Editing Procambarus clarkii

:Although captive fisheries for introduced Procambarus clarkii exist in several other countries (such as China, Spain, and Portugal), there is no place where crayfish are more highly regarded socially and have had as much impact to the economy of a region than in the southern United States. Crawfish are cultivated and consumed for food in several southern states but Louisiana dominates the crawfish industry of North America in both aquaculture and wild capture fisheries, where the industry contributes well in excess of USD 150 million to the state's economy annually. Commercial sales of crawfish from natural waters began in Louisiana in the late 1800s, and with the development of improved transportation and cold storage, crawfish markets shifted from local consumption in rural areas to higher-volume markets in cities such as Baton Rouge and New Orleans, and beyond. Annual supplies of wild harvests were extremely variable from year to year and the season was often short-lived. Therefore, entrepreneurs began experimenting with the farming of crawfish by the mid 20th century as a source of more dependable supplies. Pond culture of crawfish soon became integrated with other farming operations, and today, pond-reared crawfish constitutes the majority of the annual harvest. Over the last decade, farm-reared crawfish have accounted for well over 75 percent of the total harvest. Approximately 48 000 ha are devoted to the culture of crawfish in Louisiana and the state accounts for about 90-95 percent of the total production in the USA<ref>[http://www.fao.org/fishery/culturedspecies/Procambarus_clarkii/en#tcNA0050 FAO.org]</ref>.  

:Although captive fisheries for introduced Procambarus clarkii exist in several other countries (such as China, Spain, and Portugal), there is no place where crayfish are more highly regarded socially and have had as much impact to the economy of a region than in the southern United States. Crawfish are cultivated and consumed for food in several southern states but Louisiana dominates the crawfish industry of North America in both aquaculture and wild capture fisheries, where the industry contributes well in excess of USD 150 million to the state's economy annually. Commercial sales of crawfish from natural waters began in Louisiana in the late 1800s, and with the development of improved transportation and cold storage, crawfish markets shifted from local consumption in rural areas to higher-volume markets in cities such as Baton Rouge and New Orleans, and beyond. Annual supplies of wild harvests were extremely variable from year to year and the season was often short-lived. Therefore, entrepreneurs began experimenting with the farming of crawfish by the mid 20th century as a source of more dependable supplies. Pond culture of crawfish soon became integrated with other farming operations, and today, pond-reared crawfish constitutes the majority of the annual harvest. Over the last decade, farm-reared crawfish have accounted for well over 75 percent of the total harvest. Approximately 48 000 ha are devoted to the culture of crawfish in Louisiana and the state accounts for about 90-95 percent of the total production in the USA<ref>[http://www.fao.org/fishery/culturedspecies/Procambarus_clarkii/en#tcNA0050 FAO.org]</ref>.  

:The male crayfish's first set of swimmerets are longer and more prong shaped. Testes are usually white, while ovaries are usually orange. The female crayfish has a seminal receptacle to receive sperm from the male.

:The male crayfish's first set of swimmerets are longer and more prong shaped. Testes are usually white, while ovaries are usually orange. The female crayfish has a seminal receptacle to receive sperm from the male.