Page 110 - Bulletin 7 2003
P. 110

107





                     (Figs. 3.19, 3.20  & 3.21). The HBCC exported  the canned  rock lobster  to  France
                     where it substituted for lobster during the salad season and was reportedly much in

                     demand among the Parisian bourgeoisie.


                     By the end of the First World War the local rock lobster resource had been severely

                     depleted and the canning industry relocated to the west coat. The HBCC failed to
                     follow suit, however, owing to the death of its founder in a fatal factory explosion in

                     1914  and  a  subsequent  dearth  of  capital.  Rather,  it  went  into  a  protracted  decline
                     during the inter-war years. The proclamation of rock lobster sanctuaries, including

                     Hout Bay, in 1927, and increasing competition from a new freezing industry after
                     1930, starved the factory of raw material and it finally abandoned canning altogether

                     in the late1930s.


                     The  efforts  of  other  would-be  industrialists  to  develop  Hout  Bay  after  1918  were

                     stymied by the opening of the Chapmans Peak drive in 1922 as the final link in a

                     marine drive encircling the Peninsula and the centrepiece in Cape Town’s promotion
                     of  itself  on  the  international  market  as  the  “Riviera  of  the  South”.  The  Cape

                     Peninsula Publicity Association thus campaigned vigorously and successfully against
                     three attempts to establish whaling stations at the Bay in the 1920s, on the grounds

                     that  this  would  ruin  the  spectacle  from  Chapmans  Peak  Drive  and  hence  do
                     irreparable harm to the city’s tourist appeal.



                     The Industrial Period


                     The  impetus  to  the  eventual  industrialisation  of  the  Hout  Bay  fisheries  came,
                     ironically,  not  from  canning  or  whaling,  but  from  the  traditionally  conservative

                     farmer  beach  seine  fishery  owners,  who  pioneered  the  frozen  rock  lobster  export
                     trade in the early 1930s. By renting cold storage space at Imperial Cold Stores and

                     redeploying beach seine crews to sea as rock lobster fishermen, the Bay’s farmer-

                     industrialists were able to keep operating costs low and capture a growing share of
                     the  French  and  United  States  markets  from  the  canning  industry  without  giving

                     offence to the tourist lobby. Their success was also rewarded with the construction of
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