Economic Benchmarks, Consumer Preferences, Postharvest Processing Systems, Raw Oyster Products


      

      ECONOMICS OF OYSTER POSTHARVEST
      PROCESSING SYSTEMS

      


      Commercial
      Oyster Postharvest Processing Systems
   Heat-cool pasteurization
      (HCP) is a patented process whereby live oysters are placed in
      warm water for a certain time period and then immediately dipped
      in cold water to stop the cooking process. These oysters are
      packed for the half shell market or sent for further processing
      as shucked product.
High
      hydrostatic pressure (HHP) is also a patented process that subjects
      oysters to high pressures (35,000 to 40,000 pounds per square
      inch) for 3 to 5 minutes to kill spoilage bacteria and reduce
      microorganisms including Vibrio to non-detectable levels. 
       
 Individual quick freezing
      (IQF) involves rapid freezing of half shell oysters on trays,
      then adding a thin glaze of ice to seal in the natural juices
      before storing them frozen.  

       Experimental Oyster Postharvest Processing
      Systems
 

      
 

      Gamma ray irradiation (GRI)  
      
  

       X-ray irradiation (XRY)

      
        Posadas, B.C. and R. A. Posadas. 2004. Economic Benchmarks
        of Postharvest Processing Systems for Raw Oyster Products in
        the Gulf of Mexico. Final Report Submitted to the Mississippi
        Department of Marine Resources. Mississippi State University,
        Coastal Research and Extension Center, Biloxi, MS. 
        
Posadas, B. C. and R. A. Posadas. Economic Benchmarks of
        Postharvest Processing Systems for Raw Oyster Products in the
        Gulf of Mexico. Paper presented at the Seafood Science and Technology
        Conference, Biloxi, Mississippi, November 3-5, 2003. 
        
Posadas, B., D. Burrage, J. Homziak, and C. D. Veal. 1993.
        Comparative Enterprise Budgets for Oyster Relaying in Mississippi.
        Cooperative Extension Service Publication 1848 and Mississippi-Alabama
        Sea Grant Publication Number 90-033. Mississippi State, Mississippi.
        
Posadas, B., D. Burrage, J. Homziak, and C. D. Veal. 1992.
        Oyster Relaying Enterprise Budgets. In The Proceedings of the
        13th International Conference of the Coastal Society, 13: 565-571.
        
Burrage, D., B. Posadas, and C. D. Veal. 1991. Revitalizing
        a Northern Gulf Fishery: Costs Versus Benefits of Relaying Oysters.
        National Coastal Resources Research and Development Institute
        Publication No. NCRI-W-91-007, Newport, Oregon.
      
 
 
 
 
 
 
 

      Consumer Preferences for Oyster Products
 

      
        Posadas, Benedict C., Linda S. Andrews, and Ruth A. Posadas.
        Consumer Preferences and Attitudes Toward Postharvest Processed
        Oyster Products. Paper presented at 2007 World Aquaculture Society
        meeting, San Antonio, Texas, February 28- March 2, 2007. 
        
Posadas, Benedict C., Linda S. Andrews, and Ruth A. Posadas.
        Determinants of Consumer Demand for Irradiated Live Oysters and
        Preferences for Postharvest Processed Raw Oysters. Paper presented
        at the Seafood Science and Technology Conference, San Antonio,
        Texas, November 14-17, 2006. http://sst.ifas.ufl.edu/proceed.html
        
        
Oyster Recipe Book
        (1.151 MB, pdf) 
        
Posadas, B. C. and R. A. Posadas. 2004. Consumer Preferences
        for Postharvest Processed Raw Oyster Products in Coastal Mississippi.
        Final Report Submitted to the Mississippi Department of Marine
        Resources. Mississippi State University, Coastal Research and
        Extension Center, Biloxi, MS. 
        
Posadas, B. C., R. A. Posadas, L. S. Andrews, and S. DeBlanc.
        Marketing Considerations for Postharvest Processed and Value
        Added Oyster Products. Paper presented at the Gulf & South
        Atlantic Fisheries Development Foundation Oyster Education Public
        Conference, New Orleans, Louisiana, July 31, 2004. 
        
