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Document IIF

Des aliments en provenance de la mer.

Food from the seas.

Auteurs : LORENTZEN G.

Type d'article : Article, Article de la RIF

Résumé

The productivity of the oceans in terms of fish caught per unit area or volume is extremely low and it is only in the distant future that one can hope to increase the yield radically. The present contribution to world nutrition represents only about 1% in energy or about 12-15% in animal protein. Nevertheless, the fisheries are important industries in certain countries. The specific energy consumption is very high in the majority of fishing operations and the rising cost of fuel coupled with the risk of shortages in the future will have an important impact on the structure of fishing fleets. One may expect to see more of the "active" methods which consume much energy, e.g. bottom trawling, giving way to "passive" methods of fish catching, such as longlining. Mechanized fishing methods and improved management will reinforce this tendency. It is necessary to develop new and more efficient processing methods to convert small fish into cheap but commercially acceptable food, particularly in the poorer nations where protein is in short supply. Considerable work in this area is under way. Much more research and development needs to be undertaken to enable the efficient use of the potential resources of the oceans.

Documents disponibles

Format PDF

Pages : 340-344

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Food from the seas.
  • Identifiant de la fiche : 30000948
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
  • Date d'édition : 11/1981

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