PERU fishing with guts to report…
An innovative project which has a budget of GBP 442,000 (USD 149,400), Anchovy intends to use to enrich human foods such as bread, pasta and biscuits.
This initiative, launched by the National Fisheries Society (SNP) and the Fund for Innovation, Science and Technology (Fincyt), several companies associated with the SNP involved, Andina reported.
“What we seek is an agenda to identify, dimension and prioritize technology gaps that limit the use of the nutritional components of the anchovy to introduce them to the diet of the Peruvian population”Said Elena Conterno, President of the SNP.
The main attributes of Anchovies, stressed that it is good for the reason, the sight and the heart.
Conterno said the aim of this research is “known food vehicle to be fortified with essential micronutrients from anchovy, such as iron, vitamins and essential fatty acids”.
The SNP Holder emphasized that chronic child malnutrition in the country affects 13.5% of children under five and in rural areas the figure is 24.6%, and expressed hope that helps Anchovies to meet the major nutritional problems at low cost.
Meanwhile, this week the Instituto del Mar del Peru (Imarpe) released a report on the situation in northern and central stock of anchovy, which recommends that the Ministry of Production (Produce) suspended maintain the extraction of this resource.
Scientists say there are abnormal environmental conditions such as large bodies of warm water (Kelvin waves) and warm ocean waters, which are very favorable for the pelagic resource, whose habitat is the cold water.
Also note that these climatic and environmental factors have impacted directly on the distribution of oxygen, nutrients in the sea and in the depth of the thermocline (layer within a body of water where the temperature changes rapidly with depth).
SOURCE: Fis.com
