Pacific Oysters (Crassostrea gigas)
Farmers began raising native New Zealand rock oysters on wooden racks in the early 1960s. Around 1970, the Pacific oyster was accidentally introduced to New Zealand from Asia (possibly on vessel hulls or in their ballast water). Farmers discovered the Pacific oyster grew faster and could be farmed more reliably than its native cousin. And by the mid 1970s, Pacific oysters had become the main farm-raised oyster in New Zealand.
Year ended 30 September 2011 the export value of New Zealand's Pacific oysters was $18 million. Key markets for Pacific oysters include Australia (56.5%), Hong Kong (13.1%), French Polynesia (7%), and New Caledonia (5.6%)
Any fresh or chilled Pacific oyster products sold in New Zealand will have been farmed here. Most of these farm-raised Pacific oysters are grown on wooden racks in sheltered and shallow bays around the northern North Island.
The planning and approval process for new oyster farms in New Zealand considers the farm’s potential environmental effects, its effects on fishing activities, and any possible cultural and social (including navigational and visual) effects.
Our regulations and monitoring programmes ensure Pacific oysters are farmed in a sustainable manner. Regulations and monitoring, including the industry shellfish quality monitoring programmes, also ensure these oysters meet the highest standards of food safety.
New Zealand’s Pacific oyster farmers and processors are also expected to comply with the New Zealand Oyster Industry Environmental Code of Practice.
The harvesting and processing of Pacific oysters is carried out in accordance with food safety standards that ensure all commercial shellfish are safe to eat in the raw state.
