The global avocado consumption has increased substantially in recent years, with New Zealanders buying more than 80 million avocados last season, which was a record.

This rising demand has had a significant impact on the countries that produce them, with Mexico being the largest producer of avocados in the world.

The economic benefits of avocado production are notable, with the industry being a billion-dollar market.

However, this increase in demand has also led to environmental concerns, such as deforestation and water use, with it taking around 1000 liters of water to produce one kilogram of avocados.

In Mexico's Michoacán state, which produces around 80% of the world's avocados, the cultivation of avocados has depleted local water supplies and caused severe environmental damage.

The social effects on local farming communities have also been significant, with some farmers being forced to sell their products at lower prices and being subjected to violence and intimidation by mafia groups.

In addition, the transportation of avocados from production sites to markets has a significant impact on the climate, with the transportation of avocados from Latin America to the UK producing around 5.4 kg of carbon dioxide emissions per kilogram of avocados.

Overall, while the increasing demand for avocados has brought economic benefits, it has also led to significant environmental and social concerns.

The global avocado consumption has increased substantially in recent years, with New Zealanders buying more than 80 million avocados last season, which was a record.

Title:

Content: Smashing news: Early season avocados just 80 cents each

Forks at the ready, avo fans – with the harvest just beginning, the fruit is already going cheap.

A scan of supermarket prices on Tuesday revealed avocados, harvested from August to February, were already selling for as little as 80 cents a pop.

A Countdown spokesperson said grower investment over the last couple of years meant it had a good supply of New Zealand-grown fruit.

“Over the last year, avocado sales have increased by more than 25%,” they said.

READ MORE:
* Coronavirus: Kiwis urged to eat more avocado after industry takes Covid-19 hit
* How many others squeezed that avocado you just bought (and squeezed)?
* Stolen avocados likely being sold at roadside stalls

Foodstuffs spokesperson Emma Wooster said more than 31 million avocados were sold in its New World, Pak ‘n Save and Four Square stores last year.

“We expect to see great value and availability on avocados continue as crops grow larger – great news as we know New Zealanders love some avo on their morning toast,” Wooster said.

NZ Avocado chief executive Jen Scoular said New Zealanders bought more than 80 million avocados last season, which was “a record, and a great one.”

“With increased prices for fruit and vegetables, and our new season crop available, it’s a great time for Kiwis to grab an extra couple of avocados in their weekly shopping and try avocados in new ways.”

But the bargain-basement prices come at a cost to avocado growers, who have already had a tough couple of years.

Repeated Covid-19 lockdowns, shipping problems and changing shopping habits had all impacted on growers’ ability to shift their produce.

On top of that, increased production in Australia, usually New Zealand’s biggest export market, resulted in an “avalanche” of avocados there last year.

The oversupply led to prices hitting a 15-year low of $1 each and a 76% slump in New Zealand’s exports across the Tasman.

Scoular said New Zealand produced about 1.5% of global avocado supply, and she believed demand in Asia could be “increased significantly with good investment in that market development.”

How has avocado consumption changed in recent years?

This rising demand has had a significant impact on the countries that produce them, with Mexico being the largest producer of avocados in the world.

Title:

Content: Lifestyle
Study: Climate change threatens avocados
• 1 / 2
• 2 / 2
Thank you for reading about the study: Climate change threatens avocados and now we start with the details
Activists have called for more support for avocado farmers, with a study released by the international charity Christian Aid (Christian Aid) revealing that climate change is having a “terrible impact ” on fruit.
The highly useful and popular fruit, which is high in fiber and healthy fats, requires a lot of water to grow, making it particularly vulnerable in a hotter, drier world.
A study by FAO showed that the best farming regions in countries such as Burundi, Chile, Peru, Spain, South Africa and Mexico are experiencing declines in productivity due to more volatile conditions.
The study, published yesterday, showed that these regions are expected to decline by between 14% and 41% by 2050, depending on how quickly emissions are reduced in the world.
Mexico, the world ’ s largest producer of avocado, could see a 31% decline in cultivated areas by 2050.
Christian Aid called on governments to commit to urgently reducing emissions, accelerating the energy transition and committing to more climate aid for developing countries.
The charity also called for more financial support to vulnerable farming communities that rely on avocado cultivation for a living, so they can invest in mitigation measures.
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What are the countries and regions that produce and export avocados?

The economic benefits of avocado production are notable, with the industry being a billion-dollar market.

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Mike Coudrey’s Tova Farms Raises Nearly $1 Million In Funding, Adds Strategic Export Partners

·2 min read

LOS ANGELES, CA / ACCESSWIRE / February 17, 2022 / Tova Farms said Monday it raised $950,000 in a Series A funding round that values the agricultural company at approximately $1.4 million - nearly triple its last reported valuation in 2021, according to PitchBook data. The Puerto Rico-based company, known for its innovative investment strategy, has now raised nearly $1.2 million to date.

Tova Sustainable Farms CEO, Michael Coudrey

Avocado agriculture is a billion-dollar industry that's failed to move with the speed of the 21st century, long reliant on outdated supply chain management, inadequate commercial operations in jurisdictions nearby to the target market, and import/export phytosanitary regulation that act as a blockade for international trade. Numerous challenges - from congestion at ports to shortages of shipping containers - have arisen throughout the pandemic, leading to higher produce costs and delivery delays, and magnifying how critical the often-taken-for-granted agricultural industry is more broadly.

Tova Farm's commercial farming operations exceed 5000 acres, and their additional local sourcing methodology positions them as a multinational powerhouse in the global avocado industry. Tova's innovative approaches to local sourcing in cost-effective jurisdictions, policy and trade agreement brokering between governments, and its influential political arm allow it to rapidly expand its operations, while also moving the market in a positive direction for smaller agricultural companies, giving them an opportunity to take advantage of the openings in international trade.

In the past year, founder and CEO Michael Coudrey has focused on questions like how can avocado be produced and exported in the most cost effective manner - the company has recently signed export agreements with leading European firms.

"The avocado market has increased substantially in the last two decades, and our company seeks to capitalize and control a large market share of such revenues, as well as vertically integrate across our supply chains," Coudrey said in a statement announcing the funding. "This investment signals that the market recognizes the need for a tech-enabled agricultural ecosystem that has the visibility and resilience to handle unexpected challenges of any scale."

Tova Sustainable Farms has more than 5000 acres of commercial farmland and export partners in 6 countries, and reportedly doubled its commercial operations within the last year. With fresh financing, the company says it plans to begin expanding into new markets and accelerate the development of its current operations.

CONTACT:
YukoSocial
Press@YukoSocial.com
(424) 259-3404

SOURCE: Tova Farms

View source version on accesswire.com:
https://www.accesswire.com/688502/Mike-Coudreys-Tova-Farms-Raises-Nearly-1-Million-In-Funding-Adds-Strategic-Export-Partners

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

However, this increase in demand has also led to environmental concerns, such as deforestation and water use, with it taking around 1000 liters of water to produce one kilogram of avocados.

