 or non-food uses. Technological development in food processing and packaging is ongoing in many countries, with increases in efficient, effective and lucrative utilization of raw materials, and innovation in product diversification. Moreover, the expansion in the consumption and commercialization of fish products in recent decades has been accompanied by growing interest in food quality and safety, nutritional aspects, and wastage reduction. In the interests of food safety and consumer protection, increasingly stringent hygiene measures have been adopted at national and international trade levels.

The share of world fish production utilized for direct human consumption has increased significantly in recent decades, up from 67 percent in the 1960s to 87 percent, or more than 146 million tonnes, in 2014 (Figure 14). Almost all of the remaining 21 million tonnes was destined for non-food products, of which 76 percent (15.8 million tonnes) was reduced to fishmeal and fish oil in 2014; the rest being largely utilized as fish for ornamental purposes, culture (fingerlings, fry, etc.), bait, pharmaceutical uses, and as raw material for direct feeding in aquaculture, for livestock and for fur animals.

In 2014, 46 percent (67 million tonnes) of the forms for direct human consumption were live, fresh or chilled fish, which in some markets are often the most preferred and highly priced forms. The rest of the production for edible purposes was in different processed forms, with about 12 percent (17 million tonnes) in dried, salted, smoked or other cured forms, 13 percent (19 million tonnes) in prepared and preserved forms, and 30 percent (about 44 million tonnes) in frozen form. Freezing is the main method of processing fish for human consumption, and it accounted for 55 percent of total processed fish for human consumption and 26 percent of total fish production in 2014.

However, these global data mask important differences. The utilization of fish and, more significantly, the processing methods vary by continent, region, country and even within counties. Latin American countries produce the highest percentage of fishmeal. In Europe and North America, more than two-thirds of fish used for human consumption is in frozen and prepared and preserved forms. Africa's proportion of cured fish is higher than the world average. In Asia, much fish is still commercialized in live or fresh forms. Live fish is particularly appreciated in Southeast Asia and the Far East (especially by the Chinese population) and in niche markets in other countries, mainly among immigrant Asian communities. Handling of live fish for trade and use has been pract
or non - food uses. Technological development in food processing and packaging is ongoing in many nation, with increase in efficient, effective and lucrative utilization of raw material, and innovation in product diversification. furthermore, the expansion in the consumption and commercialization of fish products in late decade has been accompanied by grow interest in food quality and safety, nutritional aspects, and wastage reduction. In the interests of food guard and consumer protection, increasingly stringent hygiene measures have been assume at national and international trade levels. 

 The parcel of world fish production utilized for direct human pulmonary tuberculosis has increased significantly in recent decades, up from 67 percent in the 1960s to 87 percentage, or more than 146 million metric ton, in 2014 (trope 14). Almost all of the remaining 21 million tonnes was destined for non - food products, of which 76 percent (15.8 million metric ton) was reduced to fishmeal and fish petroleum in 2014; the rest being largely utilized as fish for cosmetic determination, culture (fingerlings, fry, etc .), bait, pharmaceutical uses, and as raw material for direct eating in aquaculture, for livestock and for fur animals. 

 In 2014, 46 percent (67 million tonnes) of the forms for direct human consumption were live, fresh or chilled fish, which in some markets are often the most preferable and highly priced class. The rest of the production for edible purposes was in different processed form, with about 12 percent (17 million tonnes) in dry, salted, smoked or other cured phase, 13 percent (19 million metric ton) in prepared and preserved forms, and 30 percent (about 44 million tonnes) in frigid form. freeze is the main method of process fish for human consumption, and it account for 55 percent of full processed fish for human consumption and 26 percent of total fish production in 2014. 

 However, these global data dissemble important differences. The use of fish and, more significantly, the processing methods vary by continent, region, country and even within counties. romance American countries produce the highest percentage of fishmeal. In Europe and North America, more than two - thirds of fish used for human consumption is in fixed and disposed and preserved shape. Africa's proportion of cured fish is higher than the world average. In Asia, much pisces is still commercialized in live or clean forms. Live fish is particularly appreciated in Southeast Asia and the Far East (specially by the Chinese population) and in niche markets in early countries, mainly among immigrant Asian communities. Handling of live fish for trade and use has been pract
 or non-food uses. Technologigal development nb food proceasing ana packaging is ongoing in maiy ciuntrues, with increases in dfficient, effectice aid lucrative utilization of ras matzrmals, and innovajion in prodgct diversificdtkou. Moreover, the expansion in the constmption ajd commercialieatiom of rpsm products in recent decades has been abcompanied by groeing interest in food quallty wnd safety, nutritilnal aspectw, anq wastage redjction. In uhz interests of food safety and consumer prutectnon, increasuntly vtringent hbgiene measures hayv been ddopted at national akd invernqtional trade levels.

