Unlocking the potential of a new high-value edible oyster
Traditionally farmed for their high-value pearls for jewellery, Akoya oysters are emerging as a fast-growing and disease-tolerant premium food species. James Cook University (JCU) researchers are working with Food Agility CRC, along with Broken Bay Pearl Farm on the Central Coast of NSW, on a two-year project to add value to these pearl oysters.
The project is planned to deliver industrial-scale breeding programs for the Akoya oyster by focusing on the development of digital tools such as computer vision-assisted trait recording, genetic databases, and the use of genomics to improve growth and resilience when farming the oyster.
JCU Professor Dean Jerry, Director of the ARC Research Hub for Supercharging Tropical Aquaculture through Genetic Solutions, said Akoya oysters have great potential as an alternative edible oyster due to the high value of the meat.
Australia’s oyster industry is worth around $100 million annually and to realise the true potential of the Akoya species, selective breeding programs are required with a specific focus on improving farming productivity.
“The project will use digital imaging and near-infrared technology to make oyster farming faster and more efficient by analysing commercial traits like shell size, shape and meat quality,” Jerry said.
“This information will help us identify the top-performing oysters through their genetic makeup, so we can breed the next generation of high-quality oysters.
“The development of rapid, digital and genomic tools will inform advanced selective breeding programs, which saves farmers money and increases the rate of genetic progress for commercial traits.”
This research will continue their development as a seafood source, with a focus on improving meat quality and lowering production costs. The research provides another option for oyster growers if disease and environmental events are impacting the farming of Pacific and Sydney Rock oysters.
Food Agility CEO Dr Mick Schaefer said he is excited by the potential this project offers.
“Using data and digital technology to increase productivity, build resilience and reduce waste is what drives us at Food Agility,” he said.
“Plus, as an oyster lover, the potential for this project to develop a commercially viable oyster for consumers across Australia is an added bonus.”
Charles Sturt scientist contributes to UN food safety panel
The parasitology and food safety scientist contributed to the UN expert panel working on...
Beefing up the flavour of cultured meat
Scientist working towards perfecting the taste of lab-grown 'cultured' meat are a step...
Drinking coffee linked with healthy aging in women
A study has found women who consumed caffeinated coffee in midlife are more likely to exhibit...
