Between 70 and 80 percent of Asian farmers are estimated to be small-scale farmers. It is clear that increasing globalisation and the resultant trade liberalisation of aquaculture products is leading towards the marginalisation and exclusion of individual small-scale producers. There is a need for changing the management of both large- and small-scale producers to remain competitive. Recent experiences show that establishment of farmer societies are effective.

Looking back to Kyoto (June 1976) and the last global conference, the Millennium Conference (February 2000), there was a clear recognition of the importance of networking and related forms of knowledge sharing and learning. This panel reviews examples of knowledge sharing networks using knowledge platforms and different knowledge management activities. It is expected that such networking and wider knowledge sharing activities will intensify and we suggest a number of new future directions drawn from other sectors.

Aquaculture as a household, community and agribusiness-based activity to supply human food and other products and contribute to the alleviation of poverty is explored in this overview. The multiple natures of poverty and the concepts of escaping from and slipping into poverty are explored with reference to aquaculture contexts. Aquaculture as a driver for development is reviewed and found to contribute to poverty alleviation in both transformative and incremental modes and at various scales.

Public and private sectors, including non-governmental agencies are all involved in provision of aquaculture services, although roles and responsibilities differ. Growth in aquaculture over the past 10 years, under the influence of a range of global drivers, has changed not only the nature of services required but also the way in which these services are delivered. In less-developed and newly emerging aquaculture countries, there are still considerable gaps in services, particularly in rural areas.

A global consensus has been reached that climate change is a reality and that it will impact on food production systems, among others, in diverse manifestations. We will in the very foreseeable future move into an era where consumer consciousness will demand that farm foods of every form, when they reach the table, should have a minimal green house gas emission level; the price and demand will be determined by such a factor.