Killian Chary, Patrik J. G. Henriksson, Max Troell
{"title":"Competition for human edible feed resources in aquaculture - looking at tilapia farming","authors":"Killian Chary, Patrik J. G. Henriksson, Max Troell","doi":"10.1007/s12571-024-01513-5","DOIUrl":null,"url":null,"abstract":"<div><p>Animal-source foods provide essential nutrients for humans, however, the use of nutrient-dense (i.e., high in nutrients but low in calories) and digestible resources for animal feeds is controversial as it may reduce the net contribution of farmed animals to global food supply, and hence to food security. Redirecting resources edible by humans to direct consumption as food can increase resource use efficiency and food supply, however, what can be considered as edible by humans is context dependent. The objective of the present study is to assess the net contribution of ten contrasting tilapia production systems from eight different countries to the supply of nutrients of importance for human health. To do so we calculated the human-edible nutrient conversion ratio (HeNCR), which is the human-edible nutrients in the inputs (feed) divided by the human-edible nutrients in the outputs (animal products) of the systems. We showed that tilapia systems can be net producers of proteins, but that in general, much more human edible micronutrients (5 to 175 times) and EPA + DHA (about 7 times) were in the feed used than in the fish produced. Four scenarios combining different definitions for feed and fish edibility were tested to explore the effect of different dietary changes on the performances of the tilapia systems. Scenario analysis revealed that the direct use of edible ingredients as food generates more nutrients than the consumption of fish. Consumers’ preferences, and therefore our definition of what is edible, may have to evolve in order to maximize food resource use.</p></div>","PeriodicalId":567,"journal":{"name":"Food Security","volume":"17 1","pages":"57 - 72"},"PeriodicalIF":5.6000,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Security","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12571-024-01513-5","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Animal-source foods provide essential nutrients for humans, however, the use of nutrient-dense (i.e., high in nutrients but low in calories) and digestible resources for animal feeds is controversial as it may reduce the net contribution of farmed animals to global food supply, and hence to food security. Redirecting resources edible by humans to direct consumption as food can increase resource use efficiency and food supply, however, what can be considered as edible by humans is context dependent. The objective of the present study is to assess the net contribution of ten contrasting tilapia production systems from eight different countries to the supply of nutrients of importance for human health. To do so we calculated the human-edible nutrient conversion ratio (HeNCR), which is the human-edible nutrients in the inputs (feed) divided by the human-edible nutrients in the outputs (animal products) of the systems. We showed that tilapia systems can be net producers of proteins, but that in general, much more human edible micronutrients (5 to 175 times) and EPA + DHA (about 7 times) were in the feed used than in the fish produced. Four scenarios combining different definitions for feed and fish edibility were tested to explore the effect of different dietary changes on the performances of the tilapia systems. Scenario analysis revealed that the direct use of edible ingredients as food generates more nutrients than the consumption of fish. Consumers’ preferences, and therefore our definition of what is edible, may have to evolve in order to maximize food resource use.
期刊介绍：
Food Security is a wide audience, interdisciplinary, international journal dedicated to the procurement, access (economic and physical), and quality of food, in all its dimensions. Scales range from the individual to communities, and to the world food system. We strive to publish high-quality scientific articles, where quality includes, but is not limited to, the quality and clarity of text, and the validity of methods and approaches.
Food Security is the initiative of a distinguished international group of scientists from different disciplines who hold a deep concern for the challenge of global food security, together with a vision of the power of shared knowledge as a means of meeting that challenge. To address the challenge of global food security, the journal seeks to address the constraints - physical, biological and socio-economic - which not only limit food production but also the ability of people to access a healthy diet.
From this perspective, the journal covers the following areas:
Global food needs: the mismatch between population and the ability to provide adequate nutrition
Global food potential and global food production
Natural constraints to satisfying global food needs:
§ Climate, climate variability, and climate change
§ Desertification and flooding
§ Natural disasters
§ Soils, soil quality and threats to soils, edaphic and other abiotic constraints to production
§ Biotic constraints to production, pathogens, pests, and weeds in their effects on sustainable production
The sociological contexts of food production, access, quality, and consumption.
Nutrition, food quality and food safety.
Socio-political factors that impinge on the ability to satisfy global food needs:
§ Land, agricultural and food policy
§ International relations and trade
§ Access to food
§ Financial policy
§ Wars and ethnic unrest
Research policies and priorities to ensure food security in its various dimensions.
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