the grower: newsletter for the association of scottish shellfish growers
TRANSCRIPT
The Grower — 1
The Grower Newsletter for the Association of Scottish Shellfish Growers
September 2013
Chairman’s
Column
3
SSMG 4-6
Ibis KT
workshop
6,
ASSG
Conference
8-11
Exit strategies 13
Shellfish
“culture”
14
Oysterecover 16
INSIDE THIS 20
PAGE ISSUE
The Grower is distributed to all members of the ASSG and is also available online at www.assg.org.uk Why don’t you consider advertising to our specialist readership?
The Grower is a quarterly newsletter edited by Janet H. Brown, The Shellfish Team, 2
Annfield Grove, Stirling, FK8 2BN [email protected] For membership of ASSG contact Chairman: Walter Speirs, Muckairn Mussels, Achnacloich, Connel,
Argyll, PA37 1PR [email protected]
For further information see our web site at www.assg.org.uk Disclaimer: Views expressed in this publication do not necessarily reflect the official view of the Association
Advertising
International line-up for ASSG conference,
And the winners will be..?
Who will be pictured here holding these plates in the next issue of The Grower? The
plates, generously provided by HIE as prizes in the competition for best Scottish shellfish
producer, will be competed for on the first day of the conference. The plates, produced
for this purpose by Richard Bramble are clearly unique but there is an offer for ASSG
members who admire this distinctive china on page 19 of this issue.
Oyster shuckers 17
FSA Scotland 18
Photonews 20
If you have not already booked for the conference please do so as soon as you can.
This is particularly important for the conference dinner on 2nd October for which places
are limited. Full details of the conference are given inside this issue.
On the evening before the conference there will be a short work shop, hosted by
SAMS and run by Dr Liz Cook. This workshop entitled “Keeping pests out; biosecurity
planning for shellfish farmers” will be looking at issues around pests that farmers need to
avoid. Wine and nibbles will be provided and it runs from 19.00– 20.30. When you
register please also say whether you intend to attend the workshop or not.
The Grower — 2
Tristan Hugh-Jones will be taking up his new role as
chair of the Mollusc Committee at the SAGB with the
meeting Friday 20th September. He takes over from
Richard Emans and will be in the position for the next
two years.
Speaking to The Grower Tristan said “I am really
excited to be taking on this challenging role. There are
many issues facing the shellfish industry and I hope that
through the SAGB, with a farm in Scotland and Ireland,
we will be able to progress the industry forward.”
Tristan is a member of the management committee of
the ASSG and is the man behind the excellent ASSG
website which he runs with great energy and
enthusiasm.
And with this appointment the ASSG can get up to
date information such as the dates of the meetings
Tristan will chair as below…..
SAGB Committee Dates – 2014 – draft
By date
7th February Mollusc Committee 10.45am
14th February Tech. & Training Committee 10.45am
14th March Crustacea Committee 10.45am
25th March Council 11.00am
11th April Mollusc Committee 10.45am
13th June Crustacea Committee 10.45am
19th Sept. Mollusc Committee 10.45am
3rd October Tech. & Training Committee 10.45am
24th October Crustacea Committee 10.45am
18th November Council 11.00am
By Committee
Mollusc Committee 7th February 10.45am
Mollusc Committee 11th April 10.45am
Mollusc Committee 19th September 10.45am
Crustacea Committee 14th March 10.45am
Crustacea Committee 13th June 10.45am
Crustacea Committee 24th October 10.45am
Tech. & Training 14th February 10.45am
Tech.& Training 3rd October 10.45am
Council 25th March 11.00am
Council 18th November 11.00am
SAGB 45th Annual Conference 20th-21st May 2014
Annual Dinner Tuesday 20th May
ASSG Annual Conference
Corran Halls, Oban, 2nd –3rd October 2013
The programme is all set and it looks likely to be a lively programme. Opening speaker is Minister for the
Environment and Climate Change, Paul Wheelhouse, and other speakers are Marco Huissen of Murre Techniek BV
(Netherlands), Prof Colin Moffat, Head of Marine Scotland Science, Sylvain Huchette of France Haliotis and David
Attwood of Loch Fyne Oysters. New for this year; shellfish cookery demonstration from Christopher Trotter!
