Applying aquaponics in local food production

Lettuce planted in charcoal

By Mark Jacobs

 

These are exciting times for the science of farming. Unpredictable weather patterns resulting from climate change and scarcity of arable land coupled with dire warnings of an impending global food crisis compel individuals, communities and countries to re-evaluate their agricultural practices and techniques in an effort to maximise food production as much for export as for their own self-sufficiency.

The farming technique known as aquaponics has caught my attention for several reasons, mostly because it is an efficient, economical and environmentally friendly approach to producing food. More than that and in an odd sort of way, aquaponics might have its appeal even amongst people who have never considered themselves farmers. It can be a considerable ‘turn on’ for innovators.

My own family background is in farming. Both my father and my uncle are farmers and I have agreed to share some of my own thoughts on the sector through the pages of this newspaper. For the moment, however, I make the point about farming being in my family solely to emphasise that I have not arrived at the juncture of writing