ABSTRACT
Aquaculture production in Bulgaria has increased over the last decade, reaching 16 442 tonnes in 2019. Fish production has doubled in comparison with 2007, while that of mussels has increased tenfold. The Bulgarian contribution to EU aquaculture production has been increasing significantly in both volume and value over the years, making up 1.15% of the volume and 1.0% of the value of EU production in 2019. Freshwater aquaculture accounts for 78% of total production. Common carp dominates with about 29.4% (4836 t), followed by rainbow trout with 29.2% (4820 t) in 2019. The cultivation of sturgeon species and caviar production are among the most dynamically developing aquaculture segments. Mariculture in the Black Sea has increased in recent years, with the production of Mediterranean mussel reaching 2932 tonnes in 2019. An average of 405 farms operated during the period 2010-2019. Four regions (Plovdiv, Stara Zagora, Burgas and Montana) account for 50% of the total fish production. Pond aquaculture is the dominant technology used in Bulgaria, and it serves as the basis for numerous other activities, including management of fish stocks in various water bodies mainly for recreational fishing. Approximately 35 net-cage farms currently operate in bigger dams. Recirculating fish farms output made up only 0.15% of the total amount of aquaculture for the period 2010-2019. The aquaculture sector exhibited difficulties in recovering from the financial crisis of 2007-2008, manifested by a slow growth for the period 2010-2014. From 2015 to 2019 there has been a significant growth, manifested in a sharp increase of total revenue and profitability, especially among the larger enterprises in the sector, as well as an increase in the number of employees, and the labour productivity. As a result, in 2019 the registered total revenue per enterprise and total revenue per employee were more than double the respective figures for 2010. The profits of larger enterprises increased more than three times on average, but smaller entities, micro-enterprises with less than 5 employees, operated at the border line between profit and loss. The COVID-19 crisis could have lasting consequences. Despite EUR 1.2 million direct payments in the sector in 2020, there has been a significant drop in the export of aquaculture products. Consumption of fish and other aquaculture products remains low compared to those in the other EU countries.
ABSTRACT
Rainbow trout (Oncorhynchus mykiss) are currently consumed as live fish, primarily for catering or consumers, as an alternative to salmon in sashimi or dishes. However, Covid-19 has hampered store and restaurant operations. Therefore, developing suitable processing conditions to extend its shelf life, such as online distribution specifications while enhancing the filets' commercial value, would raise its production value. In this study, we investigated the fish filets salted in a 5% salt solution for 2 days and then smoked at 65 degrees C for 4 h under different storage conditions. As result, the higher rate of salt penetration and water loss in the resolved rigor mortis group was associated with tenderization of the meat compared to the rigor mortis group. Thermal-shrinkage and thermal-induced tissue destruction of the smoked fish filets during processing which affects the appearance, flavor, chewiness and overall acceptability. Nevertheless, according to the results of a consumer-type evaluation, the product characteristics of the fish filets from the resolution of rigor mortis group were consistent with those of the rigor mortis group, except for a weaker aroma. Thus, these results explain the relationship between frozen stored fish and the quality of processed products. The economic concept of regulating and distributing scheduling production between raw materials and finished products in the food industry conveys promising findings that will contribute to developing sustainable food processing systems.
ABSTRACT
Increasing body immunity is very necessary after the Covid-19 pandemic. One of the efforts that can be made to increase the body's immunity is to consume functional foods with immunostimulant activity, such as processed snakehead fish products in the form of nuggets, and "parkusel" juice made from a mixture of bitter melon, dates and celery. The purpose of community service is to provide knowledge and skills to housewives and the community at the Veteran ABRI Housing Complex in Medan Estate, Deli Serdang Regency, in making functional food products in the form of snakehead fish nuggets and Perkusel juice. The community service method used is the counseling method with leafet aids and training in making snakehead fish nuggets and perkusel juice. The results of the activity showed that there was an increase in the knowledge of the community participants in community service activities about nutritious snack products that can increase body immunity by 71% in the good value category.
ABSTRACT
The first year of the COVID-19 pandemic in 2020 was associated with an "anthropause" in many industries, initially reducing greenhouse gas emissions and other negative anthropogenic influences. However, outdoor recreation has exploded in popularity in response to closures of indoor recreation options, increased free time, and/or increased levels of stress. We tested for the effects of the COVID-19 pandemic on the sale of fishing licenses in Wisconsin and on vehicle counts that were observed at public lake access points in Vilas County, Wisconsin, in 2020. In the summer of 2020, fishing license sales in Wisconsin, USA, increased, particularly among first-time license purchasers for whom cumulative sales in 2020 increased by 71% and 35% compared with the previous 5-year average for Wisconsin residents and nonresidents, respectively. Changes in the vehicle counts at lake access points in the summer of 2020 varied considerably by lake. However, lakes with greater proportions of public shoreline experienced pandemic-associated increases in lake visitors. Our results suggest that the distribution of recreational fishing effort in Wisconsin changed during the pandemic, potentially placing additional harvest pressures on hot spot inland lakes.
ABSTRACT
This research tries to explore the challenges and opportunities of aquaculture in cages in ..amlig..ze Dam Lake. Aquaculture in ..amlig..ze Dam Lake has been carried out by using cage systems since 2008, and it has made significant progress until today. In ..amlig..ze Dam Lake, 5 large-capacity enterprises started to operate. The water of ..amlig..ze Dam Lake, due to its coldness, dissolved oxygen amount and flow rate, allows the raising of extremely high quality and delicious rainbow trout. This situation makes significant contributions to the development and progress of aquaculture in ..amlig..ze Dam Lake. According to the data of 2021 in ..amlig..ze Dam Lake, approximately 4000 tons/year of aquaculture production is carried out in 155 cages. While the trout raised in the cages established in ..amlig..ze Dam Lake provide job opportunities to the people of the region, they are in high demand from Turkey and abroad. Although aquaculture production in ..amlig..ze Dam Lake is affected by the Covid-19 pandemic, it still continues. In order to benefit effectively from aquaculture in the future, it is necessary to focus on measures to ensure the protection and sustainable use of ..amlig..ze Dam Lake.
ABSTRACT
In the last hours of school on a Friday in late March 2020, we received the news that we would not be coming back for two weeks. COVID-19 cases were climbing in Pennsylvania, and we were sent home not knowing if or how we would return for the last two months of classes. After those initial two weeks, the state's decision was made to keep us virtual for the rest of the year. Students are similar in their quick and righteous disregard for those who are wasting their time. But here's the thing about a lesson plan: it's just a boundary, a map to follow. Sure, there are topographical lines to trace and note, but what happens between those lines is the beautiful part of teaching. The unknown, the amalgamation of curriculum and critical thinking and humanity. There's a mystery that gets to be uncovered in each lesson. There's something to learn and to discover.