Mexican and overseas aquaculturists congregate in Mazatlan


This Wednesday opened the 14th. International Aquaculture Forum 2019; The protocol was headed by Walter Hubbard, Director of Organization and Development of Conapesca

Mazatlan, Sinaloa.- In Mexico, 63 percent of what is consumed comes from aquaculture and worldwide the activity represents 74 percent of production, according to data from the World Fisheries and Aquaculture Report in 2018, which published the United Nations Food and Agriculture Organization.

In the framework of the inauguration of the fourteenth international aquaculture forum 2019, the general director of organization and promotion of Conapesca, Walter Hubbard Zamudio highlighted the importance of developing production strategies focused on consumption, logistics, and distribution to make the activity self-sustainable.

“We understand and value the term of sustainability, these are the true schemes in which sustainability ceases to be a media term, we can finally adapt and understand it as a very current and necessary way to develop our activities.”

He commented that the impact that the activity had with the reduction of budgets in dependencies such as the National Aquaculture and Fisheries Commission is evident, however, it should be understood that this is an opportunity to start doing things differently, hence the work that exists in providing the elements to comply with the national development plan.

“But what we want is to start ‘deagriculturizing’ fishing and aquaculture, most of the programs we currently have are born from an agricultural scheme and we want to match them to aquaculture and fishing and most of the time it does not work as such “

With the participation of important speakers in the field of aquaculture, this Wednesday the 14th edition of the international forum was inaugurated, which brings together workshops, work tables and keynote conferences to producers of the activity of the entity to learn about the progress, act protocol led by Hubbard Zamudio, along with special guests.

Source: linea directa

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