Special session on algal toxins.
Bookings now being taken for trade exhibitors. Contact Janet Brown
Competition for best Shellfish Producer in Scotland, Crassostrea gigas, Mytilus edulis and Ostrea edulis
The ASSG is extremely grateful for sponsorship from The Crown Estate, SNH, and Seafish
New appointment for Tristan Hugh-Jones
The Grower — 3
Chairman’s Column
Walter Speirs, chairman of Association of Scottish
Shellfish Growers
Looking back at the last issue prior to writing this I
noted that I was moaning about the cold weather for the
time of year, and today as I write the first autumn gale is
battering the trees outside my office window. In
between we have had a nice warm summer, which
appears to have caused the worst period of algal toxin
problems that I can remember. Thankfully there are now
signs that levels of toxicity are dropping at last, and
harvesting can resume. It is hard to think of anything
that could have been done to manage this toxin event in
a better way given the extremely high levels, but we
will have a chance to discuss and debate this during the
second day of our conference next month.
Summer is a quieter time for meetings, so not as
many to report on.
Marine Protected Areas
On 26th June I travelled to Lochgilphead to attend a
meeting organised by Argyll and Bute Council relating
to the consultation currently running on the proposed
Marine Protected Areas. There were several Councillors
present as well as a wide range of industry and other
organisations. After listening to all the comments and
questions I was left wondering if the consultation would
result in changes to the proposals, as all criticisms
seemed to be explained away. We shall see.
Charging for Official Controls—who is to pay?
Wednesday 3rd July and back to Victoria Quay for a
meeting with FSA about proposals that have come from
Europe regarding charging for Official Controls carried
out in all areas of the food industry, ranging from bed
and breakfast establishments to importers and
processors, as well as all primary producers both on
land and at sea.
The purpose was to help formulate the UK policy
response to the proposal, by seeking the views of Local
Authorities and industry representatives.
We were informed that the changes have been
proposed because allegedly some Member States have
not been carrying out Official Controls, giving
excessive cost as the reason. The answer? Pass the cost
onto industry! Which bright spark thought that one up? I
thought we already had an organisation called FVO that
policed Member State compliance, why are they not
ensuring all countries are complying, as is their job?
One of the many flaws in this logic is how the
money will be collected. Not only that, who will have to
collect it, and where will it go once collected? There is
an exemption for so-called micro businesses, described
as having less than ten employees and/or turnover of
less than two million euros. As pointed out by the Local
Authority representatives at the meeting, most of the
businesses they ‘control’ would fit into this category, so
no charge could be made. Would the larger businesses
have to make good the money that could not be
collected from the smaller ones? If the basic intent is to
increase controls by taxing industry, it is not going to
work given this exemption.
Specifically relating to shellfish, the official controls
include toxin testing and compiling Sanitary Surveys,
which cost a disproportionate amount, and could not be
borne by industry, especially if we want it to grow. It
would become a very effective cap on growth, if
reaching the eleventh employee meant an annual bill of
several thousand pounds.
Sorry about the rant! I do hope that FSA listen to the
views expressed, saying that this was not a helpful piece
of legislation in any way, and we don’t need it. Can we
just please say NO!
Aquaculture Innovation Centre for Scotland
On a more positive note, I was part of an industry
delegation seeking funding for an Aquaculture
Innovation Centre for Scotland on 12th July. We made
our pitch to the Funding Council, and will be having a
further meeting on Friday 4th October. After that I hope
to have some good news to share with you.
ASSG Conference
Our forthcoming Conference has kept me busy in
recent weeks, working with Janet Brown who is
arranging the programme, and with Carol Thomson to
arrange dinners, prizes, accommodation, etc, etc. Most
of the preparation has now been done, all we need is
shellfish farmers to book. I do hope many of you will
attend, it would be easier on my stress levels if you did
so sooner rather than later!
