WHY AQUACULTURE IN THE CARIBBEAN

Aquaculture is commonly associated with the intensive culture of salmon in developed countries and the culture of tilapia and shrimp in developing countries. However, given the diverse ecosystem in the Caribbean region, the range of species that may be able to be cultured goes beyond these. Sea cucumber, sea urchins, oysters, conch, and macroalgae are just some examples.

Many blue foods are rich in bioavailable micronutrients and can be produced more sustainably compared with many terrestrial protein sources. Yet despite their unique value and interconnections with terrestrial food systems, blue foods are often left out of food system analyses, discussions, decisions and solutions. For the Caribbean Small Island States, aquaculture has the potential to positively address the problems of nutrition and food security, the unsustainable exploitation of marine resources, and socio-economic inequalities especially as it relates to the involvement of women and youth.

Conventional approaches to promoting aquaculture in the Caribbean have largely failed. Most components necessary for aquaculture development in the region remain underdeveloped including human and technical resources and the general knowledge required to take advantage of its opportunities. Despite the challenges, the basic institutional framework to facilitate aquaculture development exists under the regional CARICOM body and in most countries.

CAEIH seeks to leverage and strengthen initiatives on research, education, and partnerships to realize regional targets such as the CARICOM commitment to a 25% reduction in food imports by 2025 and the global 2030 agenda. In this way, we intend to identify and monitor key performance indicators at various levels from human and technical capacity to aquaculture production and the participation of women and youth.