crawfish pond acreage was 12,000 acres in 1969 and perhaps 25,000 

 acres in 1970. Live-market prices average about 25 cents per 

 pound for the season, but early-crop farm-raised crawfish bring 

 60 cents per pound. The price declines if the cyclical (among 

 years) wild crop enters the market in sufficient amount. 

 Harvesting is by lift net and funnel traps of chicken wire, and 

 farmers hire professional crawf ishermen who operate 5 to 10 traps 

 per acre and receive one-half of the live-market crawfish price 

 for harvesting. No food is used. Trapping rights are leased. 

 Capital requirements are relatively small compared to catfish, 

 and returns to land, family labor, and management range from $50 

 to $100 per acre. Results of studies on mineral requirements 

 (soil and water hardness effects) and brackish water culture are 

 reported. Work is mentioned relating to feeding, possible meal 

 use of crawfish waste (85% of the crawfish) , crawfish peeler 

 eguipment, and crawfish as aguatic weed control agents. 

 Subject descriptors: 



Crawfish; crayfish; development; prices; techniques; returns; 

 markets; research. 



125 



Carroll, James C. ; Blades, Holland C, Jr. 



1974. 



A quantitative analysis of the amounts of South Louisiana 



crawfish that move to market through selected channels of 



distribution. 



Univ. Southwestern La., Dep. Mark., Res. Series 35, 32 pp. 



Results of a 1974 survey of South Louisiana processors, seafood 



markets and restaurants selling crawfish items are reported. 



Processor volume and value of sales, distribution channels, and 



the ranking of various crawfish entrees served in restaurants are 



indicated. While the marketing channel processor to seafood 



market to consumer accounted for the largest percentage of 



processor shipments, and while 65% of the volume (62% of the 



value) of processor shipments consist of live crawfish, it is 



concluded that since "non-natives of South Louisiana are not 



knowledgeable concerning methods of preparing crawfish entrees at 



home, ... peeled crawfish tails could be more successfully 



marketed to restaurants in out-of-state locations than to seafood 



markets. " 



Subject descriptors: 



Crawfish; crayfish; markets; marketing. 



126 



Franz, Robert S. 



1974. 



An investigation of the potential for expansion of the supply of 



South Louisiana crawfish and crawfish processing facilities. 



Univ. SW. La., Dep. Mark., Res. Ser. 34, 20 pp. 



Results of a 1974 survey of South Louisiana crawfish processors 



are reported. Processors handled about 14.5 million pounds 



57 



