Mini review on value chain of brachyuran crab aquaculture and capture

Abstract

Crabs are decapod crustaceans living in oceans, freshwater and on land. They are omnivorous scavengers and carnivores. Many of them are edible with tremendous aquaculture potentials. Crabbing in recent years increased rapidly due to nutritive value, and their need for local and international market. Different kinds of gears used for capture are sometimes baited with edible stuff. Catch could be demobilized by tying chela to the body in readiness for the market. Live crabs caught for fattening are handled with care to avoid cracking and other form of cannibalism. Good yield could be obtained by adding appropriate nutritional value to those in captivity. Handling and processing roles might consider methods that could deliver wholesome crab meat. Shelf life could be extended generally by rehydration and temperature reduction. An unbroken cold chain would enhance keeping quality and taste of both processed and unprocessed catch.