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4.3 Aquatic Food Production System - Coggle Diagram
4.3 Aquatic Food Production System
Key Concepts
Freshwater vs. marine systems: Distinguishes between food production in freshwater systems (lakes, rivers) and marine ecosystems (oceans, seas).
Wild capture fisheries: Harvesting of fish directly from their natural environments without cultivation, e.g., open-ocean fishing.
Aquatic food production systems: Encompasses methods and ecosystems used to harvest fish, shellfish, seaweed, and other aquatic species for human consumption.
Aquaculture: The farming of aquatic organisms in controlled environments, like fish farms, and includes both freshwater and marine farming (mariculture).
Sustainability and Management
Overfishing: The depletion of fish stocks due to excessive harvesting, which disrupts ecosystem balance and threatens food security.
Bycatch: The incidental capture of non-target species, a major issue in wild fisheries that affects biodiversity and ecosystem stability.
Maximum Sustainable Yield (MSY): The largest yield (catch) that can be taken from a species' stock over an indefinite period under specific environmental conditions. MSY helps prevent overfishing and supports long-term sustainability.
Fishery Management: Techniques like quotas, catch limits, size restrictions, and seasonal closures help regulate fisheries and aim to maintain population stability and biodiversity.
Impacts on Biodiversity and Ecosystems
Trophic levels and food webs: Aquatic food production impacts various trophic levels. Overfishing of high-trophic-level species (predators) can cause trophic cascades, leading to ecological imbalance.
Eutrophication: Caused by nutrient run-off from fish farms, leading to algal blooms, oxygen depletion, and dead zones that disrupt local ecosystems.
Loss of biodiversity: Overexploitation, habitat destruction (e.g., coral reefs, mangroves), and pollution from aquaculture affect the genetic diversity and resilience of aquatic ecosystems.
Pollution and Environmental Concerns
Plastic pollution: Nets, traps, and other fishing gear contribute to ocean plastic, harming marine life.
Carbon footprint: Fishing fleets, aquaculture facilities, and processing plants contribute to greenhouse gas emissions, impacting climate change.
Chemical pollution: Use of antibiotics, hormones, and pesticides in aquaculture can lead to water contamination and affect wild species.
Socio-Economic Aspects
Food security: Aquatic systems provide a major source of protein globally, essential for nutrition, especially in developing regions.
Employment: Fishing and aquaculture industries support livelihoods for millions but are vulnerable to overfishing and regulatory changes.
Market demands: High demand for seafood (e.g., tuna, shrimp) can lead to unsustainable practices; certification programs (e.g., Marine Stewardship Council) aim to promote sustainable consumer choices.
Technological and Sustainable Innovations
Fish stock monitoring: Use of satellite data, tagging, and electronic tracking for fish populations to better manage stocks and reduce illegal, unreported, and unregulated (IUU) fishing.
Genetic modification and selective breeding: Used in aquaculture to increase growth rates and disease resistance, though it raises ethical and ecological concerns.
Sustainable aquaculture practices: Innovations like polyculture, integrated multi-trophic aquaculture (IMTA), and recirculating systems reduce environmental impact.
Global and Local Perspectives
International agreements: Treaties such as the United Nations Convention on the Law of the Sea (UNCLOS) regulate fishing practices in international waters to ensure equitable and sustainable use of marine resources.
Case studies: Examination of specific fisheries (e.g., North Sea cod, Pacific tuna) and their management practices highlights successes and challenges in maintaining sustainable yields.