01/12/2009 1 What is Sustainable Production: Responsible Ecologically Sustainable Aquaculture for the 21 st century “ Albert G.J. Tacon Aquatic Farms Hawaii 96744 USA [email protected]. What is Sustainable Production: Responsible Ecologically Sustainable Aquaculture for the 21 st century 0 10 20 30 40 50 60 70 80 90 100 1950 1954 1958 1962 1966 1970 1974 1978 1982 1986 1990 1994 1998 2002 2006 91.18 mmt 2.8% APR 65.19 mmt 8.7% APR Capture Fisheries Aquaculture GLOBAL CAPTURE FISHERIES & AQUACULTURE PRODUCTION 1950 – 2007 (Million tonnes; Source: FAO, 2009) 1989 2007 Is this growth Sustainable? 293,815 mt 4.9 mmt 146,886 mt 13.1 mmt 31.9 mmt 14.8 mmt AMPHIBIA, REPTILIA CRUSTACEA INVERTEBRATA AQUATICA MOLLUSCA PISCES PLANTAE AQUATICAE Total global aquaculture product ion – 2007 over 340 species of plants and animals 65.2 million tonnes valued at US $ 94.5 billion (FAO – FISHSTA T , 2009)
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Urgent need for the aquaculture sector to continue to grow in aResponsible & Ecologically Sustainable manner as recommended in
The FAO Code of Conduct for Responsible Fisheries
Código de Conducta para la Pesca Responsable (1995)http://www.fao.org/DOCREP/005/V9878S/V9878S00.HTM
Adopted 31 Oct 1995 by over 170 governments, includingall major aquaculture producing countries
Artículo 1 : Naturaleza y ámbito de aplicación del CódigoArtículo 2 : Objetivos del CódigoArtículo 3 : Relación con otros instrumentos internacionalesArtículo 4 : Aplicación seguimiento y actualización
Artículo 5 : Requerim. especiales de los países en desarrolloArtículo 6 : Principios generalesArtículo 7 : Ordenación pesqueraArtículo 8 : Operaciones pesqueras
Artículo 9 : Desarrollo de la acuicultura(22 guiding principles)
Artículo 10: Integ. pesca en la ordenación de la zona costeraArtículo 11: Prácticas postcaptura y comercioArtículo 12: Investigación pesquera
In terms of the global fish supply, it is important tohighlight 3 guiding principles within the Code: namely
9.1.3) States should ensure that aquaculture developmentis “ecologically sustainable” and to allow the rational useof resources shared by aquaculture and other activities;
9.1.3) Los Estados deberían formular y actualizarregularmente planes y estrategias para el desarrollo de laacuicultura, según proceda, para asegurar que eldesarrollo de la acuicultura sea “ecológicamentesostenible” y permitir el uso racional de los recursos
compartidos por ésta y otras actividades.
In terms of the global fish supply, it is important tohighlight 3 guiding principles within the Code: namely
9.1.4) States should ensure that the livelihoods of localcommunities, and their access to fishing grounds, are notnegatively affected by aquaculture developments; and
9.1.4) Los Estados deberían velar por que el desarrollo dela acuicultura no perjudique al sustento de lascomunidades locales ni dificulte su acceso a las zonas
de pesca.
In terms of the global fish supply, it is important tohighlight 3 guiding principles within the Code: namely
11.1.9) States should encourage the use of fish for humanconsumption and promote consumption of fish wheneverappropriate. In addition, one of the overall objectives ofthe Code (2.f) is “To promote the contribution of fisheriesto food security and food quality, giving priority to thenutritional needs of local communities”.
11.1.9) Los Estados deberían fomentar la utilización depescado para consumo humano y promover el consumode pescado siempre que sea oportuno. … un de losobjetivos del Código son los siguientes: “promover lacontribución de la pesca a la seguridad alimentaria y a lacalidad de la alimentación otorgando prioridad a lasnecesidades nutricionales de las comunidades locales”;
The FAO Code of Conduct for ResponsibleFisheries (CCRF) is voluntary & providesprinciples & standards applicable to theconservation, management & development ofthe fisheries sector, including aquaculture
The underpinning philosophy is that the “right
to fish or farm ” carries the obligation to do so“Responsibly” , as well as maintaining thequality and availability of fishery resources insufficient quantities for present and futuregenerations..
