Plans to replicate a successful pilot programme in Uganda, which involves the creation of aquaculture hubs that provide a cluster of local farmers with a market and also key inputs, are gaining momentum, following the formation of a new partnership.
Entrepreneur Jennifer O’Brien – founder and CEO of alt-seafood startup Sea & Believe – has teamed up with pioneering seaweed scientist Dr Maeve Edwards on a pilot project to cultivate the native Irish red seaweed Palmaria palmata (dulse) off the w…
Femi Ilesanmi Eniola is the founder and CEO of Osky Catfish, a vertically integrated company that produces 30 million catfish fry, has 80 grow out cages and does its own training, processing and exporting.
A new report on the most exciting emerging market opportunities in the seaweed sector – which has been compiled for the World Bank by Hatch Innovation Services – has recently been published.
The Zimbabwe government has embarked on an ambitious aquaculture programme that it says will address food insecurity, unemployment and income generation – but critics have labelled it a “vanity project.”
How shrimp producers – and those who provide their feeds – can remain solvent during a time of rock-bottom shrimp prices and record feed costs will form the crux of many of the discussions in the feed session at the forthcoming Global Shrimp Forum.
AMS's Oyster Farming System – an innovation that’s capable of producing 50 dozen unique, premium (75 mm) oysters per lineal metre of farm – is nearing commercial launch.
The second half of 2023 could be “the most challenging period for global aquaculture since the peak of the pandemic in 2020”, while for the shrimp sector it could be the toughest period since the outbreak of EMS in 2011.
A comparison of hard data and anecdotal evidence from the world’s key shrimp producing and consuming regions will be the subject of a special two-part plenary session at this year’s Global Shrimp Forum.
A recent study suggests that educating consumers about the ecosystem services provided by farmed seaweed will make them willing to pay more for seaweed-based products.
As the SEAfood Act and the AQUAA Act are being debated in Congress, Emily De Sousa joined two of America’s leading seafood chefs – Barton Seaver and Steve Phelps – on a tour of some of the world’s most extreme offshore fish farms, to find out for themselves ab…
