Acuaculture and Tilapia farming in México.

Extract of "Opinión técnica" document, published by Proff. Dr. Adriana Ferreira da Silva from the Universidad Autónoma de Yucatán

Aquaculture and Tilapia farming in Mexico.

Aquaculture employs more than 12 million people worldwide.
Among the main species produced are Nile Tilapia, which, like many food resources commonly consumed in Mexico, comes from outside. It is of African origin and is very popular throughout Mexico and Latin America. Tilapia has been present in Mexico since 1964. It stands out for its fast growth, rusticity, easy handling, excellent nutritional quality meat and an exquisite flavor. It is produced in the 32 states of the country, with national production being 156 thousand 146 tonnes, according to SIAP figures.

Nutritional quality.

Every 100 grams of tilapia meat we find the following composition: 20 g of raw protein, 1.7 g of total fat, 0 g of carbohydrates, and contains large amounts of iron, niacin, and phosphorus. The American Heart Association advises the consumption of tilapia, as it contains a relatively small amount of saturated fat and high-value protein content, and provides large amounts of selenium, a potent antioxidant that boosts the immune system.

Environmental impact.

AMPAQUI emphasizes that after more than 40 years of Tilapia presence in Brazil, there were never reports of extinction episodes of other species specifically caused by this fish, “if it were a real situation, and thinking about the characteristics of high precocity and the facility of reproduction of Tilapia, those events would have occurred in the first decade after its importation. That is why, although there are some studies that relate the possibility or risk of these events, it is clear that they will never happen, “says AMPAQUI’s president. In Mexico, the story repeats itself, there is no account of extinct native species due to the possible escape of tilapia to the natural environment.

Download and read the full document  HERE

main.css loaded.