. Socio-Economic Benefits and Costs
Aquaculture operates in the public space and interacts with a wide range of other resource users and the local community. Thus varied perceptions exist of the socio-economic benefits and risks of aquaculture development. Evidence from the few available surveys of attitudes on socio-economic issues suggests that the strongest acceptance of aquaculture is generally found when local communities benefit directly from the industry (Katranidis, Nitsi and Vakrou, 2003; Whitmarsh and Palmieri, 2009; Mazur and Curtis, 2008). In developing countries, especially, small-scale aquaculture development can contribute significantly to local communities as a supplier of healthy animal protein to improve the nutrition of poor people (Irz et al., 2007; Ahmed and Lorica, 2002). In addition, aquaculture growth can increase the supply of fish in domestic markets, thus making it more affordable (Irz et al., 2007). Similarly, in Canada and Europe, consumer studies found that farmed seafood (especially salmon) is generally seen as cheaper and
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The shrimp industry, in particular, has been blamed for having a range of detrimental environmental side effects on traditional farmers and the wider society, such as salinization of soil and groundwater, pollution of waterways and destruction of mangrove habitats (Ridler and Hishamunda, 2001). In many European coastal areas, fishers claim that aquaculture is affecting them by restricting their fishing grounds and through negative environmental effects (e.g. Mente et al., 2007; Ertör and Ortega-Cerdà, 2015), giving rise to compensation demands for external costs (Liu, Olaussen and Skonhoft, 2011). In general, the tourism sector in many European countries also perceives aquaculture as a risk, owing to competition for space, navigational conflicts and the visual impact of farms (Ertör and Ortega-Cerdà,
Larabee, John, and Richard Price. "Tide of Troubles has Fish Industry Reeling/ Crisis Caused by Pollution, Development, Over-Fishing." USA Today 10 Mar. 1994: 9A
With a coastline of over 202 000 km and over a fourth of the world’s freshwater resources, it is no wonder why Canada’s fishing industry is a huge part of its economy.1 Canada exports more than 75% of its fish to over 130 countries worldwide. Many of the 7 million people who reside on the coast depend on the ocean’s resources. In total, Canada’s entire fishing industry is worth around 5$ billion dollars a year, being one of the world’s most valuable. However, the coasts have not been treated by respect; overfishing, over consumption, and wasteful practices has deteriorated, not only the industry, but the ecosystems and fish populations. This is a huge global issue; the worldwide collapse of fisheries has been project for 2048. Slowly, as the trends continue, we will inevitably see many fish species start to disappear. In fact, the ill-treatment of species on the Canadian border has already devastated a large specie, the cod.
Overfishing refers to an act of fishing more than what the population can replace through normal reproduction (WWF, 2016). This was led by international government efforts to increase fishing capacity in the mid-20th century, which then led to the increase in availability and affordability of protein-rich foods. With this, profitable commercial fleets became aggressive, scouring the world’s oceans and developing sophisticated technologies to find and catch their targeted species. Thus, with a wide selection of fish species available at affordable prices, customers soon became used to them (Geographic, 2016).
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
Threats to the marine habitat are inclusive of “hard” damage to the marine environment, caused by destructive fishing practices, which include bottom dredging, blast fishing, and trawling among others. Issues like water pollution, development of coastal wetlands, and the decline of coral reefs due to ocean acidification are some other threats to the marine environment. Furthermore, there is a severe lack of regulation, especially aimed at the protection and conservation of highly migratory species, which is a contributing factor to the continued damage to the marine environment.
The primary areas of concerns entail not only local nutrient pollution into water systems, via waste feed, but feces, as well as, chemical pollution, with chemical and antibiotic treatments, and the spread of diseases via farm escapees to wild fish populations. According to Farmed and Dangerous.org (n.d.), salmon farming remains one of the most harmful aquaculture production systems. due to open net-cages maintained directly in the ocean, hence producing farm waste, chemicals, disease and parasites , which flow directly into the neighboring waters, harming other marine life, such as industry, as sea lions and seals. Furthermore, farmed
Since nearly the beginning of human history fishing has been an integral part of the culture and survival of coastal communities. These coastal communities and cities have always been some of the most prosperous and successful because of the added resource of the ocean. In the beginning many areas were so densely populated with fish and shellfish that often a day’s worth of food could be caught by simply wading into the shallows. For example, some of the first English settlers to see the Chesapeake Bay described “The abundance of oysters is incredible. There are whole banks of them so that the ships must avoid them. . . . They surpass those in England by far in size, indeed, they are four times as large. I often cut them in two, before I could put them into my mouth” (Miller). This abundance had every appearance of being as infinite as the ocean that produced it but the reality was far different. Many fish stocks, including the oyster, stayed near these high levels even into the beginning of the industrial era. However the new rapid pace of technological advancement proved too much for many stocks to handle. Close shore stocks took most damage as they were the easiest to exploit. Those same oyster colonies that were once an obstacle for boats were nearly eradicated by “the 1890s harvests began to decline. Many oyster beds were destroyed and reefs had been mined away. By the 1920s, the boom was over…” (Miller). While catastrophes like this inspired many sustainable practices there are still fisheries worldwide that are headed for a similar end. Through ignorance and misinformation from the fishing industry most of the general public does not know that this is occurring. The following will serve to inform about the t...
