Review Article of International Journal of Food and Nutrition Research
Impacts of Climate Change on Fish Production and Its Implications on Food Security in Developing Countries
Tsedeke Debebe Tefera and Selamawit Fentahun Ali
School of Veterinary Medicine, Wollo University
Fish plays a great role on nutritional status by providing essential amino acids, vitamin and nutrients that are deficient in staple foods. The review was conducted to review the potential physical and biological impacts of climate change on fisheries and to highlights some mitigation and adaptation measures to promote fish production. The impacts of climatic change on fisheries in developing countries classified as physical and biological changes. Physical changes including water surface temperature rise, ocean acidification, sea level rise, salinity, flooding and change in harvesting sector. Biological changes including changes in primary production change in fish distribution and fish diseases. Elevated water temperatures affect fish physiological processes, there by affecting reproduction and survival of the fish larvae. The impacts of increased flooding of the freshwater bodies will be negative through destruction of fish feeding and breeding habitats, or positive in expansion of aquatic habitats for primary production. Rise in the sea level lead to intrusion of more salty water into the river areas thus affecting distribution of fish and high wind can interfere catching and trade activities. These climatic factors interferes food security directly through limiting the availability of fishes to human diet and indirectly by reducing cash revenue obtaining from fish trade to purchase other food items. Therefore, implementing adaptation and mitigation pathways safeguard this sector and improve food security.
Keywords: climate change, fisheries, food security, mitigation
How to cite this article:
Tsedeke Debebe Tefera and Selamawit Fentahun Ali. Impacts of Climate Change on Fish Production and Its Implications on Food Security in Developing Countries. International Journal of Food and Nutrition Research, 2019; 3:34.
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