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water courses and “aquaculture can be a possibility for growth, not only from the point of view of the production of fish as food, but also of reptiles, plants, fish and ornamental plants, etc. through hydroponics, since aquaculture is a discipline that deals with all living things - animals and plants - linked by their life cycle to water,” said the legislator in the proposals for the project.

The proposal, passed in review to the Senate, “aims to establish the creation of a body - not bureaucratic, not expensive for the provincial treasury – and with strong participation of the sectors related to knowledge and research, the private sector, cooperative entities and artisanal fishermen. Thus, we promote the creation of the Provincial Agency for the Development of Aquaculture in Entre Ríos Province, with the aim of promoting aquaculture activity in the provincial territory as a way to contribute to sustainable economic development, encouraging small and medium-sized companies based in the province, the roots of the native-born producers and the preservation, recovery and improvement of the ecosystems and their biological corridors and the conservation of biological diversity.”

Peru is a great resource for worldwide aquaculture: by being one of the main global suppliers of fishmeal Peru.- Peru is currently an impor-

tant component of global aquaculture, because it is one of the main producers of anchovy flour, an ingredient in the diet of many aquaculture species, said the president of the National Fisheries Society (SNP), Elena Conterno, in November. “We have an innovative agenda for the enrichment of marine foods from the anchoveta. The industry of marine ingredients is not only fishing, but also its processing, because that fish is dehydrated and separated into oil and a specific protein that is used to feed other fish,” she told Andina Canal Online. She also indicated that work is advancing in order for this protein concentrate to be considered for marine animals and also for people, such as a portion of rice that has 5% of that component for bread made with flour enriched by this product. “The great challenge is to meet the needs of consumers who do not want the strong taste and smell that characterizes this product,” said Conterno. » 43

AQUACULTURE MAGAZINE December 2018 January 2019_VOL 44 NUM 6  

Production of omega-3 enriched tilapia through the dietary use of algae meal or fish oil: improved nutrient value of fillet and offal

AQUACULTURE MAGAZINE December 2018 January 2019_VOL 44 NUM 6  

Production of omega-3 enriched tilapia through the dietary use of algae meal or fish oil: improved nutrient value of fillet and offal