Introduction to Mariculture

Fish is a comparatively cheap source of animal protein and can be considered as the rich food for the poor. It constitutes the major source of animal protein in regions where animal protein in diets is below world average. It is also a source of essential fatty acids, vitamins and minerals; some fish are high in calcium, zinc, vitamin A and iron. The global production of food fish amounts to 177.8 million tonnes in 2020 inclusive of both captures and culture fisheries (FAO, 2022). The demand for fish has increased at twice population growth over last 50 years. Global consumption of aquatic foods (excluding algae) increased at an average annual rate of 3.0 percent from 1961 to 2019, a rate almost twice that of annual world population growth (1.6 percent) for the same period, with annual per capita consumption reaching a record high of 20.5 kg in 2019. Rising incomes and urbanization, improvements in post-harvest practices and changes in dietary trends are projected to drive a 15 percent increase in aquatic food consumption, to supply an average 21.4 kg per capita in 2030