Aquaculturist
aquaculture agent, aquaculture employee, aquaculture manager, aquaculture technician
Fish, oysters, mussels, scallops, algae... So many species cultivated in an aquatic environment by these “farmers” of the sea or river who are aquaculturists. With, each time, the same steps: selection of species, rearing of larvae or eggs, hatching, care, feeding... All using very advanced technology and undergoing strict controls. It is then a matter of sending the products to fishmongers and restaurateurs, so that you can find them... on your plate!
Professional life
A sector in crisis
Even though France occupies a leading position in many areas (caviar, oysters), French aquaculture is doing poorly and employment is suffering. Today there are 12,700 “full-time equivalent” positions, but the trend is downward.
Jobs trickle down
Despite the aging of the profession, business takeovers are hampered by numerous constraints. Young graduates (especially fish farmers) sometimes struggle to find a place in the aquaculture sector. Career progression is slow. Some try their luck abroad (Africa, Asia or South America) or in neighboring sectors as technical salespeople, laboratory researchers or advisors in environmental protection organizations.
Become a boss
There is only one solution to evolve: set up on your own (financial aid is available), then expand. Beginners often start by taking over a farm or forming a partnership. In both cases, this represents a heavy investment.
Beginner's salary
From the minimum wage.
Working conditions
Outdoors or sheltered
Depending on his specialty, the aquaculturist works outdoors (he is then subject to climatic hazards) or indoors (in an aquaculture farm or in a hatchery). When the basin is located in the open sea, the working conditions are similar to those of a fisherman. Sometimes you need to have a professional diving certificate. He can work in a small-scale aquaculture business (family or individual) or on a farm dependent on Ifremer (French Research Institute for the Exploitation of the Sea).
Peaks of activity
Most aquaculturists work completely independently. To monitor certain farms and intervene quickly in the event of a problem, staff take turns around the ponds 24 hours a day. As for the times, they are sometimes aligned with those of the tides. New Year's Eve obliges, work intensifies as the end-of-year holidays approach.
Modern tools
If the profession of aquaculturist remains physically hard, it is today "relieved" by new technologies: hydraulic cranes, amphibious vessels, computerized calibration... Aquaculture increasingly meets sustainable management objectives (treatment waters), and labels appear (organic, Label rouge, etc.).
SKILLS
Health and motivation
Not being afraid of working in a humid environment is essential. But you also need to be able to count on good health (especially for outdoor activities) and not get discouraged easily. Being handy, being comfortable with a computer, knowing how to manage accounts can also help. Finally, patience is essential when you know that it takes 3 years to grow an oyster!
A curious mind
The most comfortable: working on a marine farm or for a research and technical assistance organization. Depending on the positions, scientific and biological knowledge may be required to create products and renew working methods. Mastering the techniques and distribution channels allows you to adapt to market needs.
Nature of the work
Small fish will become big
Whatever his specialty, the aquaculturist begins by supplying himself with “babies”. It captures spat (tiny shellfish) or fry (baby fish) in the natural environment. He can also buy them from aquaculture farms or produce them himself. He supports their development by managing various operations (sorting, calibration, choice of food).
A technical profession
Feet and hands in the water, this professional is also a technician, having acquired knowledge of biology and mastering the regulations in force. Very strict regulations. In salmon farming, for example, the aquaculturist must carry out the artificial fertilization of the fish himself. More generally, the aquaculturist must contribute to the good health of his young protected by taking care of the quality of their water and their food. The breeding manager manages his teams (training, organization and control of the work carried out). When they reach maturity (sometimes after 3 years), the species are packaged and
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