Proceedings of the Second Annual 1996 Oyster Culture Workshop, Charlottetown, Prince Edward Island
1 2 3 4 R. Gallant , A. Bagnall , S. Lanteigne , D. Scarratt and T. W. Sephton
Fisheries and Oceans Canada Science Branch, Maritimes Region Gulf Fisheries Centre P.O. Box 5030 Moncton, New Brunswick, E1C 9B6
1Prince Edward Island Departrnen 2 Nova Scotia Department of Fisheries of Agriculture, FISheries & Forestry P.O. Box2223, P.O. Box 2000 Halifax, N.S. B3J 3C4 Charlottetown, P.E.I. C1A 7N8
3New Brunswick Department of 4 David Scarratt & Associates FISheries & AquaaJiture P.O. Box 1564 P.O.Box760 Halifax, N.S. B3J 2Y3 Bouc:touche, N.B. EOA 1GO
1996
Canadian Industry Report of Fisheries and Aquatic Sciences 238 Canadian Industry Report of Fisheries and Aquatic Sciences No. 238
1996
PROCEEDINGS OF THE SECOND ANNUAL 1996 OYSTER CULTURE WORKSHOP, CHARLOTTETOWN, PRINCE EDWARD ISLAND
by
1 2 3 Richard Gallant , Andrew Bagnall , Stephen Lanteigne , David Scarratt4 and Thomas W. Sephton
Fisheries and Oceans Canada Science Branch, Maritimes Region Gulf Fisheries Centre P.0. Box 5030 Moncton, New Brunswick, E1C 9B6
1 Prince Edward Island Department 2 Nova Scotia Department of Fisheries of Agriculture, FISheries & Forestry P.O. Box 2223, P.O. Box 2000 Halifax, NS B3J 3C4 Charlottetown, PEl C1 A 7N8
3 New Brunswick Department of 4 David Scarratt & Associates FISheries & AquaaJiture P.O. Box 1564 P.O. Box760 Halifax, NS B3J 2Y3 Bouctouche, NB EOA 1GO ii
This WOI1 Prince Edward lsla1d Department of Agriculture, Fisheries and Forestry Fisheries & Aquaculture Division New Brunswick Department of Fisheries & Aquaculture Aquaculture Division Nova Scotia Department of FISheries Aquaculture Division Fisheries and Oceans C8nada Maritimes Region, Science Branch, Aquaculture Division © Mnister of Public Works & Govemrnent Services Canada 1996 Cat No. Fs 97-141238E ISSN 0706-3694 Correct citation for this publication is: Gallant, R., A. Bagnall, S. Lanteigne, D. Scarratt and T.W. Sephton. 1996. Proceedings of the second annual 1996 oyster culture workshop, Charlottetown, Prince Edward Island. Can. I nd. Rep. FISh. Aqual Sci. 238: 27 p. iii CONTENTS LIST OFTABLES iv LIST OF APPENDICES iv ABSTRACT/RESUME v 1.0 Workshop Opening and Welcome Address 1 2.0 Workshop Objectives 2 3.0 Review of Culture Activities in the Maritimes 2 3.1 Aquaculture Developments in Nova Scotia 2 3.2 Aquaculture Developments in Prince Edward Island 3 3.3 Aquaculture Developments in New Brunswick 5 4.0 Marketing 7 4.1 Factors Affecting Shelf Life 7 4.2 Retail Marketing in Metropolitan Centres 9 5.0 Oyster Farm Production: Pemaquid Oyster Example 12 6.0 Diseases which can Affect Oyster Quality 15 7.0 Oyster Predators 17 7.1 Understanding Predators and Competitors 17 7.2 Control Measures for the Common Starfish 18 8.0 Christmas Tree Farming in PEl: a Model for Oysters 19 9.0 Business Planning 20 10.0 Workshop Summary and Progress Review since the 1995 Meeting 23 11.0 Summary of Workshop Evaluations 26 12.0 Acknowledgements 27 iv USTOFTABLES Table 1. Comparison of number and length of oyster seed collected 4 on three types of collectors in three areas in PEl in 1995. Table2. Average length and volume of 3 bags of seed oysters held 4 on racks at 11 nursery sites in PEl in 1995. Table 3. Description and schematic diagram of oyster quality grades 7 used in the commercial fishery. Table 4. Summary work sheet of an oyster business plan based on 22 a staff of 25. Table 5. Summary of progress made to-date on the prioritized list of 24 Workshop Recommendations and Action Items established at the 1995 Oyster Culture Workshop. LIST OF APPENDICES Appendix 1. Ust of workshop attendees. 28 v ABSTRACT Gallant, R, A. Bagnall, S. Lanteigne, D. Scarratt and T.W. Sephton. 1996. Proceedings of the second annual1996 oyster culture workshop, Char1ottetown, Prince Edward Island. Can. Ind. Rep. FISh. Aquat. Sci. 238: 27 p. The objective of the second workshop, with its theme "Towards Quantity and Quality in Oysters" was to bring together members of the oyster industry, academics, consultants and federal-provincial government officials to foster an effort at developing a cultured oyster industry capable of supplying high quality cultured oysters (primarily Crassostrea virginica) on a year round sustainable basis. Participants from throughout the Maritimes attended the 1.5 day workshop held in Charlottetown, Prince Edward Island, February 26-27, 1996. Updates of recent and ongoing aquaculture developments were reviewed for New Brunswick, Prince Edward Island and Nova Scotia There were presentations on marketing, oyster farm production methods, oyster diseases and parasites affecting quality, a review of predators and predator control methods, Christmas tree farming as an example for oysters, business planning,and a review of the progress made since the 1995 meeting. RESUME Gallant, R, A. Bagnall, S. Lanteigne, D. Scarratt and T. W. Sephton. 1996. Proceedings of the second annual1996 oyster culture workshop, Charlottetown, Prince Edward Island. Can. Ind. Rep. FISh. Aquat. Sci. 238: 27 p. L'objectif de ce deuxieme atelier, mene sur le theme ''visant vers Ia quantite et Ia qualite d'huitres", etait de regrouper les ostreiculteurs, academiques, consultants et les agents des gouvemements fec:teraux et provinciaux afin d'engendrer une initiative envers le developpement d'une industria ostreicole avec un approvisionnement d'huitres Americaines ( Crassostrea virginica) de qualite superieures sur toute l'annee. Les differentes regions des provinces maritimes etaient representees a cet atelier de 1.5 jours a Charlottetown, lle-du Prince-Edouard, les 26 et 27 fevrier 1996. Une mise ajour des developpements recents et en cours dans le domaine de !'aquaculture au Nouveau-Brunswick, a l'ile du Prince Edouard et en Nouvelle-Ecosse a ete presentee. Les presentations portaient sur le marketing, les methodes de production d'une ferme ostreicole, les effets des maladies et parasites sur Ia qualite des huitres, une rewe sur les predateurs et methodes de controle, une analogie entre une ferme d'arbre de Noel et une ferme ostreicole, un plan d'affaire et une revue du progres realise depuis I' atelier de 1995. 1 1.0 Workshop Opening and Welcome Address Richard Gallant, Workshop Moderator PEl Department of Agriculture, Fisheries & Forestry, Charlottetown, PEl. Richard Gallant opened the meeting by referring to the Workshop held in Moncton in March 1995 (Can. Ind. Rep. Fish. Aquat. Sci. 230) At that time it had been agreed that the workshop would become an annual event to determine progress in meeting the goals of establishing a vibrant and viable Maritimes-wide oyster industry. Prince Edward Island had agreed to host the 1996 workshop, and it was Mr. Gallant's pleasure to welcome participants to the workshop and introduce The Honourable Walter Bradley, Minister of Agriculture, Forestry and Fisheries for Prince Edward Island. Welcome Address by Walter Bradley. Minister. PEIDAFF. Mr. Bradley expressed his enthusiasm about the tum out and extended a warm welcome to participants from the other Atlantic provinces and the State of Maine, and in particular to Mr. Rodney Clark from Toronto. He expressed a personal preference for the Malpeque oyster but acknowledged the work that goes on everywhere on the east coast in producing high quality oysters. He acknowledged his Department staff as well as those from other Departments in making the workshop arrangements. He applauded the theme of the workshop "Towards Quantity and Quality in Oysters" and stated that the Department is committed to sustainable growth and that officials are meeting regularly to focus and co-ordinate efforts. He continued by addressing the following themes: ''The Island has an abundance of coastal resources suited to aquaculture and people with an abundance of expertise and experience. Workshops such as this help contribute to improvements in quality and quantity. The Federal Government has a laudable aquaculture policy which provides a good framework for us to expand the industry. On PEl we have established an aquaculture implementation committee with representatives from Federal and Provincial Governments and the industry. I am pleased to note there are two oyster producers on the committee providing us with first hand information on the needs and priorities of the industry. It is important that the oyster growers put their views forward. n "Tomorrow's throne speech will have evidence of an approach to recognise aquaculture, and particularly the oyster, as having an important role to play." "Oyster production is from private leases and public beds. A major priority in PEl is to increase the emphasis on oyster production on private leases. However, the public fishery will not be de-emphasised; the development of the public oyster fishery will be maintained. There will be a range of training programs, improvements in technology transfer, and development incentives. The Veterinary College, the Fish Health Program at UPEI, and Holland College are second to none and we intend to build 2 further on this capacity. The industry has an important role to play in the east coast economy and I am happy to welcome oyster people from across the region." "Collectively we can build on past achievements, revitalise the industry and improve both quality and production and earn an increasing share of the market place." 