PRIMARY PRODUCTION AND MARKETING
III
fresh oyster meat (valued at about $1,500,000) was produced in 1957. The bulk of this was processed into dried meat and into oyster juice which, following certification of local origin by the Fisheries Division staff, was exported.
Experiments conducted by the Division have demonstrated that oysters can be brought into marketable size in 2 to 23 years by adopting the Japanese 'hanging-drop' method of culture; whereas by the primitive method commonly prac- tised at Deep Bay a period of 4 years is required. These experiments have not, however, been followed by the local oyster farmers as the cost and labour involved have proved prohibitive. Further experiments, designed to reduce the cost of production, were under way at the end of the year.
Attempts to transfer the local edible oyster from Deep Bay (on the western side of the New Territories) and establish it in Tolo Harbour (on the east coast) did not prove success- ful. It now appears certain, however, that Tolo Harbour will in the near future become the centre of a new pearl culture industry, and legislation designed to safeguard the existing stocks of wild pearl oysters in that area was being drafted in 1957.
An additional 18 acres of land was converted into fish ponds in 1957, thus bringing the total area devoted to fish culture in the New Territories, up to 515 acres. The estimated production of carp and mullet was 506 tons (valued at $1,250,000) as against only 410 tons in 1956. This increase was largely due to a higher local demand brought about by a decrease in the volume of fresh-water fish imported from China.
Fish fry exporters despatched some 14 million fry, as against only 6 million in the previous year. The main destinations were Singapore, Thailand and Taiwan.
FORESTRY
It is only in recent years that any serious attempt has been made to carry out afforestation on a considerable scale in the