Albert G.J. Tacon PhD Aquatic Farms Ltd Kaneohe, HI 96744 USA http//www.aquahana.com AQUAHANA Fish Matters: Role of Biotechnology in Improving Nutrition The Role of Agricultural Biotechnologies in Sustainable Food Production Systems & Nutrition 15-17 February 2016, FAO Headquarters, Rome, Italy
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Fish for all: role of biotechnology in improving nutrition
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Albert G.J. Tacon PhDAquatic Farms Ltd
Kaneohe, HI 96744 USAhttp//www.aquahana.com
AQUAHANA
Fish Matters: Role of Biotechnology
in Improving Nutrition
The Role of Agricultural Biotechnologies in Sustainable Food Production Systems & Nutrition
15-17 February 2016, FAO Headquarters, Rome, Italy
AQUACULTURE the farming of aquatic plants & animals
has been the world’s fastest growing food sector for 25 years & is considered as an important weapon in the global fight
against malnutrition as a provider of much needed high quality protein & other essential nutrients
Important Contribution of Aquaculture to Food Security
Aquaculture supplied 45.9 million tonnes of farmed aquatic meat in 2013 (APR 7.40%), compared with 71.8 million tonnes from wild capture fisheries (APR 0.25%), and 310.4 million tonnes of terrestrial meat production (APR 2.46%). In China aquaculture supplied 26.1 million tonnes of farmed aquatic meat (APR 7.33%), compared with 85.2 million tonnes of terrestrial meat production (APR 4.06%; FAO, 2016)
WORLD356.3 mmt
CHINA 111.3 mmt
GLOBAL FARMED MEAT PRODUCTION – WORLD & CHINA(Values given in million metric tonnes; FAO, 2016)
PIG113.0 PIG
53.7
CHICKEN96.1
CHICKEN13.4
CATTLE64.0 CATTLE
6.4
AQUATIC45.9
AQUATIC26.1
Definitions: Agricultural Biotechnology
•According to FAO, Agricultural Biotechnology includes:
“Any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use”
•For the purposes of this presentation Agricultural Biotechnology will be used to include those activities related to Improving Nutrition, including the improved nutrition of the feeds used for the production of farmed aquatic species, the reduction of potential environmental impacts and improved sustainability of aquaculture feeds, to the fortification of the nutritional content of aquaculture produce for direct human consumption
AQUACULTURE 2013 AGRICULTURE
>309 SPECIES>309 SPECIES
202202
1515
3535
5757
>158 SPECIES>158 SPECIES
1818
Cereals
Fruits & nuts
Roots &tubers
Oilseeds &pulses
Vegetables
Livestock
Finfish
Molluscs
Crustaceans
Aquatic plants
4848
1010
2626
Fed species Fed species 237 18
Fish Matters: Role of Biotechnology in Improving Nutrition
Role of Biotechnology in Improving Nutrition & Sustainability
of Fish ProductionThrough
Use of Feed AdditivesUse of Novel Feed Ingredients
Reduced Imports & Environmental Impacts
Use of Fermentation Technology for the Production of Essential
Heterotrophic algae - Schizochytrium 70% Fat containing 28% DHA
Source: Alltech
Objective: More sustainable fish feeds
Traditional salmon diet Modern salmon diet*
Use of dried biomass of micro algae as fish oil replacer
Source: Evonik
PROBIOTICS
700 ha shrimp farm
Water, Pond Bottom, Feed..
Value added – processing on site
Ojai - Mexico
Fermentation of Feed Ingredients to increase nutritional value
Fermentated Soybean Meal
Use of Solid State Fermentation to better utilize locally available agricultural feed & food wastes, & for the
reduction of the anti-nutritional factors present in plant proteins such as soybean, rapeseed, lupin & pea
Fish Matters: Role of Biotechnology in Improving Nutrition
Role of Biotechnology in Improving Conservation & Nutrient Content of
Fish for Human ConsumptionThrough
Fermentation – Fish SauceUse of Algal-DHA & Chelated-Minerals
Garum: Fermented Fish Sauce for the Ancient Roman Masses
Fish fermentation allowed the ancient Romans to store their fish surplus for long periods. Making garum was simple; placing fish (mackerel, sardines, anchovies, or entrails) in a barrel with salt at a 5:1 ratio, placing a weight on top of the mixture, and then allowing to ferment for 2-3 months.
By this time the fish will ferment and liquify, creating an umami flavor similar to that of parmesan, and a slightly pungent smell. The liquid can then be removed, and the remaining residue used to make a second batch of fish sauce.
Wood vats line the Khai Hoan fish sauce factory, where the fish are fermented
Per capita food supply in Japan & USA (FAO Food Balance Sheets, 2016)
it is not by chance that Japan, the country with the highest reported life expectancy and with one of the world’s lowest incidences of obesity & deaths from heart related illnesses, is also one of the worlds top consumer of aquatic animal products & farmed aquatic plants: comparison made with the USA
• AQUATIC FOOD PRODUCTS represent one of the world’s most nutritious & healthy foods
• According to FAO/WHO Joint Expert Consultation on the Risks & Benefits of Fish Consumption, there is convincing evidence that
Fish consumption reduces the risk of death from coronary heart disease & consumption by women reduces the risk of suboptimal neurodevelopment in their offspring;
There is also emerging, possible or probable evidence, that fish consumption may also reduce the risk of ischaemic stroke, non-fatal coronary heart disease events, congestive heart failure, atrial fibrillation, cognitive decline, depression, anxiety & inflammatory diseases
NUTRITIONAL COMPOSITION OF AQUATIC FOODS Compared with terrestrial farmed meat products, aquatic animal & plant foods (whether captured or cultured) are:
•Rich source of high quality animal protein with a mean of 17.3% compared with 13.8% for terrestrial meat;•Rich source of long chain omega-3 fatty acids - DHA;•Rich source of essential minerals, including Calcium, Phosphorus, Sodium, Magnesium, Iron, Zinc, Manganese, Copper, Iodine, Chromium, Fluorine;•Rich source of essential vitamins, including Vitamin A, Vitamin D, Vitamin B12, Folic acid, Vitamin E, Choline
Aquatic plantsCephlapods frozenMolluscs frozenCrustaceans frozenMarine fish nes filletPelagic fish filletDemersal fish filletFreshwater/diadromous fish fillet