Mariculture is the practice of cultivating and harvesting aquatic plants and animals in controlled marine environments, such as coastal waters, bays, and oceans. This form of aquaculture is often conducted in cages, pens, or nets that are placed in the water to provide a suitable habitat for the cultured species.
Mariculture is an important part of the global seafood industry, providing a sustainable source of seafood for human consumption. Some of the most commonly cultured species include fish, shellfish, and seaweed. Popular species that are commonly cultivated through mariculture include salmon, shrimp, oysters, mussels, and seaweed.
Mariculture can have a range of environmental benefits, including providing a sustainable alternative to wild-caught seafood, reducing pressure on overfished populations, and improving water quality through nutrient recapture. However, the practice can also have negative environmental impacts, such as the introduction of pathogens, the spread of disease, and the disruption of local ecosystems.
Overall, mariculture plays a significant role in providing a sustainable source of seafood and has the potential to help meet the growing global demand for seafood while also conserving marine resources.
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