Oceans are one of the most important sources of animal proteins and fats. Until 1950, only 8% of total catches (19,3 Mt) were transformed in fishmeal and fish oil; later a constant increase of fishmeal worldwide production occurred, up to current about 5 Mt coming from 23% of total catches (90 Mt). For its nutritional properties – noble proteins, dietary minerals, vitamins and polyunsaturated fatty acids – fishmeal is mainly utilized to produce feed (93%) and the remainder to human consumption, antibiotics, etc. Perspectives estimate a continuous increase of total fishmeal demand which will be difficult to meet because of fish stock depletion; moreover, at current consumption levels, aquaculture within 2020 will use up about 80% global production with serious effects on market prices and natural fish stock availability. According to FAO estimates, at present, 52% of 600 commercial species analyzed is exploited to the full of “productive capacity”, 17% is catched over this capacity (RYHUILVKLQJ), 7% is exhausted and only 1% is resuming after total reduction. In this work the authors will describe the main economical aspects and uses of fishmeal, considering the perspectives of development of this commodity with regard to the requirement of a “sustainable industry”.
Produzione ed impieghi sostenibili della farina di pesce
RANA, ROBERTO LEONARDO
2007-01-01
Abstract
Oceans are one of the most important sources of animal proteins and fats. Until 1950, only 8% of total catches (19,3 Mt) were transformed in fishmeal and fish oil; later a constant increase of fishmeal worldwide production occurred, up to current about 5 Mt coming from 23% of total catches (90 Mt). For its nutritional properties – noble proteins, dietary minerals, vitamins and polyunsaturated fatty acids – fishmeal is mainly utilized to produce feed (93%) and the remainder to human consumption, antibiotics, etc. Perspectives estimate a continuous increase of total fishmeal demand which will be difficult to meet because of fish stock depletion; moreover, at current consumption levels, aquaculture within 2020 will use up about 80% global production with serious effects on market prices and natural fish stock availability. According to FAO estimates, at present, 52% of 600 commercial species analyzed is exploited to the full of “productive capacity”, 17% is catched over this capacity (RYHUILVKLQJ), 7% is exhausted and only 1% is resuming after total reduction. In this work the authors will describe the main economical aspects and uses of fishmeal, considering the perspectives of development of this commodity with regard to the requirement of a “sustainable industry”.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
