Crawfish farmer finds secret to doubling production and making more money
A crawfish/rice farmer in Jefferson Davis Parish, Louisiana has discovered a unique method to growing crawfish in less time and at twice the market weight of his neighbors. He has been pretreating the water with a new mineral oxychloride technology. This new mineral oxychloride technology adds a form of oxygen (ROS) to the water. The results have been unbelievable for the past two seasons. His crawfish has matured in 2 months and weigh 40-50% more than the average crawfish in the market. He is getting premium pricing for his crawfish. What is his secret?
Figure 1. Larger crawfish than normal crawfish yields
In several long-term studies in Louisiana, Vietnam and Norway, members of the aquaculture industry have been studying the effects of increasing the oxidative energy using reactive oxygen species (ROS) to increase their yields. Using 3.0 mg/l (0.5 gal) to 5.0 mg/l (1.0 gal) per acre foot in freshwater, JC 9465, a new mineral oxychloride formulation, has provided crawfish farmers in Louisiana a way to increase their profits by 40%, generate 50% more meat per unit along with improving overall taste. The cooler (storage) shelf life is now 10-15 days vs 3 to 5 days.
On a 600-acre farm, one grower has observed that by increasing water clarity and minimizing foul odors using JC 9465, he is able to get to market sooner and the adult crawfish are larger. This means higher profits per year with 3 cycles vs 2 cycles. Customers are willing to pay a higher price for the larger crawfish because they have more meat!! And they taste better!! So, what is ROS?
ROS refers to reactive oxygen species. Oxygen has many energy forms. One form is hydroxyl radical ions (OH-). Hydroxyl radical ions develops the highest oxidative energy commercially available. This oxidative energy quickly removes organic and inorganic contaminants to improve water quality in the aquatic environment. The aquatic animals use less of their life energy for survival and more for growth & development. The results are larger, healthy, and better tasting crawfish.
For more information about our ongoing studies in Louisiana, please contact us at firstname.lastname@example.org, (925)289-3559 or, www.jenfitch.com.