It’s simple. All about the finish. Our aim is year round consistency. Many years traipsing along French oyster maps gave the same message. Algae. From the green covered trestles in Normandy to the trellis cultivation of Etang de Thau, we saw the green flag of algae. Above all, the huitre verte industry of the claires (ponds) around Marennes-Oleron stood out, where blue algae transforms oyster gills into a range of green hues. You can influence outcome in an oyster.
Consequently our floating architecture is designed to maximise rich silt sediments, carried downstream from temperate mountain forests of the Clyde catchment. Not to produce green oysters (yuk) but to germinate delicious green algae the micro food platform for oysters.
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