Advances in black tiger prawn (Penaeus monodon) genetics are leading to an impressive renaissance of the species in multiple regions, according to Robins McIntosh.
Although the $4 billion giant river prawn (Macrobrachium ronsebergii) sector has largely stagnated over the last decade, new breeding programmes could help pave the way for its resurgence.
Recent genetic advances are being heralded as possible game-changers for the tiger prawn (Penaeus monodon) farming sector, potentially bringing a welcome renaissance to a sector that has fallen far behind vannamei shrimp in the past decades.
A commercial-scale, modular, stacked aquaculture system that’s capable of producing between 50 tonnes of shrimp a year with minimum human intervention is set to be operational in Singapore in 2023.
A British startup and its Chilean strategic ally are in the process of developing a 174 metre mobile fish farm that could be capable of producing up to 5,000 tonnes of salmon per cycle.
As land-based and RAS facilities proliferate, they need a way to address their waste footprint. “Circular aquaculture” could be the way forward – but should producers rely on bacteria, algae or biogas to achieve circularity?
Leading vannamei shrimp producers from Guatemala, Venezuela and Sri Lanka – as well as some of the new generation of RAS and biofloc farmers – are set to discuss their operations at a special session of the Global Shrimp Forum on 8 September.
Jennifer O’Brien, founder of Sea and Believe, explains how childhood kelp baths not only restored her health but also helped to sow the seeds of a algae-based alt-seafood startup.
How independent producers remain a valued part of the international shrimp supply chain is one of the key topics to be discussed at September’s inaugural Global Shrimp Forum.
As their first kanpachi harvest approaches in Panama, Bill Bien, CEO of Forever Oceans, outlines their bold – yet environmentally sensitive – plans to grow.
While a “waterfall of capital” might come into the aquaculture sector in the near future, there’s a danger that it might not be sufficient to grow the sector in line with demands for blue foods.
