Louisiana’s shrimp industry is on the brink of collapse.
This Week in Louisiana Agriculture takes us to a community built on shrimp, where the impact of low prices and high costs are being felt at every level.
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Smoke in Chimneys hatchery’s partnership with a local restaurant is help bring farm-raised fish to the table in Roanoke.
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Shells from restaurants are collected, cleaned, and returned to the water, where they can support new growth.
Seafood producers gain expanded access to USDA support programs.
This third-generation seafood family transitioned from shrimping and now produces millions of oysters each season along Texas’ Gulf Coast.
At the Port of Brownsville, shrimpers are facing rising operating costs and increased competition, but many shrimp producers and local lawmakers remain optimistic about the industry’s future.
