OVERVIEW OF THE FISHERY PRODUCTS PRODUCTION AND PROCESSING SECTOR: WAYS OF RECOVERING FISH RESIDUES

1. Laboratory of Water, Biodiversity and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech, Morocco. 2. The Natural History Museum of Marrakech, Cadi Ayyad University, Marrakech, Morocco. ...................................................................................................................... Manuscript Info Abstract ......................... ........................................................................ Manuscript History Received: 28 May 2020 Final Accepted: 30 June 2020 Published: July 2020

The fish waste from the industrial processing of fishery products is an important source of raw materials for the production of fishmeal mainly intended for animal feed. However, the strong smell of fish limits the incorporation rate of fishmeals in the diet of animals especially poultry. Issues related to the presence of the smell of fish in the flesh, carcasses and poultry eggs have led to the evaluation of potential deodorizing fishmeal by any advantageous and workable process. The literature review led this study to deodorize by solvent extraction and biological fermentation of fish waste for the production of fishmeal deodorized.

…………………………………………………………………………………………………….... Introduction:-
Fish and fishery products are essential sources of protein and trace elements, very valuable for nutritional balance and health. According to the FAO (2012), world production of fisheries and aquaculture reached 158 million in 2011, including 131 million intended for human consumption. The industrial development of fishery products involves abundant quantities of fish residues. It is estimated that 50% of the weight of world fish production is discarded as by-products during processing operations. This percentage represents around 32 million tons of fish waste and co-products. Essentially organic, these fish residues consist of heads (40%), viscera (25%), skins (7%), bones and tail (27%) and fins (1%). Today, there is a growing awareness of the risk of environmental pollution posed by the rejection of this waste in nature and of the potential source of nutrients that it contains. Following this observation, new techniques for recovering these residues have emerged. The products derived from this recovery have different added values according to their applications in animal nutrition, agriculture and agri-food, cosmetics, dietetics, energy, medicine, etc.
The production of fishmeal is the most important way of valorization. With high quality nutritional properties, fish meal finds its main use in animal feed. In addition to other staple foods, fishmeal is introduced into the diet of animals, especially poultry.
However, due to its strong smell typical of fish, its rate of incorporation into animal feed is limited. Indeed, this odor can sometimes prove to be perceptible in the flesh and the eggs laid of animals (in particular poultry) which received a diet containing fishmeal. To achieve these objectives, we have divided this work into two major parts: A bibliographic study divided into 4 chapters and which made it possible to draw up a state of the art on the technique of making fishmeal as well as the potential methods of its deodorization.

World fish production:
The first part "State of the World" in the 2018 State of the World's Fisheries and Aquaculture report presents FAO's official world fisheries and aquaculture statistics. World fish production in 2016 reached a record value of around 171 million tons (FAO, 2018), with the aquaculture sector accounting for 47 percent of this figure, or 53 percent if production for uses is excluded. non-food (including the production of fishmeal and fish oil). Since capture fishery production has been relatively stable since the late 1980s, aquaculture has been responsible for the continued and impressive growth in the supply of fish for human consumption (Figure 1), In 2016, 88 percent of the total fish production (151 million out of 171 million tons) was for direct human consumption. This share has increased significantly in recent decades, as it was 67 percent in the 1960s. In fact, the annual growth rate of food fish consumption has surpassed that of meat consumption from all terrestrial animals, combined.  Aquaculture production: Global aquaculture production (including aquatic plants) in 2016 was 110.2 million tons, with the first-sale value estimated at USD 243.5 billion. The first-sale value, re-estimated with newly available information for some major producing countries, is considerably higher than previous estimates. The total production included 80.0 million tons of food fish (USD 231.6 billion) and 30.1 million tons of aquatic plants (USD 11.7 billion) as well as 37 900 tons of non-food products (USD 214.6 million) (Figure3). With 5.8 percent annual growth rate during the period 2001-2016, aquaculture continues to grow faster than other major food production sectors. For the first time aquaculture provides 53 percent of fish for human consumption. 1468

