The scientific name for freshwater shrimp is Macrobrachium rosenbergii, and it is a tropical species native to Asia. The common name is "prawn." Prawns can be raised during the summer months only, as they die when the temperature drops below 59° F. The growing season in Arkansas is limited to 110-130 days, from mid to late-May through the first week of October. For this reason, producer must stock a relatively large "baby" prawn, called a juvenile, that is already about 90 days old. As producers all over the south follow a similar stocking and harvest schedule, resulting production is placed onto the market during a 4-week period in early fall. This seasonal abundance in supply will become an increasingly important factor as the quantity of prawns produced increases.

     Prawns are raised in small ponds, ½ to 4 acres in size, which are specially constructed for prawn culture. As prawns live on the bottom, deep ponds are not recommended as the bottom waters often have little oxygen in the summer months. Juvenile prawns are stocked at 16,000 to 20,000 per acre. The current price is $0.12 per juvenile, so seed stock alone costs over $1,900 per acre, excluding delivery. The supply of juveniles is still very limited, and they may be unavailable at any price. Juveniles must be raised in indoor tanks, and any crop failure in juvenile production may leave some pond producers without seed. Culture methods are similar to those for catfish. Prawns are fed daily and ponds are aerated nightly. It is critical to choose a site where pesticides are not used nearby. Prawns are intolerant of common pesticides and as one producer put it, "Any insecticide will smoke them." Reported yields vary widely, from several hundred pounds per acre to 1,100 pounds per acre. In Kentucky, average yield is around 800 to 1,000 pounds per acre. Contrary to expectations, prawn growth is better in Kentucky than Mississippi, as the cooler summer temperatures delay sexual maturity in the females, leading to more growth of males. Costs of production have been estimated at $4.10 to $4.95/lb, however, these budgets were developed when juveniles sold for less than the current price. In addition, marketing costs are not included. Profit potential depends greatly on prawn survival and yield. Prawns must be kept live or chill-killed immediately, and whole prawns should not be allowed to thaw completely before cooking. Otherwise, an enzyme in the head will make the meat mushy. The dress-out (tail yields as a percent of whole weight) is relatively poor, ranging from 56% for small prawns to 44% for jumbos. While very low in fat (0.4%), prawns have a relatively bland taste as compared to marine shrimp, and a slightly firmer texture.

     Research on prawn culture in the U.S. has been conducted for over 20 years. In recent years, researchers at Mississippi State and Kentucky State have conducted numerous studies on prawn production and processing. Field trials have evaluated yields from ponds of cooperating farmers. Publications are available on prawn biology and culture methods, and the Southern Regional Aquaculture Center has two fact sheets that we distribute. However, the economics of raising prawns is still uncertain, and the size of the highly seasonal market is a major question as well. It is clearly a product that will have to be sold locally, in a live or fresh form, to consumers willing to pay at least $5.00 per pound, and realistically, $6.00 - $8.00/lb. From a business standpoint, unless one can clear several dollars a pound in profit, it is hardly worth the work and risk involved in prawn culture.