Recent surveys indicate that global finfish production has doubled over the last decade, but most of this growth happened in the first half of this period. Production is still growing but at slower pace than in recent years, and annual growth rates must increase to at least 7.2 percent to maintain the double-in-a-decade objective.
U.S. supermarket chain Hy-Vee relies on Seafood Watch ratings for its product choices, but only displays its own ‘Responsible Choice’ designation in stores to eliminate consumer confusion. A company executive and its NGO partner offer a glimpse at the methods behind the merchandising.
The GOAL 2015 Shrimp Production Survey showed that global farmed shrimp production is rebounding from the decrease seen from 2011 to 2013 due to diseases, and is headed to an all-time high of around 4.8 million metric tons in 2017, barring any new crises.
Russia’s 2014 embargo on seafood and other food imports from the United States, European Union members and other countries created multiple impacts. Russian consumers have experienced higher prices and declines in the volume and quality of seafood available. Russian companies in seafood value chains have also been hurt.
By raising shrimp in a closed building, producers can increase biosecurity, produce shrimp more consistently, grow shrimp year-round and locate production centers near markets. Chefs and consumers were very accepting of whole fresh shrimp, offered at a farmers market, that was farmed indoors in Kentucky.
Pathogenic noroviruses have been identified in shellfish from various countries in Europe. The major cause of outbreaks of acute gastroenteritis in humans, norovirus infection is transmitted three main ways, led by consumption of shellfish.
James Anderson delivered a data-rich survey on global shrimp and finfish production volumes for the Global Aquaculture Alliance at its GOAL conference in October. See the full video of his presentation.
Vietnam’s pangasius industry captivated the global seafood industry, environmental organizations and the mass media. A scientific look at harmful substances detected in exported fillets and the reporting of the associated health risks through the media finds wide disparities.
After a 20-year process, a genetically modified fish earned U.S. Food and Drug Administration approval, reigniting one of the seafood industry’s most intriguing controversies. Here are 10 key downloads from the groundbreaking decision over AquAdvantage salmon.
While significant numbers of people are undernourished, an increasing number of people are overweight. The divide between recommendations and results is marked, so we must learn more about food production and change our behaviors.
What do shoppers really think about farmed and wild seafood? Commissioned by The Fishin’ Co. and the Global Aquaculture Alliance, an extensive survey conducted earlier this year sought to determine the key drivers in consumers’ seafood purchasing habits and their perception of aquaculture.
In line with the Global Aquaculture Alliance’s mission to advocate, educate and demonstrate responsible aquaculture worldwide, the Advocate is a forum for information and insight into one of the world’s most important and fastest-growing industries.
Land-based cultivation of macroalgae can minimize impacts on wild macroalgae stocks while reducing harvest costs and controlling quality. Integration of macroalgae with land-based fish culture systems could reduce capital and operating costs.
Crustaceans, fish and any food that contains protein have the potential to cause allergic reactions in some individuals. To protect consumers, seafood businesses must stay abreast of changing regulations.
Epidemiological studies have estimated that noroviruses are responsible for 60 percent to 80 percent of all foodborne outbreaks of gastroenteritis worldwide. Consumption of shellfish is one of three main transmission routes of norovirus infection.
Organoleptic attributes such as flavor and aroma are among the most important factors that influence consumer acceptability and demand for fish products. Consumers have identified farmed fish as less complex and lacking “sealike” or “sea-fresh” flavors and aromas.