world wide use and consumption of fish:
Due to global population growth, the Earth is subject to increasing pressures to meet food needs. Therefore, the question of food security becomes central: how to feed the nine billion people our planet is expected to count shortly? How to change fishing and farming practices to feed humanity, without damaging the environment? Will we be able to resolve distribution problems peacefully and fairly on the horizon for 2050? Global food needs estimating to double over the next 35 years. Certainly, from a technological point of view, it seems possible to produce enough food for 10 billion people (Evans, 1998). In terms of calories, farmers around the world harvest about a third more food than necessary to feed the population planetary (BMEL, 2015). Yet one billion people still suffer from hunger on a daily basis because of poverty which is linked to a problem of distribution of food and not shortage. Especially since the resources, which are sorely lacking in certain regions, are unnecessarily wasted in others: globally, between 30 and 40% of the food produced ends up in the trash (WWF, 2015). He is very unlikely that the area of land cultivated for the production of food base is increasing: in many regions, there is already no more land available. If today our farming systems are producing huge crops of maize, rice, grain or even meat, it comes at the cost of soil and water degradation. To guarantee the food security of the globe, fish has a preponderant role to play. Beyond providing 20% of "animal proteins 2 "Essential for balance of the diet of over 3. . If fish already represents 17% of all proteins consumed around the world, this percentage is expected to increase as where the growth in consumer income is accompanied by increasing demand for high-quality fish (World Bank, 2013). Beyond its nourishing function, fish generates significant economic activity: in total, approximately 500 million people earn their living livelihoods of the fishery industry in one form or another (FAO, 2014). The state of world fish stocks is a cause for concern. On the whole of stocks subject to scientific assessment, 31% are considered victims of overfishing and 58% as fully exploited (Costello et al., 2016;FAO, 2016). In this context, we understand that any intensification of effort may seriously endanger the health of stocks already fully exploited (FAO, 2016). WWF believes the need for good quality protein intake for all obscures the interdependence of the two food production systems (fishing and farming). However, one cannot dissociate their natural limits. For example, soybeans, rich in protein, are used in fish farming, while that fishmeal and fish oil are part of the pig diet and poultry. The rate of marine catches cannot, moreover, increase anymore and stagnates even for almost 30 years. As a result, the current demand for fish is far superior to the productive capacities of the oceans. His satisfaction already depends on half of the livestock and aquaculture combined. Now, this branch of industry food, booming in the last 40 years, maintains just as many relations with the sea than with the land (see in this regard the box "Aquaculture"). Designed to protect fishery resources and allow exploitation sustainable (viable in 1469 the long term both ecologically and economically), fisheries management is the responsibility of policymakers. A certain number of researchers are however convinced of the need to improve it, whether to establish global food security or to prevent collapse imminent fish stocks ( Thus, fisheries management combining coherence and efficiency by taking into account several essential criteria (adoption of an ecosystem approach, the guarantee of the correct application of the rules, firmness in the fight against illegal fishing, integration of the concept of sustainable management in all fisheries) would further increase the global supply of fish.
This imperative is vital, not only to support the continued growth of demand for fish but also to safeguard the functions of biodiversity and marine ecosystems Froese and Propels, 2010), since definitive, the good state of fish stocks depends on the preservation of healthy oceans.

Situation of Morocco:
Creating more than 2.5% of GDP, sea fishing is one of the foundations of the Moroccan economy. With its coastline stretching over 3,500 km of coastline and a sea surface estimated at 1.2 million km2, Morocco has a fishing arsenal estimated at 1.5 million tons. Morocco is also said to be the world's leading exporter of sardines, in this case, "Sardina pilchardus".

Structure of the fisheries and aquaculture sector:
The fisheries sector concerns maritime and inland fisheries.
Sea fishing brings together all the extraction activities carried out at sea, from the coasts and lagoons. While inland fishing concerns all activities practiced in rivers, wadis, dams, on land etc. Aquaculture means "any activity of breeding or cultivating aquatic organisms such as fish, crustaceans, mollusks and marine plants. It  It concerns the canning, semi-canned, frozen-on-shore, packaging of fresh fish, fishmeal and fish oil and seaweed processing industries.

Contribution of the fishing sector to the Moroccan economy:
The national coastline, which is teeming with considerable potential in fishery resources, favors a noticeable inflow of foreign currency into the country, which has repercussions on the country's trade balance. Exports of seafood products represent a turnover of 13.2 billion dirhams, thus ensuring 10% of total exports and 50% of agri-food exports from Morocco.
Furthermore, the decisive place of the marine fisheries sector in the national economy is reflected above all by its significant contribution to the employment sector. In fact, the sector provides 170,000 direct jobs and 490,000 indirect jobs. Studies have also revealed that 13 million people live in the fisheries sector.

Resources and Fisheries Production in Morocco:
The total biomass of small pelagic (sardines, anchovies, horse mackerels, mackerels and sardinella) at the Moroccan The sardine biomass alone accounts for 67% of the total small pelagic stock. The remaining stock is mainly made from mackerel (24%) and horse mackerel 6%. The diagnosis of stocks exploitation levels in 2016, carried out using global, dynamic and analytical models, reveals: In terms of assessment for the South Atlantic area at the end of 2016, the state of the octopus has improved although this stock still has a delicate balance, which requires the continuation of management measures already undertaken in an adaptive framework, which takes into account the dynamics of this resource. The cuttlefish was assessed as overexploited, while squid assessment was inconclusive. For these last two species, it is time to develop appropriate management measures, within the framework of specific management plans for these two resources. The stock of deep-water rose shrimp, which is also a very important species for both the local market and for export, was marked in 2016 by an increase in catches in the Moroccan EEZ by 14% compared to 2015. This situation is mainly due to the increase observed in the catch of this species in the Atlantic. 60% of the deep-water rose shrimp catches are made by the coastal fishery. The global and analytical model assessment indicated that for the Mediterranean area, deep-water rose shrimp appears to be a relatively sustainable harvest level. On the other hand, for the Atlantic area, the deep-water rose shrimp stock is in a state of overexploitation confirmed by the results of all the models and