Crocodile hunting in Australia

Saltwater crocodiles were shot and harvested from the wild until they were close to extinction.

In the early 1970's the australian government moved to protect the saltwater crocodiles and their numbers have now recovered.

The CSG (Crocodile Specialist Group) has been formed to operate a sustainable wildlife management program and monitors their population size.

The wild population is now at a level that is considered safe from extinction.

Farming Crocodiles

There are 23 species of crocodilian around the world. Two of these species, the saltwater and the freshwater crocodiles, are found in the northen regions of australia.

We consider ourselves very fortunates as it is Australia's saltwater crocodile that produces the most highly sort after skin of all crocodilian species.

In Australia, crocodiles are farmed for their skin, with the underbelly of the saltwater crocodile to be considered as the most valuable part.

These underbellies are exported around the world with the highest concentration sold to the french market. They are then used to produce fashion items such as shoes, handbags and purses.

Crocodile meat is also sold on the domestic and international markets.

Breeding Crocodile in captivity

We collect eggs from the wild and from our own nests produced by breeding pairs at the farm. All wild egg collection is monitored and managed in conjunction with the Sustainable Wildlife Management Program.

Eggs are incubated at 32°C for approximately 84 days.

Once the eggs' hatch, we hold the hatchlings in the nursery for approximately 9-12 months. During this period they grow to about 60 cm.

Yearlings are placed in grow-out channel for 2-3 years until they reach 2 meters in length.

The export process

Once harvested, crocodile skins are tagged with a CITES (Convention of International Trade of Endangered Species). This is a domestic trade Tag designed to show a product has been produced legitemately. A house tag is also attached and used so that farmers can identify the skin for farm recording purposes.

The skins are salted, rolled up and refrigerated until they are ready for export.