THE Gulf of Mexico dead zone is a phenomenon that occurs in the early spring of the Northern Hemisphere in seas south of the United States and east of Mexico, in the region known as the Gulf of Mexico. In this, the phenomenon of Hypoxia, that is, the lack of oxygen in the waters, which hinders the maintenance and permanence of numerous marine species.
Also known as hypoxic area, the Gulf of Mexico Dead Zone is caused by the increase in the amount of nitrogen and phosphorus in the ocean, a phenomenon arising from Algae Flowering process, that is, the sudden increase in the amount of algae, phytoplankton and other plant species seascapes. In addition to the decrease in living conditions, this occurrence promotes the coloration of the waters in a tone close to brown.
Although this phenomenon is considered natural, it has been intensified by human activities, especially through the deposition of toxic agricultural waste in US watersheds, which direct their waters to the Gulf of Mexico. With this, the toxicity index of the oceans increases, causing the worsening of conditions that are not conducive to the maintenance of life in the place.
Although this problem is recurrent, its intensity tends to fluctuate over the years. In 2013, the area and toxicity indices reached the highest values since the beginning of follow-ups, in the 1980s, by NOAA (acronym for National Oceanic Administration and Atmospheric). However, in 2009 and 2012, the numbers were lower than expected. Considering the period between 2008 and 2013, the average area occupied by the hypoxic area was a little over 14,500 km², equivalent to almost three times the territory of the Federal District.
The Gulf of Mexico Dead Zone, in addition to harming the lives of numerous aquatic species, also negatively interferes with activities economic, since it harms and, in some cases, even makes it impossible to practice fishing, a source of income for countless families and companies in the region. One of the most extracted species in this location is the pink shrimp, whose economic and gastronomic value is considerably high.
By Rodolfo Alves Pena
Graduated in Geography
Source: Brazil School - https://brasilescola.uol.com.br/geografia/zona-morta-golfo-mexico.htm
