FarmHub
12.3 Resource Pages
Agricultural Marketing Resource Center http://www.agmrc.org/ Aquaponics Association http://aquaponicsassociation.org/ Aquaponics Journal http://aquaponicsjournal.com ATTRA National Center for Appropriate Technology https://attra.ncat.org/ Kentucky State University - Aquaculture Research Center http://www.ksuaquaculture.org/ Iowa State University Extension Online Store http://store.extension.iastate.edu/ Iowa State University Fisheries Extension http://www.nrem.iastate.edu/fisheries/ North Central Regional Aquaculture Center www.ncrac.org Southern Regional Aquaculture Center – Aquaponics Publication Series https://srac-aquaponics.tamu.edu/ Sustainable Agriculture Research and Education Program http://www.sare.org/ USDA – National Agricultural Library http://www.nal.usda.gov/afsic/aquaponics University of Minnesota Aquaponics http://www.
· Kentucky State University12.2 Recommended Videos
Danaher, J. 2015. Aquaponics – An Integrated Fish and Plant Production System. Southern Regional Aquaculture Center. http://www.ncrac.org/video/aquaponics-integrated-fish-and-plant-production-system (Accessed June 29, 2016) Hager, J. V and Dusci, J. 2020. IBC Aquaponics: a step-by-step guide. http://www.youtube.com/watch?v=BwbvOMoU9oE Pattillo, D. A. 2016. Aquaponics: How to Do It Yourself! North Central Regional Aquaculture Center Webinar Series. Accessed: http://www.ncrac.org/video/aquaponics-how-do-it-yourself (Accessed June 29, 2016) Pattillo, D. A. 2013. Aquaponics System Design and Management. Iowa State University Extension. Available: https://connect.
· Kentucky State University12.1 Extension Publications and Talks
Ako, H. Year. How to build and operate a simple small-to-large scale aquaponics system. Center for Tropical and Subtropical Aquaculture Center Publication 161. Available: http://www.ctsa.org/files/publications/CTSA_aquaponicsHowTo.pdf (Accessed June 29, 2016) Ako, H. and A. Baker. 2009. Small-Scale Lettuce Production with Hydroponics or Aquaponics. Sustainable Agriculture SA-2. College of Tropical Agriculture and Human Resources. University of Hawaii at Manoa. Available: http://fisheries.tamu.edu/files/2013/10/Small-Scale-Lettuce-Production-with-Hydroponics-or-Aquaponics.pdf (Accessed June 29, 2016) Burden, D. J. and D. A. Pattillo. 2013.
· Kentucky State University11.7 Propagation Permits
Commercial fisheries propagation permits are required by state wildlife agencies for culture and sale of aquatic organisms. Information provided includes the name and location of the business, water source, flooding likelihood, discharge information, how the brood stock was obtained, quantity and type of species produced, and the type of production system. Required information and cost of the permit will vary by state. Source: Janelle Hager, Leigh Ann Bright, Josh Dusci, James Tidwell.
· Kentucky State University11.6 Best Aquaculture Practices (BAPs)
Based on BAPs, the five pillars of responsible aquaculture are environmental responsibility, animal health and welfare, food safety, social responsibility, and traceability. Critical requirement include record keeping and traceability, worker safety and hygiene, and biosecurity. More information on BAPs can be found at (http://www.bapcertification.org/) Source: Janelle Hager, Leigh Ann Bright, Josh Dusci, James Tidwell. 2021. Kentucky State University. Aquaponics Production Manual: A Practical Handbook for Growers.
· Kentucky State University11.5 Standard Operating Procedures (SOPs) and HACCP
Determining risk factors in the production, processing, sale, and consumption of food items involves HACCP, SOPs, and Sanitation SOPs (SSOPs). Developing a protocol for each step of the operation and providing employee training is essential to provide a safe food product. The following are examples of how HACCP, SOPs, and SSOPs work in conjunction. Chemical: Use of cleaner on surfaces. Could it be a hazard? Yes, but in our SSOP we have a second rinse step to remove residue, so it is not a CCP because it is handled someplace else in the plans.
· Kentucky State University11.4 Hazard Analysis and Critical Control Point (HACCP)
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling to manufacturing, distribution, and consumption of the finished product. Source: Janelle Hager, Leigh Ann Bright, Josh Dusci, James Tidwell. 2021. Kentucky State University. Aquaponics Production Manual: A Practical Handbook for Growers.
· Kentucky State University11.3 Good Agriculture Practices (GAP)
Good Agriculture Practices (GAPs) are specific methods that, when applied to agriculture, create food for consumers or further processing that is safe and wholesome. Currently a voluntary certification, the Food Safety Modernization Act (FSMA), will require farms to comply with food safety and security measures outlined in the document. In 2011, the Produce GAPs Harmonized Food Safety Standards was released, which require producers to meet standards for biosecurity, sanitation, worker training, and documentation.
· Kentucky State University11.2 Certified Naturally Grown (CNG)
Known as the “grassroots alternative to organic,” CNG certification follows organic standards but focuses on growers who sell directly to the consumer. CNG farmers are restricted from using synt8hetic herbicides, pesticides, fertilizers, or genetically modified organisms (GMOs). Farms with CNG certification undergo an annual inspection and pay an annual fee. Inspections can be conducted by other CNG farmers, Extension agents, master gardeners, or other qualified personnel. Sections of the CNG standards for aquaponics can be found at (http://www.
· Kentucky State University11.1 Organic Certification
Organic food sales in the United States rose by 5.9% in 2018, totaling $47.9 billion dollars. It is no surprise that aquaponic farmers want the organic label to bolster their marketing and sales, and equally no surprise that soil-based farmers do not want their selling power to be diluted. The heart of organic production is cultivating soil, so how can produce be certified organic if there is no soil? In 2015, a taskforce was assembled consisting of individuals representing both the soil-based organic industry and the hydroponic and aquaponic communities.
· Kentucky State University