2.0 Workshop Objectives Richard Gallant PEIDAFF, Charlottetown, PEl. The overall workshop theme is 'Towards quality and quantity in oysters". To that end the workshop will stress three major items: a) Increase production on private leases There is general agreement that we can improve production, but this must be focused on quality to compete with the ever demanding market place. b) Improvements in quality The oyster grower must understand the factors that contribute to a quality oyster so that the best possible product is offered for sale at the best possible price. c) Profitability of individual enterprises A successful oyster grower must be capable of planning a profitable business. It is important that there be a co-operative exchange of views and ideas, for without that there will be no progress. 3.0 Review of Culture Activities in the Maritimes 3.1 Aquaculture Developments in Nova Scotia Lew Clancey Nova Scotia Department of Fisheries, Halifax, NS. Production of American oysters increased in 1995 to 123,000 kg. There were 29 new leases approved, and some older non-productive leases were withdrawn. There is a new program to optimise spat production in Cape Breton Island, where there has also 3 been some increased interest in cocktail oysters, although the regulations concerning this are still somewhat uncertain. European oyster production almost doubled in 1995, and there is expected to be a further doubling in 1996. Exact production figures are confidential due to the small number of producers. Nevertheless, there well 12 new leases approved in 1994 and a further 11 in 1995 which have resulted in the purchase and set out of over 5 million spat. There is concern expressed by some growers that the increased production may result in lower prices but this pessimism is offset by the fact that the oysters meet requirements for the European market except that more volume is needed. We also need a distinctive name. Three private hatcheries are currently supplying the demand for seed. There have been some co-operative projects, e.g. in the development of a spat counting machine, and improvements in native oyster culture in Cape Breton Island. Future work will include the study of some site-specific characteristics. For example in some locations oysters will reach 88 g in 2.5 years whereas at others it may take 4 - 5 years. It is necessary that grow out sites be in the most favourable locations. There is need for a market study to aid in business plan development. 3.2 Aquaculture Developments in Prince Edward Island Matt Smith PEIDAFF, Charlottetown, PEl. In 1995, there were 1100 oyster fishing license holders of which about 450 were active. There were 740 private leases comprising 5351 acres. Approximately 100 lease holders were active and of these 50 invest more than $1000 per year in improving production. Production in 1995 was estimated at 3.5 M lb. (1600 t), of which 15 - 20% was from private leases. Production was up somewhat from previous years, when landings averaged 3 M lb. The reported values differ because DFO uses a different conversion weight for a peck of oysters. Seed collection activity: Chinese hats: -15 growers 1 ,500 collectors. Veneer rings: - 4 growers Shell socks: -10 growers 20,000 collectors. Shell spreading: - 10 growers 1 - 5 yards each. Relaying seed: - 10 growers Picking permits: Several Shell bed cultivation: -20 growers There were 3 oyster seed grading machines in operation in 1995. 4 For grow-out, the following techniques are used by lease holders: Racks and bags: -22 growers Lobster trays: - 4 growers Declustering: - 30 - 40 growers fishing leases Mechanical harvesters: - 6 - 8 growers operating in 15 -20 ft water Table 1. Comparison of number and length of oyster seed collected on three types of collectors in three areas in PEl in 1995. Area Collector Type Average No. spat/collector Average length (mm) 1 Bideford River Chinese Hat 28,500 15.3 Veneer Ring 428 12.9 Shell2 84 12.3 East River Chinese Hat1 12,300 12.4 Veneer Ring 272 9.7 Shell2 20 9.8 Vernon River Chinese Hat1 42,800 11.2 Veneer Ring 1,445 12.9 Shell2 96 10.4 1 Chinese hats: 12 per column deployed. · ZShell: 3 inch oyster sheD used for experiment. There is an increased interest in lease development and a parallel commitment to invest in seed, collectors and nursery equipment. Only two or three growers reported overwintering problems with 1994 seed. There was a huge spatfall in 1995 and good growth, especially in rack and bag units at most sites. There were several reports of significant predation by rock and mud crabs on shellbag spat. A small quantity of 1991 spat reached market size and were sold. Table 2. Average length and volume of 3 bags of seed oysters held on racks at 11 nursery sites in PEl in 1995. Initial average length was 21.2 mm; initial volume in 3 vexar bags: 6.0 litres. Grow-out period was from June - October 1995. Nursery Site Average seed length Total seed volume (mm) (I) Vernon River 47.9 41.6 Bentick Cove 43.0 37.0 Damley River 42.8 32.0 West River 41.7 30.1 Souris River 40.7 32.0 Mill River 40.1 21.7 Indian River 38.9 20.1 Bideford River 37.4 24.7 Chichester Cove 35.3 22.1 Orwell River 34.7 19.2 Murray River 29.2 11.8 5 Questions and answers: 1) Are trapping or dragging for crabs an effective means of control? A. Both are effective but there are still problems in that the capture (trapping) of crabs as an anti predation activity is illegal. This matter still remains to be resolved. 2) What was the grade and value of the 1991 spatfall? A. 90% of the oysters are choice. Spatfall was poor in 1992-93. Good harvests of good quality oysters are expected from the 1994 and 1995 spatfalls. 3) What effect does careful handling have on the final product value? A. The importance of producing top quality oysters is stressed throughout the industry, although the market will need further development. 4) How many grow oysters out to market size in bags? A. Most growers use bags for 2 years then finish grow-out on bottom. Full grow-out in bags would be more costly. 5) Are there regulations for the transfer of European oysters into PEl? A. All requests go to the Introductions and Transfers Committee (Chaired by J. Jenkins, DFO PEl Area Office) and each are treated on their own merit. It is important that the species should complement each other and not compete. European oysters were tested at Ellerslie but experienced mortality with overwintering and shell disease through the second growing season. 3.3 Aquaculture Developments In New Brunswick Stephen Lanteigne NB Department of Fisheries & Aquaculture, Bouctouche, NB The oyster industry in New Brunswick, located exclusively on the east coast of the Province, has two components: a public fishery and a private culture sector based on leased submerged marine lands. In 1995, recorded production was 224 t, a 37% increase over 1991. A total of 575 leases cover 2561 ha. An annual return of operations was obtained from 76% of the leases, and 54.6% reported sales of oysters in 1995. One hundred and seven leases reported sales exceeding 450 kg. Over the last decade, the oyster culture industry has shown steady growth. Traditionally the leases were stocked with oysters 'picked' from public grounds or relayed from marginally contaminated areas. Even today, 65 growers stock their leases with relayed oysters and another 20 use oysters from picking grounds. An increasing number of oyster growers are now purchasing seed oysters to stock their leases as well as collecting their own supplies of spat. In 1995, close to 5,000 Chinese hat collectors were set by 22 growers in Bouctouche Bay and Caraquet Bay. Three growers are using soft-shell clam shells placed in Nortene bags or mussel sock material for collecting spat. Additionally, La Cooperative des Pecheurs d'huitres de 6 Bouctouche Ltee has spread 70 t of crushed clam shell to enhance spat collection on existing leases and a further 20 t to firm the bottom. A further 12 - 15 growers purchased seed from 3 suppliers. The growers are now addressing the challenges of farm economics, stock husbandry practices, and the marketing of a cultured product. Spat collection has been good to excellent in the last two years in New Brunswick. In 1995, the average spat per collector ranged from 9,000 to 20,000 in Bouctouche Bay compared with 15,000- 35,000 the previous year. Oyster spat size averaged 10. 7 - 21.1 mm diameter in October in Bouctouche Bay. All growers in SE New Brunswick thresh the collectors in the fall and transfer the seed to Nortene bags. Remote setting trials were conducted by Aquaculture Acadiennne Ltee and DFA at Richibouctou. Both limed Chinese hats and soft-shell clam shell collectors are effective substrate for remote setting, giving a setting efficiency of between 55% and 60%. Remote setting trials will be continued in 1996, with an emphasis on determining growth and survival rates of oyster spat transferred out to sea. Artisanal oyster culture is evolving and adopting more advanced technologies. Since the late 1980's, more growers are using off bottom culture methods using Nortene bags in tables, trays and cages. The choice is dependent on local conditions and individual preference. Alternative techniques, using Nortene bags suspended from PVC pipe racks or aluminium pontoons, are being evaluated. Traditional winter harvesting of oysters through the ice is practised by La Cooperative des Pecheurs d'hultres de Bouctouche Ltee, using rakes. Three other growers are experimenting with winter harvesting through the ice by diving, or by recovering bags of oysters on a long line system, stored either on 'satellite' dishes or directly on the bottom. The intent is to expand the marketing season and receive the most favourable price. No 'cocktail' oysters were sold in 1995 due to conflicting regulations. Four applications for processing plant licenses for oyster are currently under DFA review. The South East Professional Aquaculture Association, in collaboration with DFA and a consulting firm, are working toward improving the promotion and marketing of oysters. A brand name, logo and promotional material are now under development. In 1995, thirteen growers received financial assistance under the Shellfish Development Program. The Regulatory framework, processing and marketing of cultivated oysters are still major challenges facing the industry in New Brunswick. 