World Aquaculture March 2019

WWW.WA S.ORG • WORLD AQUACULTURE • MARCH 2019 15 SIZE10 MAXUM 80 160 0 NORGREN MAX. MIN. 393.31 [9990] 391.31 [9939] 48.00 [1219] 52.19 [1325] DCC Inlet CYL. Disch. Endof Head BIN Inlet 53.25 [1353] 57.69 [1465] 102.13 [2594] 111.12 [2822] 2 18.00 [457] 1.93 [49] 256T 0 60 15 45 30 195.72 [4971] F085SHIMPO 64.83 [1647] 108.59 [2759] 15.00 [381] 36.91 [937] 31.19 [792] 29.19 [741] MAX. MIN. 19.16 [487] 30.00 [762] 39.00 [991] Ă12.00 [305] 2.00NPT [WATER] 2.00NPT [STEAM] 1.00NPT [STEAM] 66.50 [1689] 12.56 [319] 24.59 [625] 15.88 [404] 284.00 [7214] 1.00 NPT 2.00NPT 3/4NPT 101.44 [2577] 30.38 [772] 88.00 [2236] 108.28 [2750] 278.03 [7062] 199.38 [5064] 269.88 [6855] 67.28 [1709] 15.00 [381] P.O. Box 8 100 Airport Road Sabetha, KS 66534, USA Phone: 785-284-2153 Fax: 785-284-3143 extru-techinc@extru-techinc.com www.extru-techinc.com When it Comes to Aquafeed Production In the aquafeed business, you either sink or swim. Contact Extru-Tech today at 785-284-2153 or visit us online at www.extru-techinc.com What the Competition Offers _ High Maintenance _ Many Promises _ Limited Capacity 3 3 3 Carefully Choose Who You Partner With for Equipment Solutions Extru-Tech Offers Smooth Sailing _ Purpose Built Aquafeed Equipment Solutions _ Floating or Sinking Feeds from a Single System _ Advanced Densification Technology _ Consistent Sub 1.0mm Feed with No Waste _ Team of Professional Aquafeed Equipment Specialists 3 3 3 3 3 ET-302D.indd 1 2/2/18 10:09 AM Tillmann Benfey: With an ever-increasing global population and increase in people’s wealth in some parts of the world, there will be a need for more aquaculture products and it is therefore critical that we expand aquaculture production globally. However, the future growth in global aquaculture must be done in a sustainable way. Rodrigue Yossa: What do you think about professional certification of aquaculturists? Tillmann Benfey: I believe that farm certification has been a success so far in spurring best aquaculture practice in the industry. The certification of professional aquaculturists is a great idea, which could complement farm certification, and therefore play an important role in the sustainable growth of aquaculture in the future. Rodrigue Yossa: What would be the steps towards the professionalization of aquaculturists? Tillmann Benfey: It might be interesting to establish an internationally-recognized organization that certifies aquaculture professionals on the basis of international criteria and standards, which can be developed in collaboration with international associations such as World Aquaculture Society and the FAO of the United Nations, for instance. Rodrigue Yossa: What would you have done differently if you had to restart your career in aquaculture? Tillmann Benfey: My career has been great and continues to be great. Being able to do research and teach aquaculture at a university is the career I wanted. If I had to restart my career, I would still wish to end up exactly where I am now but I would try to work more in the vicinity of aquaculture farms. Through my projects, I collaborate with farms and I have had some involvement in their production facilities but I have never been fully immersed in the practical aspects of aquaculture; I am thus not sufficiently familiar with day-to-day work in the aquaculture industry. I would have loved to do such an immersion in the aquaculture industry for at least a couple of years in the course of my career. In addition, I would have liked to get more involved in aquaculture research in less-developed countries; in this manner, I would not only conduct research to advance companies that make money, such as the salmon industry here in Canada, but I would also conduct research to contribute to food security in less- developed countries. Rodrigue Yossa: What advice would you give to young aquaculturists? Tillmann Benfey: I would advise young aquaculturists to always remember the importance of what they are doing and thus keep in mind that the ultimate goal of their work is to provide healthy aquatic food to people. Also I would invite them to keep an open mind, avoid exclusion and not be afraid of new ideas. — Rodrigue Yossa, WorldFish, Penang, Malaysia, r.yossa@cgiar.org