That’s all for now, look forward to seeing you in
Oban,
Walter
The Grower — 4
Are mussels really more readily available in
supermarkets and restaurants these days or is it just the
result of the bias that comes from having a professional
interest in shellfish? Well, happily it seems it is not just
a case of my personal bias. You can now find mussels
on sale as live product or in a variety of different ready
to cook forms in just about every multiple retailer and a
very high proportion of these products come from the
Scottish Shellfish Marketing Group (SSMG).
I was lucky enough to attend the opening of the new
SSMG factory in Bellshill last year which was marked
by a spectacular seafood lunch for the cooperative
members (who effectively own SSMG) and the investors
in the new factory, which was partly supported by EFF
funding. At the time I enquired about seeing the new
facilities but that was not possible but this August was.
I had visited the previous factory several times before,
taking students on educational visits from Stirling
University, but I was not fully expecting the leap ahead
represented by this latest move.
SSMG started initially as an informal sharing of
customers between Walter Speirs, John Ross and Topher
Dawson (Scoraig Mussels) but when a multiple retailer
made enquiries for mussels a group was established with
16 members with Walter as chairman and George
Burton as first manager. This was first set up in 1992
with a caravan as office at George Burton’s old farm at
Loch Nell. Having explored the various business
options the cooperative model was chosen. The initial
set up was to work together to share a market and to
share sales and invoicing staff. It developed from Loch
Nell to a caravan behind Loch Fyne Oysters at Cairndow
and the late Phil Marshall was employed leading to the
establishment of the first processing factory at Bellshill,
thence to a second and this current location in the same
food park in Bellshill is the factory no 3. Initially the
SSMG covered mussels oysters and scallops but the
biggest product has always been mussels. Many of the
original members have either retired or their farms have
absorbed into other farms but the idea behind its
establishment, to grow the market and to supply that
market created has been successful.
In the cooperative there are 20 members now
representing 80% plus of Scottish shellfish production.
When times are good the freedom to be able to sell
where an entrepreneurial shellfish farmer likes are
tempting but SSMG has to look for long term
commitment from its members in order to operate
successfully. This loyalty is seemingly reflected by the
factory staff, nearly 100 in number where there is high
staff retention. Likewise most coop members are of
long standing. No member has left to move elsewhere
but there have been a couple of retirements amongst the
oyster farmer members.
Stephen Cameron has been the Managing Director
for 6 years. In this time the factory output has doubled
but whereas the current ratio of mussel products are
60% value added and 40% live, 6 years ago this would
have been the reverse with 60% sold as live product. He
says the increase in demand has been fed by targeted
marketing, new products, new packaging e.g. MAP
(modified atmosphere) packs for live mussels in
summer. They have also provided new portion sizes
and they also supply catering outlets. This all sounds so
simple but of course using different packaging requires
sophisticated machinery and that is what is now
available in the new factory with its many innovations.
Scottish Shellfish Marketing Group (SSMG) – Growing the Shellfish Market
Janet H Brown
Pictured right; Stephen Cameron, MD of SSMG alongside
awards and certifications for the quality of their products
Above; The author fights her way through custom built boot
washer at the entrance to the factory—a far cry from the
desultory foot dip that can pass for security measures
elsewhere! This one is a real work out for the thighs.
The Grower — 5
The new factory has doubled the space for
processing, with now some 30,000 sq ft available. From
the initial struggle to walk my protective boots through
the washer it was clear hygiene is not paid lip service
and from the changing facilities onwards things are set
up such that I can conclude the best way to get things
done properly is to set it up so doing the right things is
the easiest or the only way. Every access to the factory
floor has a handy knee operated hand wash and Dyson
hand dryer and then alcohol hand spray for finishing. I
was shown around the factory by Gerard Allison, the
factory manager and another enthusiast.
