Crustacean Farming: Ranching and Culture

This book deals with all cultivated crustaceans of commercial significance, including shrimp, prawns, crayfish, lobsters, crabs, and spiny lobsters, and examines the criteria by which both the feasibility and desirability of farming proposals are assessed. The characteristics and production methods of farmed and candidate crustacean species are described in sufficient detail to enable areas for profitable involvement to be distinguished from other opportunities presenting only very high risks and possibilities for serious loss. Coverage extends right from broodstock acquisition and management through to the operation of hatcheries, nurseries and on-growing units, to key aspects of processing and marketing. New to this revision are ranching and re-stocking operations together with the culture of ornamental shrimp and small crustaceans used as live food in fish and shellfish hatcheries. The sections on crustacean diseases, genetics and nutrition have been extended in the light of recent research advances. Examples of investment and operating costs of the different culture options are compared and an analysis of current trends in world crustacean markets is presented to assist in economic and financial appraisal. Special consideration is also given to the place of crustacean farming within the economics of developing nations in relation to social and environmental impact in order to promote awareness of the wider implications of global developments.