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ORIGINAL RESEARCH article

Front. Mar. Sci.
Sec. Marine Fisheries, Aquaculture and Living Resources
Volume 11 - 2024 | doi: 10.3389/fmars.2024.1478631
This article is part of the Research Topic Towards Sustainable Marine Aquaculture: Innovations and Eco-Friendly Practices View all articles

The evolution of food and nutrition supply pattern of marine capture and mariculture in China and its transformation coping strategy

Provisionally accepted
Shouyi Qiao Shouyi Qiao Wei Yin Wei Yin *Yuhao Liu Yuhao Liu *Dahai Li Dahai Li *
  • Ocean University of China, Qingdao, China

The final, formatted version of the article will be published soon.

    This study examines the shift in China's seafood production, revealing that mariculture has surpassed marine capture as the primary source of marine food. The research aims to assess the roles of marine capture and mariculture in meeting rising food demand and ensuring nutrition security, given the limitations of land-based food production. Using data from 2003 to 2021, the study highlights several key trends: mariculture, focused on shellfish and algae, now outpaces marine capture, which remains centered on fish and crustaceans. Significant regional disparities are observed, with mariculture expanding rapidly in several coastal provinces as marine capture declines. Nutrient supply from marine capture has followed a three-phase pattern of growth, stagnation, and decline, while mariculture's nutrient output has steadily increased, particularly in protein. By 2019-2020, mariculture surpassed marine capture in energy and protein supply, though fat supply remains lower. Regional differences in nutrient supply show mariculture leading in multiple provinces. The study concludes by recommending strategies to promote sustainable, diverse, and environmentally friendly practices for China's marine food systems.

    Keywords: Marine fishery, Marine capture, mariculture, Transformation strategy, China, Seafood

    Received: 10 Aug 2024; Accepted: 04 Oct 2024.

    Copyright: © 2024 Qiao, Yin, Liu and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Wei Yin, Ocean University of China, Qingdao, China
    Yuhao Liu, Ocean University of China, Qingdao, China
    Dahai Li, Ocean University of China, Qingdao, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.