Title:

Content: Avocado: Between Environmental Impacts and Global Market Controllers
In the Mexican state of Michoacán, which produces about 80% of the world ’ s avocado, avocado cultivation has depleted local water supplies and caused severe environmental damage, with studies showing that avocado cultivation has led to deforestation, soil erosion and chemical contamination of water sources.
(Getty)
In recent years, the avocado industry has become a staple in many diets around the world, and its popularity has increased greatly due to the multiple health benefits.
However, the demand for this fruit has led to harmful environmental effects and the emergence of a mafia that controls the production and distribution of avocados in some countries.
A Chilean study published recently said that avocado cultivation has caused severe water shortages, as well as in Peru, where large farmers have dominated the avocado market since the 1990s, where cultivation requires huge amounts of water, the production of one kilogram of avocado, consumes about 1,000 liters of water, much more than other crops such as tomatoes or oranges.
According to a report by the Water Footprint Network, the production of one kilogram of tomatoes requires about 300 liters of water, and the high water use of avocado production has led to water scarcity and depletion of aquifers in some areas.
In the Mexican state of Michoacán, which produces about 80% of the world ’ s avocado, avocado cultivation has depleted local water supplies and caused severe environmental damage, with studies showing that avocado cultivation has led to deforestation, soil erosion and chemical contamination of water sources.
According to the report, moving avocados from the production site to the market also has a significant impact on the climate, as avocados are grown mainly in developing countries, and are exported to developed countries such as the United States, Europe and Japan, and the transport of avocados over long distances contributes to greenhouse gas emissions harmful to the environment. Approximately 5.4 kg of carbon dioxide emissions per kg of avocado.
Avocado production has also led to the emergence of a mafia that controls the production and distribution of avocados in some countries, where the avocado mafia operates mainly in Mexico, where it controls the production and export of avocados, and this mafia, according to media reports, consists of criminal organizations that use violence and intimidation to control the production and distribution of avocados, and often extort money from farmers. The avocado mafia uses violence to eliminate competitors and dominate the export market, as studies have shown that these gangs are responsible for deforestation, land grabbing and violence against indigenous communities in Mexico.
According to dozens of studies published in recent years, avocado cultivation also has negative effects on local communities. In some areas, demand for avocados has led to land grabbing, community displacement, labor exploitation, and avocado cultivation in the Mexican state of Michoacán has led to the displacement of indigenous communities and the exploitation of often paid migrant workers. Some studies have shown that the expansion of avocado cultivation has displaced traditional crops, leading to food insecurity and loss of biodiversity.
According to the study, governments around the world can take various measures to mitigate the impact of this agriculture on the climate, and one way is to promote sustainable avocado farming practices that reduce water use and reduce the use of chemicals. Protect the environment, provide financial incentives to farmers and enact laws that will deter illegal and criminal practices in these countries.

What negative impact has the increased global demand for avocados had on the environment?

In Mexico's Michoacán state, which produces around 80% of the world's avocados, the cultivation of avocados has depleted local water supplies and caused severe environmental damage.

What are the countries and regions that produce and export avocados?

What negative impact has the increased global demand for avocados had on the environment?

The social effects on local farming communities have also been significant, with some farmers being forced to sell their products at lower prices and being subjected to violence and intimidation by mafia groups.

What crises have happened on the global avocado market in the recent years?

What illegal activities have surfaced in avocado trade in recent years?

What negative impact has the increased global demand for avocados had on the social structure and the economy of the countries that produce them?

increased criminal activity
displacement of local communities

In addition, the transportation of avocados from production sites to markets has a significant impact on the climate, with the transportation of avocados from Latin America to the UK producing around 5.4 kg of carbon dioxide emissions per kilogram of avocados.

Overall, while the increasing demand for avocados has brought economic benefits, it has also led to significant environmental and social concerns.

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

What negative impact has the increased global demand for avocados had on the environment?

What negative impact has the increased global demand for avocados had on the social structure and the economy of the countries that produce them?

displacement of local communities
labor exploitation


The global avocado consumption has experienced a significant increase in recent years, with European avocado imports rising by 23% compared to the same week in 2023.

This rise in demand has led to a surge in avocado production, with Mexico being the largest producer of avocados in the world, accounting for around 80% of global production.

However, this increase in production has come at a cost, with avocado farming being linked to deforestation, water scarcity, and soil erosion in countries such as Mexico and Peru.

In Mexico, the state of Michoacán, which produces the majority of the country's avocados, has seen a significant decline in water availability due to the high water requirements of avocado farming.

It is estimated that it takes around 1000 liters of water to produce just one kilogram of avocados, making it one of the most water-intensive crops in the world.

This has led to concerns about the sustainability of avocado farming, particularly in regions where water is already scarce.

In addition to environmental concerns, the rise in avocado demand has also had social effects on local farming communities.

In some cases, small-scale farmers have been forced to sell their land to large-scale producers, leading to a loss of livelihoods and cultural heritage.

However, the avocado industry has also brought economic benefits to some communities, with avocado exports generating significant revenue for countries such as Mexico and Peru.

In Mexico, avocado exports are forecasted to reach 1.33 million metric tons in 2021-22, with the majority being exported to the United States.

The avocado industry is also creating new opportunities for farmers and exporters, with companies such as Tova Farms investing in sustainable avocado production and export.

Tova Farms has raised nearly $1 million in funding and has signed export agreements with leading European firms, demonstrating the growing demand for avocados in international markets.

Despite the challenges facing the avocado industry, many experts believe that the demand for avocados will continue to grow in the coming years, driven by increasing consumer awareness of the health benefits of avocados.

In New Zealand, for example, avocado sales have increased by more than 25% in the past year, with consumers willing to pay premium prices for high-quality avocados.

However, the industry must also address the environmental and social concerns associated with avocado farming, such as deforestation and water scarcity.

According to a study by the charity Christian Aid, climate change is expected to reduce avocado yields in countries such as Mexico, Peru, and Chile, highlighting the need for sustainable farming practices.

The study found that the best avocado-growing regions in these countries are expected to decline in productivity by between 14% and 41% by 2050, due to changing weather patterns and increased temperatures.

Overall, the global avocado industry is complex and multifaceted, with both positive and negative impacts on the environment, local communities, and the economy.

While the demand for avocados is driving economic growth and creating new opportunities for farmers and exporters, it is also essential to address the environmental and social concerns associated with avocado farming.

By investing in sustainable farming practices and supporting local communities, the avocado industry can help to mitigate the negative impacts of avocado production and ensure a more sustainable future for this increasingly popular fruit.

The global avocado consumption has experienced a significant increase in recent years, with European avocado imports rising by 23% compared to the same week in 2023.

Title:

Content: Avocado imports rise in Europe, decline in China

More News Top Stories

Specialized intelligence company Avobook's week 29 report noted interesting movements in the global avocado market.

European avocado imports saw a 23% rise compared to the same week in 2023. Interestingly, the report points out that this has not induced a price reduction.

. The interesting thing, the report points out, is that this has not induced a price reduction.

Something different can be observed in China, where arrivals from Peru have decreased by more than half year-on-year. Peruvian supplies usually dominate the market at this time of the year.

In the case of the United States, Avobook explains that Mexican supplies account for 40% of the market, while California's account for 28%, and Peru's, 24%. The scenario in the U.S. market shows slightly lower prices than the previous week in all grades.

Review the full report here.

The Global Avocado Summit, organized by the Chilean Avocado Committee and the Yentzen Group, will be held on November 21 at the Casino Monticello event center in Chile.

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How has avocado consumption changed in recent years?

What are the countries and regions that import avocados?

This rise in demand has led to a surge in avocado production, with Mexico being the largest producer of avocados in the world, accounting for around 80% of global production.

Title:

