The Southern Ocean and South Pacific Region

The Region comprises three sub-regions (FAO Statistical Areas) with very different characteristics. The South Pacific includes the vast and virtually unpopulated Southern Ocean surrounding the Antarctic. It has the world’s largest fisheries off Peru and Chile and some of the world’s best managed fisheries in Australia and New Zealand. The Region has over 27% of the world’s ocean area and over 98% of the Region’s total area of 91 million km2 is ‘open ocean’. The Region contains less than 5% of the global continental shelf area and only a fraction of this area is covered by three large marine ecosystems (the New Zealand Shelf, the Humboldt Current and the Antarctic large marine ecosystems (LMEs). The Humboldt Current System (HCS) is the world’s largest upwelling which provides nutrients for the world’s largest fisheries. The Region also has a high number of seamounts. The marine capture fisheries of the Region produce over 13 million tons annually and an expanding aquaculture industry produces over 1.5 million tons. Peru’s anchoveta fishery provides about half the world’s supply of fish meal and oil, key ingredients of animal and fish feeds. El Niño Southern Oscillations (ENSOs), known more generally as El Niños, can substantially change the species composition of the key small pelagic catches (anchovy, sardine, horse mackerel and jack mackerel) causing production to fluctuate from about 4-8 million tons. Partly due to the lack of upwelling and shelf areas, fisheries production in the Southern Ocean and Area 81 is relatively small but supports economically important commercial and recreational fisheries and aquaculture in New Zealand and in New South Wales (Australia). Krill remains a major underexploited resource, but is also a keystone species in the Antarctic food web. The Region is home to numerous endangered species of whales, seals and seabirds and has a high number of seamounts, vulnerable ecosystems fished for high-value species such as orange roughy.

The Southern Ocean and South Pacific Region

The Region comprises three sub-regions (FAO Statistical Areas) with very different characteristics. The South Pacific includes the vast and virtually unpopulated Southern Ocean surrounding the Antarctic. It has the world’s largest fisheries off Peru and Chile and some of the world’s best managed fisheries in Australia and New Zealand. The Region has over 27% of the world’s ocean area and over 98% of the Region’s total area of 91 million km2 is ‘open ocean’. The Region contains less than 5% of the global continental shelf area and only a fraction of this area is covered by three large marine ecosystems (the New Zealand Shelf, the Humboldt Current and the Antarctic large marine ecosystems (LMEs). The Humboldt Current System (HCS) is the world’s largest upwelling which provides nutrients for the world’s largest fisheries. The Region also has a high number of seamounts. The marine capture fisheries of the Region produce over 13 million tons annually and an expanding aquaculture industry produces over 1.5 million tons. Peru’s anchoveta fishery provides about half the world’s supply of fish meal and oil, key ingredients of animal and fish feeds. El Niño Southern Oscillations (ENSOs), known more generally as El Niños, can substantially change the species composition of the key small pelagic catches (anchovy, sardine, horse mackerel and jack mackerel) causing production to fluctuate from about 4-8 million tons. Partly due to the lack of upwelling and shelf areas, fisheries production in the Southern Ocean and Area 81 is relatively small but supports economically important commercial and recreational fisheries and aquaculture in New Zealand and in New South Wales (Australia). Krill remains a major underexploited resource, but is also a keystone species in the Antarctic food web. The Region is home to numerous endangered species of whales, seals and seabirds and has a high number of seamounts, vulnerable ecosystems fished for high-value species such as orange roughy.

Estudio de procedimientos para la elaboración de cerámica Rakú y su aplicación en obra artística.

Se presenta el informe sobre los resultados de la investigación teórico-práctica acerca de los procedimientos de elaboración de cerámica Rakú y su aplicación en obra artística. Esta investigación ha sido necesaria debido a que en el amplio lenguaje universal de la cerámica, el Rakú en la actualidad es referente visual y parte importante principalmente en términos de cerámica artística. En El Salvador anteriormente no se contaba con ningún referente escrito que informara como preparar una pasta, o un vidriado, o menos aun como construir el equipo básico para Rakú, de hecho la técnica es bastante desconocida entre los artistas del país. Es así que los resultados de la investigación se exponen a estudiantes de la opción cerámica de la Escuela de Artes y a ceramistas interesados en desarrollar nuevas formas de expresión plástica. Los resultados son también parte del compromiso por parte del taller de cerámica de la Escuela de Artes de la Universidad de El Salvador en profundizar sobre los conocimientos en cerámica y exponerlos a la población en general. En este orden como resultado del proceso de investigación los principales aportes son: Ser el primer documento escrito acerca de la técnica de Rakú en nuestro país, facilitando la información a otros interesados para su aplicación. Presentar los resultados de la utilización de dos infusiones tradicionales de nuestro país: el agua de nacazcol y el añil, ambas produciendo efectos interesantes y aplicables a obra de carácter artístico elaborada con la técnica de Rakú, añadiendo así un elemento propio de nuestra cultura, además de la inclusión de diferentes diseños de hornos artesanales para la quema de piezas con esta técnica en particular.