Table 1.--Carrageen:

Year

1963-1964-----

1965-----

1966-----

1967------

1968--

U.S. production, imports for consumption,

and apparent consumption, 1963-68

Quantity and value are estimated prior to 1964. May include some imports of seaweed other than carrageen in 1965.

2/ Value of production and imports are not comparable.

Production

value is for wet seaweed whereas import value is for dried seaweed. 3/ Not meaningful.

Not available.

Source: Compiled or estimated from official statistics of the U.S. Department of the Interior and the U.S. Department of Commerce.

Note.--Production data for carrageenin, kelp, and gelidium are not Exports of seaweeds and carrageenin are not separately reported. About 98 percent of the imports entered from Canada.

available.

December 1969

Table 2.--Carrageenin:

U.S. imports for consumption, by principal sources, September-December 1963 and 1964-68

Note.--Imports of carrageenin were not separately reported before Aug. 31, 1963.

December 1969

Table 3.--Crude, ground or pulverized seaweed, other than carrageen: U.S. imports for consumption, by principal sources, 1967-68 1/

Not separately reported until Dec. 7, 1965. In 1966 imports amounted to 10,431 thousand pounds, valued at 877 thousand dollars.

Source: Compiled from official statistics of the U.S. Department of Commerce.

December 1969

Table 4.--Seaweeds and other marine plants, prepared for use as human food or as an ingredient in such food: U.S. imports for consumption, by principal sources, September-December 1963 and 1964-68

Source: Compiled from official statistics of the U.S. Department

of Commerce.

December 1969

Note.--For the statutory description, see the Tariff Schedules of the United States Annotated (TSUSA-1969).

69

U.S. trade position

The United States is a substantial net exporter of soups; its foreign trade in soup, however, is small in relation to domestic production of this important food product. In the period 1963-68, imports increased from 1.0 million pounds, valued at $690,000 in 1963 to 6.1 million pounds, valued at $3.1 million in 1968; exports in. that period averaged 19.3 million pounds, valued at $4.3 million annually.

Description and uses

Soups are foods made by cooking meat, vegetables, fish, and other ingredients in a liquid such as water or milk. There are many varieties of soup such as chicken noodle, tomato, vegetable, clam chowder, and dozens of other well-known or specialty soups. Canned soups are usually in concentrated liquid form but may also be prepared in ready-to-eat form. In addition, some soups are in a dehydrated form. This summary covers all forms of soup and soup preparations including canned condensed, frozen, and ready-to-eat, as well as dehydrated powders, tablets, and cubes; however, stews (with the exception of oyster stew which is classifiable in item 182.50) are considered to be edible preparations classifiable in item 182.95. Clam juice and oyster juice in airtight containers are separately provided for in items 114.50 and 114.55.

December 1969