Posadas, B. C. Consumer Acceptance of Irradiated Raw Oysters.
        Paper presented at International Food Irradiation Conference,
        The Institute of Food Science and Engineering at Texas A&M
        University, College Station, Texas, March 30-April 2, 2004. 
        
Posadas, B. C. and R. A. Posadas. Consumer Awareness, Preferences
        and Consumption of Postharvest Processed Raw Oyster Products
        In Coastal Mississippi. Paper presented at the Seafood Science
        and Technology Conference, Biloxi, Mississippi, November 3-5,
        2003. 
        
Posadas, B. C., L. S. Andrews and D. D. Burrage. Consumer
        Preferences and Attitudes Toward Irradiated Oysters. Poster Presented
        to the Institute of Food Technology Conference in July 2003,
        Chicago, Illinois. 
        
Posadas, B. C. and R. A. Posadas. Consumer Preferences For
        Postharvest Processed Raw Oysters In Coastal Mississippi. Paper
        presented at the Gulf & South Atlantic Fisheries Development
        Foundation Oyster Education Public Conference June 4-6, 2003,
        New Orleans, Louisiana. 
        
Hanson, T. R. and B. C. Posadas. Marketing Implications of
        Consumer Attitudes Toward Oysters. Paper presented at the 95th
        Annual Meeting of the National Shellfisheries Association, Double
        Tree Hotel, New Orleans, April 13-17, 2003. 
        
Posadas, B. C. and L. S. Andrews. Consumer Preferences and
        Attitudes Toward Irradiated Oysters. Paper presented at the 95th
        Annual Meeting of the National Shellfisheries Association, Double
        Tree Hotel, New Orleans, April 13-17, 2003. 
        
Hanson, Terrill, Lisa House, S. Sureshwaran, Benedict Posadas
        and Angel Liu. 2003. Opinions of U.S. Consumers Toward Oysters:
        Results of A 2000-2001 Survey. Bulletin 1133, Mississippi Agricultural
        and Forestry Experiment Station, Mississippi State, Mississippi.
        
Hanson,
        Terrill, Lisa House, S. Sureshwaran, Benedict Posadas and Angel
        Liu. 2003. U.S. Consumer Opinions of Oysters: Results of 200-2001
        Survey. AEC Research Report 2002-005. Department of Agricultural
        Economics, Mississippi State University, Mississippi State, Mississippi.
        
        
Posadas,
        Benedict C., Linda S. Andrews, and David D. Burrage. 2002. Consumer
        Preferences and Attitudes Toward Irradiated Oysters at the 2002
        Boston International Seafood Show. Extended abstracts of the
        6th Joint Meeting of the Seafood Science and Technology Society
        and the Atlantic Fisheries Technology Society (Adobe Acrobat,
        0.21 MB)
        
Andrews, L. S., B. C. Posadas, D. D. Burrage and Michael
        Jahncke. 2002. Oyster Irradiation: Pathogenic Vibrio Response
        and Consumer Difference Testing. Extended abstracts of the 6th
        Joint Meeting of the Seafood Science and Technology Society and
        the Atlantic Fisheries Technology Society. 
        
Hanson, Terrill R. Lisa O. House, and Benedict Posadas. 2002.
        U.S. Consumer Perceptions and Attitudes Toward Oysters. Page
        139 in Books of Abstracts, Aquaculture America 2002, World Aquaculture
        Society, Baton Rouge, Louisiana.
      
 
 
 
 
 

 
 
 
 
 
 

  
  
 
 
 
 
 
  
 

       U.S. OYSTER PER CAPITA CONSUMPTION
 
      


      PCOC = [COMMERCIAL LANDINGS + IMPORTS - EXPORTS]/CIVILIAN
      POPULATION
 
 
 
       INTERNET LINKS
 
      
        U.S. Department of Agriculture. Economic Research Service.
        Food
        Safety Publications
        
U.S. Food and Drug Administration. Center for Food Safety
        & Applied Nutrition. Seafood
        Information and Resources
        
Idaho State University. Radiation Information Network. Food Irradiation
        
U.S. Department of Health and Human Services. Centers for
        Disease Control and Prevention. Frequently
        Asked Questions about Food Irradiation.
      

