Sea cucumbers have a high market value both as a food and a medicine
in China and other parts of Asia. These sausage-shaped marine invertebrates
have for centuries been collected in the shallow waters of the Pacific and
South-East Asia. However, overexploitation in recent decades has left wild
populations of sea cucumbers greatly depleted.
Since wild sea cucumbers have
become hard to come by, there has been a growing interest in producing them
using aquaculture techniques.
A new ACIAR publication, ‘Asia-Pacifictropical sea cucumber aquaculture’, brings together the Proceedings of a
symposium held in New Caledonia last year, organised by ACIAR, together with
the Secretariat of the Pacific Community. The publication includes a wealth of new
research on aquaculture techniques, as well as reviewing hatchery production,
sea-ranching, export markets and tenure issues.