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
President Roosevelt’s word ring true and sadly at a point of dire straits. The wonderment and bounty of fish as a sustainable food source is increasingly declining with every day. The Food and Agriculture Organization of the United Nations reports “It is estimated that between 15 and 20 percent of all animal proteins come from aquatic animals” and “of the 30 countries most dependent on fish as a protein source, all but four are in the developing world” showing fish to be a key source of protein for many people of the global community (FOA, 2014). This statistic gives weight to a detriment of society, due to the loss of sustainability of fish, if it lost as a primary source of food. Fish is high in protein, lower in most fats and cholesterols, which are important to everyday dietary needs. Fish has become a more popular choice in protein and the United States is third in the world in seafood consumption (FOA 2014). With the increasing population of the planet and development of resources, fish has become scarce as a food source, even though the Earth is mostly covered in water. Why is that? To better understand the change in the availability and potential of fish as food, this paper will hopefully give insight to how we are losing a great treasure from the oceans and other waterways.
Illegal, unregulated and unreported fishing, or pirate fishing, is a huge threat to the marine environment, it's bio diversity in food development is dependent on it. Losses due to pirate fishing are estimated to be between 10-23.5 billion U.S. dollars per year. Representing 11-26 million tons of fish. West African waters are estimated to have the highest levels of pirate fishing in the world. Fish is a crucial source of protein for millions of people. Fishing is the major coastal employment along the coast's. During a dramatic two year investigation, the Environmental Justice Foundation (EJF) has documented mass amounts of pirate fishing on the West Coast of Africa. Pirate fishermen are literally out of control. They are fishing in protected areas, destroying local fishermens nets and sabotaging them, hiding their names, and shipping their catch illegally at sea. They evade arrest, attack local fishermen, and abusing their own crews. The catches of these pirates have been entering the EU. the worlds largest import market for seafood. This is despite a new EU regulation. The regulation requires all fish imported into Europe to be accompanied by a catch certificate that asks for name, address, validating authority, fishing vessel name, license, and homeport. This is all declares that the catches have been declared legal.y 90% of the vessels documented by EJF fishing illegally are bottom trawlers. Bottom trawlers are are vessels that drag heavy nets across the sea bed catching all marine life in their path. Up to 75% of call the catches made on these vessels are dumped back into the sea, dead or dying. Fish is the principal source of protein for 2.9 billion people. But the United Nations recognizes 80% of the world's fisheries are e...
Fish is a great source of protein and provides people their basic dietary needs on a daily basis. According to the Huffington Post, 1 billion people around the world rely on fish as their man source of protein. But this also comes at a cost. “Due to overfishing, over 70% of the world's fish are either fully exploited or depleted.” Luckily, fish farms have stepped up and have become a major part of how we obtain fish in our diets. They take very little space, they can be controlled, and they provide large numbers of seafood rather than having to deplete natural stocks of fish. With growing concerns of dropping numbers of fish in the wild, solutions like fish farms have given us alternatives to harvesting fish. They allow us to monitor fish throughout their lifetime, allowing us to increase their chances of survival while also creating an abundance of fish to keep up with global demands that continue to rise every day.
Nutrition and feeding play an important role in sustainable aquaculture and therefore, feed resources as well as costs continue to dominate aquaculture needs. Fish require adequate nutrition in order to grow and survive and nature offers a great diversity of food to fish including plants and animals. Protein is the major dietary nutrient affecting performance of fish (Lovell, 1989). It provides the essential and non essential amino acids which are necessary for muscle formation and enzymatic function and in part provides energy for maintenance (Yang et al., 2002). Garling and Wilson (1976) reported a level of 25% and 36% crude protein in diets as optimum for warm water fishes. Variation in dietary protein requirement of fish is due to difference