Media Releases
Pearls of wisdom for emergent oyster species
James Cook University researchers are working on selective breeding of the Akoya oyster as they prepare to unlock the enormous potential of this emergent food source.
Traditionally farmed for their high-value pearls for jewellery, Akoya oysters are also emerging as a fast-growing and disease tolerant premium food species.
The project is a collaboration between JCU and leading agrifood innovators Food Agility CRC, along with Broken Bay Pearl Farm on the Central Coast of NSW.
This project will 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,” Prof 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.”
Prior to their development as a seafood product, around half of Akoya oysters produced a pearl before they were discarded.
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.”
Value-adding to pearl oysters is a two-year project with a $477k investment from project partners.
Contacts
Media enquiries: rohan.oneil@jcu.edu.au