AquaFuture Spain offers even more technical content

The conference element in AquaFuture Spain, Spain’s leading aquaculture trade show, has been expanded for this year’s edition, with more discussion sessions involving 60 industry experts.

AquaFuture Spain ’23 takes place over 28-30 March at the International Feira Campus of Galicia ABANCA in Santiago de Compostela.

In addition to its large exhibition area, it will have an ambitious program in which more than thirty activities will have a place in which 60 recognized experts related to the scope of aquaculture will participate nationally and internationally, as well as cookery demonstrations to showcase gastronomic excellence.

Technical discussion topics will include “financing instruments for sustainable aquaculture”, “circular economy applied to aquaculture”, “international market opportunities”, “Measures to adapt to climate change in aquaculture”, “animal welfare and sustainability “,” technological solutions in transport and storage in the field of aquaculture” and “responsible use of plastic in the aquaculture sector”.

Among the organisations represented will be the Business Association of Aquaculture of Spain (APROMAR), the Center for Industrial Technological Development (CDTI), the Bioodiverdidad Foundation, the universities of Vigo and Santiago de Compostela, the National Aquaculture Development Agency of Morocco (ANDA), the Institute for Sustainable Growth of the Company (ICSEM), the Technological and Innovation Platform of European Aquaculture (EATIP), the Marine Research Institute (IIM-CSIC), the Technological Institute of Plastic (AIMPLAS), the aquaculture cluster, Mørenot, Jjchicolino, Abanca Mar or Hipra.

As part of the cookery demonstrations, the Xunta de Galicia, under the slogan “Galicia, she knows how to love” and by chef José Manuel Mallou will offer different elaborations with the Denomination of Protected Origin Mussel of Galicia and with canned aquaculture fish from Anfaco-Cecopesca.

For its part, the Speg Cabildo de Gran Canarias will organize a demonstration in which Juan Santiago Fuentes will elaborate Ceviche de Lubina Cítrica with spirulina, sweet potato and “crisp of the sea”.

Also, Seafood Sálvora/Nabatea and chef Mario López Alonso, will offer cream and mussel croquettes and also filled peppers with mussel. Aquisost and Miguel Mosteiro will be producing gold-based and trout elaborations.

To book your place or for more information go online to www.aquafuturespain.com