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K. Bostick
or can be the case for species such as tilapia, catfish, oysters, mussels, clams, and
scallops in the future. Aquaculture can be a very efficient food production system.
In certain instances, aquaculture production can have fewer environmental impacts
than wild catch of the same species.
The aquaculture industry also has the potential to deliver many benefits to communities around the world. From a consumer standpoint, individuals in both developed and developing countries have increased access to seafood because aquaculture
production has increased supplies and caused an overall reduction in prices.
Aquaculture products can be of consistent quality and deliver year-round, healthy,
high quality protein, flavor, and diet diversity to consumers.
Much of the aquaculture industry is located in the developing world and in addition to serving as an important food source, it can be a source of employment for
skilled and non-skilled workers. It can replace more destructive, resource-dependent
industries and can serve as an alternative income source for fishermen in regions
where wild fish stocks have become depleted. Aquaculture can also be a driver of
regional economic growth and trade. At present, some species cultured in developing countries are wholly or partially exported to high value markets in the U.S.,
Europe, and Japan. According to the FAO, by 2020, nearly 80% of all seafood will
come from developing countries and aquaculture will account for more than 40%
of all fisheries production. Thus, aquaculture production is extremely important for
developing countries where, for example, by 2001 revenues from fishery and aquaculture exports were greater than those of coffee, bananas, rubber, tea, rice and
meat combined (Ruckes 2003).
Carp and other aquaculture products of low market value are most often consumed in the country where they are produced, providing much needed protein to
communities in developing countries. Many development groups have promoted
and provided technical assistance to start small-scale aquaculture operations, such
as tilapia grown in ponds, in areas in Africa and Latin America as a means of providing poor rural families with both a source of food and a source of income.
Both technologically advanced and traditional aquaculture operations have a
range of costs and benefits. There are now increased incentives to improve overall
industry performance as global trade expands, international food safety and environmental regulations are harmonized, and as retailers increasingly require traceability for all the food they sell. These conditions create new opportunities to halt the
destruction of biologically diverse coastal, marine, and freshwater habitats, while
raising consumer awareness of the impact that their food purchases have on their
own health and the health of the environment.
While aquaculture has caused and could continue to lead to significant environmental damage and social conflict, it can also produce food in a more responsible
manner. Thus it remains an issue where NGOs strive to eliminate worse practices,
reduce negative impacts, and increase the benefits of aquaculture. This chapter outlines the impacts of aquaculture which most concern NGOs, describes a variety of
the approaches taken by these groups, and details the work of one international
environmental NGO working to minimize the environmental and social impacts of
aquaculture.
K. Bostick
or can be the case for species such as tilapia, catfish, oysters, mussels, clams, and
scallops in the future. Aquaculture can be a very efficient food production system.
In certain instances, aquaculture production can have fewer environmental impacts
than wild catch of the same species.
The aquaculture industry also has the potential to deliver many benefits to communities around the world. From a consumer standpoint, individuals in both developed and developing countries have increased access to seafood because aquaculture
production has increased supplies and caused an overall reduction in prices.
Aquaculture products can be of consistent quality and deliver year-round, healthy,
high quality protein, flavor, and diet diversity to consumers.
Much of the aquaculture industry is located in the developing world and in addition to serving as an important food source, it can be a source of employment for
skilled and non-skilled workers. It can replace more destructive, resource-dependent
industries and can serve as an alternative income source for fishermen in regions
where wild fish stocks have become depleted. Aquaculture can also be a driver of
regional economic growth and trade. At present, some species cultured in developing countries are wholly or partially exported to high value markets in the U.S.,
Europe, and Japan. According to the FAO, by 2020, nearly 80% of all seafood will
come from developing countries and aquaculture will account for more than 40%
of all fisheries production. Thus, aquaculture production is extremely important for
developing countries where, for example, by 2001 revenues from fishery and aquaculture exports were greater than those of coffee, bananas, rubber, tea, rice and
meat combined (Ruckes 2003).
Carp and other aquaculture products of low market value are most often consumed in the country where they are produced, providing much needed protein to
communities in developing countries. Many development groups have promoted
and provided technical assistance to start small-scale aquaculture operations, such
as tilapia grown in ponds, in areas in Africa and Latin America as a means of providing poor rural families with both a source of food and a source of income.
Both technologically advanced and traditional aquaculture operations have a
range of costs and benefits. There are now increased incentives to improve overall
industry performance as global trade expands, international food safety and environmental regulations are harmonized, and as retailers increasingly require traceability for all the food they sell. These conditions create new opportunities to halt the
destruction of biologically diverse coastal, marine, and freshwater habitats, while
raising consumer awareness of the impact that their food purchases have on their
own health and the health of the environment.
While aquaculture has caused and could continue to lead to significant environmental damage and social conflict, it can also produce food in a more responsible
manner. Thus it remains an issue where NGOs strive to eliminate worse practices,
reduce negative impacts, and increase the benefits of aquaculture. This chapter outlines the impacts of aquaculture which most concern NGOs, describes a variety of
the approaches taken by these groups, and details the work of one international
environmental NGO working to minimize the environmental and social impacts of
aquaculture.