South Australian oyster growers thriving a year on from Vibrio virus that triggered food poisoning
ABCA year on from a virus that shut down the iconic Coffin Bay oyster industry in South Australia, grower Carly Thomson is ready for whatever other challenges get in her way. Key points: Coffin Bay oyster growers are having a strong year with high market demand Changes have been made in the industry to try to avoid another outbreak Consumers are being reminded to keep their oysters cool this summer After 10 years of grappling with water-borne diseases, food security issues, the flow-on effects of Pacific Oyster Mortality Syndrome and COVID-19, she has finally gotten a break. South Australian Oyster Growers Association president Rob Kerin said at first the virus had been difficult to understand. "As much as we want to drink champagne and oysters in the summer, it's not really ideal," Ms Thomson said. "We've decided this year to sell our oysters when there was demand for them and make the money, as opposed to drip feeding out for the whole year, because we're risk averse now," she said.
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