The document discusses the Pousse en Claire Oyster Project, which aims to introduce a traditional French oyster farming technique called pousse en claire to Japan. Pousse en claire involves growing oysters in inland ponds connected to the sea, allowing the oysters to develop a unique taste. The project founders are a French biologist with oyster farming experience and a Japanese oyster farmer. They have identified a potential site in Amakusa, Kumamoto Prefecture with access to the sea, abandoned farmland, and markets. The project is seeking a Japanese partner to help obtain approvals and set up operations to transform rice fields into oyster ponds for growing and selling premium organic oysters using French
As part of the IFPRI Egypt Seminar in partnership with WorldFish: “Leveraging Aquaculture and Fisheries for Improving Food and Nutrition Security in Egypt”
Veronor are developing sustainable food farms around the globe. Learn more about our project and what we do.
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As part of the IFPRI Egypt Seminar in partnership with WorldFish: “Leveraging Aquaculture and Fisheries for Improving Food and Nutrition Security in Egypt”
Veronor are developing sustainable food farms around the globe. Learn more about our project and what we do.
You can join our journey as a shareholder! Email to: investor@veronor.com
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One of the speeches in European Bioeconomy conference.
Konferenssin ohjelma/Conference programme: https://www.bioeconomy.fi/wp-content/uploads//2019/06/EUBioScene_programme.pdf
Looking for financial support for the project.
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Back in the 13th century, maybe even earlier, it has been recorded that when people travelled in Europe they were often given dried seaweed on arrival at their destination to nourish them after their tiring efforts.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
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Yksi European Bioeconomy Scene -konferenssin puheista.
One of the speeches in European Bioeconomy conference.
Konferenssin ohjelma/Conference programme: https://www.bioeconomy.fi/wp-content/uploads//2019/06/EUBioScene_programme.pdf
Looking for financial support for the project.
Objective: Hel eradicate world hunger and child malnutriton, with sustainabel development at its core, while helping to preserve the Large Marine Humboldt Current, Ecosystem
Back in the 13th century, maybe even earlier, it has been recorded that when people travelled in Europe they were often given dried seaweed on arrival at their destination to nourish them after their tiring efforts.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
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The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
1. What’s Pousse en Claire ?
Pousse en Claire Oyster Project
French name for oysters grown using a very
unique and traditional organic farming technic,
originaly from Marennes-Oléron in France.
Iconic high-end traditional product of the French
gastronomie, with foie gras, truffle or
champagne!
Inland ponds farming connected to the sea
Low density single seed farming
Swamp like environment with special plankton
Oysters grow fat meat, develop a unique taste
with earthy notes, and beautiful green color
oyster_project@hotmail.com
kumihama1867@gmail.com
Why is it unique ?
2. What’s the Pousse en Claire Oyster Project ?
Pousse en Claire Oyster Project
Introduce new oyster farming style and grow « pousse en claire » oysters
Offer fine, tasty and healthy oysters to Japanese customers
My ikigai: a natural environment where new and continueing project can
be developed, where other entrepreneurs can benefit from an existing
and supporting structure to implement side projects, develop their skills,
realise their dreams and support each other
Adrien PELLEQUER, 42 yo, project manager
French biologist with
15 years of experience in the water and sanitation sector
Graduated from Arcachon’s oyster farming school in France
Oyster farming experience in Marennes, the French oyster mecca
Atsushi TOYOSHIMA, 45 yo, facilitator
Long time Japanese oyster and cockle farmer from Kumihama bay
Minshuku and volunteer program manager
Who’s in the Pousse en Claire Oyster Project ?
oyster_project@hotmail.com
kumihama1867@gmail.com
3. Why Amakusa ?
Pousse en Claire Oyster Project
大浦 OURA looks great : )
Connected to rich Ariake sea
River mouth area
Important tide variation for
gravity sea water pond supply
Large abandoned farmlands
Soil quality looks good
Existing big pond
Amakusa is famous for good
seafood
Access to Kumamoto and
Nagazaki market
oyster_project@hotmail.com
kumihama1867@gmail.com
4. How to transform rice fields into oyster ponds ?
Pousse en Claire Oyster Project
- Land scaping / pond digging - Sea water management facilities - Workshop construction
oyster_project@hotmail.com
kumihama1867@gmail.com
5. What sales and marketing approach ?
Pousse en Claire Oyster Project
Quality and eco-friendly
Small quantity but top quality
Direct sales to customers
Oyster bars
French style restaurants
French branding style
French gastronomy
High-end traditional and organic
oyster_project@hotmail.com
kumihama1867@gmail.com
6. What’s needed NOW to implement the project ?
Pousse en Claire Oyster Project
1 or more Japanese speaking partner
- Finalise the business plan
- Administrative authorisation
- Company set-up
- Secure land use
- Developed communication tools
- Whatever needed to be done in Japanese !
Partner profile
- Desire to do something meaningfull and exciting
- Open minded and happy with challenges
- Problem solving attitude and ability to think out of the box
- Reliable, able to work independtly and in a participative way
- Feeling good about living in the countryside
- Age, gender, academic and professional background don’t matter !
oyster_project@hotmail.com
kumihama1867@gmail.com
7. Pousse en Claire Oyster Project
oyster_project@hotmail.com
kumihama1867@gmail.com
Contacts
Adrien PELLEQUER (English and French)
oyster_project@hotmail.com
Atsushi TOYOSHIMA (Japanese and English)
kumihama1867@gmail.com
oyster_project Pousse en Claire Oyster Project