FISH - The Premier Protein
Book Details
Author(s)Louis J. Ronsivalli MS
PublisherMermakk Publications
ISBN / ASINB003ZDP3CO
ISBN-13978B003ZDP3C6
MarketplaceFrance 🇫🇷
Description
Fish species comprise the premier class of the complete proteins. They include species that have the lowest caloric value of any other proteins. They are the only class of complete proteins that contain both the essential amino acids and the essential fatty acids. And, they and other seafood species comprise the only proteins that are sources of the class of omega-3 oils that are considered to be therapeutic for lowering the risks of heart attack, stroke, and atherosclerosis.
Although the U.S. Government saw the value in supplying the utmost of scientific and engineering assistance to the agricultural industry, it has failed to realize the need to do for the seafood industry what it has done for the agricultural Industry. As a result, for years the quality of seafoods was so bad that the per capita consumption of seafoods remained at an extremely low level. It was not until Consumer’s Union made several nationwide surveys, a final large one with the help of MIT food technologists, that the problem of poor quality seafoods finally got the attention of the government. However, the government showed no interest in the seemingly vast problem of the poor quality of seafoods available to the American consumer except to conduct its own survey which did nothing more than confirm the accuracy of the MIT analyses that exposed the problem.
It was not until the application of technology by The Gloucester Technological Laboratory under the leadership of an MIT-educated technologist that a fully coordinated project designed by its leader and coordinator, involving The U.S. Government Inspection Service, consultants from MIT and Tufts University, a consultant economist and elements of the seafood industry involving seafood processors, commercial fishermen and a number of supermarket chains that the problem of poor quality seafoods was resolved such that within several years the per capita consumption of seafoods increased by about 33%. And, a quality assurance pilot project initiated and controlled out of the Gloucester Technological Laboratory resulted in an industry wide adoption of the procedure that spread to 1,100 supermarkets in 15 states and the District of Columbia.
However, now the problem is in supply as the United States must import about 84% of the growing demand for seafoods consumed by Americans. This level of supply can never be approached by a fishing industry which has been ignored to near extinction. Nor can our fishermen harvest such a large amount by traditional ocean fishing even if they had the capacity. There is no alternative but for the U S. Government to recognize what most other governments already know about the value of seafoods and to get involved in an expansion of seafood production via aquaculture using the technical skills of scientists and engineers in its technological laboratories and in the Sea Grant Universities to bring the United States to a leadership position in seafood production to not only erase the need for seafood imports, but to provide the economic advantages of seafood exports, and most important to assure a continuing supply of health promoting and nutritionally valuable fish and other seafoods at affordable prices to all Americans.
Although the U.S. Government saw the value in supplying the utmost of scientific and engineering assistance to the agricultural industry, it has failed to realize the need to do for the seafood industry what it has done for the agricultural Industry. As a result, for years the quality of seafoods was so bad that the per capita consumption of seafoods remained at an extremely low level. It was not until Consumer’s Union made several nationwide surveys, a final large one with the help of MIT food technologists, that the problem of poor quality seafoods finally got the attention of the government. However, the government showed no interest in the seemingly vast problem of the poor quality of seafoods available to the American consumer except to conduct its own survey which did nothing more than confirm the accuracy of the MIT analyses that exposed the problem.
It was not until the application of technology by The Gloucester Technological Laboratory under the leadership of an MIT-educated technologist that a fully coordinated project designed by its leader and coordinator, involving The U.S. Government Inspection Service, consultants from MIT and Tufts University, a consultant economist and elements of the seafood industry involving seafood processors, commercial fishermen and a number of supermarket chains that the problem of poor quality seafoods was resolved such that within several years the per capita consumption of seafoods increased by about 33%. And, a quality assurance pilot project initiated and controlled out of the Gloucester Technological Laboratory resulted in an industry wide adoption of the procedure that spread to 1,100 supermarkets in 15 states and the District of Columbia.
However, now the problem is in supply as the United States must import about 84% of the growing demand for seafoods consumed by Americans. This level of supply can never be approached by a fishing industry which has been ignored to near extinction. Nor can our fishermen harvest such a large amount by traditional ocean fishing even if they had the capacity. There is no alternative but for the U S. Government to recognize what most other governments already know about the value of seafoods and to get involved in an expansion of seafood production via aquaculture using the technical skills of scientists and engineers in its technological laboratories and in the Sea Grant Universities to bring the United States to a leadership position in seafood production to not only erase the need for seafood imports, but to provide the economic advantages of seafood exports, and most important to assure a continuing supply of health promoting and nutritionally valuable fish and other seafoods at affordable prices to all Americans.
