A new study focused on Sydney rock oysters has found that the oysters are getting smaller due to coastal acidification.A Natural Environment Research Council (NERC) study carried out by Scottish and Australian scientists at two commercial oyster farms in Wallis Lake and Post Stephens, both in the mid-north coast of New South Wales, confirmed that the oysters’ diminishing size and falling population is due to acidification from land and sea sources. While the Sydney rock oyster research project focused on Australian aquaculture, lead author Dr Susan Fitzer warns that seafood lovers around the globe could begin to find smaller and smaller oysters on their plates because of the increasing acidity of seawater.“The first thing consumers may notice is smaller oysters, mussels and other molluscs on their plates, but if ocean acidification and coastal acidification are exacerbated by future climate change and sea level rise, this could have a huge impact on commercial aquaculture around the world,” said Fitrzer, a NERC Independent Research Fellow at the University of Stirling in Scotland.Increasing amounts of carbon dioxide (CO2) in the atmosphere from fossil fuel combustion, land-use change and other human activities result in increased CO2 being absorbed by the ocean.  That combination of CO2 with seawater makes the water more acidic, said another study, The US West Coast Shellfish Industry’s Perception of and Response to Ocean Acidification.

When Aquaculture North America (ANA) first asked me why my family got involved in farming seafood on land using recirculating aquaculture systems (RAS) and what potential benefits we saw, I had to take a step back because not only are there multiple levels to the answer, the answer has also been evolving over time as we continue learning about RAS.

The Panacea Oyster Co-op is a collaborative enterprise borne out of a desire to strengthen and revitalize oyster farming in Florida’s Apalachee Bay and other parts of the estuary. By bringing together individual  farmers to work towards a common goal, the co-op has brought its members collective benefits. Its efforts are paying off, for the co-op has been championed by US sustainable seafood investment forum, Fish 2.0.The co-op was formed two years ago by a group of classmates at the Wakulla Environmental Institute’s Oyster Aquaculture program. While working on separate aquaculture operations, an Australian equipment supplier suggested that they consider forming a cooperative. It didn’t take much convincing; the group voted Rob Olin as CEO and, later, as chairman of the board.“We just cobbled a team of very diverse but incredibly talented professionals together for the business side,” says Olin. “I think we’ve attained our goal, which is to provide our members with everything they need — support in terms of accounting, legal, finance, operations, and advertising and marketing.  So all they have to worry about is growing the perfect oyster. We now have a pretty substantial juggernaut.”A for-profit co-opThe co-op provides seed, ongoing training, technology and a guaranteed place to sell their product, at a guaranteed price. They also help them make effective business plans. A key difference with many co-ops, Olin notes, is Panacea’s for-profit nature. “We have to have investors to build the infrastructure we needed. We have to have enough money to buy the marina to house everything. We had to have an actual structure for a USDA loan, so in that way we’re different.”As CEO and chairman, Olin is the decision-maker for a lot of day-to-day issues, however, larger questions regarding operations or philosophical changes are made with the 30 members of the co-op. The rancher members and the board of directors both meet once a month, in additional to an annual shareholders’ meeting.  “We’ve been able to enhance the rancher’s performance by way of the financial allowance and economies of scale that we bring to the table,” says Olin. “This is brand new. And like anything you do that’s brand new, it’s like walking into a hotel room when the lights are off. You stumble around and you find your way and you start to get a rhythm, then you start to elevate your performance, and from that elevation you move on to perfect performance. We’ve been able to cover so much ground as a team that we could never have gotten done as any one individual.”The co-op also benefits from their location, next to Florida’s Spring Creek, the largest freshwater spring in the world. The pure spring water flows through and mixes with the saltwater, making up North America’s most diverse estuary. Olin says this allows for algae to thrive, which feeds the oysters and allows them to grow more quickly. The location also has two tides per day, which keeps nutrients moving in and out.“When you’ve got oysters that rely on filtering more than 50 gallons of water per day, giving them the mega nutrients that our waters do, that allows them to grow faster than anywhere else on the planet.” The farming operations are centered around the Apalachee Bay, which is part of the same estuary as the Apalachicola Bay. Farmers in the Apalachicola Bay harvested as much as 100 million oysters per year five years ago, but this has gone down to less than five million now. Olin hopes Panacea’s efforts to resurrect the oyster industry in Apalachee Bay will inspire farmers in the Apalachicola Bay.“We’re putting the money, capital and effort back into building the infrastructure into Apalachee Bay,” says Olin. “Hopefully folks in Apalachicola Bay will see the magic that happens from this reintroduction of oysters – a totally different way to harvest and they’ll embrace it and start doing it over in their own bay and bring back that incredible potential that they once had.”Panacea Oyster Co-op was one of the winners of the recent Fish 2.0 competition. The co-op’s ability to  organize people and motivate them to commit to a shared endeavour has been a key factor behind its win, says Olin. Part of the appeal for many in the oyster farming industry is the independence and freedom it allows, but the co-op has convinced its members to give up some of that freedom for the greater good.“It’s kind of like the old west,” says Olin. “You’ve got a bunch of independent water cowboys and cowgirls. They can make their own agenda for the day because they can adjust to the tide, wind, temperature and current. They don’t especially like to be collaborators or joiners. But here, because the old ways—commercial fishing and commercial oyster harvesting—were gone forever, they saw hope in this new technology, this new way of doing things. And they committed, even though it went totally against their natural instincts and they’re building something much bigger than themselves.”VisionThe goal of the co-op is to establish their model as a prototype that can be adapted in different areas, either as satellite operations, or the co-op can provide its services as mentors and consultants. The important thing is to help the industry get firmly established. Oysters are the ideal panacea not only to help supply the world’s growing need for food but also to keep the waters healthy, says Olin. “Oysters are essential for the survival of 3,000 aquatic species. They’re the original filters in the aquarium. Take the filters out, the aquarium dies. Put the filters back, the aquarium comes back to life. The best thing we can do is put filters back in the aquarium. The best way to do that is through aquaculture. The best way to make sure coastal communities see it is through this collective collaboration of a co-op.”