Content: Avocado: Between Environmental Impacts and Global Market Controllers
In the Mexican state of Michoacán, which produces about 80% of the world ’ s avocado, avocado cultivation has depleted local water supplies and caused severe environmental damage, with studies showing that avocado cultivation has led to deforestation, soil erosion and chemical contamination of water sources.
(Getty)
In recent years, the avocado industry has become a staple in many diets around the world, and its popularity has increased greatly due to the multiple health benefits.
However, the demand for this fruit has led to harmful environmental effects and the emergence of a mafia that controls the production and distribution of avocados in some countries.
A Chilean study published recently said that avocado cultivation has caused severe water shortages, as well as in Peru, where large farmers have dominated the avocado market since the 1990s, where cultivation requires huge amounts of water, the production of one kilogram of avocado, consumes about 1,000 liters of water, much more than other crops such as tomatoes or oranges.
According to a report by the Water Footprint Network, the production of one kilogram of tomatoes requires about 300 liters of water, and the high water use of avocado production has led to water scarcity and depletion of aquifers in some areas.
In the Mexican state of Michoacán, which produces about 80% of the world ’ s avocado, avocado cultivation has depleted local water supplies and caused severe environmental damage, with studies showing that avocado cultivation has led to deforestation, soil erosion and chemical contamination of water sources.
According to the report, moving avocados from the production site to the market also has a significant impact on the climate, as avocados are grown mainly in developing countries, and are exported to developed countries such as the United States, Europe and Japan, and the transport of avocados over long distances contributes to greenhouse gas emissions harmful to the environment. Approximately 5.4 kg of carbon dioxide emissions per kg of avocado.
Avocado production has also led to the emergence of a mafia that controls the production and distribution of avocados in some countries, where the avocado mafia operates mainly in Mexico, where it controls the production and export of avocados, and this mafia, according to media reports, consists of criminal organizations that use violence and intimidation to control the production and distribution of avocados, and often extort money from farmers. The avocado mafia uses violence to eliminate competitors and dominate the export market, as studies have shown that these gangs are responsible for deforestation, land grabbing and violence against indigenous communities in Mexico.
According to dozens of studies published in recent years, avocado cultivation also has negative effects on local communities. In some areas, demand for avocados has led to land grabbing, community displacement, labor exploitation, and avocado cultivation in the Mexican state of Michoacán has led to the displacement of indigenous communities and the exploitation of often paid migrant workers. Some studies have shown that the expansion of avocado cultivation has displaced traditional crops, leading to food insecurity and loss of biodiversity.
According to the study, governments around the world can take various measures to mitigate the impact of this agriculture on the climate, and one way is to promote sustainable avocado farming practices that reduce water use and reduce the use of chemicals. Protect the environment, provide financial incentives to farmers and enact laws that will deter illegal and criminal practices in these countries.

How has avocado consumption changed in recent years?

What are the countries and regions that produce and export avocados?

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

However, this increase in production has come at a cost, with avocado farming being linked to deforestation, water scarcity, and soil erosion in countries such as Mexico and Peru.

What negative impact has the increased global demand for avocados had on the environment?

In Mexico, the state of Michoacán, which produces the majority of the country's avocados, has seen a significant decline in water availability due to the high water requirements of avocado farming.

What negative impact has the increased global demand for avocados had on the environment?

It is estimated that it takes around 1000 liters of water to produce just one kilogram of avocados, making it one of the most water-intensive crops in the world.

What negative impact has the increased global demand for avocados had on the environment?

This has led to concerns about the sustainability of avocado farming, particularly in regions where water is already scarce.

What negative impact has the increased global demand for avocados had on the environment?

In addition to environmental concerns, the rise in avocado demand has also had social effects on local farming communities.

What negative impact has the increased global demand for avocados had on the social structure and the economy of the countries that produce them?

displacement of local communities
labor exploitation

In some cases, small-scale farmers have been forced to sell their land to large-scale producers, leading to a loss of livelihoods and cultural heritage.

What illegal activities have surfaced in avocado trade in recent years?

What negative impact has the increased global demand for avocados had on the social structure and the economy of the countries that produce them?

land grabbing
displacement of local communities

However, the avocado industry has also brought economic benefits to some communities, with avocado exports generating significant revenue for countries such as Mexico and Peru.

Title:

Content: Mexican avocado production to fall in 2021-22 - FreshFruitPortal.com

Mexican avocado production to fall in 2021-22

Mexican avocado production is forecast to fall by eight percent year-on-year in the 2021-22 season, according to a USDA GAIN report.

The country is expected to produce 2.33 million metric tons (MMT) between July 2021 and June 2022, following a record volume year in the previous season.

"Growers state that they are expecting needed tree recovery after record productivity and production (especially in Michoacán) in the MY 2020/21 season," the report said.

"Additionally, insufficient rainfall and high temperatures are likely to reduce production and yields in non-Michoacan producing states."

Mexico is forecasted to export 1.33 MMT in 2021-22, eight percent lower than the previous season, on lower production. Exports to the U.S. are forecasted at 1.04 MMT.

Michoacán, the only state with phytosanitary approvals to export to the U.S. typically exports approximately 85 percent of production.

According to the USDA, profit margins for export to the U.S. are typically more than 50 percent higher than supplies sold to the domestic market. Michoacán also exported 22 percent greater volumes in 2020/21 than the previous MY to non-U.S. markets, on increased production. Canada, Japan, and Spain were the main destinations.

International demand for avocados from Mexico continues to increase, and producers without access to the U.S. market continue to seek international markets with higher profitability than the domestic market. Jalisco exported 26 percent more volume than the previous marketing year in 2020/21, mainly to Japan, Canada, France and Spain.

Planted and harvested areas are forecasted at 227,126 hectares (ha) and 225,910 ha respectively, with a national yield of 10.30 metric tons per hectare (MT/ha).

Harvest reaches peak from October to February, with average supply from March to May, and low season from June to September.

Annual per capita consumption is seven kilograms (approximately 15 pounds) per person. While a staple in Mexican cuisine, avocado consumption has not grown in recent years because of high prices driven by increased international demand.

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What are the countries and regions that produce and export avocados?

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

In Mexico, avocado exports are forecasted to reach 1.33 million metric tons in 2021-22, with the majority being exported to the United States.

What are the countries and regions that import avocados?

What are the countries and regions that produce and export avocados?

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

The avocado industry is also creating new opportunities for farmers and exporters, with companies such as Tova Farms investing in sustainable avocado production and export.

Title:

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Mike Coudrey’s Tova Farms Raises Nearly $1 Million In Funding, Adds Strategic Export Partners

·2 min read

LOS ANGELES, CA / ACCESSWIRE / February 17, 2022 / Tova Farms said Monday it raised $950,000 in a Series A funding round that values the agricultural company at approximately $1.4 million - nearly triple its last reported valuation in 2021, according to PitchBook data. The Puerto Rico-based company, known for its innovative investment strategy, has now raised nearly $1.2 million to date.

Tova Sustainable Farms CEO, Michael Coudrey

Avocado agriculture is a billion-dollar industry that's failed to move with the speed of the 21st century, long reliant on outdated supply chain management, inadequate commercial operations in jurisdictions nearby to the target market, and import/export phytosanitary regulation that act as a blockade for international trade. Numerous challenges - from congestion at ports to shortages of shipping containers - have arisen throughout the pandemic, leading to higher produce costs and delivery delays, and magnifying how critical the often-taken-for-granted agricultural industry is more broadly.

Tova Farm's commercial farming operations exceed 5000 acres, and their additional local sourcing methodology positions them as a multinational powerhouse in the global avocado industry. Tova's innovative approaches to local sourcing in cost-effective jurisdictions, policy and trade agreement brokering between governments, and its influential political arm allow it to rapidly expand its operations, while also moving the market in a positive direction for smaller agricultural companies, giving them an opportunity to take advantage of the openings in international trade.

In the past year, founder and CEO Michael Coudrey has focused on questions like how can avocado be produced and exported in the most cost effective manner - the company has recently signed export agreements with leading European firms.

"The avocado market has increased substantially in the last two decades, and our company seeks to capitalize and control a large market share of such revenues, as well as vertically integrate across our supply chains," Coudrey said in a statement announcing the funding. "This investment signals that the market recognizes the need for a tech-enabled agricultural ecosystem that has the visibility and resilience to handle unexpected challenges of any scale."

Tova Sustainable Farms has more than 5000 acres of commercial farmland and export partners in 6 countries, and reportedly doubled its commercial operations within the last year. With fresh financing, the company says it plans to begin expanding into new markets and accelerate the development of its current operations.

CONTACT:
YukoSocial
Press@YukoSocial.com
(424) 259-3404

SOURCE: Tova Farms

View source version on accesswire.com:
https://www.accesswire.com/688502/Mike-Coudreys-Tova-Farms-Raises-Nearly-1-Million-In-Funding-Adds-Strategic-Export-Partners

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

What strategies can make global avocado trade more ethical?

Tova Farms has raised nearly $1 million in funding and has signed export agreements with leading European firms, demonstrating the growing demand for avocados in international markets.

How has avocado consumption changed in recent years?

What are the countries and regions that import avocados?

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

Despite the challenges facing the avocado industry, many experts believe that the demand for avocados will continue to grow in the coming years, driven by increasing consumer awareness of the health benefits of avocados.

