Book chapter
Aquaculture of Commercially Important Molluscs and Crustaceans
Encyclopedia of Food Sciences and Nutrition, pp.5245-5251
Elsevier Science and Technology Books
2003
Abstract
Aquaculture is the managed cultivation of aquatic organisms for food and profit and now contributes approximately 36% of total global fishery production. As captive fisheries have declined or plateaued over the last decade, aquaculture is an alternative supply for increasing aquatic product demand and has been growing at a rate of 10% per annum since 1990. Aquaculture products are diverse, with molluscs, crustaceans, finfish and algae predominating. This section deals with molluscs and crustaceans whose global production volumes are considerable. This article covers the key species, production quantities, methods and sources, and current and future issues.
Details
- Title
- Aquaculture of Commercially Important Molluscs and Crustaceans
- Authors
- Peter F Duncan (Author) - University of the Sunshine Coast - Faculty of Science, Health and Education
- Contributors
- B Caballero (Editor)P Finglas (Editor)
- Publication details
- Encyclopedia of Food Sciences and Nutrition, pp.5245-5251
- Publisher
- Elsevier Science and Technology Books
- Date published
- 2003
- DOI
- 10.1016/B0-12-227055-X/01081-6
- ISBN
- 012227055X
- Organisation Unit
- Faculty of Science, Health, Education and Engineering; University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99448611502621
- Output Type
- Book chapter
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