De Anchovetas, Lenguados y Tilapias (Altavoz)

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 Ha surgido el debate sobre si es racional o no convertir la anchoveta en harina de pescado para que esta a su vez sea usada como alimento de peces en la industria acuícola. De acuerdo a diversos cálculos, se usan entre 4 y 12 kilos de anchoveta para producir un kilo de pescado para consumo humano (hay un autor que usa al Lenguado como ejemplo pero admite que en realidad son otras las especies producidas – el Lenguado no se cría en cautiverio).

Los economistas que han participado en el debate explican correctamente que la decisión racional solo la puede decidir el consumidor, y si efectivamente hay demanda por pescado de criadero esto es porque el valor de ese kilo de pescado es superior al valor de los 12 kilos de anchoveta, gracias a la cadena de valor agregado que ocurre durante el proceso de transformación. El mercado optimiza el uso del recurso y produce lo que el consumidor necesita, además de generar valor y trabajo.

En términos generales, el uso de este argumento económico es racional. El manejo ambiental basado en incentivos de mercado generalmente es mucho más eficiente que uno regido solo por las regulaciones. El mercado efectivamente busca eficiencias y reduce el gasto inútil.

En este caso, sin embargo, el mercado exhibe dos fallas importantes: en primer lugar, existen externalidades negativas importantes relacionadas con la contaminación producida tanto durante el proceso de elaboración de la harina de pescado como por los deshechos producidos en la industria acuícola. Esta contaminación no la paga el consumidor, sino la sociedad en su conjunto.

La segunda falla importante tiene que ver con la existencia de barreras culturales a la entrada de la anchoveta al consumo directo. El consumidor no está suficientemente informado sobre la conveniencia de su consumo y tiene anticuerpos culturales formados desde hace mucho tiempo. Tradicionalmente a nadie se le hubiera ocurrido comer anchoveta porque siempre se consideró un “pez basura.”

Sin embargo, recomiendo que pruebe usted anchoveta en lata y que se imagine que son anchoas importadas de España por las que ha pagado veinte veces más. Quizás le empiece a encontrar un sabor más fino. Si por otro lado prefiere la Tilapia alimentada con harina de pescado, puede hacerse la idea de que está comiendo Lenguado. Felizmente hay para todos los gustos.

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