Title:

Content: Smashing news: Early season avocados just 80 cents each

Forks at the ready, avo fans – with the harvest just beginning, the fruit is already going cheap.

A scan of supermarket prices on Tuesday revealed avocados, harvested from August to February, were already selling for as little as 80 cents a pop.

A Countdown spokesperson said grower investment over the last couple of years meant it had a good supply of New Zealand-grown fruit.

“Over the last year, avocado sales have increased by more than 25%,” they said.

READ MORE:
* Coronavirus: Kiwis urged to eat more avocado after industry takes Covid-19 hit
* How many others squeezed that avocado you just bought (and squeezed)?
* Stolen avocados likely being sold at roadside stalls

Foodstuffs spokesperson Emma Wooster said more than 31 million avocados were sold in its New World, Pak ‘n Save and Four Square stores last year.

“We expect to see great value and availability on avocados continue as crops grow larger – great news as we know New Zealanders love some avo on their morning toast,” Wooster said.

NZ Avocado chief executive Jen Scoular said New Zealanders bought more than 80 million avocados last season, which was “a record, and a great one.”

“With increased prices for fruit and vegetables, and our new season crop available, it’s a great time for Kiwis to grab an extra couple of avocados in their weekly shopping and try avocados in new ways.”

But the bargain-basement prices come at a cost to avocado growers, who have already had a tough couple of years.

Repeated Covid-19 lockdowns, shipping problems and changing shopping habits had all impacted on growers’ ability to shift their produce.

On top of that, increased production in Australia, usually New Zealand’s biggest export market, resulted in an “avalanche” of avocados there last year.

The oversupply led to prices hitting a 15-year low of $1 each and a 76% slump in New Zealand’s exports across the Tasman.

Scoular said New Zealand produced about 1.5% of global avocado supply, and she believed demand in Asia could be “increased significantly with good investment in that market development.”

How has avocado consumption changed in recent years?

In New Zealand, for example, avocado sales have increased by more than 25% in the past year, with consumers willing to pay premium prices for high-quality avocados.

How has avocado consumption changed in recent years?

How have avocado prices changed in recent years?

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

However, the industry must also address the environmental and social concerns associated with avocado farming, such as deforestation and water scarcity.

What negative impact has the increased global demand for avocados had on the environment?

What strategies can make global avocado trade more ethical?

According to a study by the charity Christian Aid, climate change is expected to reduce avocado yields in countries such as Mexico, Peru, and Chile, highlighting the need for sustainable farming practices.

Title:

Content: Lifestyle
Study: Climate change threatens avocados
• 1 / 2
• 2 / 2
Thank you for reading about the study: Climate change threatens avocados and now we start with the details
Activists have called for more support for avocado farmers, with a study released by the international charity Christian Aid (Christian Aid) revealing that climate change is having a “terrible impact ” on fruit.
The highly useful and popular fruit, which is high in fiber and healthy fats, requires a lot of water to grow, making it particularly vulnerable in a hotter, drier world.
A study by FAO showed that the best farming regions in countries such as Burundi, Chile, Peru, Spain, South Africa and Mexico are experiencing declines in productivity due to more volatile conditions.
The study, published yesterday, showed that these regions are expected to decline by between 14% and 41% by 2050, depending on how quickly emissions are reduced in the world.
Mexico, the world ’ s largest producer of avocado, could see a 31% decline in cultivated areas by 2050.
Christian Aid called on governments to commit to urgently reducing emissions, accelerating the energy transition and committing to more climate aid for developing countries.
The charity also called for more financial support to vulnerable farming communities that rely on avocado cultivation for a living, so they can invest in mitigation measures.
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What strategies can make global avocado trade more ethical?

The study found that the best avocado-growing regions in these countries are expected to decline in productivity by between 14% and 41% by 2050, due to changing weather patterns and increased temperatures.

Overall, the global avocado industry is complex and multifaceted, with both positive and negative impacts on the environment, local communities, and the economy.

What negative impact has the increased global demand for avocados had on the environment?

What negative impact has the increased global demand for avocados had on the social structure and the economy of the countries that produce them?

displacement of local communities
labor exploitation

While the demand for avocados is driving economic growth and creating new opportunities for farmers and exporters, it is also essential to address the environmental and social concerns associated with avocado farming.

What are the positive effects of the global demand for avocados on the countries and regions that produce and export them?

What negative impact has the increased global demand for avocados had on the environment?

What strategies can make global avocado trade more ethical?

By investing in sustainable farming practices and supporting local communities, the avocado industry can help to mitigate the negative impacts of avocado production and ensure a more sustainable future for this increasingly popular fruit.

What negative impact has the increased global demand for avocados had on the social structure and the economy of the countries that produce them?

What strategies can make global avocado trade more ethical?

local sourcing
sustainable agricultural techniques


The use of additives in salmon feed is a common practice in salmon farming to enhance growth, improve nutrition, and prevent disease.

Additives such as fishmeal and fish oil are commonly used in salmon feed to provide essential nutrients.

However, the use of these additives has raised concerns about the sustainability of wild fish stocks and the potential impact on human health.

Some studies have found that farmed salmon may contain higher levels of pollutants such as dioxins and PCBs due to the use of fishmeal and fish oil in their feed.

Other additives such as soy proteins, wheat gluten, and corn gluten meal are also used in salmon feed to reduce the reliance on fishmeal and fish oil.

The use of these additives is regulated by government agencies such as the European Food Safety Authority, which has established standards for the safe use of these additives in animal feed.

In Norway, for example, the use of additives in salmon feed is regulated by the Norwegian Directorate of Fisheries, which has established guidelines for the use of fishmeal and fish oil in salmon feed.

Overall, the use of additives in salmon feed is a complex issue that requires careful consideration of the potential impacts on human health and the environment.

The use of additives in salmon feed is a common practice in salmon farming to enhance growth, improve nutrition, and prevent disease.

Additives such as fishmeal and fish oil are commonly used in salmon feed to provide essential nutrients.

Title:

Content: 262
Views

China Works to Get Wild-Caught Fish Out of its Aquaculture Feed

[By Zhang Chun]

A 2021 Chinese government initiative to stop aquaculture feed being made from only young or low-value fish and to instead start producing “compound feed” – mixed with ingredients harvested from the land – is opening up a greener future for the sector.

According to the Ministry of Agriculture, in a series of trials last year, the sole use of low-value “feed-grade” fish as aquaculture feed was reduced by 77 percent, and by as much as 94 percent in farming of largemouth bass. Experts say the switch to compound feed could see overall use of feed-grade fish slashed by half for farming of certain species.

What is compound feed?

Compound feed normally contains a mixture of animal- and plant-based ingredients, and added nutrients such as vitamins. For aquaculture feeds containing fishmeal and fish oil, common additives include soy proteins, wheat gluten and corn gluten meal.

Feed-grade fish are those in a catch that are small, low in commercial value, or unsuitable for human consumption. They are sent to be processed into fishmeal and fish oil, or fed directly to farmed fish. But a significant proportion of feed-grade fish consists of juveniles of commercially important species. Once caught they can no longer grow into adult fish and breed, or be caught and sold on the market. Their removal damages ocean food chains and ecosystem stability.

The last decade and more has seen increased calls for China to tackle the use of feed-grade fish in aquaculture, but the current round of trials is the first organised by the Ministry of Agriculture. It focuses on species such as the yellow croaker, Japanese sea bass and largemouth bass, which tend to be fed more feed-grade fish. While those species don’t account for much of China’s fed aquaculture output, they do require much more protein than others to put on the same amount of weight. Compound feed cuts down on the use of fish by substituting vegetable alternatives, and is cheaper.

In the long term, sustained reductions in the use of fishmeal and fish oil in feed will be necessary to protect wild fisheries.

Aquaculture driving feed-grade fish catch

Fishers never used to set out to catch feed-grade fish; it was bycatch, with no economic value. Then in the 1980s, global aquaculture took off. “There was a lot of need for fishmeal and oil,” Rashid Sumalia, a fisheries researcher at the University of British Columbia, told China Dialogue. People started going out “purposely to catch them at distance, because there was a market”, he added.

