| one publication added to basket [113540] | Regional review on aquaculture development: 6. Western-European region - 2005
Rana, K.J. (2007). Regional review on aquaculture development: 6. Western-European region - 2005. FAO Fisheries Circular = FAO, Circulaire sur les pêches, 1017(6). FAO: Rome. 56 pp.
Part of: FAO Fisheries Circular = FAO, Circulaire sur les pêches. FAO: Rome. ISSN 0429-9329, more
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| Abstract |
FAO regularly conducts global and regional reviews of aquaculture status and trends, most recently during 2005 and 2006. The present regional synthesis for Western-Europe provides an overview of major issues and trends in the aquaculture sector. Stagnating capture fisheries and soaring demand for seafood products in Europe have spurred the expansion of aquaculture in this region. In 2003 farmed finfish accounted for 62 percent in volume and 79 percent of value while farmed molluscs accounted for 38 percent and 21 percent of volume and value, respectively. The expansion between 1994 and 2003 was dominated by marine finfish production particularly of Atlantic salmon in Norway (71 percent), United Kingdom (19 percent) and Faeroe Islands (10 percent). Seabass and seabream farming in Greece, Turkey, Spain, Italy and France in 2003 accounted for 95 percent of production. The increased production and supply of fish was accompanied by falling farmgate prices triggering restructuring of the industry, as well as substantial increases in volume of the key finfish species. The review confirms features of a maturing aquaculture industry including specialization, increasing skills and professionalism, diversification of technology and products, efficient production, vertical integration and market development. The growing environmental and social awareness and recognition of consumer and food safety preferences by the industry and the public sector are contributing to good farm management and governance measures which are enabling effective efforts towards sustainable development and responsible practices in aquaculture. |
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