農業部水產試驗所全球資訊網

為調節國產牡蠣產銷季節問題、提升國產牡蠣品質與市場競爭力、降低漁村人口老 化開殼人力短缺之衝擊，促進本土牡蠣產品多元化，本計畫擬開發適用於國產牡蠣 清肉之急速冷凍保存技術，經由彙整牡蠣產銷大國之收獲後作業指引，確效國產牡 蠣淨菌方法，撰寫技術手冊，引進輔助開殼及蝕刻產地溯源之自動化設備，同時開 發帶殼牡蠣或半殼牡蠣即食產品，期能提高國產牡蠣產業經濟之競爭力，永續臺灣 養殖牡蠣產業鏈。

In order to resolve the problems of domestic oyster on the seasonal unbalance with the production and consumption, the improving of the quality and market competitiveness, the reducing of the impact for the aging population of fishing villages, the improving of the shortage on the manpower for shucking oyster, and the promoting of the diversification on the oyster products, and so on. This project plans to develop a serials of technologies including the quick freezing preservation for domestic oyster meat storage, the compilation and verification of the post-harvest operation guidelines from the major oyster production countries, the writing handbook on the post-harvest of oyster, the application of the automatic device for assisting in shell shucking or shell erosion traceability, and the development of ready-toeat oyster foods with shell or half-shell. We hope to improve the economic competitiveness of the domestic oyster industry and sustain Taiwan's cultured oyster industry chain.