A company in Newfoundland hopes that access to feed specially formulated for sea urchins will change its luck. Green Seafoods did grow-out trials in 2000 but the biggest problem was securing the right feed to increase the roe (gonads) to a marketable size. Operations manager Mark Sheppard says the sea urchins they were raising ended up tasting like what they had just eaten, for instance, kelp or fish protein. With access to feed developed by Norway-based Urchinomics and Nofima, he hopes this second round of sea urchin grow-out trials will yield better results. The feed is special in that it holds its form in water for between seven to 14 days without dissolving, a quality important for urchins because they take a long time to eat. “We know that it works in the lab. We are going to do some full-blown commercial trials this fall,” he says.

Kentucky State University is running a workshop on indoor marine shrimp farming on September 14 and 15 at the university's Harold R. Benson Research and Demonstration Farm at 1525 Mills Lane, Frankfort, Kentucky.The interactive workshop will cover a wide range of topics, from the basics of indoor marine shrimp farming to the latest in technological innovations, research, regulations, post-larvae supply to marketing. It will feature a series of presentations and round table discussions with experts in the field and policymakers who help shape the future of shrimp farming in the US and globally.Registration deadline is August 24 at  s.surveyplanet.com/B1Ioo0h7m. Registration fee is $25 per person.For out-of-town participants, a limited number of hotel rooms are reserved at the Capital Plaza Hotel in Frankfort at the special rate of US$103 per night for September 13-14. Use code “Shrimp Workshop” when booking. Contact Dr Andrew Ray for additional details or any questions at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

