top of page

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. 

As part of this effort, this workshop is called:

  • To discuss current status of oyster production in China for half shell market and for export; 

  • 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 

  • To discuss ideas to work together for sustainable production of oysters in the nation.

image.png

Organisers

image.png
image.png
image_edited.jpg
image.png

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   

Oysters

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

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

Fresh Oysters

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. 

Fresh Oysters
bottom of page