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The Oyster Market in France
France

Update 30/09/2019

MARKET SUMMARY

1.1 Definition of the oyster market:

According to the the Larousse oysters are" edible bivalve marine molluscs, attached to marine rocks by a valve in their shells, which are reared (oyster farming) in parks and whose species (belon, Portuguese, etc.) are mainly consumed during the months in "r" (September to April), outside the breeding period »

The first cultivation of flat oysters began in France in the 17th century, taking advantage of the loss of the role of salt as a currency, which then freed the salt marshes (source stephanedecotterd.com ). Spat (larvae) resources were exhausted in France in 1850. Portuguese hollow oysters then became the majority in France (up to 80% of production in 1960). Decimated by a disease in the 1970s, it has been replaced by the Japanese hollow oyster since then. This oyster remains the most cultivated in France today. There are two main types of oysters, flat and hollow. Since 2008, a new epizootic has affected young French oysters Oyster farming activity is therefore subject to high risks that impact its economy.

Oyster farming makes part of shellfish farming activity which refers to the rearing of any edible shellfish: mussels, oysters, cockles, clams, scallops, abalone. More broadly, oysters are commonly classified as seafood (shellfish) The oyster market is therefore a sub-segment of the seafood market and more broadly of the aquatic products market . It represents a turnover of more than 480 million euros in 2018 .

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