7 4.0 Marketing 4.1 Biological Factors Affecting Shelf Life Thomas Landry DFO, Maritimes Region, Science Branch, Aquaculture Division, Moncton, NB. The most significant market is for live oysters in the half shell, thus maintaining quality is the key to success. Quality is determined mainly by the size, shape and strength of the shell, and meat quality. Sales are principally during a small marketing window in the fall when meat quality is best. There is a clear need to expand the size of this marketing window while maintaining meat quality. Table 3. Description and schematic diagram of oyster quality grades used in the commercial fishery. Oyster Grades Description Fancy The shell length does not exceed one and one-half times its greatest width. The oyster is not flat, thin lipped or twisted. Choice The shell length does not exceed one and three quarters times its greatest width. The oyster is not thin lipped or twisted. Standard The shell length does not exceed twice its greatest width. The oyster does not meet the above grades but is still well shaped. Commercial The oyster does not meet the above grades and is misshaped. AMERICAN OYSTER QUALITY GRADES FANCY/CHOICE STANDARD COMMERCIAL The condition of the internal organs of the oyster ultimately control to the overall meat quality and shelf life. The mantle which lines the shell is the principal means by which 8 the oyster senses its environment, and is also responsible for building the shell and storing energy in the form of glycogen. The gills are the site of exchange between the oyster and its surroundings: i.e. respiration, excretion and feeding. The adductor muscle has two parts, the translucent quick muscle, responsible for rapid closing of the shells, and the opaque 'catch' muscle (about 1/3 of the total muscle mass), is responsible for keeping the shells closed. Strong musculature will promote an increased shelf life. There is also energy storage (glycogen) in the muscle. Gonads are often difficult to see but in a mature oyster may represent up to 60% of the soft tissue weight. Gonad tissue is dispersed throughout the mantle and around the digestive system. The digestive gland may be plump and full if the animal has been feeding heavily prior to harvest. Growth and production models are usually based on an assessment of physical and biological environmental factors such as salinity, temperature, turbidity and food supply. All these factors control the oysters' rate of ingestion and assimilation of food, which in tum controls growth and production. Filtration is a function of ciliary action, which controls the flow of water through the gills. The water flow conveys the food to the gills; the primary food sources are phytoplankton, organic detritus and bacteria. The filter-feeding mechanism used by oysters is such that the food particles are entrained in mucous strings which are sorted on the palps, and taken into the stomach via the oesophagus by ciliary action and the rotation of the crystalline style. Digestion is completed by the digestive diverticula, and the waste food passes through the mid gut to the rectum and anus in a continuous ribbon of faeces. Assimilated food contributes to the build up of new tissue and, when temperatures are favourable, to the development of the gonads. Oysters mature at a relatively small size, perhaps as small as one inch (25 mm). Initially they mature as males and later become female (a biological process called protandry). At a size of 3 inches (76 mm), the sex ratio is about 50:50. Males may produce about 100 million sperm annually while females may produce about 10 million eggs. Spawning occurs when the temperature reaches about 20°C and is triggered by both thermal and chemical stimuli. Two indices are often used to establish the condition of oysters. The most common condition index is the ratio of the volume of the meat to the volume of the shell, which may also be calculated as a weight ratio. The second index relates to the percentage of glycogen in the meat, which also varies throughout the year. The key question one has to consider is whether any of these attributes can be modified to allow for the marketing of oysters in the summer when their condition indices are normally low and their meats are slack. Food availability can be improved after spawning by putting the oysters in suspended culture rather than on the bottom to increase food availability and to decrease the recovery time from spawning. Alternatively, the oysters can be physically moved to colder waters prior to spawning so as to stall the process and prevent spawning due to the lower temperatures. This will 9 eventually result in the gonad material being resorbed with time, usually in winter. Moving oysters from warm inshore waters to deeper cooler water offshore to prevent spawning has it's disadvantages; but these should be regarded as trade-offs: the food source may not be ideal but it might be more abundant, the cooler temperatures reduce biological processes which in turn demands less food. The effect of the increased water pressure caused by their deep water location is uncertain but it was noted by another speaker, Rodney Clark, that oysters from deeper water are more plump, have a better taste and a longer shelf life. Experimental trials will be initiated this year in Caraquet Bay, NB to assess the changes in condition index caused moving oysters to colder waters from inshore areas at different times of their developmental cycle during the year. Questions and answers: 1) Can oysters be held in refrigerated sea water? A. Yes, but there is a danger of oysters using up their glycogen reserves and hence losing condition if the temperature is , say, 10°C. Cool water from salt water wells may stress oysters and quality may suffer if storage is overly long. 2) What is the shelf life of summer oysters out of water? A. It's in the scale of a few days at summertime room temperature. Oysters from deep water will have a longer shelf life by virtue of being stronger. Around PEl, you may need to go to a depth of at least 15 m to get cool temperatures (below 20°C) in mid summer. Dr. Rene Lavoie noted last year that it may be appropriate to form alliances with growers in other locations where oysters could be raised at cooler temperatures, specifically for summertime marketing and sales. 3) What is the size and time for transferring summer oysters? A. Early June, immediately before the spawning of market size (3 inch) oysters. 4) What would be the effect of moving the oysters [to cool water areas] in the third year? Would there be stunting? A. There may be a reduction in growth rate, perhaps due to stress resulting from a change in salinity and food. If the transfer is made before the gonad develops there should be less problem. 5) Is there a risk of stimulating the oyster to spawn by bringing it from cool water to warm water? A. Not if the gonad has not fully developed. 4.2 Retail Marketing in Metropolitan Centres Rodney Clark Rodney's Oyster House, Toronto, Ontario. We are now in a new age of oyster awareness. More people are becoming oyster farmers, with fewer hunters, therefore, there are new issues and new opportunities 10 related to sale of high quality products. Gradually the oyster, rather than being a poor man's food, as it was a century ago, has become a commodity. They are marketed by the piece in units of 12, not by bulk weight or volume, and there are over 60 different varieties available on the North American market. Five different species are available on the market. Number one in popularity is the Eastern oyster ( Crassostrea virginica), with the flat oyster ( Ostrea edulis) second, although it is hard to get large quantities reliably. Third is the Pacific oyster (C. gigas), fourth the Olympia oyster ( 0. lurida), and fifth the Japanese Kumamoto oyster (sp?), very small and very sweet. The eastern oyster is favoured for the half-shell trade since the meat is well flavoured and well favoured. East coast oysters from shallow water are not particularly good for cooking: e.g. oysters Rockefeller. They are fine as a shucked oyster for chowders and stews, but the meat is leaky and releases a lot of juice when the animal is heated. The Pacific oyster, and east coast oysters from deep water stay plump when shucked and are good for frying. Sizing is important. Oysters must be large and choice in shape. No one is really interested in standard shaped oysters any longer. There is a seasonal market for small oysters for buffets and barbecues, but today the accent is on large oysters which, if well shaped, can realise $2.00 apiece at the oyster bar. Big oysters = Big bucks I In Scotland, good 0. edulis are selling at $3.00 an oyster! Pemaquid is a good looking oyster, finished on the bottom, and is developing a good name. Bras d'Or oysters have a good salt finish. Malpeque oysters have lost some of their reputation due to carelessness, and growers will have to work hard to restore the name. It is important that oysters have a name which can be recognised, and growers must develop a reputation for consistency and reliability. Every good city has a good oyster house, and it is here that reputations can be made and lost. Equally, areas that grow oysters also have festivals, which is where the name of the oyster can also be made. Northern oysters are probably better tasting than southern oysters because of their somewhat cooler growing conditions, the salt flavour and the sweet after-taste. Tasting an oyster is a little like drinking wine; there is a series of flavours and sensations as the oyster is eaten, and each variety is different. This difference contributes to the distinctiveness and marketability of each type. The quality of the shell is most important and it is here that aquaculture has a great opportunity to grow large oysters in controlled conditions and to be competitive in regard to costs and size. The market wants northern oysters from Canada and the NE US states but there is a problem with supply. Large oysters have not been readily available for 10 - 15 years and there is a need for a year-round supply. Depuration is a coming thing , e.g. in Australia all the Sydney Harbour oysters, which is about 75% of the State's supply, are depurated. We are fortunate in the Atlantic in that there is excellent water quality. We have a deal with nature that we should exploit. 