For Georgia shrimpers, the foreign competition and climate costs of doing business are high
Shrimp are the quintessential Georgia seafood: the central ingredient of a Lowcountry boil, the subject of an annual festival on Jekyll Island, ubiquitous on coastal menus. But often, it turns out, the shrimp on those menus isn’t from Georgia. Genetic testing on the shrimp at 44 Savannah restaurants recently revealed that 34 of them were actually serving foreign shrimp. But labels on local menus are just the tip of the iceberg―or the crunchy tip of the shrimp tail―when it comes to current challenges for the shrimp industry. It’s also grappling with an emergent, climate-driven disease that scientists have only recently cracked, and economic headwinds that are unlikely to be solved by simply slapping a tariff on foreign shrimp. more, >>CLICK TO READ<< 06:55
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