RAS-1984 — Page 198

RASHKB Journal 皇家亞洲學會香港分會學刊 All AI Reviewed

177

No organised marketing systems exist, but advance orders of 2 to 3 days lead time are normal. The current wholesale price is HK$11/kg and retail price around 25% higher, although prices vary according to supply and demand and like most seafoods are very weather dependent. Oysters sold in the market are normally shucked. Industry sources estimate 70% of oysters go to restaurants. The remainder go to seafood stalls or are processed into dried oysters and oyster sauce.

Conclusions

Oyster cultivation has been carried out for several hundred years despite political and social upheavals. Deep Bay oyster beds were leased by the Hong Kong Government between 1909 and 1977. Strong family ties exist between oyster farmers in Hong Kong and China.

The industry is a typical artisan fishery with low capital investment. The official Hong Kong Government figures show that production tonnage of Hong Kong grown oysters is declining. However imports from China, using official and unofficial routes, and production tonnages claimed by the Hong Kong oyster farmers indicate that total production remains substantial and this presumably reflects an appreciable demand.

The Chinese oyster industry directly employs more than 20,000 people in the area, whereas the Hong Kong industry has probably less than 5,000 including those indirectly employed. Hong Kong is however the main export market for the Peoples Republic of China.

The commercial oyster's life cycle can be examined in three stages: spawning with spatfall, growth, and fattening. The conditions of temperature and salinity for spat collection correspond with earlier reports. Longer growth periods (up to 7 years) from spat to marketable size are reported in some areas allegedly as a result of pollution, but the average growth period is 4 years with as little as 2 1/2 years claimed where raft culture is used. The Shajing area is used only as a fattening and distribution centre for oysters from various areas along the South China coast adjacent to the

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177 No organised marketing systems exist, but advance orders of 2 to 3 days lead time are normal. The current wholesale price is HK$11/kg and retail price around 25% higher, although prices vary according to supply and demand and like most seafoods are very weather dependent. Oysters sold in the market are normally shucked. Industry sources estimate 70% of oysters go to restaurants. The remainder go to seafood stalls or are processed into dried oysters and oyster sauce. Conclusions Oyster cultivation has been carried out for several hundred years despite political and social upheavals. Deep Bay oyster beds were leased by the Hong Kong Government between 1909 and 1977. Strong family ties exist between oyster farmers in Hong Kong and China. The industry is a typical artisan fishery with low capital investment. The official Hong Kong Government figures show that production tonnage of Hong Kong grown oysters is declining. However imports from China, using official and unofficial routes, and production tonnages claimed by the Hong Kong oyster farmers indicate that total production remains substantial and this presumably reflects an appreciable demand. The Chinese oyster industry directly employs more than 20,000 people in the area, whereas the Hong Kong industry has probably less than 5,000 including those indirectly employed. Hong Kong is however the main export market for the Peoples Republic of China. The commercial oyster's life cycle can be examined in three stages: spawning with spatfall, growth, and fattening. The conditions of temperature and salinity for spat collection correspond with earlier reports. Longer growth periods (up to 7 years) from spat to marketable size are reported in some areas allegedly as a result of pollution, but the average growth period is 4 years with as little as 2 1/2 years claimed where raft culture is used. The Shajing area is used only as a fattening and distribution centre for oysters from various areas along the South China coast adjacent to the

Baseline (Original)

177 No organised marketing systems exist, but advance orders of 2 to 3 days lead time are normal. The current wholesale price is HK$11/kg and retail price around 25% higher, although prices vary according to supply and demand and like most seafoods are very weather dependent. Oysters sold in the market are normally shucked. Industry sources estimate 70% of oysters go to restau- rants. The remainder go to seafood stalls or are processed into dried oysters and oyster sauce. Conclusions Oyster cultivation has been carried out for several hundred years despite political and social upheavals. Deep Bay oyster beds were leased by the Hong Kong Government between 1909 and 1977. Strong family ties exist between oyster farmers in Hong Kong and China. The industry is a typical artisan fishery with low capital invest- ment. The official Hong Kong Government figures show that pro- duction tonnage of Hong Kong grown oysters is declining. How- ever imports from China, using official and unofficial routes, and production tonnages claimed by the Hong Kong oyster farmers indicate that total production remains substantial and this pre- sumably reflects an appreciable demand. The Chinese oyster industry directly employs more than 20,000 people in the area, whereas the Hong Kong industry has probably less than 5,000 including those indirectly employed. Hong Kong is however the main export market for the Peoples Republic of China. The commercial oyster's life cycle can be examined in three stages: spawning with spatfall, growth, and fattening. The condi- tions of temperature and salinity for spat collection correspond with earlier reports. Longer growth periods (up to 7 years) from spat to marketable size are reported in some areas allegedly as a result of pollution, but the average growth period is 4 years with as little as 21⁄2 years claimed where raft culture is used. The Shajing area is used only as a fattening and distribution centre for oysters from various areas along the South China coast adjacent to the

2026-05-13 02:03:41 · Baseline

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177

No organised marketing systems exist, but advance orders of 2 to 3 days lead time are normal. The current wholesale price is HK$11/kg and retail price around 25% higher, although prices vary according to supply and demand and like most seafoods are very weather dependent. Oysters sold in the market are normally shucked. Industry sources estimate 70% of oysters go to restau- rants. The remainder go to seafood stalls or are processed into dried oysters and oyster sauce.

Conclusions

The industry is a typical artisan fishery with low capital invest- ment. The official Hong Kong Government figures show that pro- duction tonnage of Hong Kong grown oysters is declining. How- ever imports from China, using official and unofficial routes, and production tonnages claimed by the Hong Kong oyster farmers indicate that total production remains substantial and this pre- sumably reflects an appreciable demand.

The commercial oyster's life cycle can be examined in three stages: spawning with spatfall, growth, and fattening. The condi- tions of temperature and salinity for spat collection correspond with earlier reports. Longer growth periods (up to 7 years) from spat to marketable size are reported in some areas allegedly as a result of pollution, but the average growth period is 4 years with as little as 21⁄2 years claimed where raft culture is used. The Shajing area is used only as a fattening and distribution centre for oysters from various areas along the South China coast adjacent to the

RAS-1984 — Page 198

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