11 There are subtle flavours associated with each oyster and with the time of year. There should be some research into this, and lots of feed back from customers. Growers and dealers should avoid weaselling. It is self defeating. Choice oysters should be choice and not half standards. Avoid people who buy cheap material; your reputation will suffer. Good quality US oysters are selling for ...... 65¢+/oyster, FOB southern Ontario. PEl...... 45¢+/oyster NB...... 40¢+/oyster Cape Breton ...... 50¢+/oyster Belons ...... $1.00+/oyster Cotuit...... 75¢- $1.00+/oyster The names are important and controlling them and their quality improves the market. Pemaquid are good; Blue Point and Chincoteague are famous brands. Malpeque have lost a little of their edge largely due to poor quality and grading control, and growers need to restore customer confidence. It will pay to develop a brand name and develop a reputation when going up against other oysters and other growers. Mixed grades are a bad thing and should be avoided. It pays to be a smart shipper; not to promise what cannot be delivered, but to start small and build up. The Hardings of Port Medway, NS are now doing well that they have a constant supply. They are shipping small volumes of high quality oysters to me weekly throughout the winter. Seasonality is important. I avoid west-coast oysters in June; they are too creamy, but there is some progress being made with the neutered oysters (triploids). The Pacific Rim people appreciate oyster quality. The important thing to remember is that oysters are a joyful food, good for celebrations and parties where people can eat a lot. I recall a Canadian Olympic rowing team celebration where 30 people consumed 600 oysters, and a bar in South Carolina where you pay for your oysters according to the volume of empty shells in the scrap pails at the end of the meal. There is some opportunity for Value Added products: oyster sausage, soups, etc. but the enhancing begins in your own neighbourhood. There are clear opportunities for developing winter fisheries if the quality is good. You must also recognise that from time to time the market goes flat, and there are problems with marketing when the economy is depressed. At the moment there is competition from relayed Virginia oysters; my clients are satisfied with the cost and size. It is possible to get information about oysters on the Internet, and to use the computer as a tool in marketing. All sorts of people eat oysters but some are cutting back a little, and the market may be a bit flat this summer. You must remember that in 1880, oysters were as common then as hot dogs are today. They are one of nature's most natural foods, one of the few things eaten alive and raw. It should be possible for people in the Maritimes to have fun with oysters. I would like to see lots of oysters on 12 the menu, served properly and well presented by people with a knowledge of serving. What you start with in your own back yard will in time end up in Toronto. One of my most interesting experiences was in helping someone sample an oyster for the first time, and in describing all of the tastes and sensations she would experience as she handled the raw oyster in its shell and then ate it. It was only later that I realised she was blind and had been relying entirely on her senses of taste, touch and smell. Eating oysters is a truly sensory experience and we must sell that along with the oyster itself. Question and answers: 1) What dialogue is needed to promote oyster market development? A: There must be feed back from the customers. You have to set the standards, provide the material and continually check that the standards are being maintained or improved. You must promote and care for the grow-out areas, and the people who do the work. Publicise "the Hands that Work the Oysters" and promote the care and understanding that goes into a quality product. Suggested reading: "Consider the Oyster" by M.F.K. Fisher, North Point Press, San Francisco. ISBN# 0-86547-335-8. 5.0 Oyster Farm Production: Pemaquid Oyster Example Carter Newell Pemaquid Oyster Co, Damariscotta, Maine. USA The culture of "Pemaquid" oysters first started as a means whereby I could privately culture oysters and develop methods to maximise the proportion of choice oysters being grown. Historically, at least 8 estuaries in Maine have had native populations of American oysters, all the way east to the St. Croix River, but they have all vanished. Most recently, oysters in the Pistaquata River have been hit with MSX. In 1970, Dr. Herb Hidu planted Beton oysters up and down the coast but they failed to overwinter satisfactorily. We have started with American oysters, which are the logical choice. The coast is very undeveloped, with good mixing and strong tides which should yield good primary production. Temperatures in the upper parts of the estuaries and bays may reach 20 - 22°C. We started field trials with 5,000 seed planted in the Damariscotta River in 1983. These gave good growth but poor survival. The Pemaquid Oyster Company was started in 1986 and our first crop was in 1988. So it has taken 13 years to develop a credible business that a bank would listen to. Our first boat cost $25.00, which was a reasonable investment at the time. We have now expanded the area and have about 3 ha. with oysters. We looked for an area of the river where there was high food flux; that is: good food concentration in the water and high current velocity, for example where 13 the river narrows and where the flow accelerates over ledges. The culture site chosen initially was good but we later extended it to include some areas where the flow was accelerated. In these locations the oysters will reach market size in 18 months. The site depth ranges from 6 to 12 ft, which gives an advantage to bottom culture. Our seed is purchased from Bill Mook (Maine). We require seed that is 2-3 mm on June 1. Anything later than that is too late since later oysters have poor survival. The delay of one month can mean the difference in survival of between 95% and 10%. The temperature at that time is 15-16°C. Seed is placed in floating window screen trays which are reversible. The trays are flipped every week, which takes care of the algal growth on the screen surface. We also add periwinkles to keep the algal growth down inside the trays. Stocking density is 15,000 per tray. By July 1, the seed is about 20 mm diameter, and they are thinned to 1 ,500 per tray and they are grown out at that density until November, when they are 40-50 mm diameter. The trays do not need extra flotation at this density. Our work barge is 24 ft long and fitted with an A-frame and winch. It will carry 50 trays as well as totes and cement moorings. The barge is loaded with fish totes of 40-50 mm seed and each tote is spread over a 15 - 20 sq. ft area of bottom. The areas are marked off with anchored buoys. Any higher density slows the growth rate and any lower density increases harvesting costs. Oysters will reach a marketable size in 18 - 28 months. Harvesting was done initially by tonging off a sharpie type boat, but this was inefficient. Now we use a 25 ft Jason, diesel powered boat with a hydraulic winch with A-frame and culling table on the stern. This allows us to use a 3 ft chain sweep drag. Oysters are dumped onto a table and culled into 5 grades: Grade A, jumbo, cocktail (20%) (it is more cost effective to sell them than throw them back), "Gilliams", which go to the local shellfish market, and a throw back grade. All oysters are graded and counted. Rocky areas are hand-harvested by divers, and a good diver can harvest 1500 oysters on one tank of air. This is more efficient than hand tonging. Growth is good on the rocky areas because of the added turbulence, but there are more crabs. The market sometimes demands hand-picked, selected oysters. Diving also allows inspection of the beds and the ability to spot problems before they become serious. Oysters are not marketed immediately. We use a purging system located down river near the sea where the water is cooler (15° vs. 23 oc up river) and saltier ( 32 ppt vs. 26 ppt up river). Thus, we have one area for growing and another area for fattening and increasing salt content. Oysters are packed by grade and count into baskets which are made to food-grade specifications. Thus, there is no problem with meeting inspection requirements. The baskets are stacked in the floating relay car (similar to the lobster cars used to hold lobsters), and may stay there for several days prior to shipping. Oysters coming from the warmer water up river will resorb their gonads in the cooler water, put on more shell and increase the glycogen content. They become full meated briny oysters and are worth about 20% more