International Symposium on Fisheries and Aquatic Science (FABA2016)., Antalya, Türkiye, 3 - 05 Kasım 2016, ss.18
In the last 50 years, global meat consumption has more than quadrupled, from 71 million tons to 310 million tons. In every society where incomes have risen, protein consumption has risen as well. Our global population increase from 7 billion of us today to 9.7 billion by 2050, which means that by 2050, we are going to need at least 70% more protein than what is available to humankind today. The United Nations Food and Agriculture Organization (FAO) estimates that by 2050 the demand for food will grow by 60% and that between 2010 and 2050 production of animal protein is expected to grow by around 1.7% per year, with meat production projected to rise by nearly 58%, aquaculture by 90%. Thus, it has been widely accepted that the growing future demand for aquatic products will have to be met by aquaculture.
Since feed is the single largest operational expense (between 50 and 60 %) in aquaculture, feed cost determines the profitability and sustainability of this agribusiness activity. Therefore, the significance of the formulated feed in global aquaculture industry and the further increase in demand for formulated feed and ingredients. Responsible expansion of aquafeeds, requires findings sustainable alternatives to fish meal and fish oil ingredients, of which aquaculture is the largest user. However, due to the short-fall from wild-harvested marine fish stocks for the production of fish oil, alternative lipid sources for the production of fish feed are essential to meet the demand of the growing aquaculture industry. It is, therefore, crucial that aquaculture is sustainable and that the resources required for promoting aquaculture are secured. Key resources required to meet this challenge are aquafeed and the ingredients used in their production.
A basket of common input ingredients such as fishmeal, fish oil, soybean, corn, wheat, canola and with alternative sources such as insects, micro/macro algae, grain legumes, by-products ie. Processed animal proteins and fisheries by-products will be discussed in this presentation.