Are we the last generation to taste natural oysters? 

50, 70, and sometimes as much as 80% of the oysters produced in France never see the customers’ plates… and why? The mollusks have experienced an incredible mortality rate over recent years…
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Chapters
▷ 0:00 - Introduction
▷ 02:19 - Raising oysters in the Arcachon Bay
▷ 07:11 - Origins of the contagion
▷ 10:55 - The production of triploid oysters
▷ 19:41 - Concerns about hatcheries
▷ 22:38 - Ireland, the paradise for oysters
▷ 28:02 - Raising oysters in the traditional way
▷ 31:54 - The natural oyster farmers against triploid oysters
▷ 34:58 - Oysters or triploid oysters?
▷ 37:53 - Oyster cutting and tasting class
▷ 43:23 - Reproducing tide cycles of the Mediterranean sea
▷ 45:53 - Conservation of oyster production back in Bay of Arcachon
▷ 50:21 - Credits
#oysters #sea #documentary #nature #environment #france #animals
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A mystery ailment is decimating them and damaging an entire profession… It’s a veritable massacre that began in 2008, when a new oyster made its appearance: the Triploid.
An oyster of the future that grows twice as fast as its natural fellow… However, since its introduction, the mortality rate has hit increasing highs.
Original title: What Future for the Oysters
Directed by Hervé Corbière
© 2015, Licenced by GAD
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