Despite the above, the aquaculture sectorhas not been without its problems & critics.
As with industrial livestock productionsystems (FAO, 2007; PCIFAP, 2008), themajor perceived problems and issues havebeen related mainly with the unregulateddevelopment of more intensive industrialscale production systems,
and in particular with farming systems forhigh value crustacean species and hightrophic level (TL) carnivorous finfishspecies
MAJOR NGO CONCERNS
AT-RESA-16
SPECIFIC ISSUES RAISED (16) HAVE INCLUDED:
1. Mangrove destruction and habitat loss;2. Pollution & degradation of the aquatic and benthic environment;3. Escapes and genetic interactions with wild fish populations;4. Parasite and disease transfer to wild fish populations;5. Use of non-native species and genetically modified organisms;6. Use of toxic/bio-accumulative chemicals and antibiotics;7. Use of low value/trash fish, fish meal and fish oil as feed inputs;
8. Interactions with marine mammals, turtles and birds;9. Use of wild caught seed and associated by-catch;10. Displacement of coastal fishing and farming communities;11. Disruption of seafood prices, local food supplies & food security;12. Livelihood impacts and reduced access to community resources;13. Salinization of potable water and ground water;14. Social exclusion, social unrest and conflicts;15. Conflicts with tourism, recreational fish, and commercial fishing;16. Environmental contaminants and food safety concerns;
Whilst the majority of the above listed issuesand impacts are based on sound scientificfacts and information, and are usually site andfarm specific, they all can be mitigated or theirimpacts greatly minimized by strict adherenceto the principles and guidelines within the
recently been focused on the development ofBest Management Practices (BMPs) andaquaculture certification programs so as toshow adherence to the Code and/or to moreenvironmentally responsible or sustainablefarming practices;
Whilst this is certainly a step in the rightdirection, these BMPs and certification
schemes have usually focused only at theproduction level (Article 9.4 of the Code: FAO,1995), and as such have usually ignored thewider ecosystem, social, and food securityissues mentioned within the Code;
Impacts onEcosystems
ResponsibleManagement
Sustainabilityof production
system
In fact, it is increasingly recognizedthat in the fishery sector, as in agri-business, Long-term EconomicViability & Environmental andEcological sustainability go hand inhand.
FOOD SECURITY issues
Last but not least, we must not
forget the resource poor consumer
- 1.4 billion people in thedeveloping world (one in four) stillliving below the poverty line ofUS$1.25 a day
Malnutrition and need to ensure that the food supply of the poor are not
negatively impacted through feed use and feed management practices7
1. Mangrove destruction and habitat loss;2. Pollution & degradation of the aquatic and benthic environment;3. Escapes and genetic interactions with wild fish populations;4. Parasite and disease transfer to wild fish populations;5. Use of non-native species and genetically modified organisms;6. Use of toxic/bio-accumulative chemicals and antibiotics;7. Use of low value/trash fish, fish meal and fish oil as feed inputs;8. Interactions with marine mammals, turtles and birds;9. Use of wild caught seed and associated by-catch;10. Displacement of coastal fishing and farming communities;11. Disruption of seafood prices, local food supplies & food security;
12. Livelihood impacts and reduced access to community resources;13. Salinization of potable water and ground water;14. Social exclusion, social unrest and conflicts;15. Conflicts with tourism, recreational fish, and commercial fishing;16. Environmental contaminants and food safety concerns;
Current dependency of the sector upon fishery resources as
feed inputs: fish meal, fish oil, & low-value trash fish species
0
1,000
2,000
3,000
4,000
5,000
6,000
7,000
8,000
1998 1999 2000 2001 2002 2003 2004 2005 2006 2007
World Fishmeal Production by country
1998-2007 ,000 tonnes
OTHERS
SOUTH AFRICA
ICELAND
DENMARK
NORWAY
JAPAN
CHINA
U.S.A.
