtain local supplies of the fish used in the sausage and had had to go as far away as Auckland and the South Island.
I He said the major cost of making the sausage was not I the raw material, but the labour for skinning, smoking, boning and processing it. There were also transport costs.
The price was expected to decrease as supplies of the fish became available in Wellington. Mr Gould said his firm did [not control the retail price of the sausage.
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Bibliographic details
Press, Volume CVI, Issue 31071, 28 May 1966, Page 3
Word Count
171Shortage Of Fish For Sausage Press, Volume CVI, Issue 31071, 28 May 1966, Page 3
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