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<span style="background-color:rgba(255,255,255,0)">Dear All,</span>
<div><span style="background-color:rgba(255,255,255,0)"><br>
</span></div>
<div><span style="background-color:rgba(255,255,255,0)">Please join
us for an NCEAS Roundtable this Wednesday, April 9th at 12:15
pm.</span><br>
</div>
<div><font><br>
<span style="background-color:rgba(255,255,255,0)">Morgan
Visalli and Chris Newman</span><br>
</font><font><font>Master's Candidates, </font>Bren School of
Environmental Science and Management <br>
<br>
<span style="background-color:rgba(255,255,255,0)">will present
a seminar on:<br>
<br>
"Fish scraps to food: New markets in Mexican artisanal fishing
communities"<br>
<br>
Abstract: <br>
<br>
Seafood is a crucial contributor to global food security,
providing 3.0 billion people with almost 20 percent of<br>
their intake of animal protein. However, catches from wild
fisheries plateaued in the 1990s, and aquaculture,<br>
or fish farming, is playing an increasing role in bridging the
gap between seafood supply and demand. The<br>
majority of aquaculture operations rely on feeds made from
fishmeal, a protein-rich powder traditionally<br>
made from wild-caught reduction fish such as anchovies and
sardines. The global supply of these fisheries is<br>
limited, so in order to allow for the predicted expansion of
aquaculture, alternative protein sources need to<br>
be developed. The production of fishmeal from fish processing
byproducts (e.g. viscera and carcasses) is<br>
becoming an increasingly viable option, but primarily occurs
on the industrial scale, using byproducts from<br>
large commercial fisheries. However, 90% of global fisheries
are artisanal, operating on a small scale with<br>
limited technology, and the byproducts from these fisheries
remain largely underutilized. There is<br>
considerable potential to gain more value from artisanal
fishery waste and generate revenue in<br>
impoverished fishing communities that often lack alternative
economic opportunities. This project assesses<br>
the economic feasibility of utilizing artisanal fishery
byproducts to produce aquaculture feed ingredients in<br>
Baja California Sur, Mexico, a state with a strong and
widespread artisanal fishing culture. We determined<br>
that production is economically viable in many locations, but
our research also identified significant social,<br>
ecological and practical implications that must be considered
prior to implementation.<br>
</span></font></div>
<font><span style="background-color:rgba(255,255,255,0)"></span><span
style="background-color:rgba(255,255,255,0)"></span></font><br>
<font><span style="background-color:rgba(255,255,255,0)"><font>Everyone
is welcome to attend. <br>
<br>
<br>
</font>------ <br>
Roundtable meetings are held in the NCEAS lounge at the National
Center <br>
for Ecological Analysis and Synthesis, 735 State Street, Suite
300 <br>
(<a moz-do-not-send="true"
href="http://www.nceas.ucsb.edu/contact"
style="text-decoration:none" target="_blank">Directions</a>). <br>
<br>
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