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Food from the Oceans - How can more food and biomass be obtained from the oceans in a way that does not deprive future generations of their benefits?
Food from the Oceans is the first Evidence Review Report published by the SAPEA consortium. SAPEA is an integral part of the European Scientific Advice Mechanism (SAM) and this report demonstrates the outstanding commitment and knowledge of experts who were nominated by academies and learned societies.
Interdisciplinarity and world-class expertise from across Europe are SAPEA’s core strengths. We assembled two international working groups for Food from the Oceans, covering both the natural sciences and the humanities/social sciences.
We were delighted with SAPEA’s collaboration with the High-Level Group of Scientific Advisers (HLG), which has proved so effective in Food from the Oceans. Our Evidence Review Report informs the Scientific Opinion of the HLG. They are published together, and the aim is for them to be used by the European Commission in planning and policymaking across a range of areas.
Academia Europaea performed the role of Lead Academy for the Food from the Oceans Evidence Review Report. It acted as project manager, ensuring that deadlines were met, and outputs were of the highest quality standard. By working well with academies and experts we have met all milestones leading up to and including the final deliverable, the Evidence Review Report itself. We also took a novel approach to public engagement, with encouraging results.
In Food from the Oceans, we believe we have established an attractive model for future SAPEA projects. We would like to thank everyone involved in making Food from the Oceans a success and express our sincere gratitude to those who have worked hard throughout 2017
Les apports de la génétique dans la filière ostréicole française
The most known and certainly the most important contribution of genetics to the oyster indus try is the development of the triploid cupped oyster. Released for the first time in the 1980s, the triploid oyster has triplets of chromosomes instead of pairs. Currently, triploid oysters are obtained by crossing diploid and tetraploid oysters. These oysters are characterized by a near lack of milt in summer, which makes them generally popular with consumers, and by a faster growth, allowing a shorter production cycle. In parallel, the exploitation of natural resistance in the diversity of French oysters has been considered to improve the health of farmed populations which is a major challenge for the sustainability of aquaculture farms. Currently, the knowledge acquired and the tools developed make it possible to propose the first of selection methods to the shellfish sectorL’apport le plus connu et certainement le plus important de la génétique à la filière ostréicole est le développement de l’huître creuse triploïde. Le caryotype de l’huître triploïde, produite pour la première fois dans les années 1980, st composé de triplets de chromosomes (3n) et non de paires (2n) comme chez l’huître « commune ». Actuellement, les huîtres triploïdes sont obtenues par croisement d’huîtres diploïdes et tétraploïdes. Ces huîtres se caractérisent par une quasi absence de laitance qui les fait apprécier d’une majorité de consommateurs, et par une croissance plus rapide, permettant un cycle de production plus court. En parallèle, l'exploitation de résistances naturellement présentes dans la diversité des huîtres françaises a été envisagée pour améliorer la santé des cheptels qui est un enjeur majeur de la durabiltié des élevages aquacoles. Actuellement, les connaissances acquises et les outils développés permettent de proposer les premiers transferts de méthodes de sélection vers le secteur ostréicole