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Guatemala’s Shark Meat Trade Exposed
Every year, during the Roman Catholic Lent season, markets across Guatemala come alive with shoppers seeking out a traditional staple: shark and ray meat. Collectively referred to as elasmobranchs, these species are central to many meals throughout this sacred period. While demand is well-established, the journey from ocean to plate is shrouded in mystery. The country of Guatemala, bordered by both the Pacific Ocean and the Caribbean Sea, relies on a mix of domestic fisheries and international imports to meet this seasonal surge in consumption. Until recently, nearly nothing was understood about what species were being sold, where they originated, or if those species were at risk.
A recent nationwide study aimed to change that, employing DNA analysis to identify the specific sharks and rays found in Guatemalan markets. Researchers collected 370 samples in 2022, along with additional samples from 2016 and 2017, then utilized molecular tools to uncover the identities and ocean origins of the meat. The results were startling.
Scientists discovered 19 different species, including many that are considered threatened with extinction. Several are listed under the Convention on International Trade in Endangered Species (CITES), indicating they require strict monitoring if traded internationally. What’s more disturbing is that a staggering 22% of the samples weren’t shark or ray at all. Instead, they were teleost fish, mislabeled as elasmobranchs, either intentionally or unintentionally.
The study also found that Guatemala’s inland markets, especially those in its capital city, are supplied mostly by shark and ray meat caught along the Pacific coast. However, some of the meat found in these markets came from the Atlantic coast, either from domestic fisheries or likely through imports. This blending of sources means that consumers in areas far from the coastal communities may unwittingly purchase meat from two entirely distinct ocean ecosystems. One market situated on the Atlantic coast was also discovered to be supplied exclusively with meat from the Atlantic Ocean, while markets along the Pacific coast relied mainly on catches from the Pacific Ocean; this geographic distribution of supply makes logistical sense (as coastal communities often consume what’s locally available) but complicates conservation efforts because species from the Atlantic and Pacific may belong to distinct populations with varying levels of vulnerability. Without clear tracking of where the meat comes from, it is challenging for scientists and conservationists to evaluate the well-being of those populations or govern how much can be sustainably harvested from each region.
This information gap holds significant implications for the shark and ray population, as they face mounting pressure worldwide.
Source: www.forbes.com
