University of New Hampshire awarded federal funding for aquaculture research
U.S. Senator Judd Gregg (R-NH) announced that the University of New Hampshire will receive $355,000 in federal funding for aquaculture research efforts from the National Oceanic and Atmospheric Administration (NOAA). These funds will allow UNH to research technologies for reducing damage to offshore cages by marine organisms and to develop new depth control technologies for optimizing fish feeding, metabolism, stress reduction and growth.
Senator Gregg stated, "Employing aquaculture and other sustainable fishing practices are key to the long term economic viability of the Granite State's ocean resources. The University of New Hampshire continues to be a leader in this important field and is setting the standard for the region in this technology. I am pleased this grant has been provided for research which will bolster the long-term success of aquaculture off New Hampshire's coasts."
“We are very pleased with Senator Gregg's support of our open ocean aquaculture research here at UNH,” said Dr. Richard Langan, Director of the Atlantic Marine Aquaculture Center. “His support has allowed us to successfully compete for and secure funding from NOAA for this project. Technology for offshore aquaculture has advanced significantly in recent years; however, we need to achieve greater efficiency for production of native species like cod, haddock and halibut to be commercially viable. Growth of marine organisms on cage surfaces increases drag forces and reduces the flow of oxygen rich water to the fish.”
Langan continued, “This grant will develop advanced, non-toxic materials that resist unwanted growth, greatly reducing the labor required to keep cages clean. It will also develop precision depth control of cages, so that fish can be placed depths where temperatures are ideal for fish health and growth. This grant will really allow us to build upon the accomplishments in offshore aquaculture technology achieved by UNH researchers over the past decade.”
