Food waste and hemp are the latest novel aquafeed ingredients gaining attention
As pressure on the ocean's resources intensifies, the search is on elsewhere for solutions to provide the protein that fish need to grow.
GOAL 2017 recap: The aquaculture opportunity has hurdles to clear
The great aquaculture opportunity – assuming responsibility as a reliable and predictable source of nutrition for a growing global population – would be better accomplished with a greater sense of confidence, according to keynote speaker Pearse Lyons.
Study: More than 90% of global aquaculture faces substantial risk from effects of climate change
Aquatic food producers are vulnerable to the effects of climate change, with USA, China and Thailand at the most risk, a UCSB study finds.
For healthy eating, we are what we allow
Many current eating habits have negative results for our health, lending credence to “you are what you eat.” Eating habits can be changed, and increasing seafood consumption can provide numerous health benefits, including as a significant source of critical micro-nutrients, vitamins and minerals. Seafood should have its own spot in our dietary food pyramid.
A wider view: Consensus on seafood’s planetary and human health benefits
Several recent reports echo the message that eating sustainable seafood can help save the planet while making significant gains in public health.
Effect of dietary non-starch polysaccharides on tilapia productivity in ponds
An assessment of the effect of type of dietary non-starch polysaccharides (NSPs) on the productivity of tilapia cultured in ponds.
Does rabbitfish farming offer a solution to food waste in Japan?
Japan’s aquaculture sector is turning to rabbitfish farming to find a solution to food waste and promote the benefits of farmed fish.
Aquaculture Exchange: Scott Nichols, Food’s Future
Scott Nichols speaks to the Advocate about the launch of his own consultancy, Food’s Future, about groundbreaking innovations at Verlasso and about the role of aquaculture in a rapidly changing world — one in need of collaboration and new ideas.
High-pressure processing variably affects similar microorganisms
High hydrostatic pressure processing can improve shelf life, quality and safety of seafood products, but microorganisms’ responses vary significantly.
Antibiotic-resistant bacteria, part 2
The development of antimicrobial resistance genes in human pathogens as a consequence of exposure to antibiotics in aquaculture is widely documented. Reports implicate foodborne antibacterial-resistant pathogenic bacteria in human disease.
Seaweed farming offers avenue toward greater food security
Seaweed farming has both proven history and huge potential. Large-scale farms could produce raw materials for biofuel, aquatic feeds and human consumption.
Turning to the sea: Can seaweed help us raise more food more efficiently?
Discussion of aquaculture development should consider trophic levels. Seaweed culture, for example, could possibly double plant food production by farming less than 1 percent of the ocean’s surface.
Nutrition, food security take center stage
The Global Nutrition Report 2014 highlights that nutrition and food security is a concern in all countries, not just low-income ones. Urbanization and rising living standards are key drivers in the ongoing increases in seafood demand and fisheries development.
Assessing the future of fish in Africa
Key insights into fish supply, demand projections, employment and investment estimates needed to secure projected fish supplies in 2030 and 2050.
Small-scale fisheries are ‘crucial’ to global food security – but can the sector satisfy the global demand for protein and nutrients?
FAO report underlines the vital role small-scale fisheries play in ensuring global food security and sustainable development.
Biofloc consumption by Pacific white shrimp postlarvae
The stable isotopes technique with δ13C and δ15N can be used to determine the relevance of different food sources to shrimp feeding during the pre-nursery phase of Litopenaeus vannamei culture. During this trial, different types of commercial feed, microalgae, Artemia sp. nauplii and bioflocs were used as food sources.
With seafood, health is definitely on the menu
Surveys show that fresh and healthful food, with ingredients perceived to be natural, is key for younger generations. This represents opportunity to grow seafood consumption among younger, better-informed consumers, but also a challenge to enhance sustainability.
An examination of seafood packaging
Some substances can migrate from plastics and other seafood packaging materials into the product. Even if the substances are not harmful, they can affect the flavor and acceptability of the food.