Aquaculture is the culture of aquatic organisms.
Over the past 20 years aquaculture has grown into a very profitable business for large operations farming salmon and trout, and a few other selected species. The reason for this strong development has been the over exploitation of fisheries around the world resulting in lower numbers of catches in most of the classic fisheries (fishing grounds), coinciding with an increased demand for protein foods from fish and other water animals (crustaceans). According to the FAO report on global aquaculture (2006);
“Aquaculture, probably the fastest growing food-producing sector, now accounts for almost 50 percent of the world’s food fish and is perceived as having the greatest potential to meet the growing demand for aquatic food. Given the projected population growth over the next two decades, it is estimated that at least an additional 40 million tones of aquatic food will be required by 2030 to maintain the current per capita consumption”.
his timely course is primarily concerned with culture and care of fresh water fish and crayfish. Topics covered include production systems, water (e.g. source, purity, flow, temperature, dissolved oxygen), species (especially trout, and bass), stocking rates, spawning, checking stock, stripping, fertilisation, hatching, growth stages, feeding, harvesting and more.