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Sea Grant Extension Areas

Sea Grant Extension Areas


Coastal & Wetland Management

Louisiana’s coastal wetlands, which make up more than 40 percent of the wetlands in the continental U.S., are being lost at a rate of about 20,000 acres per year. Through workshops, newsletters, conferences and personal contacts with competing user groups, Sea Grant agents and specialists promote sustainability of coastal and wetland resources.





Natural Fisheries

Members of the Marine Extension team work with commercial and recreational fishermen, regulators, and fisheries scientists for the wise management of one of Louisiana’s renewable resources – natural fisheries – which a $1.5 billion industry in the state.

Emphasis is given to species management, essential fish habitat, leadership issues, community impacts, bycatch reduction and fisheries technology. Through workshops, newsletters, websites and personal contacts, Sea Grant agents and specialists act as a conduit in sharing research results with the fishing community and the concerns of the angling and commercial harvesting sectors with university researchers.

More information on fisheries is available at www.seagrantfish.lsu.edu




Marine Extension personnel address aquaculture sustainability as it relates to several species and their environments. Louisiana Sea Grant’s coastal aquaculture audiences are primarily small businesses, cultivating or supporting production of mollusks, shellfish, crustaceans, finfish and reptiles.

Emphasis is given to water quality, coastal pond and impoundment management, specific species such as crawfish, and technology development. Through workshops, newsletters and personal contacts, Sea Grant agents and specialists communicate research findings to the aquaculture community and the concerns of aquaculturists to university researchers.


Extension-Seafood-3Seafood Products

Sea Grant agents and faculty use applied research and technology transfer to promote the development of about 350 seafood processing firms in Louisiana. Most of these are too small to make large investments in research and development to address concerns such as product quality and safety, processing technology and secondary product development.

In addition to these issues, agents and specialists play a major role in training seafood processors to meet new sanitation requirements.