than oysters straight out of the 14 river. The relay barge will carry an inventory of about 200 baskets. We have chosen the trademark name "Pemaquid", from Pemaquid Point which is nearby. We have found that it helps to have a trade name that is well known and respected since we get a better price. Our registered packing plant is quite modest in size, since all the work is basically done at sea. We are experimenting with new technology. Our new nursery car enables us to do three dimensional oyster culture and four nursery rafts will hold as many juvenile oysters as a 2 acre lease. We find that a half inch mesh gives good circulation. The trays are nested and require no additional flotation. There are a few other recommendations. The smaller the spat, the warmer the water must be to get them to a good size for over wintering. Larger oysters survive the winter better. We cull out any jumbos which have begun to show growths of sponge in the shell. We have experimented with a Valentine oyster: the shell will grow heart shaped by putting a small nick in the mantle. We have found that experimental field trials and careful planning have paid off for the company. We have selected our grow-out locations carefully, chosen a good hatchery for seed supply; the floating tray technology for spat is good and the nursery cars work well. Harvesting and grading on-board a good work boat works well and the final relaying and purging, as well as a trademark, are our guarantees of high quality. Questions and answers: 1) Are there problems with gulls increasing the faecal count in the vicinity of the conditioning barge? A. No. We have a rotating bird scarer and reflecting tape, and watch carefully to see that gulls do not roost here. The float is kept clean and hosed off regularly. 2) Is there a problem with mussels on the spat trays? A. Yes, but flipping the trays allows them to air dry and mussels are controlled that way. 3) What is the demand for cocktail oysters? A. We do not stress the cocktail oyster. One local restaurant uses them in buffets at a size of 2-2.5 inches, and they are really an incidental by-catch that is marketable. It is more efficient to sell them than to put them back and have to fish them a second time. It is important not to harvest an area if the proportion of cocktail oysters is too high. 4) Is there any problem with ice? A. No. The relay site is ice free. 5) Do you experience any problems with disease? A. Yes, we have experienced minor problems with MSX but this was directly related to getting oyster seed too late in the year. At that time, the plankton crashes and the oysters starve. Most of the problem is due to poor nutrition and the resulting stress on the oyster. By using 15 selected seed at the right time, disease can be largely avoided. Most disease is husbandry related. 6) Is there any interest in Crassostrea gigas? A. No, and I do not agree with the idea of introducing it. 6.0 Diseases which can Affect Oyster Quality. Dr. Sharon McGiaddery DFO, Maritimes Region, Science Branch, Aquaculture Division, Moncton, NB. There are a number of diseases and parasites which can affect oyster quality, both the shell and the meat. During normal examinations for disease the oysters are investigated from the outside in, beginning with a careful examination of the shell to check if there is discoloration, perforation, deformation or excessive numbers of fouling organisms. Then the oyster is opened and the body examined for any shrinkage (retraction of the edge of the shell) mantle or gill abscesses or perforations, water blisters, discoloration, or pearls. Among the 'foreign bodies' are polychaete worms, small turbellarian flatworms, nematodes and tiny clam-siphon snails. A) The following are the most common organisms which adversely affect American oysters: Polydora spp. Shell-dwelling polychaetes. These form U-shaped burrows in the shell which can be observed most clearly on the inner surface. They line the burrows with mud, causing mud blisters on the inside of the shell. They are generally low in number, but if common can cause weakening of the shell. They do not generally penetrate into the mantle. Occasionally, worms of the genus Nereis may be seen in the mantle cavity. These are usually simply passers by and result from the shells not being cleaned of mud properly prior to shucking. Cliona spp. Shell-boring sponges. These species grow by digesting calcareous shells such as oysters, forming tunnels which can completely riddle the shell. The sponge also feeds on phytoplankton in the water. The tunnels may completely perforate the shell and in cold water the oyster may be unable to repair the perforation from the inside, thus causing a lesion in the oyster meat. The sponge dies when oysters are taken out of the water and may begin to smell during dry storage. The perforated shell may be brittle and break when the oyster is opened. Control is difficult; oysters may be washed in brine or fresh water to arrest development of the sponge but there is no effective treatment. The use of oyster shells as cultch may aggravate a sponge problem by providing more substrate for it to feed and grow upon. 16 Urostoma. Turbellarian flatworms known as gill worms. These are very tiny, greyish coloured flatworms which live on the gills. Most oysters have a few and they are generally not a problem unless the infestation is very heavy when the worms may irritate the gills causing the oyster to reduce or stop feeding. B) The following organisms may adversely affect European oysters: European oysters will harbour the same shell parasites, Polydora and Cliona, and in addition may have chalky or water blisters in the shell caused by fluctuation in salinity and temperature on the growing beds. These do not generally affect meat quality but may cause flaking of the shell making it difficult to open. Ostracoblabe implexa. Fungal shell disease, also called foot disease or hinge disease. While most European oysters are likely infected, it only becomes a serious problem when water temperatures exceed 26°C over several weeks. This makes growth of this species problematic in the Gulf of St. Lawrence. The fungus causes wart-like growths on the shell, shell thickening, and a beak-like deformation of the shell at the hinge. It does not grow well in cool Atlantic waters. C) Current status of research on Malpeque disease of American oysters. A transmission experiment was commenced in June 1994, when American oysters were transferred from two sites in Cape Breton Island (sites historically unaffected by Malpeque disease} to Richibucto, NB and the Bideford estuary of PEl. In September 1995, some of the Cape Breton Island oysters were showed yellow-white pustules on the mantle and gills, which are classic early symptoms of Malpeque disease which is typically lethal. It seems likely that Bras d'Or oysters are still susceptible to the disease. The cause remains unknown but it may be a micro-organism which is not detectable by light microscopy. Questions & answers: 1} What is the susceptibility to Malpeque disease of oysters raised in laboratory or hatchery conditions? A. Hatcheries are using resistant oysters from Southern Gulf of St. Lawrence as brood stock which pass the disease resistance on to their spat. 2} What treatments are available for boring sponge infections? A. The practical option is damage control, since there is no effective treatment. It is possible to slow or stop infectious organisms in a limited number of oysters by treatment with brine, which will kill the sponge inside the shell while the oyster remains closed. Regular dips are necessary if the intent is to return the oyster to the sponge-infested areas. Oysters grown off bottom are less affected than oysters grown on bottom. Thorough removal of old dead shells from beds will reduce the amount of substrate available for the sponge to grow upon. 17 7.0 Oyster Predators 7.1 Understanding Predators and Competitors Dr. Rene Lavoie DFO, Maritimes Region, Science Branch, 810, Dartmouth, NS. Oyster predators and competitors eat profits and can destroy capital too. It is important to know who they are and to understand how they behave (modus operandi) and what they do. The culturist must know what to look for, how to recognise the damage and how to protect the cultured stock. The most common enemies of oysters are starfish, rock crabs, lobsters, mud crabs, and possibly green crabs ( Carcinus maenas). In a series of laboratory experiments to characterise the damage done to oysters, and to determine a safe bedding size for oyster seed, rock crabs, mud crabs and lobsters were first starved and then presented with oysters of various sizes. In all cases the predators started to eat the smallest oysters first and gradually tackled the larger ones until only the largest oysters were left. They would consume one oyster a day. Larger crabs would tackle larger oysters but it appears that the safe bedding size of 30 - 35 mm shell length is probably realistic of what will happen on a lease where alternative (and perhaps easier) prey is always present. Rock crabs (Cancer irroratus) consumed one oyster per day,on average. They seem to gain entry by punching holes through the thinner part of the shell at the spot where the shell was attached to the collector. Larger crabs can tackle larger oysters but even the largest rock crab (1 07 mm carapace width (cw)) would not open oysters larger than 25 - 30 mm shell length. The grower should know that a field observation of shells with holes in the centre or broken fringes is a clear indication of crab predation. Lobsters (Homarus americanus) would eat up to six oysters per day, on average, with larger lobsters eating more than the smaller ones. The threshold size was 25-30 mm. The lobster crushes the oyster shells with the crusher claw. Thus, field observations of shells cleanly severed in an almost a straight line is indicative of lobster predation. Mud crabs (Neopanope sayil) (14 - 23 mm cw) ate 0.4 oyster spat per day on average. The size range of the oyster consumed was between 2 - 9 mm in shell length. Since mud crabs can be very abundant, it would be wise to protect spat collectors against the invasion by these crabs where they are present in spat collection areas. Starfish (Asterias) can be a serious problem. There are two methods of dealing with starfish, which will be described by Alan Morrison, below. 