Consumer demand for shrimp has ballooned in recent years, yet Louisiana shrimpers are struggling to make a living in a profession in which their parents and grandparents thrived. One reason is price: at dockside, shrimpers can receive as little as one-fourth the price that shrimp are sold for in restaurants. How can shrimpers capture more of this value? Datu performed an extensive analysis of price data and interviewed key players in the supply chain. The resulting recommendations for shrimpers include marketing their product directly to consumers and high-end restaurants.