What is needed for a future-proof shellfish culture?

The 8th international shellfish conference, held on January 18 and 19, 2024 at Delta Park Neeltje Jans, The Netherlands, attracted a lot of interest from home and abroad. The conference dinner was quickly oversubscribed and had more than 140 attendees. This time the innovation prize was won by Superfood Zeeland for thier Seabased Food products such as the mussel bites. The jury led by Bram Bierens assessed 3 nominations, and Jo-Annes de Bat presented the certificate to Rem van den Bosch. The fair was well attended with 32 participating companies and institutions. The New Year's reception of the Producers Organization of the Dutch Mussel Culture on Thursday afternoon was an extra festive and well-attended part of the conference. More than 20 speakers discussed the conference theme with the conclusion that there are plenty of opportunities, but it is important to join forces to realize them.

For a future-proof shellfish culture, several dilemmas will have to be resolved. Shellfish are a promising source of sustainably farmed proteins and healthy fatty acids. Shellfish can play an essential role in the transition to less or responsibly produced meat. However, most consumers mainly associate shellfish with conviviality and summer atmospheres. How can shellfish contribute more to the sustainable protein supply?

In addition to putting shellfish on the agenda as a future-proof food, there has been a decline in Dutch mussel production for years, mainly due to a lack of sufficient cultivation space. Trials are being conducted for cultivation at sea, but it is still uncertain whether this is technically and economically feasible.

A greater role for shellfish in a sustainable diet requires more production, so where can this be achieved? And, last but not least, where do you get good employees? These questions were addressed in four sessions at the conference.

The main conclusions are

• Shellfish can play a much larger role in the protein transition by making it much more widely known. The product has the quality, but this is not yet sufficiently reflected in the sales channels. New initiatives such as the seaburger can provide an incentive.
• There is a lot of innovation in the sector with cultivation in the sea and oyster spat collection, and in supplying companies, with new harvesting techniques and low-emission propulsion. It takes time and money, but it offers plenty of new perspectives.
• The mortality of mussels on plots in the Oosterschelde and in cultivation areas in France does not have one cause. Mussels appear weakened and suffer from inflammation, and there are hereditary differences between families, but the underlying factors are still being researched.
• Various case studies show that shellfish farming has a positive effect on local biodiversity. Shellfish farming can strengthen natural values, and this offers opportunities for farming in combination with nature management, such as in oyster restoration projects.
• Working in the shellfish sector is a passion for many. The sector appears to be attractive to young people, provided there is variety in the work, and challenges are offered.
• While in the past the sector had to respond to threats, there are now more opportunities that can and should be seized. This requires cooperation, vision and strategy. Past ups and downs have shown that this is possible.