Mediakit 2017

Kerala's aquaculture production in threat

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INDIA - Recurring epizootics and the emergence of new aquatic animal diseases are increasingly threatening the aquaculture production in the state, said K V Lalitha, principal scientist, Central Institute of Fisheries Technology (CIFT). The global losses to White Spot Syndrome Virus (WSSV), the causative agent of white spot disease in shrimps and other crustaceans, alone would come around US dollars 8-15 billion, she said.

Punjab to subsidy shrimp production to boost the sector

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INDIA : Punjab Government intends to implement a series of measures to boost shrimp production in the state, including granting a 50 per cent subsidy.

The decision was announced by Chief Minister Parkash Singh Badal at a meeting with fish farmers and fishery experts, who were asked by the minister to set up a shrimp producers’ association with fair representation of fish farmers, experts of fishery from Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) and officials from the state fisheries department to enhance the the production of the resource following scientific recommendations, The Indian Express reported.

SEAFEX 2016

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Dubai, UAE: Seafood consumers throughout the Middle East and North Africa (MENA) are increasingly turning to sustainable sources as the need to conserve stocks internationally begins to hit home.

The trend towards sustainable resources is being highlighted at SEAFEX, the region’s first professional seafood show, which runs at the Dubai World Trade Centre (DWTC) from 7-9 November, 2016.

Among the 145 plus exhibitors from more than 25 nations taking part in the show are sustainability leaders from Europe, the Levant and Mauritius, who all say regional diners are becoming more socially-conscious and demand products for changing lifestyle preferences.

“People right now are more driven towards fresh seafood than ever,” said Abbas Muntaser, Marketing Executive at European Seafood, which specialises in live seafood and live aquaculture raised fish.

“This is not just because of its many beneficial effects on human health, but also as a source of sustainable food that can last for generations to come and provide for better lifestyles.”

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