PARADOX OF FRESHWATER PRAWN Macrobrachium rosenbergii FARMING IN THE UNITED STATES: NOTEWORTHY RESEARCH ADVANCES AND COMMERCIAL SUCCESS, BUT STILL AN "EMERGING" AQUACULTURE SPECIES  

Louis R. D'Abramo
Department of Biology
University of Alabama at Birmingham
Birmingham, AL 35294

Early efforts to farm the freshwater prawn Macrobrachium rosenbergii in the United States began in Hawaii and then were initiated on the mainland in Florida.  Management practices of farming evolved into semi-intensive systems based on the management of the unique biology of the species and limitation of the growing season in temperate climates.  Major research advances included the development of management practices devoted to effective nursery culture techniques to produce juveniles that are graded and then stocked into ponds. Stocking densities that would yield the best return on investment based on increased mean weight of the harvested crop and improved uniformity in size distribution were investigated.  Other production practices derived from research results include the use of nutritional supplements for terrestrial animal production systems in lieu of nutritionally complete feed, the influence of pond water temperature on production characteristics and the stocking of all male populations. Extensive research devoted to post-harvest processing procedures, storage, taste modification, and economics have complemented the realization of sustainable production practices.   In 2010, U.S. farmed freshwater prawn received the "Best Choice" rating from Monterey Bay Aquarium Seawatch, earning a green ranking in each of the criteria established and therefore one of the most sustainable seafood choices available.

Despite these significant production and processing advances occurring over a 50 year period and the noteworthy recognition as a sustainable product, the lack of substantial increases in commercial production in the United States remains.  Accordingly, the opinions of a variety of individuals who include researchers, extension agents, economists, food scientists, and producers were solicited, reviewed, and organized to provide an overall assessment of why such a paradox persists.