The challenge of protein supply in aquaculture

Interview with Pedro Toledo

While the use of fish from captures continues to be one of the main inputs for aquaculture feeds, and therefore, the main focus of increasing controversy, many scientists are working on possible alternatives. In this interview with Pedro Toledo, senior researcher in a prestigious Chilean universty, a number of possible ways to to follow in future are described.

 

Jurujuba: looking for new fishing and aquaculture prospects

By Denise David Caxias and Paula Fernandes

Since its origins, the neighbourhood of Jurujuba (Niteroi, RJ)  has mostly consisted of fishermen. In the 60’s and the 70’s when three canned mackerel and sardines processing plants were installed, there where families that were completely involved in fisheries and processing activities. But in last years, some changes forced the population to seek for working alternatives, which are still linked with production.

 

Relations society-nature in fisheries

By Marli Cigagna and Fernando Damasco

In these times when human activities are matched with ecological awareness and while environment concerns haved conquered a relevant place in the media and public opinion, it is vital to glance over key economic activities from the point of view of the relationship between society / nature. Since fisheries are closely linked with the environmental conditions, the article describes an interesting profile of a neighborhood in Niteroi, Brazil

 

How much fish is used to feed aquaculture?

By Andrew Jackson and Francisco Aldon

One of the most persistent debates on aquaculture at  present, is the use of fishmeal and fish oil for feed production, and especially, the amount of captured fish needed to produce farmed fish. This debate has reached its peak in regard to salmon. Many different figures have been shown about the necessary quantities of raw material. This paper shows a method of calculation, which results are an interesting input for any controversy.

 

Hazards and risks of radionuclides in seafood

By Héctor M. Lupin

The nuclear reactor accident last year in Fukushima (Japan) drew attention once more to the potential risk which might represent radiation, radioactive particles and radionuclides in food. A considerable part of the radionuclides released by the accident ended their way in the area surrounding the plant, including the sea, which has increased the level of radioactivity in fish and other foods. The article discusses the hazards and real risks, with a special emphasis on the probabilities  that  the Latin American region could be directly affected