History and planning
Reproduction and genetic selection
Production statistics and economics
Sustainability and environmental effects (new chapter)
All cultured species groups are addressed, from freshwater and marine fish to shellfish and seaweeds. Essential new facts and data have been included throughout.
This comprehensive work is an essential purchase for all those studying aquaculture and is a valuable source of reference for all personnel involved in the aquaculture industry; including those working in fish farms, research institutions, teaching posts in universities and commercial establishments such as aquaculture equipment and feed supply companies. Libraries in all universities and research establishments will find this book an important addition to their shelves.
History of aquaculture and its present state;.
National planning of aquaculture development;.
Selection of sites for aquaculture;.
Selection of species for culture;.
Design and construction of aquafarms;.
Nutrition and feeds;.
Reproduction and genetic selection;.
Health and diseases;.
Control of weeds, pests and predators;.
Harvesting and post–harvest technology;.
Marketing of aquaculture products;.
Economics and financing of aquaculture;.
Part II: Aquaculture practices: Carps;.
Trouts and salmons;.
Grey mullets and milkfish;.
Sea–basses and sea–breams;.
Shrimps and prawns;.
Crayfishes and crabs;.
Oysters and mussels;.
Clams, scallops and abalones;.
Integration of aquaculture with crop and livestock farming;.
Stocking of open waters and ranching