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Investigation of the Negombo estuary (Sri Lanka) brush park fishery, with an emphasis on community-based management
Amarasinghe, U.S.; Amarasinghe, M.D.; Nissanka, C. (2002). Investigation of the Negombo estuary (Sri Lanka) brush park fishery, with an emphasis on community-based management. Fish. Manage. Ecol. 9: 41-56
In: Fisheries Management and Ecology. Blackwel Science Ltd.: Oxford. ISSN 0969-997X, more
Peer reviewed article  

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  • Amarasinghe, U.S.
  • Amarasinghe, M.D.
  • Nissanka, C.

    The Negombo estuary brush park fishery in Sri Lanka was investigated from June 1998 to March 1999. The mean fish yield (all species) in the fishery was 12.46 t ha-1 yr-1. Fin fish species formed about 91% of the yield and the rest was formed by penaeid shrimps and crabs. Fish yield and the twig density in the brush park exhibited a second order polynomial relationship indicating a minimum yield at an intermediate value of twig density in the brush parks. The relationship between fish yield and duration of implantation of brush parks showed an optimal period of 30-40 days for high fish yields. Income levels of fishermen, availability of construction material and suitable sites for implantation of brush parks are some of the factors determining size and number of brush parks per fisherman and duration of installation. Indigenous knowledge within the fishing community about the effect of salinity variations, twig density and mangrove species used on the harvests greatly contribute to effective operation of this fishing practice. Cultivation of mangroves to obtain twigs and branches is a unique feature in this estuary. Indigenous knowledge on mangroves has led to the adoption of sound silvicultural practices. Although cultivating mono-specific mangrove stands may not increase diversity of mangrove forests, it reduces denudation of naturally occurring mangrove forests because of brush park construction, and retains habitats for other organisms. Mangrove management plans in the Negombo estuary should therefore be viewed and treated in an integrated manner that takes into account both resource and social components.

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