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Extended Life Cycle Assessment of Southern Pink Shrimp Products Originating in Senegalese Artisanal and Industrial Fisheries for Export to Europe
Author(s) -
Ziegler Friederike,
Emanuelsson Andreas,
Eichelsheim John Lucas,
Flysjö Anna,
Ndiaye Vaque,
Thrane Mikkel
Publication year - 2011
Publication title -
journal of industrial ecology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.377
H-Index - 102
eISSN - 1530-9290
pISSN - 1088-1980
DOI - 10.1111/j.1530-9290.2011.00344.x
Subject(s) - fishery , shrimp , sustainability , business , life cycle assessment , product (mathematics) , fishing , resource (disambiguation) , trawling , commodity , environmental science , production (economics) , economics , ecology , biology , macroeconomics , computer network , geometry , mathematics , finance , computer science
Summary Southern pink shrimp ( Penaeus notialis ) are an important Senegalese export commodity. Artisanal fisheries in rivers produce 60%. Forty percent are landed in trawl fisheries at sea. The shrimp from both fisheries result in a frozen, consumer‐packed product that is exported to Europe. We applied attributional life cycle assessment (LCA) to compare the environmental impact of the two supply chains and identify improvement options. In addition to standard LCA impact categories, biological impacts of each fishery were quantified with regard to landed by‐catch, discard, seafloor impact, and size of target catch. Results for typical LCA categories include that artisanal fisheries have much lower inputs and emissions in the fishing phase than does the industrial fishery. For the product from artisanal fisheries, the main part of the impact in the standard LCA categories occurs during processing on land, mainly due to the use of heavy fuel oil and refrigerants with high global warming and ozone depletion potentials. From a biological point of view, each fishery has advantages and drawbacks, and a number of improvement options were identified. If developing countries can ensure biological sustainability of their fisheries and design the chain on land in a resource‐efficient way, long distance to markets is not an obstacle to sustainable trading of seafood products originating in artisanal fisheries.