NEWSBEAT REPORTER

The August 19 shrimper’s march on the capital demonstrated the division between the buyers and sellers of the shrimp industry, but one fisherman and one restaurant manager decided to take matters into their own hands.

Fifth generation Louisiana fisherman, Murvin Gaspard, and University Seafood manager, Paul Tran, are determined to give their customers 100% Cajun-Certified shrimp.  This is a difficult task for Gaspard since business has slowed and the cost of operation has picked up.

“Due to free trade and other issues in our industry, our prices dropped to rock bottom,” said Gaspard.  “Shrimpers can’t afford to sell at the docks no more to buy fuel and ice to go back out.”

Although Louisiana Fishermen may be facing hard times, some restaurants are supporting home grown products.  “When you own a restaurant, you want the best quality food for your customers,” said Tran.  “That’s why I use Louisiana Gulf shrimp.”

Tran also admits that he would rather pay more dollars per pound for better quality Louisiana shrimp than pay a lot less for foreign shrimp.  Collaborations between fishermen and restaurants are a step in the right direction, but not a solution.

Governor Jindal issued executive order asking state agencies to buy Louisiana shrimp and shrimpers recently took actions into their own hands by meeting with Attorney General Buddy Caldwell urging him to investigate price-fixing and deceptive labeling of foreign and domestic products.