Genome study opens pathway toward sustainable edible seaweed
Japan – Since the 1980s, in seaweed farms dotted along the coastline of the subtropical islands of Okinawa, farmers have cultivated the edible brown alga, ...
Read moreDigital Magazine on Aquaculture
Japan – Since the 1980s, in seaweed farms dotted along the coastline of the subtropical islands of Okinawa, farmers have cultivated the edible brown alga, ...
Read moreItaly – The Friend of the Sea (FOS) has signed a memorandum of understanding (MoU) with the Institution of Aquaculture Singapore (IAS), in which the ...
Read moreNorway – Researchers at the Norwegian Institute for Water Research (NIVA) have developed a new dosing system for continual treatment of salmon lice directly in ...
Read moreBy Jochen Hemming (WUR), Roland Stump (Dorset ID)*AquaIMPACT researchers are working on methods to select fish automatically, quickly and accurately. The shape and colour characteristics ...
Read moreTokyo, Japan – UMITRON K.K. (President: Ken Fujiwara; hereinafter referred to as “UMITRON”) has been selected for the innovative satellite demonstration program of the Japan ...
Read moreThis joint report from the WWF European Policy Office and WWF-France shows how the sustainability of fisheries management impacts the stability and security of the ...
Read moreBy Anne Honsel/Ingrid Söderbergh*Sweden – Microalgae have a high potential for biodiesel production and in parallel benefit domestic sewage treatment. Jean Claude Nzayisenga has validated ...
Read moreUSA – A multidisciplinary team led by engineers at the University of Maryland (UMD) has received a $10 million grant from the United States Department ...
Read moreMalta – Processing fish and seafood is wasteful. Malta’s researchers join a collaborative project which brings academic institutions, governmental entities, and SMEs together to reduce ...
Read moreBy John Bastiaansen & Jochen Hemming (WUR), Luis Conceição & Tome Silva (SPAROS)*Finland – In aquaculture, as in other sectors of animal farming, improving the ...
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