During my visit all the processing was for value
added product but this still meant I saw all stages, from
washing and debyssing of mussels, to hand sorting. This
is necessary for checking but also to sort sizes since
different sized mussels are appropriate for different
purposes. Then there is the weighing, addition of sauce
if required for a particular run, and packing. The
product goes then for steam cooking and follows a rigid
HACCP plan that covers cooking through to cooling and
culminating in the product finishing in the blast chiller.
But wait till you see the latest product – I personally
can’t wait to try it – it will fly off the shelves! This is
the latest development from NPD manager Sean
Stewart, a trained chef who formerly worked in product
development with chicken but who is clearly also an
enthusiast for shellfish. Stephen had already explained
that while they can produce their own ideas for product
development they can also be approached by multiple
retailers who have their own ideas about trends in
flavours and presentation and they can work together for
perhaps 9-12 months developing a new product.
An essential part of the marketing in Stephen’s view
is certification – he thinks it is increasingly a pre-
requisite for dealing with multiple retailers. The coop
member farms all meet the production criteria to qualify
for both the Friend of the Sea certification and the
Marine Stewardship Council (MSC) certification. The
factory also has the BRC certification grade A for
factory processing.
My impression from the visit was that this new
factory was going to be the start of something rather
than the culmination of effort. The design of the factory
and its lay-out had involved all the staff; not
concurrently but to ensure it was set up in the best
possible way. They are passionate about the
environment since if this is not looked after the shellfish
will simply not be there. Maybe as part of this the
Pictured above; Gerard Allison, factory manager together
with Sean Stewart, NPD manager in the small (but clearly
effective) development kitchen.
Pictured above; mussels arrive to SSMG either in 850kgs
bags or 350-400kgs boxes
Pictured above; Oyster depuration room with same number of
tanks as at the old factory, oyster output remains steady. Below; Hand sorting according to size and removing any
excessively fouled mussel.
The Grower — 6
be alignment between demand and production. There is
therefore more scope for oyster production currently. I
asked if there was a limit to innovation in shellfish
marketing but Stephen said “basically there is no limit
but you’ve got to be cognisant of the market you are
ultimately going to sell your product to. You need to
know your market and trends.” With the enthusiasm of
the staff, the new factory, the new ideas I heard and the
excellent shellfish product to market this should
continue to be a winning formula. This article has appeared in slightly different form in the
September 2013 issue of Fish Farmer.
processing waste now goes via an external contractor to
make organic compost. Stephen reiterated that the
development of the market is crucial and there needs to
Dates for your diary:
Association of Scottish Shellfish Growers
Annual Conference
Corran Halls, Oban
2nd-3rd October 2013
World Oyster Society Meeting
Ho Chi Minh City, Vietnam,
December 10-13, 2013
SAGB Shellfish Conference
Fishmongers’ Hall, London Bridge
May 20th-21st 2014
Contact details Editor Janet H Brown, 2 Annfield Grove,
Stirling, FK8 2BN
Chairman: Walter Speirs, Muckairn Mussels,
Achnacloich, Connel, Argyll, PA37 1PR
Treasurer
Stephen Cameron, [email protected]
Other members of management committee;-
David Attwood [email protected]
Nick Turnbull [email protected]
Cree MacKenzie [email protected]
Tristan Hugh-Jones [email protected]
Pictured above; More checking after the vital addition of
sauce and before packing.
Pictured above; machine for precise weighing and adding of
sauces
Pictured at top the cooked product comes out of the steamer
Below: packaging prior to despatch.
The Grower — 7
The second Ibis Knowledge transfer workshop on
shellfish production, processing and marketing took
place in Newry, September 12-13 2013. An excellent
programme had been put together by Dr Liz Ashton, the
coordinator for the N Ireland shellfish programme of the
Ibis Project.
These knowledge transfer workshops are in effect
inheriting a pattern established by Dr Dai Roberts of a
shellfish workshop in September in Portaferry but this is
the first time they have relocated, in this case to a very
plush hotel in Newry whose swimming pool was well
frequented by speakers and audience alike! The
location was chosen to make it easier for cross border
delegates to attend but unfortunately many of the
intended beneficiaries of this change were after all
unable to come; these were the mussel farmers due to
the opening of the seed fishery the same week.
