Forestry and fishing in South America

Although the Neotropical forests are renowned for their biological diversity, the bulk of their trees consists of fewer than 200 species. The mixed character of these forests is a major obstacle to large-scale exploitation of timber. Nonetheless, timber harvesting has expanded dramatically since 1950, especially in the Amazon basin. Many species are used as cabinet woods, including the highly prized mahogany from Venezuela, Brazil, Peru, and Bolivia and several leguminous species such as rosewood. Some species are exploited as general utility woods and are mainly used domestically, often as fuel. Other species, such as the quebracho tree found in the Gran Chaco of Argentina and Paraguay, which produces tannin, have significant commercial value. Commercial tree plantations have become important sources of forest products, especially in Chile and Argentina. Additionally, eucalyptus groves have been planted throughout the region since their introduction in the early 1800s and provide both building material and fuel. Chile is a chief exporter of wood chips, plywood, and paper pulp.

Freshwater fish, abundant in many South American rivers, have been exploited as a food source since the earliest times, especially in the Amazon region and in the Guianas. Trout were introduced by Europeans into Andean lakes and rivers, sometimes to the detriment of endemic species, while reservoirs in northeastern Brazil and elsewhere have been stocked with tilapia from Africa. Most freshwater fishing is for local consumption.

Marine fisheries became important in the 1960s, when Peru emerged as one of the world’s major fishing countries, based on its anchovy fisheries. However, overexploitation severely depleted this resource. Chile has developed a large commercial marine fishing industry as well as salmon, trout, and shrimp “farms” aimed at the export market. Since 1980 Ecuador has been a leader in shrimp exports. Since the mid-1990s Peru has rekindled its fishing industry based on catches of anchovies, pilchard, and jack mackerel. Britannica