This report presents estimates of projected costs of producing crawfish in Louisiana for the 2015 season.
This is an Excel spreadsheet-based record keeping system that allows crawfish producers to track production, sales and expense data throughout the production year.
Virtually all crawfish sold by farmers and fishermen are alive. This market necessitates that crawfish remain alive until cooked, which may require several days or longer in some cases.
Whether from aquaculture or the natural fishery, the supply of live crawfish is highly seasonal, with peak harvest occurring from March through June. Supply-and-demand relationships are reflected in price variations from year to year and from week to week during the crawfish harvest season. Because of restricted geographical areas of production, seasonal supply, unstable prices and limited consumer awareness, crawfish sales nationally have been limited but have increased in recent years.
This article discusses various aspects of marketing crawfish with emphasis on Louisiana. Topics covered include: seasonal and annual supply, influence of Chinese imports on the industry, pricing, product forms, including live and processed product, marketing influences, purging and cleaning, transporting and storing live crawfish, production strategies for identified markets, and regulations and permits.
The LSU AgCenter and the LSU College of Agriculture