THAILAND
CHILE
PERU
IFFO - Jackson, 2009
Reported global usage of fishmeal and fish oil by major user (values
Seafood/fishery byproducts: meals & oils from seafood/aquacultureprocessing waste/bycatch, including seaweeds, krill, squid etc
Sources of dietary protein, lipids & other essential nutrients
Farmed aquatic animals do not have a specific requirement for a specificingredient (such as fishmeal or fish oil) but require ca. 40 essential nutrients
Terrestrial animal by-product meals represent the largest source of
animal protein & lipid available to the aquafeed industry
For example, in 2008 the U.S. alone slaughtered:
34.4 million cattle (50% not used for human food),116.5 million hogs (42% not used for human food),9.1 billion chickens (37% not used for human food),271 million turkeys (36% not used for human food)
U.S. generated:8.7 million tonnes ofrendered products in
Use of Animal By-Product meals in Zero Exchange Feedsfor Shrimp
GOAL & OBJECTIVE:
The goal and long term objective of this research project isto improve the economic viability and sustainability ofmarine shrimp culture operations through thedevelopment of cost-effective fishmeal-free feeds usingterrestrial animal by-product meals as the main proteinsource for the Pacific white shrimp Litopenaeus vannamei
PROJECT ACTIVITY: A 10-week feeding trial was conducted withwhite shrimp (L. vannamei ) from juvenile to market size atthe commercial shrimp diet testing facilities of a majoraquaculture and animal feed manufacturer in Indonesia
BY-PRODUCTS TESTED:
Poultry by-product meal - feed grade (60.04% crude protein, 10.92% fat, 15.93% ash, 5.62% moisture);Dietary levels tested during this study: 15 to 30%;
Meat & bone meal – from pure beef (50.0% crude protein, 10.5% fat, 28.7% ash, 3.5% moisture);
Dietary levels tested during this study: 0 to 5%
Hydrolyzed feather meal (83.7% crude protein, 5.3% fat, 1.20% ash);Dietary levels tested: 0 to 5% with & without supplemental limiting amino acids
Blood meal - spray dried (88.8% crude protein, 0.9% fat);Dietary levels tested during this study 0 to 2.5%
Control protein: Peruvian fishmeal (Austral)(65.0% crude protein, 7.4% fat, 15.0% ash);Dietary levels tested during this study 0 to 8%
-13 diets were formulated, a control diet containing 8% fishmeal and 2% squid
meal, and 12 diets containing various levels of fishmeal and marineprotein/lipid replacement.- All diets were formulated to contain 33-35% crude protein, 5.5-6.5% lipid, 1.8-t2.0% lysine, 0.75- 0.81% methionine, and a min of 0.8% estimated available P
FEED MANUFACTURE
All 13 experimental diets were produced in Jakarta (Indonesia) using acommercial shrimp feed mill (IDAH 53SA with triple conditioners), with1,600 kg of each diet produced and observations taken during the productionprocess so as to ascertain the effect of ingredient use on energy usage, easeof production, physical characteristics, water stability and handling (if any).
SHRIMP & EXPERIMENTAL CULTURE CONDITIONS
Juvenile shrimp, of the same strain and size, were obtained from a localshrimp hatchery and stocked within 48 round black-coated fiberglassmicrocosm tanks (1m3 water volume, with a conical bottom) at an initialstocking density of 75 shrimp tank-1 (equivalent to a shrimp density of 75 m-3
water volume), with 3 tanks allotted per dietary treatment.
