Industry Profile

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• Food Safety Programs
  
• Growing Areas
  
• Grading
  
• Growing Techniques
  
• Product Selection
  
• Benefits & Characteristics of South Australian Oysters
  
• Season Availability
  
• Harvesting and Transportation
  
• Recommended Storage Temperatures
  
• Industry Size (As at 2003)
  
• Markets
  
• Export Markets
  
• Frozen Product
  
• Nutritional Information
  
• References
  

• Industry and Government Run " South Australian Shellfish Quality Assurance (Q.A) Program "( Water Testing Program) compliments the Australian Shellfish Quality Assurance Program, which is AQIS endorsed and based upon USFDA guidelines.
  
  
• he South Australian Oyster Growers Association (SAOGA) and the South Australian Government.
  
  
• Oyster Bob HACCP (Q.A.) based program runs in conjunction with the above programs.

1. Ceduna
2. Smoky Bay
3. Streaky Bay
4. Coffin Bay
5. Cowell (Franklin Harbour)

• low rainfall
  
  
• the lack of major river systems
  
  
• low population densities allow for the oysters to be grown in oceanic driven, nutrient rich seawater which adds to the unique clean salty taste.

• Club : 45/55mm
  
  
• Bristro : 50/60mm
  
  
• Plate : 60/70mm
  
  
• Standard : 70/80mm
  
  
• Large : 85/100mm
  
  
• Jumbo : 100mm+

• BST adjustable long line growing method.
  | http://www.bstoysters.com |



• SEAPA oyster baskets.



• Fixed racking method.

• Size



• Meat Weight (meat to shell ratio)



• Meat Appearance

• Unique reasonably uniform deep cup which allows for superior presentation at consumer level.
  
  
• Outer shell cleanliness.



• Oysters at certain times of the year may inherit a GREEN tinge in their gills. The green colour comes from the natural algae in the water column, which the oysters feed upon and are perfectly safe to consume. In European markets this type of oyster is eagerly sought after for their nutritional value.



• A responsible approach from industry and Government regarding Health and water Quality issues.

• In early March the oysters come back from spawn and gradually build up their "fat" content till about November.



• Because the water temperature starts to rise during November the oysters then start to go through their reproductive cycle, whereby they convert the fat content to spawn (Egg)



• This event continues through to about Mid January when the oysters completely spawn out and then as the water temperature starts to drop, they then come back into condition in early March.

• Throughout the season oysters are harvested on weekdays, graded and packaged in hessian bags.



• They are then stored in a chiller awaiting transport.



• Oyster are then collected by specially selected chiller trucks and within approximately 12 hours of harvest arrive in Adelaide cold stores, where they are collected and dispatched by chiller transport to markets throughout Australia and overseas.



• It is a condition from Government and industry that all hessian bags have a label attached, showing -- harvest date, growing area, lease number and grower name, grade and recommended Best Before date. This requirement has been initiated to keep control over the product "From The Paddock To The Plate" and part of our HACCP based Q.A. programs.

• Whole Live -- 8 days from date of harvest @ 2 -- 5 Degrees Celsius



• Opened -- maximum 4 days @ 2 -- 5 Degrees Celsius.

• Has approximately 150 farmers encompassing some 270 licences.



• It employ's approx 350 people directly & 680 indirectly.



• 2002 sales indicate that the industry has advance rapidly over the last few years to produce some 35 million oysters.



• In the future it is estimated that the industry could produce up to 55 million oysters per year.

• Simmonds Seafood Marketing Agencies is registered with the Australian Quarantine and Inspection Service {AQIS} EXDOC system as an approved exporter
• All product is packed through an approved AQIS accredited export facility
• Export Packaging consists of the following :-



• An airline approved poly (foam) carton with a net weight of 20 kilos
• Each carton contains an absorbent pad, ten micron plastic liner and "are goose necked" to avoid spillage, cartons are then taped as per airline regulations
• Currently we are marketing product to countries such as Hong Kong, Singapore, Thailand and Japan

• We are currently producing frozen half shelled oysters to markets through out Australia in the following manner
• In either poly (foam) or cardboard cartons containing ten dozen oysters
• All Product is blast frozen to a tempature of -30 degrees in 6 hours
• These cartons contain 4x2.5 dozen oysters in black plastic oyster trays
• Product and oyster trays are then incompassed in a plastic liner where by the carton is then taped for sale

• The Australian Seafood Catering Manual
• The Seafood Handbook
• Composition of Australian Foods