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ผู้เขียน หัวข้อ: Mussel aquaculture goes sustainable  (อ่าน 2254 ครั้ง)
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« เมื่อ: กุมภาพันธ์ 10, 2010, 02:01:55 PM »


Spring Bay Seafoods Director Phil Lamb. (Photo: Spring Bay Seafoods)

Mussel aquaculture goes sustainable

AUSTRALIA
Wednesday, February 10, 2010, 15:40 (GMT + 9)


Spring Bay Seafoods has been applauded for its new technology allowing for the ecologically sustainable farming of Australian blue mussels (Mytilus galloprovincialis). Spring Bay of Tasmania’s east coast has joined two mussel producers in Spain and Chile as a certified sustainable aquaculture operation by conservation group Friend of the Sea (FOS).

The company’s mussels are also certified organic by the National Association for Sustainable Agriculture, Australia's leading organic certifier. 


Spring Bay Seafoods mussels. (Photo: Spring Bay Seafoods )

Spring Bay's hatchery production process has made its sustainability accreditations possible. This is the first commercial mussel hatchery in Australia and it also sells farmed and wild scallops, Sydney Morning Herald reports.

The company produces its own mussel spat instead of harvesting it from the wild, in this way avoiding the depletion of wild juvenile mussel stocks.

''We saw an opportunity in the industry [to expand] but it demanded a much more reliable supply of mussel spat,'' noted Phil Lamb, managing director of Spring Bay. ''We could never scale up the business if that didn't happen.''

The business has become able to secure a farmed spat supply year-round and its production has more than tripled since the hatchery was built four years ago. Before using the new process, Spring Bay produced only 100-200 tonnes of mussels a year, while in 2009 it produced just less than 900 tonnes.

Spring Bay exports its shellfish to Singapore, Hong Kong, Malaysia and Thailand and can be purchased in Sydney all year at seafood shops like Claudio's Quality Seafood at Sydney Fish Market, Penrith Seafood, Jonnie's Seafood in Leichhardt and Costi's Fish Market in Rouse Hill.

In part because of misunderstandings by consumers on how to handle and cook mussels, the Australian mussel industry has generally been of a smaller scale than that of other shellfish, Lamb said. Spring Bay wants to correct this issue through education.

''People don't have a lot of experience with cooking them,'' Lamb said. ''There is still a little bit of fear associated with mussels, especially that mussels that don't open might not be OK. It's a real myth and we've set about to bust that myth.''

Related articles:

- Shellfish reefs most endangered: Nature Conservancy
- MSC and FOS unendorsable: Greenpeace

By Natalia Real
editorial@fis.com
www.fis.com

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