 |
|
Global trade in tiger shrimp threatens environment
February 15, 2008The cultivation of shrimp and fish in tropical coastal areas is often described as an environmentally friendly way to alleviate poverty, but in fact this cultivation has negative consequences for both the local population and the environment. Daniel A. Bergquist of Uppsala University, Sweden, has studied how policies for sustainable development can go so wrong.
The cultivating of fish and shellfish in artificial ponds has increased dramatically in the last few decades, apace with the ever greater depletion of fish stocks in the oceans. International aid organizations, working with local governments, have made major commitments to expanding aquaculture in the hope that such activities would alleviate poverty and spur economic growth in these areas. But the Swedish human geographer Daniel A. Bergquist has shown, using Sri Lanka and the Philippines as examples, that a major portion of the local population is excluded from these activities and continue to be just as poor as ever.
"The winners are the local elites," he says.
What's more, aquaculture entails serious consequences for the environment. When mangrove forests are cut down to make way for shrimp and fish ponds, the ecosystem is affected. These environmental problems, in turn, impact aquaculture, and entire harvests can be lost.
A large part of the explanation for today's situation, according to Daniel A. Bergquist, can be sought in the methods that are used to evaluate what it really costs to cultivate shrimp and fish. These methods are faulty, leading to underestimations of the input from people and nature and therefore to excessively low prices. By using methods that factor in all costs, he is able to show, for instance, that the price of tiger shrimp would need to be more than five times higher than it is today for the environment and the local population to receive fair compensation for their input.
"One contributory factor is found in the faulty global market mechanisms that lead to growing inequities in the distribution of resources, profits, and costs between the northern and southern hemispheres. Aquaculture is a clear example of how the colonization of the southern hemisphere is still going on, finding new avenues via globalization and international trade," says Daniel A. Berguist.
His study also shows how it is possible to use alternative methods to bring to light this unfair and unsustainable exchange, through interdisciplinary analysis, comparison, and visualization of the situations in Sri Lanka and the Philippines.
Uppsala University
What's more, aquaculture entails serious consequences for the environment. When mangrove forests are cut down to make way for shrimp and fish ponds, the ecosystem is affected. These environmental problems, in turn, impact aquaculture, and entire harvests can be lost.
A large part of the explanation for today's situation, according to Daniel A. Bergquist, can be sought in the methods that are used to evaluate what it really costs to cultivate shrimp and fish. These methods are faulty, leading to underestimations of the input from people and nature and therefore to excessively low prices. By using methods that factor in all costs, he is able to show, for instance, that the price of tiger shrimp would need to be more than five times higher than it is today for the environment and the local population to receive fair compensation for their input.
"One contributory factor is found in the faulty global market mechanisms that lead to growing inequities in the distribution of resources, profits, and costs between the northern and southern hemispheres. Aquaculture is a clear example of how the colonization of the southern hemisphere is still going on, finding new avenues via globalization and international trade," says Daniel A. Berguist.
His study also shows how it is possible to use alternative methods to bring to light this unfair and unsustainable exchange, through interdisciplinary analysis, comparison, and visualization of the situations in Sri Lanka and the Philippines.
Uppsala University
Shrimp Current Events and Shrimp News RSSHyBIS explores the Casablanca seamount
In October, the hydraulic benthic interactive sampler HyBIS maintained by the National Oceanography Centre, Southampton (NOCS) made ten dives over the Casablanca Seamount, a four-kilometre high seamount located some 300 miles west of Morocco.
Mantis shrimps could show us the way to a better DVD
The remarkable eyes of a marine crustacean could inspire the next generation of DVD and CD players, according to a new study from the University of Bristol published today in Nature Photonics.
Joint U.S. - Norwegian Study Provides New Insights into Marine Ecosystems and Fisheries Production
NOAA and Norwegian researchers recently completed a comparative analysis of marine ecosystems in the North Atlantic and North Pacific to see what factors support fisheries production, leading to new insights that could improve fishery management plans and the ecosystems.
Half of the fish consumed globally is now raised on farms, study finds
Aquaculture, once a fledgling industry, now accounts for 50 percent of the fish consumed globally, according to a new report by an international team of researchers. And while the industry is more efficient than ever, it is also putting a significant strain on marine resources by consuming large amounts of feed made from wild fish harvested from the sea, the authors conclude.
Texas A&M-Galveston professor discovers new species of marine life
Two tiny worms much smaller than a rice grain and a strange crustacean that has no eyes and poisonous fangs are among several new species of marine life discovered in an underwater cave by a Texas A&M University at Galveston researcher, who has had one of the new species named after him.
Modest fisheries reduction could protect vast coastal ecosystems: UBC research
A reduction of as little as five per cent in fisheries catch could result in as much as 30 per cent of the British Columbia coastal ecosystems being protected from overfishing, according to a new study from the UBC Fisheries Centre.
NOAA bans commercial harvesting of krill
The National Oceanic and Atmospheric Administration (NOAA) today published a final rule in the Federal Register prohibiting the harvesting of krill in the Exclusive Economic Zone (EEZ) off the coasts of California, Oregon, and Washington.
