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Why Wahling Should Be Stopped

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Why Wahling Should Be Stopped
Whaling is the killing or hunting of whales mainly there for meat and oil. Its earliest forms date to at least 3000 BC. Industrial whaling emerged with organized fleets in the 17th century; competitive national whaling industries in the 18th and 19th centuries; and the introduction of factory ships along with the concept of whale harvesting in the first half of the 20th century.

As technology increased and the need for the resources stood high, catches increased highly by the sustainable limit for whale stocks. In the late 1930s more than 50,000 whales were killed annually and by the middle of the century whale stocks were not being replenished. In 1986 the International Whaling Commission (IWC) banned commercial whaling so that stocks might recover.

Some people may say that Japan is only killing whales because of so called scientific research or their culture. However, one does not need to kill over 900 whales for scientific research. As for their culture, statistics show that less than 10% of Japan eats whale meat. Others may say that it’s just for money. However, I think that more people would prefer watching whales in the wild rather than watching them die. In fact, millions of people watch whales every year, which is a billion dollar business per year. Also it would save our planet.
Studies have proven that a whale is one of the most important species in the ocean. In only estimated 9 years if the rate of whaling keeps going and the percentage doesn’t rise, the whale species will be incredibly under the threat of endangered and very close to extinct. Also if the whales do become extinct every other species in the ocean will either over populate or become extinct also. It all is related with the food chain. If one link goes all the others eventually fall apart. And if every specie in the ocean is gone, the plantation in the ocean will also die out. This thus leads to a shocking oxygen level. Our sea level will feel like breathing on 200ft mountain.

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