18 Oyster culturists must be aware that predators can invade at any time, and must be vigilant. Information exchange with neighbouring lease holders, frequent visits to oyster leases and careful observation will allow for damage to be detected early, and control measures applied. It is wise to have contingency plans to use at a moment's notice when damage is first detected and growers should be aware of the type of measures that can be applied, and their cost. The lack of preparedness can result in loss of product, market, profit, and in severe cases, in the failure of the enterprise. 7.2 Control Measures for the Common Starfish Alan Morrison PEIDAFF, Charlottetown, PEl The two basic techniques for controlling starfish are 1) towing mops and 2) spreading quicklime. Mops are made from 2 ft long lengths of cotton-like mopheads fastened at intervals to a short length of iron rod. There is usually a small ring, 4 - 6 inches in diameter at each end of the rod so that it rides above the oysters. This is towed behind a power boat travelling at slow speed. The mops tangle in the spines on the starfish skin and can be detached when the rig is brought to the surface. Starfish can be killed by soaking them in brine or fresh water or by allowing them to air-dry. They should not be crushed and thrown back since the parts may regenerate. Quicklime spread in the water will fall to the bottom and, if it touches a starfish, causes a lesion which after a few days will spread and kill the starfish. Even one small particle is sufficient. Particulate quicklime is effective and easy to handle. It is available in bags at $117/ton in 20 ton lots. It should be spread at a rate of 150Q-2000 lb. per acre. Ideally the area should be marked off so that the rate of spreading is even, and the bags should be kept dry on their pallets until the lime is spread. Quicklime is extremely corrosive and should be handled with extreme care; operators should wear respirators, gloves and other protective clothing. No permits are required to bring the material into the country if local suppliers cannot be found, and the pesticide advisory committee did not feel it required a permit since it is not a pesticide in the accepted sense. Questions and answers: 1) Can trap permits be given to control rock crab predation? A. This remains problematic since crab trap licences are the subject of a regulated commercial fishery in the Maritimes (legal size, males only, fishing season). This matter is presently under review by DFO Fisheries Management and is further confounded by an existing moratorium on the issuance of new rock crab licences. The control of crabs on aquaculture sites remains an unresolved issue. 19 2) Are there other methods to control predators? A. It was emphasised by C. Newell that site selection is important since topography and salinity could determine which predator species would be found: i.e. boulders encourage crabs and starfish are less prevalent in fresher water. 3) Is there such a thing as a mud crab trap? A. There are none to the best of my knowledge. Some basic field trials are required since mud crabs will climb over collectors and eat oysters up to 10 mm in length. 8.0 Christmas Tree Farming in PEl: a Model for Oysters Sid Watts PEIDAFF, Charlottetown, PEl. Commercial sales of Christmas trees first began in PEl in the 1950's and for the first few years through the '50 and 60's, the sales were mostly of wild trees. In the 1970's, the demand for cultured trees began to increase and a couple of PEl growers responded. Other provinces did the same. Nova Scotia led the way in cultured trees, and a few PEl growers followed but lacked appropriate information and a source of seedlings. PEl began supplying seedlings in the early 1970's but this program was interrupted until 1983 when the Province resumed supplying seedlings and providing extension service advice (culture and growing requirements). Initially, 25,000 seedlings were allocated per individual request and, later, up to 100 thousand seedlings were supplied free of charge in any one year. Since 1987, however, there has been a charge for the seedlings and the demand has stabilised at about 25 - 30 thousand seedlings per year. Clearly, not all the growers were prepared to pay the costs of committing themselves to the work of growing trees. There was also a possible glut of trees on the market. Fir is the tree of choice and there is good demand. It takes 8 - 12 years to grow a top quality Christmas tree and quality is the key to success. Site selection is important, as is the site lay-out. Some growers have planted trees on poor sites because it wasn't much good for anything else. This is a poor choice. The trees have to be properly spaced to allow for good growth and for access with the equipment likely to be used. Equipment design is important. It must not be too heavy but must be robust enough to do the job. The following outlines the sequence of events in bringing trees to harvest: - Year 1: Planting Fertiliser is added every year: - not too much and in the right place to promote proper root growth. Weed control (chemical): every second year. Mowing 2X per season. Pest control (chemical): 20 - insects such as aphids and fungal diseases. - Years 3-4: Corrective pruning. - Years 4-5: Basal Pruning (to remove lower branches) - Year 5 to harvest: - shearing to shape the tree and increase density. Hoping and Praying: All the time. Record keeping is extremely important. The hobby farmer should keep track of what is done and what the results are. Time records are less important. The business farmer must keep records of what is done and what happens but also must keep track of time spent doing different tasks, and must keep track of all expenses. Good advice is to take a basic business course. Marketing. It is important to know the market, since market tastes do change and it is important to be able to meet the new demands. It pays to visit the market place and talk with the customers. It is also important to stay in touch with the industry. The industry will be more effective with co-operation than with out-and-out competition. 9.0 Business Planning Dr. David Scarratt David Scarratt & Associates, Halifax, NS. A year ago I presented the basic elements of a business plan, and how this was first preceded by developing an operational plan in which you set out exactly how you propose to meet your objectives. This year I propose to take the process a little further, by elaborating on the way in which the business evolves as the plan is executed, and how you take into account the need to figure the borrowing of money into the equation. I propose to use as a model the 9utline of a plan developed for an oyster co-operative in NB. The actual numbers of people involved and the size of the farm planned are fictitious, but the reasoning is sound and the costs and revenues proposed are realistic. The initial decision was to start with a limit of 50 collectors per member, reached by equal increments over 5 years. Planned growth is important in order to ensure the whole farm increases in an ordered and predictable fashion. On average it was considered that the spat from one collector would require three nursery bags for initial grow-out, so the number of nursery bags and tables which need to be acquired each year can be calculated. So too the number of lines for setting out collectors, and overwintering oysters, the number of medium and large mesh bags, and the number of tables needed until the farm reaches its final mature size in the year 2003. Some purchases have already been made, and the model can be adjusted for items already in inventory. 