Algae for Food: Cultivation, Processing and Nutritional Benefits Algae are a primitive, living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supply energy required to a diverse marine organism and especially seaweed provides a habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved during the last decades, it also identifies gaps in the present knowledge and needs for the future.

Aquaculture is an increasingly diverse industry with an ever-growing number of species cultured and production systems available to professionals. A basic understanding of production systems is vital to the successful practice of aquaculture. Published with the World Aquaculture Society, Aquaculture Production Systems captures the huge diversity of production systems used in the production of shellfish and finfish in one concise volume that allows the reader to better understand how aquaculture depends upon and interacts with its environment. The systems examined range from low input methods to super-intensive systems.

SEAFOOD AND AQUACULTURE MARKETING HANDBOOK Aquaculture, the farming of aquatic animals and plants, and other seafood business continue to grow rapidly around the world. However, many of these businesses fail due to the lack of sufficient attention to marketing. The Seafood and Aquaculture Marketing Handbook provides the reader with a comprehensive yet user-friendly presentation of key concepts and tools necessary for aquaculture and seafood businesses to evaluate and adapt to changing market conditions. Markets for aquaculture and seafood products are diverse, dynamic, and complex. The Seafood and Aquaculture Marketing Handbook presents fundamental principles of marketing with specific discussion of aquaculture and seafood market channels and supply chains from around the world, and builds towards a step-by-step approach to strategic market planning for successful aquaculture and seafood businesses.

Aquaculture exemplifies the ongoing global struggle to strike a sustainable balance between the conflicting needs of a rapidly increasing world population, human health, ecosystem health, the welfare of wild and domesticated animals, and the economic principles of globalized economies. On the one hand, aquaculture has great potential for providing us with a healthy and nutritious food supply whilst alleviating pressure on captive fisheries and reducing fisheries-induced habitat destruction, overfishing, genetic modification of wild populations, and wholesale waste of bycatch. On the other hand, aquaculture relies heavily on clean water, an increasingly precious (and dwindling) resource that is subject to intense pressure of being used for many competing objectives. This concise primer introduces students to the basic concepts, opportunities, and challenges of aquaculture with an emphasis on ecological considerations.

Aquaculture, Resource Use, and the Environment places aquaculture within the larger context of global population growth, increased demand for sustainable, reliable sources of food, and the responsible use of natural resources. Aquaculture production has grown rapidly in recent decades as over-exploitation and environmental degradation have drastically reduced wild fish stocks. As fish production has increased, questions have persisted about the environmental sustainability of current aquaculture practices. Aquaculture, Resource Use, and the Environment is a timely synthesis and analysis of critical issues facing the continued growth and acceptance of aquaculture practices and products. Chapters look at the past, present, and future demands for food, aquaculture production, and tackle key issues ranging from environmental impacts of aquaculture to practical best management practices in aquaculture production.

This book discusses how to use the wastewaters, liquid biowastes and soils unfit for agriculture to economically viable aquaculture practices; and putting the emphasis on, aquaculture posology, the science of quantification and administration of doses in aquatic health and aquaculture management. Broadly, aquaculture practices come across three types of problems each; in the context of water quality, and fin fish and shell fish diseases; and preventive, curative and noncurative diseases in fin fish and shell fish. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

As aquaculture continues to grow at a rapid pace, understanding the engineering behind aquatic production facilities is of increasing importance for all those working in the industry. Aquaculture engineering requires knowledge of the many general aspects of engineering such as material technology, building design and construction, mechanical engineering, and environmental engineering. In this comprehensive book now in its second edition, author Odd-Ivar Lekang introduces these principles and demonstrates how such technical knowledge can be applied to aquaculture systems.

The global human population will reach nine billion by 2050, and seafood is projected to be the primary food source to sustain such a large population. According to a recent World Bank report, aquaculture will be the prime source of seafood by 2030. Tilapia is one of the promising species for commercial aquaculture and one of the second most farmed fish worldwide. Given the issues raised by Antibiotic misuse in intensive aquaculture, such as the occurrence of resistant bacteria, it is necessary to develop environment-friendly strategies that could be used to improve production in a sustainable manner.  Also, there is a need to establish the best aquaculture practice (BAP) approaches to avoid significant disruption to the ecosystem, the loss of biodiversity, and substantial pollution impact on the environment. The book covers the recent findings regarding sustainable tilapia farming through environment-friendly approaches. 

This book presents the biology, culture techniques, research and development, and future of the fishery of some of the most important bivalve mollusks cultured throughout the world. The book emphasizes those species that are truly cultured during some part of their life cycle rather than those that are harvested from natural populations. Graphs and figures summarize fisheries information and provide quick access to important production figures.Species covered include oysters, soft-shell and hard-shell clams, scallops, mussels, pearl oysters, razor clams, cockles and giant clams. Geographic areas featured include United States, Mexico, South and Central America, Europe, India, Japan, China, Philippines, Australia, New Zealand, and the coral atolls of the Pacific Ocean.Estuarine and Marine Bivalve Mollusk Culture brings together the lifetime efforts of the late Dr. Winston Menzel to characterize and improve bivalve mollusk culture worldwide. Aquaculturalists, private oyster and bivalve culturalists, and fisheries scientists will find this book to be an invaluable guide to bivalve mollusk culture.