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Janice Spencer Training, knowledge and technology
he NAC, which is joint owner with the Charity Aquaculture without Frontiers, has recently joined up with Hull University as its academic partner, and is housed in the Humber Seafood Institute (HSI) building on Grimsby’s Europarc in this once great fishing port situated in Lincolnshire in the UK. With the shortage of domestic fish catch and EU regulations, Grimsby fishing folk took to developing their fish processing and it is now a thriving industry, with many countries sending fish there to be processed before marketing. The HSI building was constructed with funds provided by the Yorkshire Forward Regional Development Agency for support of the fishing industry and it for instance houses three superior bio- laboratories. The building also houses a 100-seat conference centre along with numerous offices, plus a large kitchen and preparation area equipped to deal with the culinary development of sea food. The UK fishing industry Levy Board occupies one wing of the HSI building. The NAC along with its academic partner Hull University chose this site as it was a logical place to be situated for researching all things regarding fish. A shellfish laboratory will be installed at the HSI and it is intended that short courses will be offered to students to help them better understand Aquaculture and all it entails. The Michael New Library and Research Centre, named in honour of AwF’s founder will soon begin to function to provide research facilities for supported researchers who have an interest in Aquaculture. Our charity Aquaculture without Frontiers will work alongside the NAC which it co-owns, to promote and help those in need in the practice of aquaculture around the world. The NAC and Aquaculture without Frontiers will for instance support and study health and wellbeing along with human food nutrition, and food security associated with fish. Indeed, it is a well reported fact that developing countries suffer from a lack of Protein in their diet, with supply being very poor and this deficiency causing health problems particularly in the very young and also pregnant mothers. Getting enough protein in the diet is not negotiable in terms of basic health, but it is often hard to source that daily amount while avoiding unhealthy saturated fats or eating more calories. Smallholder fish farmers in underdeveloped countries often do not have the money to buy high quality fish feed so they tend to just throw in to their ponds anything that they think the fish will eat to make them grow, and this can even include items like harmful debris. Training and knowledge along with technology is badly needed to produce better and healthier fish. The NAC and the charity Aquaculture without Frontiers will transfer that
knowledge to developing countries to help them obtain their much-needed protein. 3.1 billion people depend on fish for at least 20 percent of their total annual protein intake, and a further 1.3 billion people for 15 percent of their annual protein intake. These figures are increasing, as in 1961 it was 9kgs per capita and today it’s stands at 20kgs per capita consumption. This figure is expected to reach 21.5 per capita consumption by the year 2024. 30-70 percent of fish head and backbone is especially high in micronutrients and much of this is thrown away or exported. Seafood is in practice the only source of iodine, which is crucial to purposes like aiding thyroid functions and the essential neurodevelopment of children. There is much debate about caught fish and farmed fish. However, the oceans are being overfished and farmed fish should supplement wild caught fish to help the environment. So, it is always best to know the source of your fish before you buy and in my home country of the UK for instance suitably trained staff at the fish counter should know and be able to tell you about origin. Farmed fish also helps keep up with availability, consistency and variety and in the developed markets the trick is to keep the consistency of the product for the customers. Fish is a superfood and provides the same amount of complete protein as meat but with about one fourth of the total fat. It is also very rich in vitamin D and calcium. Most fish are a good source of dietary protein whilst also supplying essential minerals and the associated heart health Omega 3 fatty acids. Eating fish actually contributes to lowering risks of heart attacks and strokes, has anti-aging properties and helps reduces the risk of Alzheimer’s and reduces the chance of suffering Arthritis. Also, fish that are known to boost brain power contain the most Omega 3 fatty acids. These fatty acids all help boost cognitive functions and working memory and a diet rich in fish can prevent the onset of depression with the Omega 3 fatty acids even helping anti-depressant drugs be more effective. In addition to building and repairing tissues in the body, protein is an essential component to enzymes, hormones and antibodies. Protein stores iron and makes muscles move and on average men need 56 grammes of protein daily and women 46 grammes. Fish in the diet is something the NAC will be studying, and my special interest in the preparation of food from fish and food security for healthy development in children will be high on its agenda. Fish, apart from being nutritious is one of the easiest foods to digest in the human body, is very easy to eat as well as prepare and provides a complete and unique source of macro and micro nutrients required for a healthy human diet.
Janice Spencer joined the Board of Directors for Aquaculture without frontiers in April 2016. She currently serves as the Chief Financial Officer. 12 | May 2018 - International Aquafeed