Bamboo-Virieux: Fishermen Introduced Oyster Culture

Jean-Michel Beck, Oyster and General Manager 's AkwaCirné Group Ltd. is one who introduce fishermen Bamboo-Virieux to oyster culture. 

That's what he said during an official visit to the Oyster Farm at Barachois, in the presence of the Minister of Fisheries Nicolas Von Mally, Thursday, April 17.

The latter was very impressed by the project and added:"this is a new door that opens for anglers who wish to enter this niche. After fish, oyster farming becomes a reality. I hope that many fishermen will seize this opportunity. We are ready to frame and give them all the necessary facilities. Whether in Mauritius, Rodrigues and St. Brandon . "

Arvin Boolell, Minister of Foreign Affairs, for his part he should be emphasized that these oysters are having their own label in Mauritius. " With the liberalization and competition that we face, it is important to provide a specific product in Mauritius . "

Ivan, a local fisherman, thought him " very enthusiastic. This is an opportunity to enter because they benefit from government assistance to learn a trade . " Interested fishermen have also visited the Ministry of Fisheries Friday, April 18 to discuss the modalities.

How do we raise oysters?

The AkwaCirné Group Ltd. was established in Mauritius in 2012. This, after two years of research to see if the oysters were adapting to climate Mauritius. " We hatched our oysters in France, in a sterile environment because we do not have hatchery in Mauritius. "

Once in the island, these oysters are quarantined. They are then transferred to Micro-Nurserywhen they reach 4-5 mm. Thereafter, they are high in lockers at sea until they reach maturity 7-8 m. "These oysters are fed organically, they require no food because they draw everything they need sea " , says Jean-Michel Beck.

Jean-Michel Beck is hopeful to be able to hatch soon oysters in Mauritian waters.  "This will greatly reduce the production cost and the selling price at the same time , "says the oyster. The hatchery is a necessity, he said. Because " if the oysters hatched in the sea 200 million eggs produced by shells will baladées in water by the currents. They take three weeks to set to grow. So most will go to sea and are lost. Hatchery solve this problem. Economically, it will be more viable . "

Jean-Michel Beck explains that " this species of oyster called the Japanese oyster (Crassostrea gigas), is edible throughout the year because it is not milky and sterile, so non invasive. Mauritian oysters, they are not consumables from May to August. These are the same as those found in Arcachon or Britain . "

Barachois where Jean-Michel Beck belongs to the student oysters Restaurant and InnFisherman's Cabin which, of course, offers these "oysters highly appreciated by tourists "in its menu. The manager, Jean-Pierre Rambert, said he welcomed the initiative with enthusiasm there two years and that " the fact that this species is edible oysters throughout the year is a plus for my business . "

For the oyster, the next step will be the production of clams, conocono and other shellfish. Yet oysters, it plans to produce about 2 million this year, it expects to sell between Rs 40 and Rs 50 per unit.