2nd - World is Our Oyster (WOO) symposium
Advances in hatchery technology for one health aquaculture
October 27-29, 2023
Location: The University of Hong Kong, HKSAR.

Triploid technology
Compact oyster hatchery design
Sustainable oyster aquaculture
One health
Disease & stress tolerant strains
Cultivation of Hong Kong (HK) oyster species in southern China contributes to a quarter of global edible oyster production. HK oysters are Omega−3 rich nutritious delicacy, mainly consumed by rising middle-class populations. Hence, sustained expansion of this sector is essential for seafood security. However, this sector faces unprecedented challenges due to reclamation of their estuarine habitats and climate change — these human impacts are not only directly deteriorating oyster food safety and security but also seriously affecting wild seed production. The collected few wild seeds also experience mass mortality during the harvesting period in winter and their performance is often unpredictable. Thus, the sustainable aquaculture in the region is now heavily depending on hatchery produced seeds from stress tolerant and disease resilient population, especially their triploid version; and on how quickly we adapt the one health approach in aquaculture. As part of this effort, the HK-SAR has funded HKU to establish a research-based hatchery for developing novel technology to modernize the sector with knowledge exchange — the project is running smoothly in collaboration with growers and Lee Kum Kee Ltd. This 2nd “world is our oysters (WOO)” symposium is called:
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To demonstrate the newly designed oyster hatchery, and explain its operational protocol to various stakeholders;
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To identify ways through which new oyster hatchery technologies could be integrated with national effort to develop sustainable oyster aquaculture for one health with global perspective; and
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To discuss about the need, objectives and deliverables of the emerging “Oyster Aquaculture Alliance for One Health (OAA@HKU)”.
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Invited speakers / Discussion leaders
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Zinu Yu/S Xiao, South China Sea Institute of Oceanology, Guangzhou
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Chung, Shiu Cheong, Lee Kum Kee Co. Ltd., Hong Kong
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Guizhi Wang/Minhan Dai, Xiamen University, Xiamen
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Lingling Wang/Linsheng Song, Dalian Ocean University, Dalian
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Yu Tong Chan, DeepBay Oyster Association, Hong Kong
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Weiwei You/ Caihuan Ke, Xiamen University, Xiamen
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Xiaotong Wang, Ludong University, Yantai
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Experts and representatives from researchers, oyster growers
NGO’s, industry and HK officers involved in aquaculture.
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Schedule:
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Friday (Oct 27) - Venue: 124, Hui Oi Chow Science Building
16:00: Opening remarks
17:00: Oyster “tasting” in “Hong Kong” Oyster Hatchery
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Saturday (Oct 28) - Venue: 3N01, Kadoorie Biological Sciences Building HKU
09:00: Oyster aquaculture in China - problems and solutions
11:00: New technologies for breeding multi-stress tolerant oysters
13:00: Hatchery for entrepreneurship (discussion with “Indian curry lunch”)
14:00: One health paradigm for culturing carbon–neutral delicacy
19:00: Discussion in Café 103 at The Ritz-Carlton (venue to be confirmed)
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Sunday (Oct 29) - Venue: Lau Fau Shan, Oyster Culture Area
10:00: Technology transfer for modernizing oyster aquaculture—interaction with growers, government officials and industrialists
11:00: Visit to HKU-SFDF’s oyster rafts and HKU’s super oysters
13:00: Chinese lunch in oyster village and closing remarks
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For registration related queries:
Ms. Jessie Lai
Email: hylaia@hku.hk
Registration fee: HKD 2500
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Register here: https://forms.gle/ikBUDDCrShi5bybt5
Ecology and Biodiversity research division,