Economic aspects of the introduction of radiation preservation of brown shrimp in the Federal Republic of Germany

Abstract

Abstract Radurization of brown shrimp and shrimp meat to improve the shelflife and the hygienic quality is technically and economically feasible. Prospects of the process for the shrimp fisheries in the Federal Republic of Germany are good. Costs for treatment with a dose of 100 krad are only 0.10 DM per kg under favorable conditions, and about 2.00 DM per kg under the most unfavorable conditions. In view of the benefits to consumer and producer, and in relation to retail prices which sometimes exceed 25.00 DM per kg, such costs appear reasonable. Economic conditions of shrimp fisheries favour the first installation at a central location in Schleswig-Holstein where about one half of the total German landings could be irradiated. It is suggested to test the market and consumer reactions with experimental lots of shrimp irradiated by use of mobile irradiator at one of the shrimp harbours. Such a commercial-scale experiment should render enough data to determine whether an investment in a permanent irradiator for brown shrimp will be worthwhile.