      
 For more information contact: Dr.
      Benedict (Ben) C. Posadas
 
MSU-CREC  
      
 MSUcares.com 
      
 Sea Grant 
      Fisheries Economics

Commercial Oyster Postharvest Processing Systems
	Heat-cool pasteurization (HCP) is a patented process whereby live oysters are placed in warm water for a certain time period and then immediately dipped in cold water to stop the cooking process. These oysters are packed for the half shell market or sent for further processing as shucked product.
High hydrostatic pressure (HHP) is also a patented process that subjects oysters to high pressures (35,000 to 40,000 pounds per square inch) for 3 to 5 minutes to kill spoilage bacteria and reduce microorganisms including Vibrio to non-detectable levels.
	Individual quick freezing (IQF) involves rapid freezing of half shell oysters on trays, then adding a thin glaze of ice to seal in the natural juices before storing them frozen.
Experimental Oyster Postharvest Processing Systems
Gamma ray irradiation (GRI)	X-ray irradiation (XRY)
Posadas, B.C. and R. A. Posadas. 2004. Economic Benchmarks of Postharvest Processing Systems for Raw Oyster Products in the Gulf of Mexico. Final Report Submitted to the Mississippi Department of Marine Resources. Mississippi State University, Coastal Research and Extension Center, Biloxi, MS. Posadas, B. C. and R. A. Posadas. Economic Benchmarks of Postharvest Processing Systems for Raw Oyster Products in the Gulf of Mexico. Paper presented at the Seafood Science and Technology Conference, Biloxi, Mississippi, November 3-5, 2003. Posadas, B., D. Burrage, J. Homziak, and C. D. Veal. 1993. Comparative Enterprise Budgets for Oyster Relaying in Mississippi. Cooperative Extension Service Publication 1848 and Mississippi-Alabama Sea Grant Publication Number 90-033. Mississippi State, Mississippi. Posadas, B., D. Burrage, J. Homziak, and C. D. Veal. 1992. Oyster Relaying Enterprise Budgets. In The Proceedings of the 13th International Conference of the Coastal Society, 13: 565-571. Burrage, D., B. Posadas, and C. D. Veal. 1991. Revitalizing a Northern Gulf Fishery: Costs Versus Benefits of Relaying Oysters. National Coastal Resources Research and Development Institute Publication No. NCRI-W-91-007, Newport, Oregon.









