AQUAPONICS: SUSTAINABLE PRODUCTIVE DIVERSIFICATION

Abstract

An aquaponics system was evaluated as a model for diversification of food production with a completely randomized experimental design through the variables of water temperature (20-31.5 °C), pH (5.7-7.6) and oxygen (4.0-5.3 mg L^-1), applied to parsley (Petroselinum crispum), serrano pepper (Capsicum annuum) and ornamental pepper (Capsicum sp.) with controls grown in traditional cultivation with a 2:1 soil-tezontle substrate, during a 4-month period, along with white tilapia, var. Rocky Mountain (Oreochromis niloticusxO. aureus). Results indicated that the effluent derived was too salty (C4). The tilapia had a weight gain of 206 g in 120 days and a survival of 91%. Serrano pepper grown in aquaponics (11 cm) did not show statistically significant differences in terms of plant growth (P>0.05), compared to traditional cultivation (70 cm). Parsley did not develop in aquaponics due to the salinity. The ornamental pepper had a limited development with a height lower than the control grown in traditional cultivation, so the conclusion is that the effluent limits the selection of species to be cultivated, although the potential for species that tolerate salinity can be seen.