Aquaculture has seen a global average annual growth of 8.8% since 1980. Since 2000, the contribution of aquaculture products for human consumption has increased from 30% to nearly 50% of global aquatic food production. Marine fish contain a high amount of omega-3 fatty acids with substantial health benefits. By-products such as roe and fish oil also contribute valuable sidestreams as both food and animal feed.
In 2018, Baltic countries (excl. Russia) produced 5% of total EU finfish & crustacean volumes at 3.7% of the value. Globally, this translates to ca. 0.2% of volumes and 0.25% of value (approx. €428m), with Poland being the biggest overall producer (incl. freshwater fish).
Sustainable fish aquaculture is defined as the application of a technology that does not pollute the marine environment, does not deplete or permanently damage other marine species or ecosystems, uses a sustainable feed-supply chain, is not dependent on the use of excessive fossil fuel energy and complies with the FAO Code of Conduct for Responsible Fisheries and Aquaculture.
The importance of aquaculture as a source of animal protein will continue to increase as capture fisheries are at their maximum capacity, while agricultural systems will struggle to keep up with demand from a rapidly growing population in a changing climate.
The European Commission’s Blue Growth Agenda identifies aquaculture as one of the most promising sectors in terms of economic growth and job potential. In the South Baltic area, however, aquaculture is not yet an established sector. In particular, innovative and environmentally friendly production technologies are still lacking in the region - technologies which could develop the sector and increase its international competitiveness.
This new book edited by Cnr edizioni is the outcome of scientific results, analyses and studies on some Mediterranean jellyfish species carried out at the Institute of Sciences of Food Production of the Italian National Research Council, combined with the spontaneous, creative and passionate interest of some Italian and international professional chefs to experiment jellyfish as a possible new food resource.
Reports on developed business models for RAS