Abstract
Oceans, rivers, and lakes are probably much smaller food sources than they could have been if we had been a bit more intelligent. Only about 1 % of our food comes from water if we count this in energy values. If we count this in protein values the figure is a bit higher. However, researchers are of the opinion that the figures could have been 10–20 times higher if we consider evaluation based on the photosynthesis as the bases for all food production, and consider the area in the ocean and take into account the reduction in production efficiency in water due to light refraction.
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Jahren, P., Sui, T. (2017). The Food Source. In: How Water Influences Our Lives. Springer, Singapore. https://doi.org/10.1007/978-981-10-1938-8_11
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