U-M researcher and colleagues predict large 2009 Gulf of Mexico 'dead zone'; Chesapeake Bay's oxygen-starved zone likely to shrink
University of Michigan aquatic ecologist Donald Scavia and his colleagues say this year's Gulf of Mexico "dead zone" could be one of the largest on record, continuing a decades-long trend that threatens the health of a half-billion-dollar fishery.
Crustacean shell with polyester creates mixed-fiber material for nerve repair
In the clothing industry it's common to mix natural and synthetic fibers. Take cotton and add polyester to make clothing that's soft, breathable and wrinkle free.
Zebra mussels hang on while quagga mussels take over
The zebra mussels that have wreaked ecological havoc on the Great Lakes are harder to find these days - not because they are dying off, but because they are being replaced by a cousin, the quagga mussel. But zebra mussels still dominate in fast-moving streams and rivers.
More Shrimp Current Events and Shrimp News Articles
 |
Shrimp by Rachel Cohn (Author) If Cyd Charisse knows one thing, it's that Shrimp is her true love. Shrimp, the hottest pint-size surfer-artist in San Francisco. That boy (as her mother called him), who was the primary cause of Cyd's being grounded to Alcatraz, formerly known as her room. The boy who dumped Cyd before she left home to spend the summer in New York City. Now it's the start of senior year. Cyd has changed, but maybe Shrimp has changed too -- and maybe Cyd and Shrimp will need to get to know each other all over again to figure out if it's for real. Can Cyd get back together with Shrimp and keep the peace with her mom? And can she get a life outside of her all-encompassing boy radar? This sequel to Gingerbread has all the sharp humor and searing attitude of the original, which ELLEgirl praised as... |
 |
Fresh Jumbo Shrimp, 1 Pound by Charleston Seafood |
 |
Oxo Good Grips Shrimp Cleaner by OXO Nothing mars the presentation of pearly pink shrimp more than unsightly black veins, which are in fact not veins at all, but the alimentary canals of the shrimp. Now anyone who paid any attention at all in junior high biology knows that an alimentary canal is not high on the list of good things to eat. Get rid of them easily and efficiently with this specialized tool. |
 |
Nong Shim Shrimp Cracker, Hot, 2.64-Ounce Packages (Pack of 30) by Nong Shim Shrimp Cracker is the oldest and the most loved snack in Korea. Nong Shim started to produce in December, 1971. Its bold flavor allows people of all ages to love it in other countries as well as in Korea. Nong Shim Shrimp Cracker is now a global snack that represents Korea’s unique taste. |
 |
The Ultimate Shrimp Book: More than 650 Recipes for Everyone's Favorite Seafood Prepared in Every Way Imaginable by Bruce Weinstein (Author) Savor the flavor of America's favorite seafood in The Ultimate Shrimp Book. Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with shrimp all over again. Rediscover the classics like shrimp rémoulade or go cutting edge with sweet and spicy black pepper caramel shrimp. Try shrimp twists on familiar international favorites like paprikash and vindaloo. And don't forget the crowd pleasers like shrimp nachos and popcorn shrimp. For a formal dinner, a quick family meal, or a tasty snack, The Ultimate Shrimp Book has the perfect shrimp recipe for every... |
 |
Omaha Steaks 1 (2 pkg.) Coconut Shrimp by Omaha Steaks Succulent butterflied shrimp with a sweet coconut breading are perfect for dipping in your favorite sauce. They make an elegant appetizer or serve on your favorite bed of greens for a delicious salad. Bake and serve. Approximately 30 - 36 coconut shrimp per package. |
 |
Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson (Author) Grilled, sautéed, baked, poached, or fried: No matter how you make it, shrimp is just about everybody’s favorite seafood. It’s great in cold appetizers, stunning in soups, and a knockout ingredient in stuffed pastas, dumplings, and Asian-style rolls. Shrimp’s taste complements an incredible diversity of other foods, from honey-sweet tropical fruits, to mouth-searing chiles, to smoky/tomatoey barbecue sauces. As if all this weren’t enough to recommend it, shrimp is actually good for you—low in fat and calories and high in the omega-3 fatty acids that promote cardiovascular health. In Simply Shrimp, award-winning cookbook author and popular cooking teacher James Peterson brings his culinary acumen to the creation of dishes showcasing the world’s best-loved shellfish. In... |
 |
Dried shrimp - 3 oz by ImportFood Small, sun dried shrimps are used as in various Thai recipes, most notably Miang Kham, Pad Thai and Green Mango with Sweet Fish Sauce. Store in a cool dry place. For certain recipes, you should soak in hot water for 15 minutes before using. Approximately 400 small dried shrimp per 4 oz package. Ingredients: shrimp, salt, artificial color. Product of Taiwan. |
 |
Cuisinart Ss Shrimp Deveiner by Cuisinart The Cuisinart Stainless Steel Shrimp Deveiner is a useful gadget when deveining shrimp. The instructions on back of card will help you have clean shrimp every time you serve shrimp. This product is dishwasher safe and has a 5 year limited warranty. |
|
|
Charleston Seafood Frozen Peeled & Deveined Shrimp, 32-Ounce Box by Charleston Seafood |
| © 2009 BrightSurf.com |