The contribution of fisheries and aquaculture to the global protein supply
Descripción general
Resumen del artículo
Fish and aquaculture contributed about 15.3% of the global animal-source protein for human consumption in 2018, with finfish being the primary source. Although aquaculture now produces a greater weight of aquatic animals, the protein contribution from capture fisheries was slightly higher due to differences in meat yields and protein concentrations. The study emphasizes the need for increased aquaculture production to meet growing protein demands but also highlights the environmental and food security challenges associated with using wild fish for feed.
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Scientists found that fish, whether caught in the ocean or raised on farms, give people a lot of the protein their bodies need to grow big and strong. Even though we farm lots of fish now, the fish caught in the wild still give us slightly more of this important protein.
Posibles conflictos de intereses
The authors declare no conflict of interest, but the research was supported by a grant from the Gordon and Betty Moore Foundation to the World Wildlife Fund. While this doesn't necessarily indicate bias, it's worth noting that WWF has a strong interest in promoting sustainable seafood practices.
Limitaciones identificadas
Explicación de la calificación
This study provides a useful overview of the contribution of fisheries and aquaculture to the global protein supply, but several methodological limitations, particularly the reliance on potentially inaccurate data and simplified protein comparisons, prevent a higher rating. The discussion of implications and future directions could also be more robust.
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