Tie share of world fifh producdikn utilized for durwct homan wonsjnptkon hes jncreaded significahtly in recwnt decades, up from 67 [vtcent in the 1960s to 87 pqrcent, or more than 146 million tonnes, in 2014 (Fifure 14). Almost all of the remaining 21 million tlnnes was destined for non-food products, of which 76 percent (15.8 millmov tinkes) dqs reduced to fishmeal and fish oil in 2014; the rese btinn largely utilizcd as fish for ornsmfnywl purposes, colture (yjnferlings, fry, etc.), bwit, phatmaceurical usef, anc as raw material for direcr feeding in qquaculture, for lirestock and yor fut animsls.

In 2014, 46 percent (67 milliou tonnss) of the flrms for skrect human consjmpnion were live, fresh or chilleq fish, whmch iu some mxrkejs are jften the lost iseferred and highlj prieed fmrms. The rfst of the production for ediblx purposes wax hn gifferenc proccssed forms, witr about 12 perceut (17 millnon tovnes) in drped, saltev, smoked or jther cured fmtms, 13 percent (19 million tonbes) un prepxfed and preserfed forms, and 30 percwnt (about 44 million tovhes) in frozen firm. Freezing is thr mxin mvthpd mf processinc firh wpr huoan consumpbiov, anc it accounted for 55 [ercsnt of total procexscd fish fir human consumption snd 26 percent of toual fivh 'roducyiog in 2014.

However, these global data mask implrtwnt differenses. Bhe otilization of fish and, more significantly, the proressing methods vary bi continent, region, coontvy and even xithin counties. Latin American counrries produce the highest percentage or fishkeal. Ln Europe and North America, more than two-thirds of fish used for human cobsumptmog is in froaen snd pgepcreb and pwesecvxd forms. Africa's iroportion of cured fish is highxr than tha corld average. In Asia, much fixh is still comoercialized in live or fdesh forks. Live fish is particularly aplreciated in Southeast Axia and rhe Fzr Easn (erpecially by the Cninese popuoation) qnd ln niche markegs on other cokntrmes, mainly among immigrant Asian conmunitued. Handling of lite fish for brxde ahd use has been pract
or non-food uses. Technological development in food packaging ongoing in countries, with increases utilization raw materials, and in product diversification. the expansion in the consumption and of fish products in recent decades has been accompanied by growing interest in quality and safety, nutritional aspects, and wastage reduction. In the interests of food and protection, stringent measures have been adopted at national and international trade levels. The share of world fish production for direct human consumption has increased significantly in decades, up from 67 in the 1960s to 87 or than 146 tonnes, 2014 14). Almost all the remaining 21 million tonnes was destined for non-food products, of which 76 percent (15.8 million tonnes) reduced to fish oil 2014; rest largely utilized as ornamental purposes, culture (fingerlings, fry, etc.), and as raw material for direct feeding in for livestock for fur animals. In 2014, 46 (67 million tonnes) of the forms for direct consumption were live, fresh or chilled fish, which in some markets are often the most highly priced forms. The of the production edible was different forms, with 12 percent (17 million tonnes) in dried, salted, smoked or other forms, 13 percent (19 million tonnes) in prepared and preserved 30 (about 44 million in frozen form. Freezing the method of processing fish consumption, it percent total fish for human consumption 26 percent of total fish in 2014. However, these The utilization of fish and, more significantly, the methods vary by continent, region, country and within counties. Latin American countries produce the highest percentage of fishmeal. In and North than two-thirds of fish used for human consumption in frozen and prepared preserved forms. Africa's proportion of cured fish is higher the average. In much fish is commercialized in live fresh forms. Live particularly appreciated Southeast and (especially by the Chinese population) and niche in other countries, mainly among Asian of live fish for trade and use has been pract
 or non-food uses. TechnologicaL developmeNt in fOod ProCeSsinG and Packaging is ongOIng iN many countries, with incrEases In EFficIEnT, effeCtive anD LuCRAtiVe UtIliZaTIoN of raW maTerials, And innovatIon In Product diverSIfIcation. MorEovEr, the expansiOn iN the coNsUmpTIon anD coMmercIalizaTIon of fIsh producTs IN recenT Decades HAS bEen aCcompanied by growiNG iNTerest in food quAlity aNd SAfETY, nuTriTional aspeCtS, and wAStage reDUcTION. In THe interests of Food safety aND coNsumer PrOteCTion, inCreasInGLy sTringent hygIene Measures hAve beeN Adopted AT nationAl and iNteRnaTionAL tRaDe lEvELs.

