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Agriculture for Secondary Schools
Chapter
Twelve
Fish farming
Introduction
Fish farming is highly valuable as it allows production of a cheap and fast source
of protein. In this chapter, you will learn the concept of fish farming, fish farming
systems, types of rearing facilities and fish types. You will also learn about post-
harvest management and marketing of fish. The competencies developed in this
chapter will enable you to practise fish farming profitably at your place.
The concept of fish farming
Fish farming refers to the art and science of rearing fish. It involves raising of fish
usually for food in artificial enclosures such as fish ponds or fish tanks. Fish farming
is also known as pisciculture, fish husbandry, fish culture or fish cultivation. The
importance of fish farming includes the following:
(a) Source of income to the fish farmer through sales of fish.
(b) Source of proteins and minerals, particularly phosphorus and calcium. Sea fish
also provides vitamins A and D.
(c) Provides raw materials for industries that produce concentrates such as fish
meal.
(d) Species such as tilapia can be used in a farm pond as a cleaning agent to remove
mosquito’s larvae and other small organisms in water.
Fish farming systems
There are various systems which can be used in fish farming. These systems are
grouped according to various conditions. Such conditions include the type of
culture used, rearing facilities used, system of water exchange in the fish farm and
intensity of farming. When several fish species are reared together, it is referred to
as polyculture and when only one species is reared it is referred to as monoculture.
The system could be intensive where a high degree of technical and management
is used to enable a predictable quantity of production. Intensive system requires
large ponds of 1 - 5 hactare in an area with high stocking density limited to
less than 5,000 fishes per hectare. This is supported with provision of artificial,
formulated feeds. Alternatively, the system could be extensive, that is, characterised
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