In recent years, the waters around Lau Fau Shan and Deep Bay have been severely hit by seasonal changes in temperature and salinity, coastal transformation, environmental pollution and new pathogens caused by climate change. Oysters died on a large scale in summer and winter, with a mortality rate as high as 80%.
In order to improve the sustainable development of the oyster industry in Hong Kong, some universities have joined forces with the local oyster industry to set up the first oyster hatchery in Hong Kong. The trial operation will start in July this year at the earliest and produce oyster seedlings of three local oyster species. Ten thousand bunches of oyster seedlings will be fully produced next summer, and the technology will be used by oyster farmers.
Marine scientists from the School of Biological Sciences of the University of Hong Kong and the Swire Institute of Marine Science, together with the local oyster industry, established the Hong Kong Oyster Hatchery and Institute of Innovation and Technology, aiming to develop innovative incubation technologies with oyster farmers and industry players to provide high-quality oysters. to improve the sustainability of coastal aquaculture and restore ecological resources in southern China and Hong Kong.
Oyster hatchery to be set up on HKU campus
The project received 5.28 million yuan from the Fisheries Sustainable Development Fund of the AFCD, and 3 million yuan donated by Lee Kum Kee Limited for research funding.
The University of Hong Kong will set up an oyster hatchery on campus, with an algae breeding area, a larval breeding area, and a chemical laboratory area to study oyster meat quality and food safety index.
After the oysters grow, they will be moved to the Swire Institute of Marine Science in the Hok Tsui Coastal Reserve for monitoring for several weeks, until the oysters grow steadily before being supplied to farmers.
Dr. Hua Jun from the School of Biological Sciences of HKU and the Swire Institute of Marine Science said that the Hong Kong Oyster Hatchery and Institute of Innovation and Technology are not only for the production of oyster seedlings, but also a platform for research, education and knowledge exchange.
(Provided by HKU)
Three local oyster seedling techniques to be adopted by oyster farmers in 2024
The hatchery will produce oyster seedlings of three local oyster species, including Hong Kong oyster, Omi oyster and Portuguese oyster. It is expected to produce about 10,000 bunches of oyster seedlings each year, with about 200 oyster seedlings attached to each bunch. Full production is expected next summer, and the technology is expected to be available to oyster farmers in 2024.
Dr. Hua Jun, founder of the Hong Kong Oyster Hatchery and Institute of Innovation and Technology, HKU School of Biological Sciences and Swire Institute of Marine Science, hopes that this oyster hatchery will promote interdisciplinary research and modernize the zero-carbon oyster farming industry. Use big data and machine learning tools to cultivate high-quality oyster seedlings.
Equipment at the Hong Kong oyster hatchery.
(Provided by HKU)
The clerk who sells raw oysters in a Japanese hot market in Tuen Mun was asked if they have a license: No, there is no such thing as a hot sale of boxed oysters in Hong Kong. More than 1,000 premises in Hong Kong have been issued a license by the Food and Environmental Hygiene Department. Only a few of them are in the market. Sales rumored to reduce supply, the industry says no impact on restaurant oyster supply