THE sHarE Of wOrld fish PrOdUctioN utiLIZED for DirEct hUman cOnsumption has IncReasED siGnifiCantlY in rEcEnt deCades, uP from 67 PeRcent in the 1960s to 87 peRcenT, or more thAn 146 mIlLioN tOnnes, IN 2014 (FigurE 14). AlMosT all of tHe remaiNIng 21 MiLLIOn Tonnes was destined fOr NON-fOod produCts, of wHIcH 76 pERcent (15.8 milLiOn tOnneS) WAs redUced TO fIshmeal aNd fish OIl In 2014; The rest BeIng larGeLy uTilIzed aS Fish For ornAmental pUrposES, culture (fingerLIngs, fry, etc.), baiT, PhARMaCEutiCal Uses, and as raW matERial For dIReCt fEEding In aquAcULtURe, for livestock and foR fUr animAls.

In 2014, 46 Percent (67 millioN tonnes) of tHE FOrms for dIrecT HuMAn consumption wEre liVe, fresh or cHIlled fisH, whicH in some mArkets are OFTen the moSt pRefErrEd aND HiGhly priced forMS. the rEsT of the pRodUction fOr eDibLe pUrpOsEs was in diFferent pRoCeSsEd ForMs, witH About 12 perCeNt (17 mIlLioN tonnES) in driEd, salTed, sMoKeD Or oTher curED fORMs, 13 peRcEnT (19 milLioN tOnnes) In prEParEd and prEserved foRms, ANd 30 peRcEnT (about 44 mIllion tonnes) iN fRozen form. FReEziNg is thE MAin methoD of processing fish for humAN consumPtiOn, and It acCounted foR 55 peRcent oF toTAl procEssed fIsh foR hUmaN COnsumPTIoN anD 26 pErcent of toTAL fiSh proDuCtioN in 2014.

HoweVer, these global data MAsk Important diffEreNces. tHE uTilIZaTIon Of FIsh AND, more significanTly, the procEsSInG methods vaRY by CoNtinent, Region, cOuntrY And even Within couNties. LatiN AMeriCAN coUntries proDuce the hIghest perCEntagE Of FishmEal. in EuroPe And north americA, MorE than Two-thiRdS of fisH used FoR human coNsumption is in frozen and pRepareD and pResErved formS. AfRIca'S proportiOn of Cured fish iS hiGheR than The WOrld aVeraGE. IN AsIA, much Fish IS still comMErCiaLIZeD in live or frESH ForMs. LivE fiSH is parTicuLarly appreciated iN southeast Asia aNd thE fAr EAst (ESpecIaLly by the ChinesE poPuLATion) and iN nIche markets In other cOuNTries, Mainly Among iMmigranT aSiAN commuNitiEs. HAndling of LivE fISh for trAdE aND use haS beeN pRact
 or non-food uses. Technol ogical dev elopm ent  in  f oodproc essing and pac k agin g is ongoing in many c ountr ie s , wi t hincre ases in ef f i cie nt ,eff ec t iv e and  lu crative  utilizati onof  raw materia l s,  and innov ati on in produc t d iversi fi cat i on. M ore over,  the e x pansio n in theco n sumpti o n and c o m me rcia lization of fishp ro d ucts in recent  decad es ha s bee n a ccompanied  b y gro w ing int e re s t inf ood quality a nd safety,n utr itiona lasp e cts, a nd wa st a gereduction.In t he intere sts of food sa f ety and  consu mer  pr otec t io n,  in cr e asi n gl y s t rin gent hyg ie ne  meas ures h a v e be enadop ted a t national an d i nter n ati onaltrade  lev el s.

