Hong Kong Oyster Hatchery and
Innovation Research Unit (HKO-HIRU)
The University of Hong Kong

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About the event:  Discussion on "SFDF-Hatchery" Project Success:

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Cultivation of Hong Kong (HK) oyster species in Lau Fau Shan (LFS) area and in Southern China contributes to a quarter of global edible oyster's production. HK oysters cultured in LFS area have traditionally developed a local reputation as "Golden Dried Oysters", which are an Omega-3 rich nutritious delicacy. In order to 1) increase growers' income through the production of high quality oyster meat to enhance nutritional and commercial value of local oyster products, 2) attract the younger generation to join this green, carbon-neutral industry and 3) attract entrepreneurs for potential ventures, a committed collaboration among local growers, the industry, the government, as well as the University of Hong Kong, with a funding support from Sustainable Fishery Development Fund (SFDF) and Lee Kum Kee Co. Ltd, have successfully led to the establishment of Hong Kong's first oyster hatchery at HKU. Please join us to see its successful journey.

The HKU Oyster Hatchery has successfully produced oyster seeds from the University's "Super Oyster Strain", and is now being distributed to several local growers, as well as deployed in Sha Tau Kok area of HK to explore new areas for expansion of oyster farming towards the eastern side of HK. After seeing the rapid growth of these HKU oyster seeds in their floating rafts within just a few months, growers have expressed their happiness and willingness to utilize these locally-produced healthy seeds in the future to ensure their success. Indeed, growers and entrepreneurs are now eager to draw upon the important knowledge from this oyster hatchery to setup their own small-scale businesses in the industry.

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It is timely that all of this is happening as HKSAR is beginning to implement new policy guidelines (e.g., licensing) to better manage this sector and boost sustanable farming in Hong Kong, while also discussing ideas to develop an "HK Brand" with growers,  HKU researchers, as well as other stakeholders.

In this connection, let us discuss:

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• How have HKU researchers identified and cultured HKU's "Super Oyster" seeds in the hatchery?

• Why are local growers happy to use HKU "Super Oyster" seeds, and are interested in setting up their own hatchery?

• How should the "HK Oyster Brand" be developed, and how can certified "HK-made oysters" be produced for export, while simutaneously identifying new areas (e.g., Shu Tao Kok and Lai Chi Wo) for sustainable expansion of oyster farming?