According to the Food and Agriculture Organization’s (FAO’s) 2020 global fisheries and aquaculture report, the use of fish for reduction to fishmeal and fish oil peaked in 1994 at 30 million tonnes, and stood at 18 million tonnes by 2018. Another 4 million tonnes were used elsewhere, including directly in feed for aquaculture, livestock and fur animals.

It wasn’t until the mid and late 1990s that aquaculture took off in China. The FAO’s 1998 fisheries and aquaculture report describes how rare it was for fish catches in Asia to go unused or be used as aquaculture feed. But in Asia, particularly in China and Vietnam, aquaculture has expanded rapidly and the region now accounts for almost 90 percent of global output. In China, output tripled between 1998 and 2020, to represent 60 percent of the global total.

Although many of the species farmed in China need little or no feed, fed fish and crustacean aquaculture accounts for half of output and requires millions of tonnes of feed-grade fish from Chinese waters alone. China does not currently have statistics on its feed-grade fish catch or use in fed aquaculture. One study calculated that in 2016 4.6 million tonnes of feed-grade fish were caught, 35 percent of the total recorded catch in China’s waters, and most was used directly as feed.

“The state is certainly aware of the problem,” said Fang Qing, China general manager for the Aquaculture Stewardship Council, adding that the difficulty in banning some harmful types of fishing gear in China is due to the ongoing market for the feed-grade fish it brings in. Since 2018, China has put minimum size limits in place for 15 commercial fish species, and ruled that feed-grade fish catch would drop to below 20% by 2020. There is no data available indicating whether this target was met.

This it isn’t just a Chinese problem. According to a 2017 study by the University of British Columbia, many countries, including the US and Norway, use feed-grade fish directly as feed. But the practice increased significantly in Asia between the 1990s and 2010, with feed-grade fish coming to account for a high percentage of landed catches.

Replacing feed-grade fish

In early 2019, the Ministry of Agriculture announced it would work to make Chinese aquaculture more environmentally friendly, and proposed the use of compound feed instead of purely fish-based feed. In April 2021, several provinces started trials of compound feed as part of more concrete action plans.

Compound feed for aquaculture is usually a mix of fishmeal, fish oil, wheat flour, soybean meal, vegetable oil and other land-grown ingredients. The amount of fishmeal and fish oil needed depends on the type of fish to be fed, and its stage of growth. According to Fang Qing, carnivorous fish such as the yellow croaker need huge quantities of meat protein at certain stages in their growth, and the relationship between particular nutrients and the growth and physiology of the fish can be complex. Hence, producing appropriate compound feed involves a lot of research and development.

To quantify how efficiently a species is farmed, the aquaculture industry uses a ratio called Fish in:Fish out (FIFO). The closer the FIFO is to 1, the more fish meat is produced per unit of input; a score of 1 means an extra kilogram of fish used as feed results in an extra kilogram of fish to harvest.

A study published in 2020 shows a FIFO of almost 1 for salmon and trout, thanks to the use of compound feeds which require less fishmeal and fish oil. If only fish were used to feed those species, the FIFO figure would be similar to that of the yellow croaker – over 6, according to an upcoming paper co-authored by Zhang Wenbo, an assistant professor in the College of Fisheries and Life Science at Shanghai Ocean University. His research into conventional yellow croaker aquaculture in China found that the direct use of feed-grade fish is still the best option for the yellow croaker farmers. But Fang Qing told China Dialogue that a lot of feed-grade fish fed to yellow croaker goes uneaten, and ends up sinking to the seabed or rotting, causing pollution and increasing the risk of disease.

More compound feed use would help reduce FIFO numbers in two ways: by cutting use of feed-grade fish, and by increasing conversion ratios – that is, generating more fish growth per unit of feed.

Zhejiang is taking the lead in both those areas. Since 2016, the province has been shutting fishmeal factories during the closed season and restricting the percentage of feed-grade fish in the overall catch. This, combined with the use of compound feed, saw Zhejiang cut the use of feed-grade fish by 835,000 tonnes across 710,000 mu (474 square kilometres) of aquaculture farms during the 13th FYP period (2016-2020). “Previously, feed-grade fish were the primary feed for largemouth bass in Zhejiang. These last two years that’s almost all been replaced with compound feed.” The FIFO ratio for farmed largemouth bass in Zhejiang could come down to 1.5, half the national average for this species, according to 2016 calculations Zhang Wenbo contributed to.

But cutting back on feed-grade fish use in China won’t be easy. Fishers catch a wide range of fish with a wide range of gear. At the local level there is a lack of fisher associations that can impose rules on the sector, making management tricky. Zhejiang’s success can be ascribed to strong local regulations. “There are no successful [international] examples that China can apply,” said Fang Qing. Alongside legislation to bolster oversight of the feed-grade fish catch, he also suggests developing feeds which will be more palatable to fish, and labelling products according to their use of feed-grade fish or compound feed, so consumers can make an informed choice.

Increasing the efficiency of fish inputs

The use of compound feed isn’t the end of the story. At least for now, fishmeal and fish oil are essential ingredients in those feeds. And while the global supply of fishmeal and fish oil has fallen from its peak in 2000 to a fairly stable level, the demand for aquaculture feeds has been increasing. That requires the development of feeds containing less meal and oil.

Plans announced by Norway to boost salmon farming have led to concerns about the supply of fishmeal and fish oil as well as vegetable ingredients. The country has started researching the use of mesopelagic fish (which inhabit the middle depths of the ocean), algae and farmed insects to meet that need and make feed more efficient. A more complete solution would be to develop entirely vegetarian feeds, with no fishmeal at all. However, as things stand that would only be suitable for a few species.

“Fishmeal is the most expensive of the ingredients found in bulk feeds. Reducing the amount in those feeds is the best way to make them cheaper,” Zhang Wenbo points out. A tonne of fishmeal costs around 10,000 yuan (US$1,500), compared to 1,000–4,000 yuan for bran or soybean meal, he added. “Feed conversion ratios are also affected by the type of aquaculture, the make-up of the feed, and genetic selection – the breeding of strains more suited to compound feeds,” he said. This is more difficult in China, with its wide range of farmed species, than in Norway, where salmon dominates. But progress is still being made, and associated targets have been set in the 14th Five Year Plan (2021–25).

Increasing the efficiency of fishmeal and fish oil use in China will also ease global pressures on the supply and help protect juvenile fish. China is the world’s biggest consumer of fishmeal, with the largest part being used in aquaculture, and the second largest being fed to pigs. But the country only produces 400,000–700,000 tonnes of fishmeal a year – not even close to meeting domestic demand. Fishmeal imports have held steady since 2017, at about 1.4 million tonnes, but jumped to 1.82 million tonnes in 2021, with experts ascribing the change to the recovery in pig farming. The extra fishmeal came from the Americas and elsewhere in Asia.

Zhang Wenbo explains that China’s fishmeal and fish oil imports come from forage fish, caught specifically to be turned into fishmeal, and Peru is the main supplier. Relatively little of China’s fishmeal is made from feed-grade fish. “Imports of by-product processed fishmeal from Vietnam and Thailand have been increasing in recent years,” he said.

Minimizing the feed-grade fish catch

Cutting back on the use of feed-grade fish is good for the sustainable development of both wild fishing and aquaculture. It will also help protect already vulnerable ocean ecosystems. In 1959, fishing vessels in China’s Bohai Sea caught 420 kg of fish per net for every hour they worked. By 1993, that had fallen to 30 kg, and only 8 kg between 1998 and 2011. The above-mentioned research into China’s feed-grade fish catch found that a long-term stable total catch has masked trends including falling biomass and changes in end use.

The losses to biodiversity and ecological services cannot be measured in financial terms, and the fishing industry needs more than simply output. Wang Songlin, president and founder of the Qingdao Marine Conservation Society, believes the industry needs to work towards a balance of ecological, economic and social benefits. He told China Dialogue that even if total catch may still be the same by volume, the underlying destruction to the integrity of ecosystems and the environment should not be ignored.

