By now, most of you have heard about the recent crab collapse in the eastern North Atlantic.
The crabs have been gone for nearly a month now, and as of Tuesday morning, they were gone for good.
The National Oceanic and Atmospheric Administration’s National Marine Fisheries Service (NMFS) has declared that the “crab population is at its lowest level in nearly a century.”
According to the NMFS, the crab population “is at the lowest level it has been in more than 100 years.”
The crab fishers aren’t the only ones in the market for crabs; the industry has seen an even more dramatic decline over the past year, with the industry facing a record number of closures.
The reason for the collapse in demand is a new development: new technology that allows for the extraction of the crustacean’s shell and its flesh.
The process uses chemicals called polyethylene glycol (PEG), which is produced by the chemical company BASF and is widely used in industrial processes.
PEG, which is found in the petroleum industry, can also be used to make paper and paperboard, according to the US Environmental Protection Agency.
The shell of a crab, when it’s fully grown, can be extracted with a pressurized chamber and an extraction machine.
But the process is more complicated than what you’d think.
PPG is made up of two compounds: a fatty acid called polysorbate 80 (PSOO-80), and a carbonate.
The PU-80 can be added to the shell, making it flexible.
The carbonate is added to create the polysulfate (PSS), which the shell is made of.
The PSS and PU-sulfates are chemically bonded together, which creates a structure called a polymer, which the crabs can then be harvested.
When crabs are harvested, they’re sent to the processing plant.
PWS, as it’s commonly called, is a waste product from the manufacturing process, which uses petroleum to extract the shells.
When the crabs are extracted, they are separated from the PU-40 and PU to create PWS.
The waste product is then shipped back to the company, which then sells the shells to restaurants and other food retailers.
According to The Associated Press, the process has made it harder for the crabs to thrive.
The number of crabs being sold to restaurants has nearly doubled since 2011, according a report from the US Government Accountability Office.
This year alone, the number of restaurants that accept crabs has nearly tripled from two to 13.
Restaurants have been allowed to take the crabs out of their cages, but they can’t use them to sell or serve food, as they can only eat them.
Some restaurants have already taken a hit from the increased demand for crabs, but the AP reported that there’s still plenty of space left for the industry to grow.
The industry is expected to see a massive increase in demand in the next few years.
It’s also worth noting that the crab fisher industry is the largest seafood trade in the United States.
That’s no surprise given the number and size of restaurants in the country that serve the crabs.
It also means that the industry is a big player in a whole new market, and one that will be heavily impacted by the crab decline.