{"refrec":{"BRefID":364144,"RR":"<b>Castle, D.; Finlay, K.; Clark, S.</b> (2008). Public engagement regarding aquaculture products produced through biotechnology, <b><i>in</i></b>: Culver, K. <i>et al.</i> <i>Aquaculture, innovation and social transformation. The international library of environmental, agricultural and food ethics,</i> 17: pp. 221-234. <a href=\"https://dx.doi.org/10.1007/978-1-4020-8835-3_14\" target=\"_blank\">https://dx.doi.org/10.1007/978-1-4020-8835-3_14</a>","BEntID":361864,"PublicFlag":1,"CheckedFlag":0,"wosflag":0,"vabbflag":0,"RefStringPartII":", <b><i>in</i></b>: Culver, K. <i>et al.</i> <i>Aquaculture, innovation and social transformation. The international library of environmental, agricultural and food ethics,</i> 17: pp. 221-234. <a href=\"https://dx.doi.org/10.1007/978-1-4020-8835-3_14\" target=\"_blank\">https://dx.doi.org/10.1007/978-1-4020-8835-3_14</a>","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Castle, D.; Finlay, K.; Clark, S.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Castle, D.; Finlay, K.; Clark, S.","Englishabstract":"Aquaculture of fish is a centuries old practice that can provide a stable supply of dietary protein. In the contemporary context, expanded use of traditional forms of aquaculture, coupled with technological innovation in culturing practices, has led to the “Blue Revolution” in aquaculture. Amidst rapid decline of the remaining oceans stocks that can be sustainably harvested, aquaculture production of food fish contributes one third of all fish consumed (FAO 2002). The increase in aquaculture productivity on a global scale has been rapid, including in developing countries where population growth puts renewed pressure on aquacultured fish. 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