According to the Population Division of the United Nations, world population reached 6,500 million in 2005 and will continue growing by more than 76 million per year, United Nations estimates indicate that by 2050 there will be between 7,700 million and 10,600 million, being the most likely projection of 9,100 million inhabitants. The availability of arable land and increased efficiency in food production from land can reach their limits. The oceanographic conditions, climate and its effect on soil quality and various human uses to determine crop land will be unable to provide food for the ever growing human population. On the other hand, it is recognized, therefore, that marine and freshwater aquatic, covering over 70% of the planet's surface, are a reservoir of food substances, industrial and biomedical importance, and also a source of degradation and dilution of anthropogenic and industrial waste (Solar, 2002).
Statistics of the United Nations Organization for Food and Agriculture Organization (FAO, 2002) indicate that the production of food from the aquatic environment is close to 137 million metric tons, of which almost 31% came from farming activities. The FAO also estimates that to meet the needs of the human population of 2025, total production should increase to 165 million metric tons. This significant increase can not come from the catch of wild species without causing serious damage to marine ecosystems, lakes and rivers. Consequently, the increase in the production of seafood must necessarily come from a significant increase in the efficiency of crops. The world's most populous countries like China, India and Indonesia, or those lacking sufficient arable land areas, such as Japan, are turning mainly to aquaculture ...
... middle of paper ...
... cultivation of red abalone mollusks such as oysters, mussels and mussel, found in 400 sites assessment more, excluding exempt holders of the patent only aquaculture. Despite this large number of schools working towards its cultivation, attempts have been unsuccessful, mainly due to the lack of studies regarding its development (Osorio et al., 1979), reproduction (Cancino & Becerra, 1978; Solis & Lozada, 1971), and larval settlement (Ramorino & Campos, 1983), acclimation to culture conditions (Cancino & Becerra, 1978), feeding, disease control (FIP, 1997) and basic genetic studies (Astete, 1995; Martínez-Lage et al., 2002, Martínez-Lage et al., 2005, Mena et al., 2001; Thiriot-Quievreux, 1984 Toro, 1998), which has led to seriously endanger the existence of natural banks and populations, adding to this the lack of management plans for resource extraction activities.
Accoring to “Overfishing of Blue fin Tuna: Incentivizing Inclusive Solutions,” it is estimated that 53% of tuna is exploited, while Blue fin Tuna have shown a significant decrease in the stock of reproductive Blue fin tuna by 80% since 1972 (Boon 1). By these statistics, it is clearly shown how much we take them for granted. Originally, Blue fin tuna were considered an inexhaustible food supply. However, as time has shown that ignorance really is bliss. If we stop and think of alternatives on how to save the Blue fin tuna population, we would be able to preserve the species for later generations to come.
Earth's oceans make up over 75% of the Earth as a whole. With that being said, it is vital to understand the significance on the contents of the oceans. Since fish and marine products make up a large portion of our diet, fishing practices need to be properly managed. In this essay, overfishing will be defined, its consequences will be revealed, and plans for proper fish distribution will be executed.
There are many impacts that fishing and land animal farming have on the ocean, which are detrimental to ocean ecosystems as well as many other aspects of the environment. Overfishing, killing fish at a much quicker rate than the fish can repopulate, is one major problem. Three-fourths of the world’s fisheries are either fully exploited, overexploited, or depleted (Cowspiracy). Researchers have estimated an end of all viable fisheries by 2018 if the current trends of fishing continue (Mason). According to the Monterey Bay Seafood Watch, hundreds of thousands of animals die every year as bycatch, with one of the worst offenders being shrimp fisheries, catching up to six pounds of bycatch per pound of shrimp. Endangered species are also caught, including predators which are important in keeping the balance in ocean ecosystems (Smith). While many organizations such as the Monterey Bay Aquarium Seafood Watch recommend consumers to eat more “sustainable” fish, this will not stop the massive environmental impacts. Sustainable fishing for one does not account for the natural flux in the population of species of fish; what is considered a sustainable amount of fish to harvest one year may deplete the fishery in another year (Smith). Sustainable fish also are becoming even less sustainable as companies that label sustainable fish must find more For example, after Wal-Mart pledged to selling Marine Stewardship
This is a major problem that the reef ecosystem faces (Bellwood, Hughes, Folke, & Nyström, 2004). This is no more apparent than in Thailand 's gulf, were the fishing industry is producing about 2, 3 million tons of fish and shellfish in 2007 (FAO
To fish or not to fish is a personal choice. The fact that the oceans are being overfished is a growing concern for individuals, organizations, and governments throughout the world. In this paper I want to discuss the effects of overfishing on the restaurant industry, and possible solutions to solve the problem. Fishing is an ongoing source of food for people around the world. In many countries it is a food staple in their everyday diet. In more modern societies eating fish has become a sensual experience, and not just for the wealthy. It hasn't been until population explosions in the last century that the demand for seafood has led to more effective fishing techniques and technologies. Now the demand for popular fish like the salmon, tuna, sea bass, cod and hoki, which is the key fish in McDonalds filet o' fish, is diving wild populations to dangerously low levels. The methods used to catch the amount of fish demanded by the industry do not leave sustainable populations in the wild. In an attempt to preserve the fish population, governments have set limits on the minimum size that may be harvested and how many of each may be taken. Boundaries have been set up saying which areas can be fished and which ones should be left alone. A number of smaller fisheries have gone out of business because of the limits imposed by the government. This leads to even less fish being harvested and brought to market. Therefore the amount and varieties of fish at markets are smaller and can cause shortages for wholesalers and restaurants. Some restaurants will no longer have the variety on their menus that they used to enjoy. If a restaurant thrives on its seafood menu they may be unable to cope with the shortages and will go out of business. In the ...