21 The cost of this capital equipment can then be calculated, and a schedule made for the purchase of scows and floats, boats, motors, fish tubs and totes, a workshop, packing plant, depuration units, and all the other items needed to make the farm operate successfully. Each should be entered in the column for the year in which the expense is likely to be incurred. Two other items are also important and must be planned for. The first is the space required for the farm. You should estimate how many tables can be set out per acre of lease, and what area will be needed for setting collectors and for overwintering oysters in bags. You should also estimate how much bottom will be needed if final grow-out is on bottom. Most growers estimate a maximum of 300,000 oysters per acre. It is also important to estimate how much labour will be required to accomplish all the work. Equally, if you will need to hire someone, it will help to have an idea of how much work you will expect them to do, and figure the cost of wages into your formula. In this instance, no wages as such will be paid, rather the members will receive an appropriate share of the revenues, once the costs are worked out. Operating costs must be included. I have allowed for insurance on capital items at 5% of cost, and included costs for leasing fees and permits, surveys, and wages and salaries that may be paid to experts or consultants hired to get the program operating. There will be training fees since some members will need specialist training. There will be fees for book keeping, legal fees, and taxes. Research will indicate what are realistic figures to be included. I have not included an allowance for crop insurance, but some growers might think this important. In the example, oysters will be purchased from the members and then marketed. Initially the purchase price will be relatively low, say 10¢, which is approximately the same as is currently obtained for wild oysters. Market value of high quality oysters is estimated at 25¢ apiece. The 15¢ difference goes initially to pay the operating costs and the interest on money borrowed to set up the farm. Pay-back of loans will begin in year 4. Later, when debt is paid off, the price paid to each member for oysters can be increased, and any operating surplus at the end of the year will be paid as a dividend. The project cannot go ahead without borrowed money. In each year it is planned to borrow no more than is needed to meet the planned purchases and cover expenses. Interest is included at a estimated rate of 10% annually. Payback will begin as soon as revenues are generated from the sale of oysters. The end result is a business plan that is a comprehensive spread sheet occupying several pages but it can be summarised relatively simply as shown in Table 4. The requirement for capital purchases peaks in the year 2000, and is reduced to replacement items after the year 2003. Members begin to harvest oysters and receive some income (albeit relatively small amounts) in 1998. Loan repayments will be complete in 2002, and income is projected to be maximised and stable by 2004. Table 4. Summary work sheet of an oyster business plan based on a staff of 25. Oi!!!allonalltem!Ye• 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 Revenu.. Sales 0 0 0 287500 440625 586875 733125 879375 1025625 1171875 1171875 1171875 Proceeds from Loans 35175 3m5 96868 174985 45287 39009 33494 23468 503 0 0 0 0 Total 35175 3m5 96868 174985 332787 479634 620369 756593 879878 1025625 1171875 1171875 1171875 Coeta Cost of Fixed Items 33500 18710 50284 104950 105627 63461 99461 54569 50647 30804 0 0 0 Oyatars purchased from members 0 0 0 115000 176250 234750 293250 351750 410250 468750 468750 468750 1\) 1\) Oparallng 81Cp81'118S 4306 6899 13157 24512 35924 43120 53655 59602 64932 68010 68010 68010 Administration fees 9611 28125 32372 52654 70827 75800 78528 81060 82601 82601 82601 82601 Interest 1675 5149 11560 24506 34995 39009 33494 23468 503 0 0 0 0 Loan Payments 0 0 0 0 0 94164 133745 253123 336315 437039 552515 552515 552515 Total 35175 3m5 96868 174985 332787 479634 620369 756593 879878 1025625 1171875 1171875 1171875 Loan balance at start 33500 Loan balance at Md of ya. 35175 72950 169818 344803 390090 334935 234684 5029 0 0 0 0 0 $0 $0 $0 $4,600 $7,050 $9,390 $12,468 $27,321 $33,892 $40,851 $40,851 $40,851 Acres needed 5 12 23 31 39 47 54 59 63 63 63 63 Total labour; days requlredlmemberlyr 14 28 51 66 81 97 109 118 123 122 122 122 23 10.0 Workshop Summary and Progress Review since the 1995 Meeting Dr. Tom Sephton DFO, Science Branch, Maritimes Region, Aquaculture Division, Moncton, NB. One of the final objectives of this meeting was to take account of the progress made to resolve some of the impediments facing oyster aquaculture in the Maritimes since last year. You will recall we deliberated in focus groups to identify those key issues that would have to be resolved if we were to achieve our end goal of improving the "Quantity and Quality" of oysters in the Maritimes. The message from this meeting is that we now have to start changing the industry's tremendous potential into something more tangible and see the fruits of our labour translated into significant economic production figures that we could be proud of in the final analysis. The following are 3 key themes that have been presented to you at this year's workshop: 1 ) Know your site. You have to become the resident expert on that parcel of water you use to grow your oysters. Any advice you get from a so called expert will only be as good as the detailed description you are able to give of the problem or situation. Meat and shell quality are directly related to physical and biological environmental conditions of your specific grow-out site. The final product is then a function of the source of seed, the presence of predators, diseases, pests and parasites, as well as the growing conditions, temperature, salinity, food, etc. 2) Are you growing oysters as a business or a hobby? A business requires a concerted effort on your part to make it viable and profitable: i.e . . the bottom line is the profit margin based on selling a high quality product. Alternatively, the hobby farm goes with the flow and the profit margin is the least of your worries. In the first case, you should be keeping good records, and operating to a predetermined business plan. You should have a good working knowledge of the market and market trends, the result of in-depth reading or just plain talking to the customers who buy oysters. It would serve you well in the long run to belong to an industry association which can provide you with both advice and information. 3) You must have a ready supply of a top quality product. Learn to maximise the proportion of choice oysters in the crop by using the most cost effective methods available to you. Work to develop a local demand for your trademark product through restaurants, hotels, oyster bars, farmers markets, etc. Identify the sizes and shapes which your customers prefer which you can use to maximise your cash flow by only having to handle/fish your product once its time to take it out of the water. The demand for 'cocktail' oysters will be balanced against the better price which may be obtained for larger higher quality product, but your ultimate goal is to sell 24 everything that falls on the sorting table without having to throw anything back in the water. You have been encouraged to make the shift to selling by count or units rather than by weight or volume, as there are substantial profits to be had with the former for a top quality product. The accepted standard used by most Oyster Bars in metropolitan areas is now units of 1 dozen oysters. Marketing and sales of units is far easier for costing of product and selecting the best shipping methods. Finally, work to develop a year-round supply. Develop your own trade mark and logo and use it to help develop the local, regional, national and international reputation of your oysters. Last year we developed a series of action items which appeared as a table in last year's "Proceedings". Updated lists showing the progress made to-date on those issues are shown below in Table 5. Table 5. Summary of progress made to-date on the prioritized list of Workshop Recommendations and Action Items established at the 1995 Oyster Culture Workshop . .. 1} REGULATIONS & INSPECTION : AGENCY ·:.·.... ACTION . :.· .. . ·. AquacuHure definition: As described in Federal DFO Ongoing. Aquaculture Development Strategy. include as exemptions in DFO FISheries Reaulations. AquacuHure as an Occupation: Develop distinct DFO Nothing initiated. definition as applied to fishermen, farmers, lawyers, etc. Provinces Enforcement of Environmental Regulations: Fed Gov't (Env.Can) Some direct action in increase enforcement activity of existing laws & prosecu19 Provinces selected areas Conditional Zones: Increased application of Management DFO Few requests. e.g. of Contaminated Fisheries Regulations & Canadian Shellfish Provinces Bouctouche Bay, NB. Sanitation Program in aquaculture context to maintain safeguards Industry and permit aquaculture to develop in conditional areas. Authorize increased use of depuration/cleansing facilities wilh appropria19 product labelinQ, packaQinQ & accountinQ. Leasing & Permitting: Accelerate lease referral & Provinces Ongoing with long delays approval process. Consider transfer of inactive leases to new Fed Referral still occurring in PEl. NS is entrants. Agencies now withdrawing lease licences for non production. Remove size limits for cultured oysters. DFO Amendment to Regulations are ongoing. Regional policy based on existing regulations nearing completion as interim measure. Consult & Negotiate of Cost Recovery for services DFO Ongoing. offered industry instead of unila19ral decisions. Provinces lndustrv Clarify Plant Registration requirements for cultured DFO Plant QMP requirements shellfish products. for cultured shellfish are available. Clarify Predator Control Regulations: Use of rock DFO Ongoing discussions. crab and lobster traps for predator removal. Direct requests are required from groups to identify problems. 