National Centre for Fisheries and Aquaculture – NIWA (New Zealand)

NIWA (National Institute of Water and Atmospheric Research) has the largest team of aquaculture specialists and dedicated facilities in New Zealand and is able to help with all aspects of aquaculture. They provide aquaculture advice and services to industry, iwi (indigenous people tribal groups), community groups and government agencies.

You can access NIWA’s expertise in aquaculture via their National Centre for Fisheries and Aquaculture.

NIWA has substantial expertise in culturing fish and shellfish, determining the capacity of areas to sustain aquaculture, and evaluating any impacts of aquaculture on the environment.

They operate a cool-water aquaculture research facility at Mahanga Bay in Wellington (the capital of New Zealand), a substantial warm-water aquaculture research and development centre at Bream Bay, south of Whangarei, and a salmon research station at Silverstream, situated north of Christchurch on a tributary of the Waimakiriri River.

Cereal killer behind bars ~ 22 May 2005 ~ Source: stuff.co.nz

A new muesli bar is keeping Kiwi rock lobsters from munching their mates while awaiting the long journey to a posh Asian dinner plate.

Scientists from the National Institute of Water and Atmosphere spent two years developing the fish-flavoured muesli bar to prevent lobsters from eating each other before export.

“When they find [a bar] they pick it up with little claws on their front legs, tear pieces off it and pop it into their mouths,” said Dr Philip Heath, manager of NIWA’s Mahanga Bay Aquaculture Centre in Wellington.

Almost all lobsters caught in New Zealand waters are exported live but some spend several months in holding tanks waiting for the market price to reach its seasonal peak. That’s when they can eat each other.

Lobsters have rejected pelleted fish food and the new artificial feed should earn the country thousands of extra export dollars by improving the creatures’ conditions.

The exact ingredients of the muesli bar are secret, said Heath who would reveal only that the prime ingredient was a waste product from fish processing factories.

Heath said exporters could lose about $NZ41,000 worth of lobster in a 10-tonne unit because of death and deterioration over two months.

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