|Title:||Global farmed fish production by region in tons for 1985, 1995, 2005, and percent change for the periods 1985 to 1995 and 1995 to 2005|
|Source:||Food Engineering & Ingredients|
Start of full article - but without data
Countries Production Production Production Annual Annual change change (million (million (million (percentage (percentage) tones) tones) tones) ) 1995-2005 1985 1995 2005 1985-1995
Africa X.XX X.XX X.XX X.X XX.X
Latin X.XX X.XX X.XX X.X XX.X America
Near X.XX X.XX X.XX X.X XX.X East
Asia X.XX XX.XX XX.XX XX.X X.X /Pacific
Oceania X.XX X.XX X.XX XX.X X.X
Europe X.XX X.XX X.XX X.X X.X
North XXX X.XX X.XX X.X X.X America
World X.XX XX.XX XX.XX XX.X X.X
Average yearly growth in aquaculture production by groups of
Fish is an important part of a healthy diet. Fish and seafood products are recommended to take a prominent position in the human diet thanks to their beneficial effect on the prevention of chronic degenerative diseases. The consumption of fish may be protective against cancers and cardiovascular diseases. Therefore, health authorities and the food industry have a joint interest in stimulating fish consumption.
The importance of fish in nutrition
Processed or unprocessed fish should reach the consumer as a high quality product. Fish is easily digestible as well as a high value food. The fish content is important for a healthy diet. Fish is known to be a source of protein rich in essential amino acids, micro- and macro elements (selenium, fluorine, iodine, calcium, phosphorus), fats that are valuable sources of energy, fat-soluble vitamins and unsaturated fatty acids. Lysine, methionine, threonine, tryptophan, isoleucine, leucine, phenylalanine and valine are generally regarded as essential amino acids for humans.
Amino acids are implicated in the central nervous system, and the process of learning: they are used in the treatment of depression and prevent the formation of fat in arteries, allergies, and are effective in the treatment of osteoporosis. Scientific studies indicate that the consumption of XXX g per day of raw or processed fish products (smoked, marinated, salted and canned), meets the daily requirement for essential amino acids. The significance of long chain polyunsaturated fatty acids (PUFA) has gained attention because of their role in the prevention of human coronary artery disease, in retina and brain development and in reducing the incidence of a number of conditions including breast cancer, rheumatoid arthritis, multiple scelerosis, psoriasis and inflammation.
Fish lipids are particularly rich in polyunsaturated fatty acids [especially the n-X PUFA family of linolenic acid ([C.sub.XX.X] n-X) and its derivatives eicosapentaenoic acid (EPA or [C.sub.XX.X] n-X), docosapentaenoic acid (DPA or C. n-X) and docosahexaenoic acid (DHA or [C.sub.XX.X].n-X)] that are only synthesised in humans at low rates. Mozaffarian et al [X] reported that consumption of broiled or baked fish, but not fried fish, is associated with lower incidence of congestive heart failure (CHF). General recommendations for daily dietary intakes of DHA/EPA are X.X g for infants and an average of X g/ day for adults and coronary heart disease patients. According to these scientific results, when XXX g offish (meat) is consumed (about X portion), XXX% of the daily DHA/EPA requirements for a person will be met.
Fish consumption in the world and factors influencing the consumption of fish
Usually fish is consumed as fresh fish and processed fish (smoked salted, marinated, dried and canned fish). Fresh fish is preferred as raw (such as sushi), fried, grilled, steamed or boiled. According to research by Erkan et al, consumption of grilled, steamed and boiled fish is more beneficial to health than consumption of fried fish.
Consumed fish is obtained from capture and aquaculture. Fish consumption per capita in the world is approximately XX kg/person [table X]. This value is increasing every year. There are many factors that affect the consumption offish and other seafood. These factors are historical, ecological conditions (fish population in the region, environmental factors, geographic area, capture or fisheries), economic relations (the economy of the region, economic revenue from fisheries), and social factors (tradition, religion, living standards and availability of substitutes, the level of consumer education, the consciousness of consumer).
Inland 2002 2003 2004 2005 2006
Capture X.X X.X X.X X.X XX.X
Aquaculture XX XX.X XX.X XX.X XX.X
Total XX.X XX.X XX.X XX.X XX.X
Martine 2002 2003 2004 2005 2006
Capture XX.X XX.X XX.X XX.X XX.X
Aquaculture XX.X XX.X XX.X XX.X XX.X
Total XXX.X XX.X XXX.X XXX.X XXX.X
X Total capture XX.X XX.X XX.X XX.X XX.X
Total aquaculture XX.X XX.X XX.X XX.X XX.X
X Total world fisheries XXX.X XXX.X XXX.X XXX.X XXX.X
Human consumption XXX.X XXX.X XXX.X XXX.X XXX.X
Non food use XX.X XX.X XX.X XX.X XX.X
Population (billions) X.X X.X X.X X.X X.X
Per capita food fish supply (kg) XX XX.X XX.X XX.X XX.X
* Note: Excluding aquatic plants.
Table X World fisheries and aquaculture production and utilisation
Geographical area is a major factor in fish consumption. Fish consumption varies according to countries and regions. In fish consumption analysis the proportion of the population living in coastal areas has a significant effect on fish consumption. For example, Iceland is the worlds largest fish producing and consuming country. The economy of Iceland is based on fishing. Japan is an island country too and the Japanese consume fish and seafood at an average of XX million tons per year. Malaysia is also among the countries with the highest fish consumption in the world. Average fish consumption has increased from XX kg per capita in 2000 to XX kg per capita in 2005. This figure is expected to increase to XX kg in 2010. Population growth, increasing income, health consciousness, and an expanding downstream processing industry is also expected to spur the demand for fish in Malaysia. On the African continent, fish consumption is highest in Gabon and Senegal. In these countries, canned fish production is common. In Turkey the average fish consumption rate is about X kg/per year whereas on the coastal zones this rate is about XX kg/per year. The low consumption of fish and fish products in Poland, Czech Republic and Ukraine as compared to that in other European countries is due, amongst other reasons, to inadequate promotion and a lack of sufficient information regarding their nutritional qualities [table X].
African Fish (kg) nations
Congo XX Republic
Nigeria, Malawi, X-X Angol
Mozambique, Zimbabwe X-X