Stirling University team forecast increase in raw material from byproducts for marine ingredients supply

Tuesday, August 9, 2016

Scientists at the University of Stirling have used models of current and future fisheries and aquaculture production, based on FAO data, to provide estimates for the future availability of raw material for marine ingredients.  The model shows an increasing availability of raw material from byproduct derived from aquaculture as that sector continues to grow, but also confirms an under-utilisation of byproduct from both fisheries and aquaculture at the current time.  As the total volume of raw material, and fishmeal and fish oil production increases, byproduct is predicted to provide an increasing proportion of the total.  This work was commissioned by IFFO in order to quantify the potential volume of future global raw material supply.

Europe currently uses proportionately more byproduct for fishmeal and fish oil production than other regions.  Asia, and China in particular, shows the most potential for future marine ingredient supply from under-utilised resources in both fisheries and aquaculture.  Fish oil is predicted to grow more slowly than fishmeal, as future contributions from aquaculture are likely to include increasing proportions of low-oil yield farmed freshwater species.  Logistical and practical difficulties account for the current under-utilisation of byproduct in marine ingredient production.  The full report may be accessed on the IFFO website.

Dr Neil Auchterlonie, Technical Director of IFFO said “Models such as this are useful in providing an overview of future scenarios for the industry, and are important in managing the security of supply of marine ingredients within global food supply chains.  The Stirling University team has provided some excellent predictions of future supply of these vital ingredients into aquatic and terrestrial protein production systems.”

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Please contact:                 Georgie Harris, Communications Manager

T: +44 (0) 2030 539 195

E: gharris@iffo.net

 

Notes for Editors

  1. IFFO represents the marine ingredients industry worldwide. IFFO’s members reside in more than 60 countries, account for over 50% of world production and 75% of the fishmeal and fish oil traded worldwide. Approximately 5 million tonnes of fishmeal are produced each year globally, together with 1 million tonnes of fish oil. IFFO’s headquarters are located in London in the United Kingdom and it also has offices in Lima, Peru, and in Beijing, China. IFFO is an accredited Observer to the UN Food and Agriculture Organisation (FAO).
  2. The Global Standard for Responsible Supply (IFFO RS) is a business-to-business certification programme that enables a compliant factory to demonstrate that it responsibly sources its raw material from well-managed fisheries and responsibly converts that into pure and safe products. To be certified fishmeal and fish oil factories must demonstrate sourcing from well managed fisheries and safe and traceable production. Assessments are conducted by an independent certification body and in just over two years, IFFO RS has successfully attracted over 112 certified factories, spread across nine countries. Most of the largest fisheries such as Peruvian anchovy, Alaskan Pollock, Sprat in Denmark and Norway, Boarfish in the UK and Faroe Island, Gulf menhaden in USA and many more have been approved for supply into the manufacturing food chain including whole fish and by- product raw material to produce compliant marine ingredients. For more information visit the IFFO RS Website.
  3. Fishmeal is a natural, balanced, highly nutritious feed ingredient used in diets for farmed fish and crustaceans and as a high protein supplement in nutritionally demanding periods in the life cycle of pigs and poultry, as well as in pet food.
  4. Fish oil is the major natural source (97%) of the healthy long chain omega-3 polyunsaturated fatty acids, EPA and DHA. Most fish oil is used in feeds for farmed fish and there is an expanding market for fish oil for human nutritional supplements and functional foods.