After the opening by Barry Fox of the Loughs
Agency a fascinating talk followed by Prof. Noel
Wilkins on the history of the Irish oyster fishery but this
was not just the straightforward tale of overfishing but
went back as far as 1845 and covered mainly the period
until the turn of the century – the 20th century that is!
This gave a different take on the reasons for the Irish
struggle for Independence with accounts of what can
only be described as nefarious practice around the
leasing of oyster beds and the systematic transfer of
these oysters to England.
Craig Burton returned us to the 21st century looking
to what the future might hold for UK shellfish
aquaculture highlighting some of the problems that need
to be tackled. Matt Service told the audience about
work using the SMILE model and the benefits of
aquaculture in terms of ecosystem services, but of
course, for Northern Ireland aquaculture is synonymous
with shellfish aquaculture but this is an important
distinction for the rest of the UK and further afield.
A clear theme followed through the workshop, how
to transfer mussels safely (Julia Calderwood, and Sara
Barrento reporting on the Musselsalive project), the
history of oyster movements (Cass Bromley) and on to
the marketing of native oysters (Tristan Hugh-Jones).
Thence on to MSC and organic certification of mussels
(Joanne Gaffney) which was developed further the
following morning with Tony Legg telling the audience
about his native oysters being the first ASC certified
product along with those from 2 other Jersey farms.
IMTA was covered (Sara Barrento and Maeve
Edwards) along with the raising of problems at the
beginning and end of life, succession planning (Janet
Brown) and seafood in schools (Craig Burton standing
in for Nicki Holmyard), the latter getting young people
interested in shellfish and their production hopefully to
ease the impending problems of farms going out of
commission should current owners retire without
succession. There were also talks on funding
opportunities (Martin Flanigan) and on oyster
production at Viking Fish Farms (RossAmy Wareing)
The students on the Ibis project who did not actually
speak as part of the programme gave summaries of their
work which could then be followed up on their poster
displays.
All the presentations will be available at the Ibis
website along with those from the last workshop. This
can be accessed at
www.loughs-agency.org/ibis/ibis-events/2nd-shellfish-kt
-workshop/
Dai Roberts also provided a summing up and led
discussion at the end of each session and with its
informal air and spirit of conviviality was a very useful
meeting enjoyed by all.
Ibis Knowledge transfer workshop, Newry Janet H Brown
Pictured; clockwise from top left, Dai
Roberts, Martin Flanigan, Lawrence
Eagling, Julia Calderwood and
Nadescha Zwerschke (Ibis PhD
students) and Sara Barrento.
Pictured above; Trish Daly of BIM discusses with Liz Ashton
of Ibis
The Grower — 8
ASSG Annual Conference
Janet Brown sets the scene
The ASSG conference looks all set to be an
extremely interesting and informative event. We are
delighted that the Minister for Environment and Climate
Change Paul Wheelhouse (Pictured below) is going to
open the conference with a keynote address and he also
made it very clear at The Crown Estate marine
Aquaculture Awards Dinner that he too was delighted to
be attending. He
said more
recently,
“Scotland’s
farmed shellfish
industry
produces seafood
of the highest
quality, that is
highly sought
after and has
become
established on
both the shelves
of national
retailers and on
the plates in
many of the finest restaurants at home and abroad.
“There are further opportunities for shellfish
growers to unlock the full potential of Scotland’s
pristine marine environment and increase production, in
a manner that is sustainable, to match the demand
stimulated by the development of new markets. We are
continuing to learn from both around the world and
closer to home how Scottish shellfish farming can
develop and thrive and in doing so contribute to
sustaining employment in some of our most rural
communities.”
The programme has been put together by Janet
Brown, taking over this role from Nicki Holmyard who
has done an excellent job in recent years but felt it was
time for a change.
