Hong Kong Oyster Hatchery and
Innovation Research Unit (HKO-HIRU)
The University of Hong Kong
Workshop on One Health Oyster Aquaculture to build a global brand
December 2-3, 2023
Rushan, china
About the workshop
Cultivation of edible oysters along entire coastal areas of China contributes to over 85% of global production. Oysters are Omega−3 rich nutritious delicacy, mainly consumed by rising middle-class populations as cooked or dry meat products. Hence, sustained expansion of this sector is essential for global seafood security. On the other hand, oysters cultured in China, especially in areas with pristine water quality (such as in Rushan area) is yet to be “branded” to reach the high-end half shell market at international level. The market value of oyster produced in entire nation could be increased if some of these production aimed at high-end products in half shell market. This branding and marketing is not only depending on strategies developed by industries but at large extent how researchers guide growers and policy makers to develop guidelines for one health aquaculture and then the developed product is in highest possible quality to meet international standard.
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As part of this effort, this workshop is called:
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To discuss current status of oyster production in China for half shell market and for export;
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To identify ways through which the recently established Oyster Aquaculture Alliance for One Health (OAA) and the University of Hong Kong’s status as global university could be used to internationalize the quality of oysters produced in Rushan and other areas with pristine water quality; and
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To discuss ideas to work together for sustainable production of oysters in the nation.
Organisers
Co -Organisers
Deep Bay Oyster Cultivation Association, Hong Kong SAR.
Sustainable Fisheries Development Fund by Agriculture, Fisheries and Conservation Department
For details and Registration: Rajan, Director, HKO-HIRU; Email: rajan@hku.hk; WhatsApp: 95757923
Schedule
Saturday (Dec 2) - Venue: Rushan
10:00 - 11:30: Oyster workshop and talks on current status of oyster aquaculture and half-shell market
11:30– 14:30: Lunch discussion on OAA
14:30: On-site visit, include
1. Huaxin Food (Shandong) Group Co., Ltd.
2. Dingcheng Fresh Oyster Purification Standard Demonstration Zone
3. Rushan Oyster Happy City
4. Taiyi Lake International Winery Ecological Cultural Zone
18:00: Discussion over dinner
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Sunday (Dec 3) - Venue: Qingdao
10:00: Go to Qingdao Frontier marine seed industry
12:00: Lunch discussion
14:00: Visit Qingdao Frontier marine seed industry
Invited speakers and discussion leaders
Peng Gong, The University of Hong Kong, Hong Kong
Gao Shengxin, Rushan, China
Clarence Cheung, Lee Kum Kee Co., Ltd. Hong Kong
Xiaotong Wang, Ludong University, Yantai
Rajan, The University of Hong Kong, Hong Kong
Lei Gong , Deputy General Manager of Municipal Agricultural Development Group
Weiguo Liu, Secretary General of the Oyster Association
Kwok Leung Chan, Deep Bay Oyster Culture Association, Hong Kong
Binbin Xia, Imperial College London, UK
Yihan Yu, Zhejiang University, Zhejiang
Yunfei Huang, The University of Hong Kong, Hong Kong
Qi Li and Gaowei Jiang, Ocean University of China, Qingdao
Li Li and Mingkun Liu, Institute of Oceanology, Qingdao
Experts and representatives from researchers, oyster growers, NGO’s,
industry and Officials from Rushan and those involved in aquaculture.
