12/20/2023
This is by far the worst year I’ve seen since being in this industry, extremely heavy, heavy drought in Louisiana, very little rain, when it would have been nice to get it at a certain time. A lot of us are guesstimating that we have actually lost our first crop due to the extreme heat and the farmers trying to put just a little bit of flood on their rice, whether it be green rice or stubble. “Not harvested rice“ I know people who have been in this industry going on 40 years, who are actually saying it is worse than the icon years, and I came in on the last year of that episode to this industry. Everyone please understand due to the shortage prices are extremely high farmers are catching 10 sacks on 600 acres when they should be catching roughly a sack per 25 to 30 acres right now. There was a price increase that happened this week and there’s a good chance. There might be another one that comes. What it cost to produce these things now has definitely gone up now. Do I know what the percentages are? It has gone up no I do not but I could probably ask around and find out from some of the old timers. But there will be light at the end of this tunnel here before long prices will start coming down. Sizes will come up and they will get affordable. I would like to ask for everybody please understand that the businesses do not like where the prices are at and the establishments that do not sell alcohol and rely solely on Crawfish or their other seafood and side products, it is a lot harder for them to take this establishments that sell alcohol and liquor especially if it’s a place more like a bar. I would like to try the best that you can to support the places they don’t like the prices they’re having to put on Crawfish and if anybody remembers last year, I put down a huge breakdown of actually what goes into it and why the prices have to be where they are at at certain times of the year Because of the pricing of the Crawfish. The restaurants are not trying to price gouge, they are just pricing it to where it needs to be in order to be able to cover initial dead loss and shrinkage from cooking just like any other food product. Order a 16 ounce steak and once cook it will probably be somewhere between 14 and 15 ounces and depending on how much fat possibly even less.
Steadfast, be strong, and before long, the pricing will be down where it needs to be to make everybody happy
