Understanding the economic and farming practices driving species selection in aquaculture within the Mymensingh division of Bangladesh     

Heal  Richard  Haque  Mohammad Mahfujul  Hasan  Neaz A.  Nagoli  Joseph  Arifuzzaman  Syed  Tyler  Charles R.  Bass  David 《Aquaculture International》2022,30(2):773-789

Aquaculture is a major supplier of animal protein for Bangladesh’s population, and the Mymensingh division is a major contributor to finfish aquaculture, producing 43% of the total pond pangasius and 9% of the total amount of tilapia (figures from 2018). We conducted a finfish farmer survey covering Netrokona, Jamalpur and Mymensingh districts to understand current finfish farming practices and identify factors that drive farmers in their species choice between pangasius or tilapia cultivation. We found that most finfish farmers in Mymensingh are experienced practitioners and practise polyculture with a range of stocking densities for each species. Using an economic model of polyculture practice, we have shown that over a production cycle, pangasius gain body mass at a rate nearly 4 times greater than that for tilapia, resulting in substantially larger revenues and providing a strong incentive for their culture. High levels of tilapia aquaculture likely persist due to their short production cycle and an associated decreased economic risk due to crop loss from disease, both factors providing a strong incentive for their culture. Our findings also indicate production yield differences through different species selection in polyculture systems. For example, co-culturing pangasius, tilapia and carp together was less productive than co-culture of pangasius with tilapia. Furthermore, higher yields of tilapia were obtained when co-cultured with carp compared with pangasius, the reasons for which are not known and warrant further investigation. Our study uses information provided by finfish farmers to produce a useful guide on fish species choices to maximise production yields, and therefore food production, from their ponds.

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Nudging fisheries and aquaculture research towards food systems     

Fiona A. Simmance  Philippa J. Cohen  Cindy Huchery  Sarah Sutcliffe  Sharon K. Suri  Xavier Tezzo  Shakuntala H. Thilsted  Peter Oosterveer  Cynthia McDougall  Molly Ahern  Sarah Freed  Kendra A. Byrd  Joshua Wesana  Ian G. Cowx  David J. Mills  Michael Akester  Chin Yee Chan  Joseph Nagoli  Jillian T. Wate  Michael J. Phillips 《Fish and Fisheries》2022,23(1):34-53

Food system is a powerful concept for understanding and responding to nutrition and sustainability challenges. Food systems integrate social, economic, environmental and health aspects of food production through to consumption. Aquatic foods are an essential part of food systems providing an accessible source of nutrition for millions of people. Yet, it is unclear to what degree research across diverse disciplines concerning aquatic foods has engaged food systems, and the value this concept has added. We conducted a systematic review of fisheries, aquaculture and aquatic food literature (2017–2019) to determine the following: the characteristics of this research; the food systems components and interrelations with which research engaged; and the insights generated on nutrition, justice, sustainability and climate change. Sixty five of the 88 reviewed articles focussed on production and supply chains, with 23 considering human nutrition. Only 13% of studies examined low- and middle-income countries that are most vulnerable to undernutrition. One third of articles looked beyond finfish to other aquatic foods, which illuminated values of local knowledge systems and diverse foods for nutrition. When aggregated, reviewed articles examined the full range of food system drivers—biophysical and environmental (34%), demographic (24%) and socio-cultural (27%)—but rarely examined interactions between drivers. Future research that examines a diversity of species in diets, system-wide flows of nutrients, trade-offs amongst objectives, and the nutritional needs of vulnerable social groups would be nudging closer to the ambitions of the food systems concept, which is necessary to address the global challenges of equity, nutrition and sustainability.  相似文献