Management of the sector in China has acquired a new ecological focus. Alongside the use of compound feeds, some provinces are providing fishery stewardship subsidies for the protection of rare and endangered species and for keeping down feed-grade fish catch volumes.

Protecting juvenile fish isn’t just a matter for China – it’s crucial for ocean ecosystems around the world. Rashid Sumalia said: “If you look at the economies and the ecology at the higher level, you don’t want to [catch feed-grade fish] because the losses are too high” to be sustainable. Sumalia acknowledges that many people rely on that fishing for their livelihoods but says: “We need to take it down as far as we can.”

Zhang Chun is a senior researcher at China Dialogue. This article appears courtesy of China Dialogue Ocean and may be found in its original form here

The opinions expressed herein are the author's and not necessarily those of The Maritime Executive.

However, the use of these additives has raised concerns about the sustainability of wild fish stocks and the potential impact on human health.

Title:

Content: Miscellaneous
Publish Date: December 13, 2021 8: 47 GMT
Updated on: December 13, 2021 9: 40 GMT
Study: Eating Too Much ‘ Farm Salmon ’ May Cause Cancer
A medical study published on Monday warned that overeating salmon raised in farm ponds could lead to cancer.
The Daily Newspaper noted.
+ A -A
Source: Erm News
A medical study published on Monday warned that overeating salmon raised in farm ponds could lead to cancer.
The Daily Express newspaper pointed out that "some previous studies found that salmon, jam in ponds, which is widely consumed around the world, doubles the risk of prostate cancer," pointing out that "salmon is a useful food source for health because it contains omega-3 fatty acids."
"While one salmon is caught in open water, like the seas, the other is bred in tight spaces (farms and ponds), which could have implications for human health," the paper said.
Studies have found that PCBs in farm-raised salmon were about 8 times higher than concentrations in wild salmon, adding that PCBs have been banned for commercial use for decades, but their effects can still be found in the environment, which may adversely affect human diet and therefore health.
According to a study by the Environmental Defense Fund, eating salmon raised in farm ponds on a regular basis may increase the risk of cancer after multiple cases of contamination have been detected in the United States and other countries.
"Medical scientific findings, published in the Journal of Medical Sciences, suggest that cheap farmed salmon sold in stores may do more harm than good."
“Risk analysis suggests that consumption of farmed Atlantic salmon may pose health risks that detract from the beneficial effects of fish consumption, ” the study said.
Eating farmed salmon more than once a month may be enough to increase the risk of cancer.
"In multivariate analyses, men with the highest concentrations of PCBs were twice as likely to develop prostate cancer than men with the lowest concentrations."
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Some studies have found that farmed salmon may contain higher levels of pollutants such as dioxins and PCBs due to the use of fishmeal and fish oil in their feed.

What health concerns are there specifically related to additives in farmed salmon feed?

Other additives such as soy proteins, wheat gluten, and corn gluten meal are also used in salmon feed to reduce the reliance on fishmeal and fish oil.

The use of these additives is regulated by government agencies such as the European Food Safety Authority, which has established standards for the safe use of these additives in animal feed.

Title:

Content: There were 1,677 press releases posted in the last 24 hours and 469,931 in the last 365 days.

Episode 10 – From lab to fork

Intro (00:09:22)

Science on the Menu, a podcast by the European Food Safety Authority.

Ed (00:19:24)

Hello and welcome to another episode of Science on the menu. My name is Ed Bray and I work in the Communications Team at EFSA. And today joining me is Wolfgang Gelbmann from the Novel Foods Team at EFSA. Hi, Wolfgang.

Wolfgang (00:34:09)

Hello. Thanks for inviting me.

Ed (00:35:22)

I'm really interested to talk about what we're going to discuss today. We're talking about food, but not food as we know it. We're talking about food that is produced in a novel way and that is from cell lines. So, cell-based food. Some call it lab-grown food. At EFSA, we prefer the term cell culture-derived food. When we hear about this, we often hear about it in terms of meat, a replacement for traditional meat. So, let's start off with the most basic question: What is cell-based food? How is it produced? And what's the process, actually, for that?

Wolfgang (01:18:00)

Yes, when we talk about cell culture-derived food, we understand these are foods based on cells that have an animal origin. So, somewhere they must be sourced from an animal. Usually, they are from farmed animals, or you can also source meat. Necessarily, you do not need to slaughter an animal for this. You can also go to the slaughterhouse and take some meat, some muscle meat there and collect cells which then can be propagated. And the very closed conditions, we call them cell culture conditions, in closed compartments where you need to add water, nutrients, including vitamins, minerals, amino acids, sugar, even fatty acids, and water, oxygen. You also need to control the temperature. These cells are growing then in a highly monitored and controlled environment to increase the scale, the number of cells, which then eventually will be harvested and subject to further down-processing to make foods out of the cell culture because we do not consume the cell culture as such, but we consume foods derived from the cell culture. And that's the reason why we call it cell culture-derived foods.

Ed (02:40:19)

Okay. And the down-processing is the part where it's turned into presumably a product that looks like traditional meat. Correct?

Wolfgang (02:49:23)

Exactly. Because the cells are such as they grow, they look very different from muscle cells in an organism. And the texture is probably different. The taste is probably different if you consumed the pure cells as such. And it's the task of food business operators who want to successfully market and sell these products to then make the product from these harvested cells that ideally look and taste like conventional meat.

Ed (03:21:10)

Okay. And we're talking about meat here, but presumably this could also be the case for fish and maybe even fruit and vegetables. Is that right?

Wolfgang (03:30:15)

Theoretically, yes. Typically, I'm saying because for plants, you can also grow plant cells. Cultures are from plants. But I think it's even more challenging for plants to resemble, to mimic a product that looks like an apple or a pear or vegetable.

Ed (03:53:20)

Okay. And then the real kind of reason behind doing this is, at least from the producer's point of view, is to avoid some of the issues that are related to large scale meat production, sustainability issues, animal welfare issues, possibly, for example. Is that right?

Wolfgang (04:16:00)

Exactly. These are the two main points and arguments for this new innovative sector: to reduce animal welfare and health issues. And the second one is sustainability. And when we talk about sustainability, we know that plant vegetable food production is much cheaper than animal food production. So, for the industry, it would be more challenging to compete with vegetables or plants because they are produced with much lower cost than meat is produced nowadays. So, I think the main interest will be indeed cell culture-derived food based on animal cells.

Ed (04:52:24)

Okay. We're talking about a product that does exist on the market, if I understand well, in some other parts of the world, but is not yet on the market in Europe, is that right?

Wolfgang (05:02:24)

That's correct. In Europe, we do not have such products yet on the market. The reason is because they are considered by regulators, by the European Commission and Member States, as a novel food. And that requires an assessment, a safety assessment by EFSA and the authorisation by Member States and the European Commission. But even before EFSA can assess a dossier, we need to receive one. And we have not yet received such a dossier.

Ed (05:29:01)

Okay. But in other parts of the world, it's gone through a process and is on the market. Where is it possible actually to buy this kind of thing?

Wolfgang (05:39:07)

Yes, there was an authorisation for chicken cell culture-based food in Singapore. I think it was last year. And this type of food is formulated like chicken nuggets. So, these products have the authorisation in Singapore, but as we have heard they are sold at very low amounts. We heard about two kilograms per month.

Ed (06:00:09)

You talked about how the cell lines are derived at the beginning. You talked about there needing to be an animal within the process, but could it be possible to remove the animal from the process and for this to be suitable for vegetarians and vegans if they're ethically, you know, okay with the approach?

