NEW ZEALAND OYSTERS

Evening Post, Volume CXVI, Issue 111, 7 November 1933, Page 9

NEW ZEALAND OYSTERS

TRADE EXPANSION

SOUTH AFRICAN INTEREST

Tho fame of New Zealand oysters has spread far and wide, and it is such in South Africa that, with the idea. of. further concentration on the establishment of an' oyster, industry: 'there, the advisability of introducing. the New. Zealand variety has been urged. A Mr. Spooner, of Somerset West, through the '' Cape Times," suggested recently that the Fisheries Board should get into touch with New Zealand with ;a view to investigating. the . possibilities of the- importation, and ..acclimatisation of certain New Zealand, oysters. .. ~; In an interview. Dr.1 CecUvon Bbnd.e, Director of Fisheries, . .expressed, "his: approval of suggestions for the.further.:, ancc of oyster culture in South.Africa.■ '' From a commercial ' point of.' view: there are great possibilities, in '."this country for the oyster trade,.''"said Dr.. yon Bonde. _ ,: '-;-'. '"■'..■:■'■'.' "The introduction of New Zealand oysters is not, however,. such a simple business. Oyster culture requires^ a comprehensive study j arid before 'Ne;w Zealand oysters could be introduced, extensive experiments would have to be -undertaken. The temperature and salinity, for instance, of New Zealand water would have to be compared with that of South African water. , And although it has been said that ' these experiments would not involve much expense, this would not.: probably be borne out in practice. ' \ ', ! "I do not see why, instead of importing New Zealand oysters, • there should not be a more intensive cultivation of the local oyster. This would avoid tho expense and uncertainty of acclimatisation. Although lam not an oyster-eating man myself, I have not heard that gourmets find the South African oyster iiiferior inequality. So many people here do not believe that a South African article can bo .good because it does not bear a well-known name. For iifstance^many people have been urging; the introduction of the herring into South African waters, quite ignoring the extent and variety of our own fish. The local sardine has not been exploited at all. There should be no difficulty in an intensive cultivation of the South African oyster." Dr. yon Bonde explained how the cultivation was earned out. The "spat"—the oyster spawn—was cultivated on ordinary house tiles before it was placed in the beds.