► Description: |
Fish have been a major component of our
diet and it has been suggested that
fish/seafood consumption contributed to
the development of the human brain, and
this together with the acquisition of
bipedalism, perhaps made us what we are.
In the modern context global fish
consumption is increasing. However, unlike
our other staples, until a few years back
the greater proportion of our fish
supplies were of a hunted origin. This
scenario is changing and a greater
proportion of fish we consume now is of
farmed origin.
Aquaculture, the farming of waters, is
thought to have originated in China, many
millennia ago. Nevertheless, it
transformed into a major food sector only
since the second half of the last century,
and continues to forge ahead, primarily in
the developing world. China leads the
global aquaculture production in volume,
in the number of species that are farmed,
and have contributed immensely to
transforming the practices from an art to
a science.
This book attempts to capture some of the
key elements and practices that have
contributed to the success of Chinese
aquaculture. The book entails
contributions from over 100 leading
experts in China, and provides insights
into some aquaculture practices that are
little known to the rest of the world.
This book will be essential reading for
aquaculturists, practitioners, researchers
and students, and planners and developers.
|