1.
Marine Food

2.
 Seafood is any form of sea life regarded
as food by humans. Seafood prominently
includes fish and shellfish. Shellfish include
various species of molluscs, crustaceans,
and echinoderms. Historically, sea
mammals such as whales and dolphins have
been consumed as food, though that happens
to a lesser extent in modern times. Edible sea
plants, such as some seaweeds and microalgae,
are widely eaten as seafood around the world,
especially in Asia

3.
 The harvesting of wild seafood is usually known
as fishing or hunting, and the cultivation and
farming of seafood is known as aquaculture, or fish
farming in the case of fish. Seafood is often
distinguished from meat, although it is still animal
and is excluded in a strict vegetarian diet. Seafood
is an important source of protein in
many diets around the world, especially in coastal
areas. Most of the seafood harvest is consumed by
humans, but a significant proportion is used as fish
food to farm other fish or rear farm animals.

4.
The ancient river Nile was full of fish; fresh and dried
fish were a staple food for much of the population.
The Egyptians had implements and methods for
fishing and these are illustrated in tomb scenes,
drawings, and papyrus documents.
Some representations hint at fishing being pursued as
a pastime.World fisheries harvest, both wild and
farmed, in million tonnes, 1950–2010.
World fisheries harvest, wild capture versus
aquaculture production, in million tonnes 1950–2010.
Fishing scenes are rarely represented in ancient
Greek culture, a reflection of the low social status of
fishing.

5.
Health benefits of marine foods
and ingredients
 The health benefits of seafood consumption have
primarily been associated with protective effects
against cardiovascular diseases (CVD).
 intake of seafood has also been associated with
improved foetal and infant development, as well as
several other diseases and medical conditions.
 The health promoting effects have chiefly been
attributed to the long-chain n-3 polyunsaturated
fatty acids (n-3 PUFA), eicosapentaenoic acid
(EPA) and docosahexaenoic acid (DHA)

6.
 In addition, the general fatty acid profile is
considered favourable.
 Recent and emerging research on seafood
proteins and other seafood derived
components suggest that these nutritional
components contribute to the health effects.
 In this paper we review the nutritional
characteristics and health benefits of marine
foods and ingredients, and discuss some
current and future trends in marine food
production.

7.
THE MARINE INDUSTRY –
SOME FACTS
 Exported to more than 90 countries.
 India has one of longest Coastline of 8118
Km.
 Global Share of India is 4.2% at second
Position, while China has 69% share.
 Has one of largest area under Estuaries,
backwaters and Lagoons, which are highly
conductive for developing capture as well
as culture fishes.

8.
 Employees 30 Lac people, contributes 1% to
Indian GDP and 4.5 % to Agriculture and
Allied products.
 Indian Fishing Industry got a major boost after
the declaration of EEZ (Exclusive Economic
Zone) in 1977.
 Major Exporting States are AP, Kerala, Tamil
Nadu, West Bengal.
 Potentially Unexplored states are Gujarat,
Orissa, Maharashtra.
 Major products are Shrimps, frozen fish,
cuttlefish, squid and dried items.

9.
MARINE PRODUCTS – THE UNTAPPED POTENTIAL THE
HINDU – SURVEY OF INDIAN INDUSTRY 2016
Meager utilization of natural gift.
 Total production
Potential – 15 Million Tonnes
Production – 2.5 Million Tonnes.
 Fresh waters and Ponds
Total Available – 2.4 Million Hectares.
Utilized – 1.5 Million Hectares.
 Production Per Hectare (Pond Culture)
Potential – 5 Tonnes per Hec.
Production – 2 Tonnes per Hec.
 Production Per Hectare (Reservoirs and Tanks)
Potential – 600 Kg per Hec.
Production – 100 Kg per Hec.

10.
 Traditional Items:
Shrimps - Oyster - Tuna Fish
Squids - Lobster - Frozen Fish
Cuttlefish - Shark - Squids
 Value Added Items:
Cultured Shrimp
Battered Shrimp
Cook Shrimp
Fish Fillet.

11.
 The India’s exports of Shrimps and frozen Squid
are declining year on year.
 One major reason of decline is Export of Cheaper
Vannamei Shrimps from neighboring countries.
 The trend is shifting towards Value Added
Products and Processed Shrimps.
 New Potential Species are
Mud Crabs
Tuna Fish
Sea brass
Mullets
Pearl Spot fishes

12.
 The government has allowed import of raw
materials required for processing plants.
 More Thrust is given on “Ready to Eat”
and “Ready to Cook” kind of processed
items.
 First seafood processing zone was
developed in Kolkata, with investment of
Rs 480 million.
 The processing zone started with 10 large
scale private sector processing units.

13.
MPEDA – MARINE PRODUCTS EXPORTS
DEVELOPMENT AUTHORITY
Head Quatered – Kochi (Kerela)
6 Regional/ 4 Sub- Regional Offices
2 International Offices – New York and Tokyo.

14.
 file:///D:/Downloads/marine-products-
1224325522095211-8.pdf
 https://en.wikipedia.org/wiki/Seafood
 https://www.sciencedirect.com/science/article/pii/S0
734975011000723