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National Committee on Marine Sciences (NCMS)

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AGROVOC Keyword: search.filters.agrovoc.milkfish cultureSDG: search.filters.sdg.SDG 14 - Life below water

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    Vulnerability drivers for small pelagics and milkfish aquaculture value chain determined through online participatory approach
    Macusi, Edison D.; Geronimo, Rollan C.; Santos, Mudjekeewis D. (Elsevier, 2021-11)
    Climate change impacts on the fisheries can be short-term or long-term, making them highly vulnerable. Fishers' vulnerability encompasses several factors and includes, among others, their sensitivity, exposure to the elements, and their adaptive capacity. The main aim of this study was to help develop a vulnerability assessment tool that can be applied in the various nodes of the fisheries and aquaculture value chains with a long-term view of enhancing the resilience of the fisheries and helping increase the adaptive capacity of the fishing communities. A participatory technique using online workshops was conducted together with various stakeholders (N = 214) who gave insights and suggested indicators that drive climate change impacts and vulnerability. Based on the online workshops conducted, the common hazards/drivers were increasing temperature, typhoons, flooding (sea-level rise), and the recent pandemic, which consequently destroy coral reef ecosystems, affect fisheries yield, increases fish mortality, damage boats, fishing gears, pens, cages, pond dikes, erode beach properties, and devastate houses. In association with these impacts, mobility, travel, processing, and logistic operations are severely reduced. In the human dimension, the fishers and fish farmers are directly affected in terms of income loss, destroyed fishing gears, nutritional deficiencies and health impacts, less fishing operations, early or reduced harvest yield, and low market value of products. In the adaptation options, the infrastructure, social, economic, awareness/knowledge, and relevant governance/policy dimensions are needed to address and help mitigate various climate change impacts.
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    Spontaneous maturation and spawning of milkfish in floating net cages
    Marte, Clarissa L.; Lacanilao, Flor (Elsevier, 1986-04)
    Milkfish (Chanos chanos Forsskal) reared from wild-caught fry and from hatchery-bred fry matured at 3.5–5.5 years (2.3–4.9 kg). Maturation and spawning of the hatcherybred fish marks the first time the milkfish life-cycle has been completed in captivity. Milkfish at various stages of gonadal development were obtained in July–October 1980 and March–June 1981 derived from wild-caught fry, and in February–June 1983 from the hatchery-bred fish. The fish were held in floating net cages 9 m and 10 m diameter by 3 m deep, located in 7 m deep water off Igang, Guimaras Island, Philippines. Annual ranges of temperature and salinity were 25–33°C and 25–38 ppt, respectively. The fish were fed commercial feed pellet (42% protein) at 1.5–2% of body weight twice daily. Sexual maturation occurred during the natural breeding season of wild milkfish in the nearby waters. Gonadosomatic index (GSI) of mature males was 0.32–3.95 (wild-caught, 0.32–3.95; hatchery-bred, 1.71–3.85). For mature females it was 1.24–8.12 (wildcaught, 1.56–7.62; hatchery-bred, 1.24–8.12). Two spawnings were recorded in August 1980 and eight in May–July 1981 from the broodstock derived from wild-caught fry, with 342–6293 eggs collected from each spawning, while 14 spawnings were observed in May–June 1983 from the hatchery-bred fish, with 770–114 000 eggs collected. The time of spawning was between 23.00 and 02.00 h. Fertilization rate was 55–99% for the broodstock from wild-caught fry and 47–100% for the hatchery-bred fish. Hatch rate varied from 9 to 80%. Factors affecting spontaneous maturation, spawning and rematuration are discussed. Although slight improvements in egg collection were obtained, further innovations in egg collecting techniques will have to be developed. The results indicate the potential for hatchery production of milkfish fry from captive broodstock and for restocking of waters deprived of naturally occurring fry.