Aquaculture

Marine and brackish water aquaculture, or mariculture, offers possibilities for sustainable protein-rich food production and for economic development in local communities. Worldwide, mariculture is growing at the rate of about five to seven percent annually. Currently, the main types of organisms being produced through mariculture include seaweeds, mussels, oysters, shrimps, prawns, salmon and other species of fish.

However, mariculture on an industrial scale may pose several threats to marine and coastal biological diversity and their associated habitats. For example, in some regions, conversion of coastal mangrove habitat for mariculture production of shrimp is the primary habitat threat. Mariculture may pose additional threats through excess nutrients and antibiotics in mariculture wastes, accidental releases of exotic species or genotypes, transmission of diseases to wild stocks, and displacement of local and indigenous species.

In consideration of these threats and the difficulties of complete containment, mariculture should be responsibly conducted using a precautionary approach. Such an approach should include: assessments and an appropriate monitoring programme; preference should be given to the use of local species; development of technology to ensure a more complete containment should be encouraged.