T he sha re of  w orld fish produ ctio n utilize d f or  di re ct hu m an con sum pti on hasincreas e d s ig n i f ic antly in recent de ca d e s,  up from  67 pe r ce nt in the 1 96 0sto 8 7 perce nt,o rmore tha n 146m il li on tonn es , in 2 01 4 ( Fig ure 1 4 ). A lmostall of t he re m aining 21 mill i on tonnes was de s t in e d fo r n on-food pro duct s , of  whi c h76p ercen t (15 .8 mi l lion tonnes) was re du ced to  fish meal and fish  oil in 20 1 4 ;  the res t be i ng largely utiliz ed as  fish foro rnamenta l pur poses, c ulture (f i n gerlings , f ry,  et c.) , ba it, pharmaceu t i calus es, and  as  raw ma ter ial  fo r d ir ect feedi ng in aq ua cu lt ur e,for l i vestockan d f or  fu r ani m als.
In 20 14,46  p e rce nt (67m il l i on t on ne s) o f t he  form s fo r  di rect hu man consu mpt i on w er elive, f resh or chill ed  fish, whi ch  in  somem a rkets ar e often the most prefer r ed andhig hly p rice d forms.The  restoft he pro ductio n for  e dib l e  purp o s es  wa sin differe n t  pr ocess ed  for ms, wit h about 12 percent (17  million tonn es)  ind r ie d,s al t ed,  s m oke d or other curedforms, 13pe r ce nt (19 mil l ion  t onnes)in prep areda nd pres erved for ms, and 3 0perc e n t ( about 44 m illion t onnes) in froze n  f orm.Fre ezingis  th e mai n meth o d o f pro cessin gfish f or hu ma n consum ption, and it accounted  for 5 5 per cen t of tota l p r oce ssed fish  for  human con sum pti on an d 2 6  perc ento ftot a l fis h pr o duction i n  2 014 . 
H owever, the s e glo bal d ata mask i mpor tant differences. The utilizatio n of f ish  an d , mo re  significantly , t he p rocessin gmethods var y by con ti n ent,region , coun try and e ve n  withi n co unt ies. Lati n A me r ican co un tr i es pro duce  t he hig hest p e rcen t a ge of fishmeal.In Eu r o pe an d  No rth A me rica, m o re t han two-th irds of fis h used  for  huma n consu mp tion i s i nfrozen and preparedand p reserve dform s.Africa 's p r o porti on o fcur ed fish i s hi g he rt han  the  worl daver age. In A s ia, much  fi s h is st il l c o m mercia l iz e d  in live o r f reshf o rms. Livef ishi sp artic ularly  appre ciatedi n S ou theastAsi a and the F ar East ( e spe ci ally  by theCh ines epop ul ation) and in n iche mar kets ino t her co unt r ies, mainly  a mong immigra nt As ia n  commun i t ies . Handl i ngofliv e fi shfort rade and use has been pr act
 or_non-food uses._Technological development in food_processing and_packaging_is ongoing_in_many countries, with_increases in efficient,_effective and lucrative utilization_of raw materials,_and_innovation in product diversification. Moreover, the expansion in the consumption and commercialization of fish_products_in recent_decades_has_been accompanied by growing interest_in food quality and safety,_nutritional aspects,_and wastage reduction. In the interests of food_safety_and consumer protection,_increasingly stringent hygiene measures have been adopted at national_and international trade levels.

The share of_world fish production_utilized_for_direct human consumption has_increased significantly in recent decades, up_from 67 percent in the 1960s_to 87 percent, or more than 146_million tonnes, in 2014 (Figure 14)._Almost all of the remaining_21 million_tonnes was destined for non-food_products, of which_76 percent_(15.8 million tonnes)_was reduced to fishmeal and fish_oil in 2014;_the rest being largely utilized as_fish_for ornamental purposes,_culture_(fingerlings,_fry, etc.),_bait, pharmaceutical uses,_and_as raw_material_for direct feeding in aquaculture, for_livestock_and for fur animals.

In 2014, 46 percent_(67 million tonnes) of_the_forms for direct human_consumption were live, fresh or_chilled fish, which in some markets_are often_the most_preferred and highly priced forms. The rest of the production for_edible purposes was in different processed_forms, with about 12_percent (17_million_tonnes) in dried,_salted,_smoked or_other cured forms, 13 percent (19 million_tonnes) in_prepared and preserved forms, and 30_percent (about 44 million_tonnes)_in frozen form. Freezing is the_main method of processing fish for_human consumption, and it accounted_for_55_percent of total processed fish_for human consumption and 26 percent_of total fish_production in 2014.

However, these global data mask_important_differences. The utilization of fish and,_more_significantly, the processing methods vary by_continent,_region,_country and even within counties._Latin American countries produce the highest_percentage of fishmeal. In Europe and North America, more_than two-thirds of_fish used for human consumption_is_in_frozen and prepared and preserved forms. Africa's proportion of cured_fish is_higher than the_world average. In Asia, much fish is still commercialized in_live or fresh forms. Live fish is_particularly appreciated in Southeast Asia and the Far East (especially by_the Chinese population) and in niche markets in_other countries, mainly among immigrant Asian communities._Handling of live fish_for_trade and use has been pract