![]() ![]() They are more readily consumed by relatively wealthy people over 50 years old ( SECODIP study). External trade is relatively limited Product value enhancementĬupped oysters are generally consumed raw in France. Import-export channels through Europe - 2003 ©Ifremerīrittany, Poitou-Charentes and Normandy are the three main countries producing cupped oysters (Agreste 2001). Oyster yields in France in 2001 (tons)ĭistribution of French Production - 2001 2003 The period from the beginning of culture until marketing can range from 1 to 4 years, depending on the production site and techniques implemented. However, hatchery spat production is increasing. The spat is mainly collected in the natural environment by spat setting on collectors. Culture techniques and production cycleĬollection on lime-coated tiles (Arcachon) ©Ifremer Nowadays, spat supplies for all oyster beds along the French coasts are obtained mainly from Arcachon and Charente Straits. These oysters are naturally found in the Pacific Ocean and were imported into France between 19 from British Columbia ( genitors) and Japan ( spat) to replace Portuguese oysters whose populations were decimated by two virus diseases. Spat collection on plastic tubes ©Ifremer Living area for the cupped oyster in Europe ©Ifremer History: from the pioneers to present… Oysters of up to 150 g are commonly consumed. The grid specifies the number of oysters per package according to a 1-5 grade range. "Wild" oysters can grow to more than 25 cm and weigh more than a kg, but an inter-professional size grid was adopted and the marketable size was set at 30 g.
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