Consumer Preferences for Oyster Products
Posadas, Benedict C., Linda S. Andrews, and Ruth A. Posadas. Consumer Preferences and Attitudes Toward Postharvest Processed Oyster Products. Paper presented at 2007 World Aquaculture Society meeting, San Antonio, Texas, February 28- March 2, 2007. Posadas, Benedict C., Linda S. Andrews, and Ruth A. Posadas. Determinants of Consumer Demand for Irradiated Live Oysters and Preferences for Postharvest Processed Raw Oysters. Paper presented at the Seafood Science and Technology Conference, San Antonio, Texas, November 14-17, 2006. http://sst.ifas.ufl.edu/proceed.html Oyster Recipe Book (1.151 MB, pdf) Posadas, B. C. and R. A. Posadas. 2004. Consumer Preferences for Postharvest Processed Raw Oyster Products in Coastal Mississippi. Final Report Submitted to the Mississippi Department of Marine Resources. Mississippi State University, Coastal Research and Extension Center, Biloxi, MS. Posadas, B. C., R. A. Posadas, L. S. Andrews, and S. DeBlanc. Marketing Considerations for Postharvest Processed and Value Added Oyster Products. Paper presented at the Gulf & South Atlantic Fisheries Development Foundation Oyster Education Public Conference, New Orleans, Louisiana, July 31, 2004. Posadas, B. C. Consumer Acceptance of Irradiated Raw Oysters. Paper presented at International Food Irradiation Conference, The Institute of Food Science and Engineering at Texas A&M University, College Station, Texas, March 30-April 2, 2004. Posadas, B. C. and R. A. Posadas. Consumer Awareness, Preferences and Consumption of Postharvest Processed Raw Oyster Products In Coastal Mississippi. Paper presented at the Seafood Science and Technology Conference, Biloxi, Mississippi, November 3-5, 2003. Posadas, B. C., L. S. Andrews and D. D. Burrage. Consumer Preferences and Attitudes Toward Irradiated Oysters. Poster Presented to the Institute of Food Technology Conference in July 2003, Chicago, Illinois. Posadas, B. C. and R. A. Posadas. Consumer Preferences For Postharvest Processed Raw Oysters In Coastal Mississippi. Paper presented at the Gulf & South Atlantic Fisheries Development Foundation Oyster Education Public Conference June 4-6, 2003, New Orleans, Louisiana. Hanson, T. R. and B. C. Posadas. Marketing Implications of Consumer Attitudes Toward Oysters. Paper presented at the 95th Annual Meeting of the National Shellfisheries Association, Double Tree Hotel, New Orleans, April 13-17, 2003. Posadas, B. C. and L. S. Andrews. Consumer Preferences and Attitudes Toward Irradiated Oysters. Paper presented at the 95th Annual Meeting of the National Shellfisheries Association, Double Tree Hotel, New Orleans, April 13-17, 2003. Hanson, Terrill, Lisa House, S. Sureshwaran, Benedict Posadas and Angel Liu. 2003. Opinions of U.S. Consumers Toward Oysters: Results of A 2000-2001 Survey. Bulletin 1133, Mississippi Agricultural and Forestry Experiment Station, Mississippi State, Mississippi. Hanson, Terrill, Lisa House, S. Sureshwaran, Benedict Posadas and Angel Liu. 2003. U.S. Consumer Opinions of Oysters: Results of 200-2001 Survey. AEC Research Report 2002-005. Department of Agricultural Economics, Mississippi State University, Mississippi State, Mississippi. Posadas, Benedict C., Linda S. Andrews, and David D. Burrage. 2002. Consumer Preferences and Attitudes Toward Irradiated Oysters at the 2002 Boston International Seafood Show. Extended abstracts of the 6th Joint Meeting of the Seafood Science and Technology Society and the Atlantic Fisheries Technology Society (Adobe Acrobat, 0.21 MB) Andrews, L. S., B. C. Posadas, D. D. Burrage and Michael Jahncke. 2002. Oyster Irradiation: Pathogenic Vibrio Response and Consumer Difference Testing. Extended abstracts of the 6th Joint Meeting of the Seafood Science and Technology Society and the Atlantic Fisheries Technology Society. Hanson, Terrill R. Lisa O. House, and Benedict Posadas. 2002. U.S. Consumer Perceptions and Attitudes Toward Oysters. Page 139 in Books of Abstracts, Aquaculture America 2002, World Aquaculture Society, Baton Rouge, Louisiana.





























U.S. OYSTER PER CAPITA CONSUMPTION
PCOC = [COMMERCIAL LANDINGS + IMPORTS - EXPORTS]/CIVILIAN POPULATION


INTERNET LINKS
U.S. Department of Agriculture. Economic Research Service. Food Safety Publications U.S. Food and Drug Administration. Center for Food Safety & Applied Nutrition. Seafood Information and Resources Idaho State University. Radiation Information Network. Food Irradiation U.S. Department of Health and Human Services. Centers for Disease Control and Prevention. Frequently Asked Questions about Food Irradiation.

For more information contact: Dr. Benedict (Ben) C. Posadas

ECONOMICS OF OYSTER POSTHARVEST PROCESSING SYSTEMS

Commercial Oyster Postharvest Processing Systems

Experimental Oyster Postharvest Processing Systems

Consumer Preferences for Oyster Products

U.S. OYSTER PER CAPITA CONSUMPTION

INTERNET LINKS