25 .: ~}- · RESEARCH .. . . : ·AGENCY . .. .. ACTION -=·· ...... : Site Evaluations: Extend data base'> assist existing and Prov/Fed Gov't Some work initiated by NB new growers to evaluate site potential and performance. University Alternative Sp. Program. Industry Predation: Green Crab Distribution, Seed size vs. predator University Some work initiated by NB effects, control technology. Fed/Prov Gov't Alternative Sp. Program. Industry Parasites: Polydora abtx~dance in relation to site activity. University Some work initiated by NB Fed/Prov Gov't Alternative Sp. Program. Industry Organize Experimental Site Network instead of University Nothing to-date. Demonstration Farm. Fed/Prov Gov't Industry Harvesting Methods: Cost effectiveness and Industry Nothing to-date. environmental impacts of methods - drags, rakes, tongs, hydraulic University dredges, bags, etc. Prov/Fed Gov't European Oyster: Cost benefit analysis of nursery grow- Industry Initiated in NB. out in Northumberland Strait followed by finishing in Nova Scotia. University Prov/Fed Gov't American Oyster: Management practice to optimize wild Industry Ongoing in NB & PEl. seed supply & seed performance evaluations. University Fed/Prov Gov't Malpeque Disease: Evaluate disease status in relation'> DFO Ongoing DFO research. existing DFO Fisheries Regulations. Industry Mollusc Disease Surveys: Extend coverage 1D south DFO Spot checks only. Funding shore Nova Scotia for Introduction & Transfer Cttee. Industry applied for from NS COOP University Agree. Overlay Water Contamination: Evaluate whole animal Fed/Prov Gov't Nothing to-date but no testing to replace overlay water tests for bacterial contamination. Industry direct requests from industry organisations. :31 TECHNOLOGY TRANSFER & TRAINING AGENCY · · ·. ACTION .; . Seedstock Supply: Hatchery as insurance source, remote Prov/Fed Gov't Ongoing NB. setting for American oysters, slandardize nursery grow-out Industry Predator Control Methods Prov/Fed Gov't NB Alternative Sp. Industry Program. Harvesting Methods Nothing to-date. Some ongoing. 26 Producer-consumer Relations: Produce .,P quality Industry Initiated. "guaranteed" product for table cklth restauranls, product size, . quanti!¥, qual it}', aesthetics. Price Stability: Maximize price return without price cutting Industry and biddina wars. Unit Marketing rather than volume Industry Shucked Meat Products: Deveklp market tor commercial Industry arade ovster meals. PR Promotion Materials: Dwelop videos and graphic Industry Ongoing. handoUis tor TV Dorumentaries, Commercials, Public "Tourisr Prov Gov't Display Boards Information Centres ShoppinQ Centres etc. 11.0 Summary of Workshop Evaluations At the close of the Workshop, participants were invited to complete a questionnaire inviting comments on the effectiveness of the Workshop, and to provide input for future events. The following summarises the comments received from about 20 participants. - Most respondents felt that presentations covered practical, producer-oriented topics which were well delivered by the speakers. The presentations by invited speakers Carter Newell and Rodney Clark were especially well received. Presentations on oyster biology, meat quality and predation were also well received. - Many were pleased with the number of producers and growers who were able to come, and with the opportunity to exchange ideas and information. The table-top exhibits, the oyster demonstration and oyster tasting at the social mixer were good ideas that should be continued. - Several people commented that future Workshops should continue to focus on production technology, business planning and marketing. Additional presentations by business people would be valuable. - Several new entrants to the industry commented that the workshop provided key contacts. Others who have been growing oysters for a few years had some of their ideas confirmed, as well as receiving new valuable information. - Most commented that annual workshops of this nature are very beneficial to all members of the industry. 27 12.0 Acknowledgements This Workshop would not have been a success without the contributions of the following members of the organising committee: Andrew Bagnall, NSDOF; Richard Gallant, PEIDAFF; Thomas Landry, DFO; Stephen Lanteigne, NBDFA; Dr. Rene Lavoie, DFO; Alan Morrison, PEIDAFF and Dr. Thomas W. Sephton, DFO. The meeting was planned entirely by a series of conference calls and we wish to thank the members of the organising committee for making the calls a priority in their busy schedules. We also wish to thank other members of the PEIDAFF who assisted at the workshop and gave so generously of their time, namely, Matt Smith, Neil MacNair and Debra Gannon. Special thanks are extended to all those who made the workshop mixer such a 1aste sensation' and enjoyable event, the Workshop presenters who toiled to make their presentations both interesting and informative, those who helped behind the scenes to organise and deliver the Workshop. We appreciated the efforts of Dr. Dave Scarratt who kept notes on the presentations and who persisted to obtain summaries from authors which were incorporated into these proceedings. 28 Appendix 1. List of workshop attendees. Danny Adams Lewis Clancey Stephen Doucet P.O. Box 71 NSDOF, R.R.#1 Wellington, P.E.I. P.O. Box 2223, Bale Ste. Anne, N.B. COB 2EO Halifax, N.S. EOC 1AO B3J3C4 Aquaculture Acadienne Ltee. Bill Enman Maurice Daigle Rodney Clark R.R.#2 C.P. 636 P.O. Box 73,Toronto's First P.O. Vernon Bridge, P.E.I. Richibouctou, N.B. Toronto, Ontario COA2EO EOA2MO M5A 1N1 Robert Enman Julian M. Babin Dale Cook Vernon River, P.E.I. Wedgeport R.R.#2 COA2EO Yarmouth County, N.S. Lunenburg, N.S. BOW2BO BOJ 2CO Emmanul Gallant 425 North Market St. Greg Bacon Pat Crawford Charlottetown, P.E.I. Fisheries & Oceans Canada General Delivery C1N 1L4 P.O. Box 5030 Grande-Digue, N.B. Moncton, N.B. EOA 1SO Glenn Gallant E1C 9B6 R.R.#2 LewieCreed Vernon Bridge, P.E.I. Peter Barrett PEIDAFF COA2EO 43 Johnstone Ave. P.O. Box2000 Dartmouth, N.S. Charlottetown, P.E.I. Richard Gallant B2Y2K3 C1A 7N8 PEIDAFF P.O. Box 2000 Randy Bernard Jeff Davidson Charlottetown, P.E.I. 278 Duke St. AVC-UPEI C1A 7N8 Summerside, P.E.I. Charlottetown, P.E.I. C1N 3T1 C1A4P3 John Gaudet 364 Glen Drive Leo Breau Dennis Delaney Surnmerside, P.E.I. General Delivery Ellerslie, P.E.I. C1N 3KO Grande-Digue, N.B. COB 1JO EOA 1SO John Gracey Louise Delaney Northern Aquacculture Clair Bryan Ellerslie, P.E.I. R.R.# 2 Fisheries & Oceans Canada COB 1JO Morell, P.E.I. P.O. Box 5030 COA 1SO Moncton, NB E1 C 9B6 Shawn d'Entremont West Pubnico Frank Hansen Jim Campbell Yarmouth Co., N.S. Tyne Valley, P.E.I. P.O. Box 59 BOW3SO COB2CO Tyne Valley, P.E.I. COB2CO Frank de Waard Gary Harris RR#1, Murray River, P.E.I. Myron Caseley Hubbards, N.S. COA 1WO Malpeque, P.E.I. BOJ 1TO COB 1MO Timmy Hoskins Russel Dockendorff P.O. Box 14 Yvon Chaisson P.O. Box 57 Tyne Valley, P.E.I. P.O. Box386 St. Peter's Bay, P.E.I. COB2CO Lameque, N.B. COA2AO EOB 1VO Rob House Mike Doran Ellerslie Fisheries Station RR#1 Ellerslie, P.E.I. Portage, P.E.I. COB 1JO COB 1NO 29 Andrew Huston Charles Lelacheur Kevin Maclean P.O. Box85 RR#3 P.O. Box4 Tyne Valley, P.E.I. BeHast, P.E.I. Tyne Valley, P.E.I. COB2CO COA 1AO COB2CO Craig Hutchings Lloyd Lewis Matthew Maclean Ellerslie Fisheries Station R.R.#1 209 Granville St. Ellerslie, P.E.I. Alberton, P.E.I. Summerside, P.E.I. COB 1JO COB 1BO C1N 3A7 Bonnie Jenkins Willard Lewis John D. Macleod R.R.#4 R.R.#3 Vernon, P.E.I. Souris, P.E.I. Oleary, P.E.I. COA2EO COA2BO COB 1VO Joy Pye MacSwain Craig Jenkins Rudolph W. Link 21 MacKay Drive R.R.#4 P.O. Box201 Parkdale, P.E.I. Little Pond, P.E.I. Clark's Harbour, N.S. C1A5W2 COA2BO BOW 1PO Gaile Marchbank Scott Johnson Scott Linkletter P.O. Box62 Ellerslie Fisheries Stn, 25 West Haven Cres. Tyne Valley, P.E.I. Ellerslie, P.E.I. Charlottetown, P.E.I. COB2CO COB 1JO C1E 1L6 Hubert Marchbank Danny Kelly Robert MacArthur A.A.# 1 Fisheries & Oceans Canada RR#2 Kensington, P.E.I. Coast Guard Bldg. Cornwall, P.E.I. COB 1MO Charlottetown, P.E.I. COA 1HO C1A 7M8 Joyce Marchbank Bill MacDonald RR# 1 Helen Kerr R.R.#2 Kensington, P.E.I. Fisheries & Oceans Canada Baddeck, N.S. COB 1MO P.O. Box 5030 BOE 1BO Moncton, N.B. Vernon Marchbank E1C 9B6 Carl MacDonald P.O. Box62 RR#1 Tyne Valley, P.E.I. Steve Knechtel Ellerslie, P.E.I. COB2CO R.R.#3 COB 1JO Belle River, P.E.I. George Matthews COA 1BO T.J. MacDonald Jr. R.R.#2 P.O. Box 172 Cornwall, P.E.I. Thomas Landry Souris, P.E.I. COA 1HO Fisheries & Oceans Canada COA2BO P.0. Box 5030 Sharon McGiaddery Moncton, N.B. Karen Macinnis Fisheries & Oceans Canada E1C 9B6 P.O. Box465 P.O. Box 5030 Cornwall, P.E.I. Moncton, N.B. Ren~ F. Lavoie COA 1HO E1C 9B6 Fisheries & Oceans Canada BIO Eldon MacKay Paul K Mcinnis P.O. Box 1006 RR#2 P.O. Box465 Dartmouth, N.S. Summerside, P.E.I. Cornwall, P.E.I. B2Y4A2 C1N 3KO COA 1HO Henry LeClair Eugene MacKinnon Jeff McKeen 346 Chestnut Ave. R.R.#2 Pemaquid Oyster Co. Summerside, P.E.I. Vernon, P.E.I. RR #1, Box 2155 C1N 2E9 COA2EO Freedom, ME 04941 30 John McKenzie Diana Pickering Mary Stephenson RR#5 P.O. Box 668 Fisheries & Oceans Canada Kensington, P.E.I. Kensington, P.E.I. P.O. Box 5030 COB 1MO COB 1MO Moncton, N.B. E1C 9B6 Joe McLeaaghan Dale Rafferty Black River Bridge P.O. Box 51 Mark Trainor N.B. Ellerslie, P.E.I. R.R.# 5 GOC 1BO COB 1JO Johnson's River Charlottetown, P.E.I. Robert McLernan Claude Ramsay C1A 7J8 P.O. Box 9010 Cornwall, P.E.I. Little York, P.E.I. COA 1HO Bob Thompson COA 1PO R.R.#1 Glen Rose Vernon, P.E.I. Neil MacNair 570 South Dr., A-304 COA2EO PEIDAFF Surnrnerside, P.E.I. P.O. Box 2000 C1N 3Z6 Richard Wightman Charlottetown, P.E.I. Alberton, P.E.I. C1A 7N8 Roger Savidant COB 1BO 106 Cedar Marcia McVean Summerside, P.E.I. Richard Willcart R.R.#2 C1N 3P7 P.O. Box 14 Hunter River, P.E.I. Tyne Valley, P.E.I. COA 1NO David J. Scarratt COB2CO P.O. Box 1564 Allan Morrison Halifax, N.S. PEIDAFF B3J2Y3 P.O. Box 2000 Charlottetown, P.E.I. Peter Schurman C1A 7N8 Enterprise PEl P.O. Box 1420 Carter Newell Charlottetown, P.E.I. P.O. Box 149 C1E 1BO Damariscotta, ME U.S.A. 04543 TomSephton Fisheries & Oceans Canada Randy Oatway P.O. Box5030 P.O. Box 3200 Moncton, N.B. Kensington, P.E.I. E1C 9B6 COB 1MO Blair Smith Robert Oatway R.R.#2 287 Norwood Road Cornwall, P.E.I. Charlottetown, P.E.I. COA 1HO C1A9K2 Dan Smith Bruce Osborne Enterprise PEl NSDOF P.O. Box 1420 P.O. Box 2223, Charlottetown, P.E.I. Halifax, N.S. C1E 1BO B3J3C4 Evelyn Smith Melissa Pardy R.R.# 2 Apt. # 5, Ellerslie Fisheries Stn. Cornwall, P.E. I. Ellerslie, P.E.I. COA 1HO COB 1JO Matt Smith Shane Peardon PEIDAFF Montague, P.E.I. P.O. Box 2000 COA 1RO Charlottetown, P.E.I. C1A 7N8