On the Texas coastline in 2014 alone brought in 74.7 million pounds of seafood, which is valued at more than $262.6 million. Locally harvested seafood will still be available for consumers who purchase from PJ’s Shrimp Co. for many years to come but importing more or having seafood farm-raised might help take some pressure off of our oceans and bays and allow them to reproduce and replenish the waters. However, the market price for seafood will remain high until the waters are
The oceans are the most important food providers on Earth, with its fish being the main source of protein for nearly 1.2 billion people, but the issue of overfishing causes fishermen to return home empty-handed more often. To overfish is to “deplete the stock of fish in a body of water by excessive fishing” (Oxford Dictionaries Web). Overfishing has begun around 1950, and all fish species may collapse within the next 50 years according to some scientists (Mosbergen Web). The depletion of fish species is caused by industrial fishing boats that install on average 1.4 billion hooks annually, with a fish serving as bait at the end of each hook. Likewise, these boats may throw nets that can catch 500 tons of fish, with openings of up to 23 000 meters squared. Fishermen have tried to remedy this problem with aquaculture. However, the latter does not create more fish as it simply trades low valued fish for higher valued ones since most farmed fish are carnivorous (Mosbergen Web). The overlooked problem of overfishing causes the depletion of fish stocks, involves inhumane killings of intelligent animals, and has staggering external costs such as by-catches and the destruction of a balanced ecosystem.
Overfishing is a harmful practice, that will eventually lead to the collapse of aquatic ecosystems, if it’s not dealt with promptly. Overfishing emerges from the combination of our over consumptive society mixed with the great profits that come from hauling in a good catch. The consumers demand for fish in Japan seems to be at an increasingly high rate due to the enjoyment and cultural values that arise from sushi and other traditional dishes involving seafood. Approximately 23 percent of Japan’s protein intake comes from the ocean, and as a nation consumes 7.5 million tonnes of seafood annually. CITATION
Lates calcarifer or its common local name Asian seabass is commercially important fish in Malaysia as it becomes the most popular protein source in the market. This species is catadromous species which firstly live in fresh water with 10-40m depth (Greenwood 1979) and will migrate to marine water to breed. This species can well breed in the temperature range between 15-28 °C (Moore & Reynolds 1982). In Malaysia, the aquaculture activity for marine fish was started since 1973 and one of the most bred livestock is L. calcarifer. In the beginning of the aquaculture activity, there are some problems occurred that influence the breeding of L. calcarifer livestock incl...
Many people rely on fishing for both financial and nutritional reasons; not only is it a vital source of food for people around the world, but it also contributes $51 billion to the world’s economy through trade (Tidwell). Fish make up 16% of animal protein consumed by the population, according to a report conducted by Dr. James Tidwell, an expert in the field of aquaculture. Not only is fish a staple in the global diet, but it also employs over 6 million people globally (Teh). According to the NOAA, coral reefs house over 25 percent of all ocean life and fishers rely heavily on coral reefs to supply them with their fish. The survival of coral reefs is vital to the survival of ocean life, but this relationship works vice versa as well.
Aquaculture practices involve the breeding and raising of aquatic animals in large nets and cages for the purpose of human consumption (Ackefors & Magnus, 1990). Within these systems, livestock are given specially formulated feeds to promote their growth and antibiotics to reduce the spread of disease throughout the colony. In the 20th and 21st centuries, the outputs of aquaculture stock have increased dramatically as demand for fish and shellfish grows, technology continues to advance, and natural fishery stocks rapidly decline. With the rise in popularity of aquaculture, many people question its safety and environmental impacts. It has been identified that aquaculture systems release massive amounts of pollutants into surrounding waters,
Given that aquaculture is prevalent in coastal ecosystems and freshwater habitats, which are often under pressure from multiple human impacts, it is not surprising that the sector raises environmental concerns. Thus the challenge in natural resource management is to strike a balance between conservation and economic development, taking into consideration different opinions and interests so as to achieve reasonable outcomes (Mazur and Curtis, 2008). Environmental damage is not only a consequence of aquaculture but also represents a momentous constraint, owing to the sector’s primary dependence on good environmental conditions and hence a shared interest in their maintenance (Young, Brugere and Muir, 1999).
"Human Population Growth and Oceans." Center for Biological Diversity. Center for Biological Diversity, n.d. Web. 7 Mar. 2014.
Wild planet. Sustainably caught wild seafood: sustainability and fishing methods, 2014. Web. 3 April 2014.
The problem of water scarcity has increasingly spread throughout the world as of yet, The UN reports that within the next half- century up to 7 billion people in 60 countries which is more than the whole present population will face water scarcity (Sawin “Water Scarcity could Overwhelm the Next Generation”). As well the demand for freshwater has tripled over the past 50 years, and is continuing to rise as a result of population growth and economic development. 70% of this demand derives from agriculture which shows the influence of water on food supply globally as well not just drinking water (Sawin “Water Scarcity could overwhelm the Next Generation”). But increasing water use is not just a matter of the greater number of people needing it to drink and eat; it also comes from pollution and misuse of water supplies, by either dumping or runoff of bacteria or chemicals into water. This also “causes other pollutions as well such as soil and air pollution, accelerating wetland damage and human caused global warming” (Smith and Thomassey 25). According to UN report, recent estimates suggest that climate change will account for about 20 percent of the increase in global water scarcity in coming decades.