Agriculture and Climate Change (Commonwealth Union) _ Recent studies have shed light on the profound impact of climate change on Chile’s mollusc and crustacean species, posing significant challenges to the country’s thriving seafood industry. Research conducted by experts from the Millennium Institute in Coastal Socio-Ecology (SECOS), the Technological University of Chile INACAP, and the Pontifical Catholic University of Chile has revealed alarming changes in the texture and flavor of molluscs inhabiting Chile’s coastal waters.
The ocean’s physical and chemical parameters, including temperature, salinity, and pH, have been significantly altered due to climate change. Ocean acidification, driven by the increase in atmospheric CO2 levels, poses a critical threat to marine populations, impacting the composition and hardness of mollusc bodies.
Dr. Valeska San Martin, a biologist at the UC, conducted experiments exposing molluscs to acid conditions resembling those expected in the coming decades. The results demonstrated distinct differences in flavor, texture, shell development, and other characteristics between populations under current conditions and those subjected to simulated acidification.
Additional stressors such as oxygen concentration and temperature variations further exacerbate the challenges faced by mollusc species, prompting ongoing investigations into their toxicity in response to habitat changes.
As Chile ranks among the top exporters of fish, molluscs, and crustaceans globally, with seafood constituting a significant portion of its exports, safeguarding the industry against climate-induced disruptions is paramount. With the country’s per capita seafood consumption standing at 14.5 kg annually, proactive measures are essential to mitigate the effects of marine ecosystem changes.
In response to these challenges, initiatives such as workshops and research collaborations, exemplified by the “Tasting Climate Change” workshop held in Concepción, aim to raise awareness and develop strategies to preserve Chile’s seafood heritage. By engaging stakeholders across the seafood supply chain, including the catering industry, efforts are underway to ensure the continued availability of seafood as a nutritious and culturally significant food source for Chileans and beyond.
