Cultural technology is adequate to produce crawfish in ponds with water quality a main consideration. Occurrence of small stunted crawfish has been reduced by increasing trapping frequency. A mechanized harvester and more efficient traps and bait are needed to relieve labor problems. The processing industry must have a mechanical peeler and utilize traditional shrimp freezing technology to extend shelf life and markets. Marketing is a key to sustained pond production. Prices of crawfish will increase as processors and live market sales compete for the raw product. Expansion of the market for both imports and exports will be on a national and intemational scale.