Søagurkens høje markedsværdi i Asien gør den udryddelsestruet. Det vil give konsekvenser for økosystemet, primært omkring rev.
The Conversation – 5/3/2014 – For many in the West, it might seem a marvel that slug-like sea cucumbers could be at risk of extinction from their popularity on dining tables. But to Asian consumers, this news should be no great surprise. A new study sheds light on why these humble sea creatures are at serious risk worldwide.
Sea cucumbers are the less glamorous cousins of starfish and sea urchins, occurring in all of the major oceans and seas. Eaten in China and other southeast Asian countries for centuries, they are appreciated for their soft texture, dietary and medicinal properties.
Dried tropical species can retail from anywhere between US$10 and US$600 per kilo in Hong Kong and mainland China. One cold-water species farmed in China and Japan sells for up to US$3,000 per kg dried. They are regarded as one of the “culinary delicacies” of Chinese cuisine and are often expected to feature on the menu of festive and formal dinners.
Growing demand
With growing affluence in China, demand for sea cucumbers and other luxury seafood has surged in recent decades. Fishing pressure follows on from this demand. Recent research shows that sea cucumber fisheries have expanded into more than 70 countries and intense fishing in low-income countries has depleted many wild populations.
Ecological role
But coastal fishers and wealthy Asian consumers aren’t the only ones to suffer from overfishing and local extinctions. Sea cucumbers play a significant role in the ecological system. They help turn over sand in reef lagoons and seagrass beds. By feeding on dead organic matter mixed with sand and mud, the nutrients they excrete can be again taken up by algae and corals – a pathway of nutrient recycling on reefs.
Sea cucumbers have also been found to buffer reefs from ocean acidification. Feeding on reef sand by tropical sea cucumbers increases the alkalinity in surrounding seawater. This may help to protect corals and other reef organisms from ocean acidification.
Read the entire story here on The Conversation.
