Aquaculture in Geography – Market to plate

This term, the new HSC Geography class have begun their course with a unit investigating the nature, spatial patterns and future directions of Aquaculture – The cultivation of aquatic species. With around 50% of seafood now coming from aquaculture production, and the share of wild caught fish gradually declining, this economic activity is vital in a climate changing world desperately trying to produce more food.

On Monday, students travelled to the Sydney Fish Markets to conduct some fieldwork on the variety, presentation and marketing of aquaculture species. Students sampled oysters and other species which are both high value and sustainable in their production practices.

While on Friday, we conducted a blind taste testing of three different fish species commonly produced through aquaculture. Students used their newly acquired understanding about fish to assess the relationship between price and quality. Some secondary research sources were then used to ascertain whether the three species tasted were produced sustainably.

As we further our study, it is quite clear that although aquaculture has the potential to deliver a sustainable protein source, current consumer preferences and production methods result in aquaculture being far from sustainable in practice. Later in the unit students will be investigating the economic and Political factors which affect the aquaculture industry. Our next excursion to the Great Barrier Reef will also include a trip to a Queensland barramundi farm to investigate farm processes.