Wolfgang (06:20:23)

That's a very personal decision. And I think it depends on how you define yourself, how strict the limits and borders you impose on yourself are to be vegetarian or vegan. Somewhere, these cells must be sourced from meat or from an animal, so they must have an animal origin. You do not necessarily need to slaughter an animal because you can also take it from meat from certain parts of muscle cells. And you can take it once and then you propagate a lot of these cells. You multiply them a lot. In cell cultures, you can even freeze them. And later, when you want to initiate a new batch of such cell culture-derived meat or food, you just thaw them, and then you start again propagating them, cultivating them, increasing the scale, and making again a new batch of this type of food. So, you do not necessarily need to slaughter animals regularly.

Ed (07:20:00)

Hmm. You talked about there being such a relatively small quantity in Singapore. What are some of the challenges for these producers to get a product to a market like that?

Wolfgang (07:32:05)

I think the biggest reason for the technological challenges is that these cells are taken out from the tissue from an organism. And in an organism, all the cells get nourished, get the nutrients from capillaries, to get the hormones from the blood. They have the interaction with all the other cells, and they are growing in the context of the neighbour cells, let’s say, where there's a lot of interaction between different types of cells. In cell culture-derived foods we talk about cell culture based on a single type of cells, usually it's muscle cells. So, we don't have capillaries, we don't have hormone glands, we don't have a liver, kidney, we don't have other types of cells there. So, all these must be replaced and mimicked. The conditions must be mimicked to come as close as possible to the environment cells have in the organism. But still, this environment is very different. And that's I think a big challenge when it comes to large-scale production. Because cells are easy to grow two dimensional on a monolayer. But if you want to have meat, you need a three-dimensional structure. So, you need to increase the number of cells that can grow over on the other. But you do not have vessels there. And one of the aims of the industry is to increase to let the cells grow in the more three-dimensional way, to mimic the structure of the meat. And that's quite challenging. It's challenging in terms of yields especially. I think that's one of the reasons why these types of products have not yet been that successful. But there's a lot of technology ongoing, and I think we should not underestimate innovation when there is also sufficient funding to support that.

Ed (09:26:12)

So, we have talked a little bit about what it is, the process and some of the reasons behind it, some of the challenges. What about the safety of the product? You said we haven't received an application yet, but what are some of the things that we will look at in terms of the safety of an application for this?

Wolfgang (09:46:15)

Indeed, we have not yet received such an application, but we have started thinking, discussing, and we also have organised events such as this scientific colloquium in May in Brussels this year, and we are going to organise stakeholder meetings on the topic as well, also to exchange with stakeholders, with scientists from universities, but also with the industry part to get more knowledge about these types of products. We are quite confident that we are already prepared for that, and we expect that the hazards related to these types of foods are not dissimilar to what we are facing now with conventional food products. What are the hazards? The hazards are chemical and microbiological hazards. So basically, everything that you feed into your farmed animals, that includes also contamination from the feed, pesticides, food additives, sometimes antibiotics, contamination from the environment, industry, from emissions, everything that is fed to animals that they consume, that they are exposed to in the environment could end up on our plates. There are a lot of regulations to limit all of these contaminations and chemical hazards, and the same applies to microbiological hazards. We know all of these salmonella, campylobacter, other microbes that can affect meat and other foods and basically face the same challenges with regards to the cell culture-derived foods. So, everything you put into the medium where the cells grow and you need to put a lot of products in there, basically nutrients, vitamins, but also somewhere you need to make the cells grow. So, some growth factors are probably needed. Also, these ingredients you put in there are never 100% pure. We expect them to be pure enough to ensure safe food products. But these are the items we will look at when we are assessing such type of products. So, it's the chemical hazards we will look at, potential residuals in the final product, as well as microbiological contamination. And third is in our assessment, we look also to the nutritional composition of these types of foods. We are obliged to do so because the novel food regulation says that novel food should not be disadvantaged to the European consumer with regards to its nutrients. These products should not be worse let's say than what we are consuming already right now.

Ed (12:23:14)

And how do you think it would compare actually to a traditional meat product?

Wolfgang (12:28:02)

We expect that there will be some differences, but not necessarily that these differences are disadvantageous for the European consumers. So, I would expect that this hurdle will be passed by the industry, by these types of products. They will be somewhat similar in terms of composition because also the cells grow, and they need to see what the cells need in an organism. So, they need all the micronutrients, vitamins will be there, proteins will be there sufficiently - same quality with some differences, but not necessarily that the quality will be less than the protein. So, when you talk about conventional meat.

Ed (13:04:08)

The fact that it's a closed system, I guess is an advantage in one way because you can really control the environment to a very specific degree. But it could also be a disadvantage, a risk in that if anything does get into the system that perhaps shouldn't be there, a contaminant or whatever, it affects the entire system, is that right?

Wolfgang (13:22:06)

Absolutely correct. So I think when you have a contamination in the cell culture, you would very quickly realise it because the cells… there's no immune system. So there will be nothing in the cell culture that would fight against a microbial contamination. So this batch will be very quickly spoiled and you can discharge it. And it's a bit different to when you talk about farmed animals where you could have infections that are for a long time not observed. And once you spot them, it could have passed already. Quite the worst example you know is the BSE crisis, where it took years to even realise what's going on there. Yeah, and when people have already consumed these types of products. I think that will be different in terms of the cell culture where you quickly will see when there is microbiological contamination and basically, it's spoiled within one day. It would not reach consumers.

Ed (14:16:13)

Another question that springs to my mind is when we look at some of the critics who talk about these products, they use words such as… they call it artificial meat or synthetic meat. Do you think that's an accurate reflection actually of the process here?

Wolfgang (14:34:02)

I mean, these are not terms we are using in our scientific discussions. That's rather subject to people outside of EFSA. Personally, I think when we talk about synthesis, we rather think about chemical synthesis and these products are not chemically synthesised. So as a scientist, I would disagree with the term synthetic. When it comes to artificial versus natural meat, I also have a different view because what is natural food production? That would be for me as I would define it, I go to the forest and collect my mushrooms, my berries, and maybe I need even to get a fish from the sea or hunt my own animal. That would be the natural way of my food production. I wouldn't call the conventional industrial farming and agriculture as natural versus the artificial cell culture production. So, for me, it's both. Both are in a kind artificial because they are not any more collected and produced as we did maybe a thousand years ago.

Ed (15:33:24)

Mm hmm. Yeah. I guess in a way, a lot will depend on the choices of consumers when presumably these products do make it to market. What's going to be the cost, what's going to be the attitude of consumers, the taste, etc. All these factors come into play when consumers make their decisions. On that front, how do you see it for the industry in terms of the cost of production?

Wolfgang (15:56:13)

I have less insight on this aspect, so we are more in the science and to prepare for the safety assessment as such and less investigating and following the cost side. I think there's also a big challenge there for the industry to have large scale production that could compete with the price of meat, of conventional meat at this moment. There is a certain development ongoing - of course the more funding, the larger the scale of production could be and the cheaper the prices. But when and whether there could be real competition in terms of price with the conventional meat, I seriously don't know. It's difficult, I think.

Ed (16:38:04)

Yeah, as you said, it's out of our remit in any case. And another thing that we hear from applicants sometimes is they talk about the challenge of getting a product to market in terms of the EU system, the rules in place, etc. and they talk of a bureaucratic burden. What do you say to that?

Wolfgang (16:55:20)

Indeed, they need to make a submission and application, which then needs to be assessed by EFSA. And even after the EFSA assessment, there is a procedure of I think it's seven months for the European Commission and Member States to authorise this type of foods. So, it could take some time to get an authorisation. The reason is because European states have decided to ensure a high level of consumer safety. And that takes a process, that takes a while for the risk assessment. And even after the risk assessment, the Member States and European Commission could take other considerations into account as well. This process takes time. And the reason is, I think overall, because the EU has probably the highest standard in terms of food safety, probably on a global scale even.

Ed (17:45:00)

Okay. So could be a bit of time before I can go to a supermarket and choose some cell-derived meat if I wanted to.

Wolfgang (17:53:05)

Yes, certainly. The reason is not because we want to stop these types of foods, this innovation. EFSA is not in that position, and we would not have this intention at all. And I think also the European Commission does not have this intention. The reason is really consumer safety.