1 2 3 4 5 6 7 8 9 10 11 12 13
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EXPERIMENTAL DIETS
FishmealSquid mealKrill mealFish oil
Poultry b-mealM & B mealBlood mealFeather meal
Soybean meal
Palm oil
MHALysineDCPVits/mins
Price (US $/kg)
WATER QUALITY:
Water quality within the experimental tanks as determined at 8.00 am and 4.00pm over the course of the 10-week experiment varied as follows:
Zero-exchange tanks (treatments 1 to 13) 8am 4pm
Water temperature: 29.2 oC 31.6 oCOxygen: 5.90 mg/l 5.64 mg/lSalinity: 32 to 36 ppt (mean 34 ppt)
pH: 7.2 to 8.2 (mean 7.7)Alkalinity: 87 to 144 mg/l as CaCO3 (mean 116 mg/l)TAN 0 to 1 mg/l (mean 0.20 mg/l)Suspended solids (floc) 1.50 to 4.83 ml (mean 3.45 ml)
Running water tank (treatment 14)
Water temperature: 27.6oC 29.2oCOxygen: 6.32 mg/l 5.96 mg/lSalinity: 30 to 35 ppt (mean 33 ppt)pH: 7.4 to 8.2 (mean 7.9)Alkalinity: 81 to 140 mg/l as CaCO3 (mean 114 mg/l)
0.00
2.00
4.00
6.00
8.00
10.00
12.00
14.00
16.00
18.00
20.00
0 1 2 3 4 5 6 7 8 9 10
m e a n b o d y w e i g h t ( g r )
week
GISU 1
GISU 2
GISU 3
GISU 4
GISU 5
GISU 6
GISU 7
GISU 8
GISU 9
GISU 10
GISU 11
GISU 12
GISU 13
GISU 14
Growth Response of Shrimp Fed with The Experimental Diets
The most expensive diet in terms of raw material cost was the control FM diet(GISU 1; 6128 Rp/kg), with the best equally performing diets being7.9% cheaper (GISU 3; 5644 Rp/kg), 6.5% cheaper (GISU 9; 5728 Rp/kg),5.7% cheaper (GISU 4; 5779 Rp/kg), 5.2% cheaper (GISU 7; 5810 Rp/kg) and3.1% cheaper (GISU 2; 5936 Rp/kg).
Feed grade poultry byproduct meal: up to a dietary inclusion level of between20 and 25% of the total diet (GISU 3 & 4), with supplemental methionine, andincreasing dietary soybean levels from 16% to between 20 and 25%, withingredient cost savings of between 5.7 and 7.9% compared with respect to asimilar diet containing 8% fishmeal and 2% squid meal.
CONCLUSIONS The results clearly show the nutritional and economic efficacyof totally replacing fishmeal and squid meal within commercial shrimp feedsby using:
Spray dried blood meal: up to a dietary inclusion level of 2.5% of the total diet(GISU 9), with supplemental methionne, and increasing dietary soybean levelsfrom 16% to 20%, with ingredient cost savings of 6.5% compared with respectto a similar diet containing 8% fishmeal and 2% squid meal.
Hydrolyzed feather meal: up to a dietary inclusion level of 5% (GISU 7) of thetotal diet, with supplemental lysine and methionine, and decreasing dietarysoybean levels from 16% to 14%, with ingredient cost savings of 5.2%compared with respect to a similar diet containing 8% fishmeal and 2% squidmeal. Surprisingly, shrimp fed the same diet with no supplemental amino acids(GISU 8) showed no significant differences in final body weight or feedefficiency with animal fed the supplemented diet, with consequent ingredientcost savings of 8.4% compared with a diet containing 8% fishmeal and 2%squid meal.
Meat & bone meal from pure beef: results with 5% meat and bone meal (GISU
6) were disappointing, with shrimp displaying significantly lower final bodyweight (P<0.05) poorer FCRs compared with the other treatments.
Demand and supply of feed ingredientsfor farmed fish and crustaceans:
trends and prospects
1. Review of the dietary feeding practices employed for theproduction of the major cultivated fish and crustacean species,including major feed ingredients used;2. Review of the total production and market availability of themajor feed ingredient sources, including current usage by sector;3. Review of the major constraints to feed ingredient availabilityand use by the aquaculture sector on a regional and global basis;4. Provide recommended approaches to feed ingredient selectionand usage within dietary feeding regimes for the major cultivatedfish and crustacean species.