When two million pounds of farmed fish perished in British Columbia because of a toxic algal bloom in 2015, crew from West Coast Reduction Ltd (WCR) received moved the volume to its the company’s Nanaimo facility. But the work that WCR professionals perform is clearly no ordinary cleanup. It is a delicate job involving microbes and pathogens from dead animals that could seep into the environment if not handled well.“We have all the logistics and Canadian Food Inspection Agency (CFIA)-certified facility in place that we can take those volumes, render them, sterilize them and make a value-added product, with no fear of getting those pathogens out in the open. It is similar to the services we provide to the livestock processing industries,” Ridley Bestwick, WCR’s chief financial officer, tells Aquaculture North America (ANA).The vital work that rendering facilities such as WCR perform often goes unnoticed, but their services are critical to helping sustain the agriculture/aquaculture industry, the food services sector, and the environment.WCR is Western Canada’s largest independent rendering facility. It recycles about 450,000 tonnes of food byproducts, including beef, pork, poultry and fish, in Western Canada annually. Of this volume, aquaculture byproducts — heads, fins, tails and guts — account for between 5,000 to 10,000 tonnes a year.Marine Harvest Canada (MHC) accounts foras a large part of WCR’s Aquaculture aquaculture volume along with Brown’s Bay Packing Company, which who is its longest standing aquaculture supplier. WCR also services Cermac and others on the BC coast.. MHC produces three to four trailers of fish waste from its Port Hardy processing plant each week and that waste is trucked down to WCR’s Vancouver plant daily or every second day, depending on the volume.The greener optionBestwick tells ANA that rendering is a lower-cost solution for fish farmers and processors dealing with aquaculture byproducts than industrial composting, and also a more environment-friendly option.“Our plant here in the Port of Vancouver takes the equivalent of 150,000 cars off the road each year in green-house gas reduction. In BC, there is no enclosed composting facility where the gases from composting are captured, so those materials, if they went to compost, would create gases. Composting facilities have a negative carbon footprint, we have a positive carbon footprint,” he says.Rendering is also “the best way to clean the product,” adds Doug Davidson, WCR’s operations manager. “Animal byproducts are cooked at high temperature during rendering so microbes and pathogens, or any viral-type issues, are sterilized in the process,” he says.Aquaculture’s shareBestwick and Davidson see aquaculture’s share in WCR’s business growing alongside aquaculture. Today, the company provides collection services to 50-60 percent of aquaculture businesses in British Columbia.The supply of fresh raw product and how quickly it is rendered is crucial in producing quality fish oils and protein meals. “For some of the businesses that are far away and have small volumes of byproducts, composting is the closest and easiest fix because WCR can’t collect those volumes fresh enough to get to rendering,” says Davidson.He explains that fish byproducts produce fishmeal with a protein content of between 64 to 70 percent, and the fresher byproducts are when rendered, the more of that protein is retained. “So if something is left for two days (because of travel time) before it is rendered, it will lose 1 or 2 percent of those proteins.”But Davidson sees the share of those small farms in WCR’s business growing as the aquaculture industry grows. “As their business and volumes grow, our service to them becomes more economical,” he says.Bestwick adds: “We are supporting the biggest players of aquaculture and we hope to support the small players as well. In the near future we hope to provide options to supply the service to the more remote locations.”ByproductsWCR not only serves the industry in terms of helping dispose its byproducts but also in recycling that waste into valuable feed ingredients.The aquaculture industry is the company’s biggest customer for proteins produced from rendering poultry byproducts. “We sell our finished products to the likes of Skretting and EWOS, who blend those proteins into feeds,” says Bestwick.The biggest customer for the fish meals produced out of rendered fish waste is the pet food industry.An evolving industrySince the company’s start in 1964, Bestwick says the rendering industry has become more regulated, customers’ demands have become more specialized, and competition for animal byproducts has increased because of the growing movement toward composting and other green energy initiatives.“In the last 50 years, scrutiny over the process and products in our industry has increased; biosecurity and food safety have become top priorities,” says Bestwick, who noted that CFIA audits and issues industry permits.Davidson says the basics of rendering have also become much more refined over the years; centrifuge technology and polishing are now the norm, along with raw materials segregation to produce higher quality ingredients. “When I started in 1978, everything was boiled in one pot,” he recalls. Clearly, specialization helps answer the customers’ increasing demand for single-ingredient feed ingredients.Over the last 10 years, Bestwick says the company has seen its supply of raw materials decline because they are being diverted into other recycling initiatives — for example, composting and biogas — that he believes is not as sustainable as rendering. The organic landfill ban in Greater Vancouver has also contributed to the decline in the supply of byproducts for rendering, he says.“Organics (food scraps) cannot go into landfill anymore in Greater Vancouver.   We don’t render green vegetable material — it’s better for that to go to composting or biogas or landfill — but the organic landfill ban created an opportunity for waste haulers to also take fish and meat material from our suppliers. I would say we’ve seen a 5- to 10-percent drop in volumes of byproducts that we pick up from butchers and supermarkets,” he adds.Bestwick acknowledges that while disposing waste via composting is well intentioned, he says rendering is the most sustainable solution for recycling meat and fish byproducts. “Compared to composting, rendering reduces greenhouse gas emissions by 90 percent and adds five times more value to the local economy,” says Bestwickhe says.He regrets that this fact is lost on most consumers because “the fact is, in past years we did not market what we were doing,” he says. But now, the company is increasing its visibility in the media and the community to promote a better understanding of the company’s work.“We are communicating our role, we meet with government officials, we go to conferences and trade shows, we advertise, sponsor events, communicate with the media, talk to consumers and regulators. We get the message out about the contribution we make to the sustainability of aquaculture and agriculture,” says Bestwick.In 2016, the BC Food Producers Association awarded WCR with its the Sustainability Award, a proof that finally, the company is succeeding in getting the word out, and its contribution to the environment, economy and people of BC is recognized.This feature story was originally published in Aquaculture North America's September/October 2017 print edition.