Ed (18:06:12)

Okay. Yeah. One final question to you on a personal level, Wolfgang. How did you end up here? What was your path towards becoming part of EFSA’s Novel Foods Team and assessing, you know, these kinds of novel products?

Wolfgang (18:20:13)

By studying, I'm a veterinarian, so I'm quite familiar with animal production, animal health, animal welfare issues. But then, I also have some years of experience in research, also using a lot of cells in biotechnology. I was working for a few years in assessing safety and efficacy of medicines, including biotechnology products and as such I also learned about certain guideline documents from the European Medicines Agency with regards to cell culture and biotechnology-derived products. And since 2003, I started at EFSA, in the beginning with BSE, with the BSE issue, and later on I moved to the Nutrition Unit and quickly I got the novel foods on my plate, which I have been doing now since 2006.

Ed (19:10:20)

Okay, well, thanks very much, Wolfgang, for giving us your insights and expertise.

Thanks for joining us on this episode of Science on the Menu. And we hope to see you again soon. Thank you very much.

What countries or jurisdictions have regulations concerning additives in salmon feed?

What countries or jurisdictions have regulations concerning antibiotics in farmes salmon?

In Norway, for example, the use of additives in salmon feed is regulated by the Norwegian Directorate of Fisheries, which has established guidelines for the use of fishmeal and fish oil in salmon feed.

Title:

Content: SALM

EU says Norwegian salmon producers might have distorted competition

Credit: REUTERS/SERGEI KARPUKHIN

Adds company responses and share price reaction

Jan 25 (Reuters) - The European Commission has informed six Norwegian salmon producers of its suspicion that they breached EU antitrust rules by distorting competition for spot sales of Norwegian farmed Atlantic salmon in the EU, it said on Thursday.

The Commission said it was concerned that Cermaq, Grieg Seafood GSFG.OL, Bremnes, Leroy LSG.OL, Mowi MOWI.OL and SalMar SALM.OL had exchanged commercially sensitive information about prices and volumes between 2011 and 2019 to reduce market uncertainty.

Mowi, SalMar, Leroy and Grieg Seafood issued statements contesting the Commission's preliminary findings, maintaining their commitment to competition laws and expressing their intention to cooperate with the investigation.

Cermaq said it explicitly disagreed with the Commission's preliminary findings but will refrain from further comment until watchdog's final decision.

A Bremnes representative was not immediately available for comment.

Shares in Mowi, SalMar, Leroy and Grieg Seafood fell 4.9%, 1.9%, 5.7% and 7.1% respectively after the Commission announcement.

Antitrust regulators raided salmon farms in several European Union countries in February 2019, including some owned by Mowi, on suspicions of involvement in a cartel.

The Commission did not name the companies at the time. But Mowi, the world's biggest producer of farmed Atlantic salmon, said that EU regulators had raided two of its businesses, in Scotland and the Netherlands.

Norway accounts for more than half of the farmed Atlantic salmon worldwide and the EU is its main importer.

The alleged conduct concerns sales of fresh, whole and gutted Atlantic salmon farmed in Norway. It does not concern frozen farmed Atlantic salmon or processed products such as salmon fillets, loins or smoked salmon, the commission said.

The statement of objections sent to the companies does not prejudge the outcome of an investigation, it added.

(Reporting by Bart Meijer additional reporting by Jesus Calero Editing by David Goodman )

((Bart.Meijer@thomsonreuters.com;))

The views and opinions expressed herein are the views and opinions of the author and do not necessarily reflect those of Nasdaq, Inc.

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What countries or jurisdictions have regulations concerning additives in salmon feed?

Overall, the use of additives in salmon feed is a complex issue that requires careful consideration of the potential impacts on human health and the environment.

Title:

Content: What Is A Salmon Sperm Facial? The Dark Side To The Beauty Trend

People are having DNA derived from salmon sperm injected into their faces to make them look younger

By

5 Minutes Read

Salmon sperm facials made the news last year after Jennifer Aniston told the Wall Street Journal she had tried one. Now the anti-ageing treatment is tipped to become a big beauty trend of 2024.

Injecting sperm into your face sounds gross – though it isn’t actually sperm that’s used. But the bigger problem is the industry behind the trend: salmon farming and fishing.

Here we delve into the dark side of the salmon sperm facial and the problem with using animal products in cosmetics.

What is a salmon sperm facial?

The “sperm” in the facials is actually DNA derived from the sperm of salmon. It’s technical name is Polydeoxyribonucleotide, or PDRN, which is how the ingredient may be labelled on cosmetics products. PDRN refers to several bioactive molecules derived from purified and sterilized DNA taken from salmon sperm.

A treatment involves having PDRN injected into your face using a small needle. It is supposed to stimulate collagen production and help cell renewal. Several sessions are recommended across several months to see results. PDRN is also found in some luxury skincare products like lotions and supplements. The fad originated in South Korea, the home of skincare regimes that have become a global phenomenon known as K-beauty.

There is some research showing that PDRN can help wounds to heal, discovered through animal experimentation. But there have been few human trials to test it’s efficacy for cosmetic or medical purposes.

Where does the sperm come from?

According to Metro, the salmon-derived ingredient in the treatment is a by-product of seafood production. “[R]ather than it being tossed away when wild Alaskan salmon is prepared, instead the beauty industry snaps it up.”

It’s not clear whether the PDRN used by beauty companies comes exclusively from wild Alaskan salmon, or whether some is obtained from farmed salmon. Either way, both industries are deeply problematic, and the use of their by-products by the beauty industry is not as harmless as it sounds.

Taking fishes from the wild

Populations of wild Atlantic Salmon are declining globally, with some communities in crisis. For example, in UK rivers – a breeding ground for the species – populations hit a record low in 2022.

This is despite efforts to conserve Atlantic salmon numbers through fishing exclusion zones being established since the 1980s. The global decline is likely due to illegal and unregulated fishing activity, according to one study. Dammed rivers, warming waters due to the climate crisis, and sea lice proliferating at salmon farms attaching to wild fishes may also impacting the health of wild salmon populations.

Salmon farming

Farming salmon is supposed to help alleviate pressure on wild populations. Most of the salmon sold in supermarkets in the UK come from Scottish farms. Indeed, globally more fishes killed for food now come from farms than from the wild. This makes it seem more likely that the PDRN in cosmetics is currently, or will in future be, derived from farmed salmon (though we don’t know its origins for sure).

Salmon farming has many negative impacts on the fishes and the marine environment. Undercover investigations have shown how farmed salmon suffer from predation, sea lice infestations, and disease outbreaks. Mortality rates on farms have also been rising due to warming waters – a problem only set to get worse in future.

The sea lice infestations on farms are bleeding into wild salmon who swim past the pens of their captive kin. In Scotland, there are plans to establish protection zones for wild salmon to keep them safe from the sea lice outbreaks on farms.

Pollution including waste and pesticides from farms has been rising and wreaking havoc on surrounding ecosystems.

By-products aren’t harmless

Using by-products from the meat, fishing, and farmed fish industries – known as rendering – does not simply reduce waste from those industries. It financially supports them by adding value to their products.

Slaughtering animals for food produces a lot of waste, such as blood, bones, skin or scales, hoofs, intestines, and fish swim bladders. Treating and disposing of it in an environmentally safe way is expensive, which is why animal industries would rather sell it. Development in technology are increasingly enabling them to extract materials from waste and monetize it.

The value that rendering adds to animal industries can lead to the products derived from waste becoming a driver of destructive practices.

For example, bovine collagen, used like PDNR as an anti-ageing treatment, has become extremely popular. In 2023, an investigation by several news organizations uncovered links between collagen supply chains and Amazon deforestation. The booming collagen industry means that, along with leather, collagen makes up an increasing portion of the profit made from cows raised in the Amazon who are killed for beef.

Marine collagen, derived from the skin of fishes, is also becoming popular. It could potentially provide a new revenue stream for seafood companies. Collagen, salmon sperm, and other fish waste products that can be rendered could thus become more of a reason in themselves for slaughtering fishes.

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