Within shellfish aquaculture there are some topics
that will always have to be covered and in this year
where algal toxins have
been more troublesome
than usual it is timely to
devote some time to this
subject. On the second
day of the conference
Ben Stubbs of CEFAS
will present his findings
from looking at the
prevalence and
distribution of algal
toxins in Scottish waters
over the past 5 years.
He will be followed by
Jennifer Howie, (right)
is currently Head of
Shellfish Unit, for the Food Standards Agency in
Scotland (FSAS) talking on managing shellfish toxin
risk. In addition we are fortunate to have as speaker
Cath Mcleod (below) who arrives fresh from running the
Seafood Safety and Market Access Group within the
South Australian Research and Development Institute
(SARDI) for the past five years. The role involved
liaison with both industry and government regulators in
such programmes as the Australian Shellfish Quality
Assurance Programme and SafeFish, in preparation for
meetings such as the Codex Committee on Food
Hygiene, and in discussing the implementation of
Australia’s policies on food safety. She will bring her
experience in dealing with serious toxin outbreaks in
Tasmania to bear on the Scottish situation. What is
novel here is that since
these three speakers are
effectively dealing with
the same subject but all
with different
responsibilities there will
be a question and answer
session after all three talks.
So if you have any
pressing questions on algal
toxins and what can be
done about them in any
aspect, bring your question
along.
To bring an
International perspective
we have Marco Huissen
(right) who is manager at
the sales department of a modern factory specialized in
providing total solutions for the food processing
industry, Murre Techniek B.V. but he will be telling us
about the patented seed/mussel cultivation and
harvesting system called EasyFarm they have
developed. EasyFarm is an innovative seed/mussel
harvesting installation combining the cultivation and
harvesting of seed/mussels and has been developed as
The Grower — 9
ASSG conference—cont.
an alternative to the traditional harvesting of seed
mussels from the seabed. Hopefully we will also hear
something of the reasons behind the need for these
developments due to pressure from environmentalists in
the Netherlands.
Sylvain Huchette (above) of France Haliotis will tell
us about his work with abalone, which may not be of
direct value to us here in Scotland but his approaches to
marketing a high value species as well as his seeking
technological solutions may well be of immediate
interest.
Carlos Campos (below) of CEFAS is interested in
the causes of microbiological pollution in coastal waters
and related human health impacts. He has examined the
influence of meteorological and human-mediated
factors on the levels of faecal indicator bacteria in the
marine environment. His current research focuses upon
the characteristics of norovirus environmental
dispersion and zones of impact in shellfish waters. This
research is required to help inform policy on the impact
of future regulatory norovirus standards on the water
and shellfish industries and this will form the topic of
his talk.
Chris le Masurier will be telling us about how he has
developed his oyster and mussel farm and basically
giving us some ideas on “Growing your business”.
Chris (above) was not contactable for some time while
the programme was being organised because he was off
in Bermuda winning the team gold medal for
windsurfing!
Joyce Carr of the Environment and Forestry
Directorate, Scottish Government is familiar to ASSG
conference attendees. She will be talking again on the
protection of Scottish Shellfish Waters for which she
works so hard and for which we have much to be
grateful to her for. Colin Moffatt, (below) Head of
Science for Marine Scotland will be talking on MPAs
and the shellfish farmer. This is a topic that does not
tend to raise much enthusiasm with growers but if
The Grower — 10
ASSG conference scene setting continued
anyone can change that and make it a topic of relevance
and interest Colin can – and hopefully will.
Liz Ashton (above) of Queen’s University Belfast
will be talking of their Ibis project which works very
closely with shellfish farmers in Northern Ireland and of
their projects. If this can inspire ideas for similar
projects here then the information on how this might be
funded can be supplied by Richard Slaski in his new role
in government offices on a temporary basis in order to
help with preparations for the forthcoming new fund, the
European Maritime and Fisheries Fund (EMFF). EMFF
will run for the period 2014 to 2020, and offers some
completely new opportunities for strategic investment in
the sector – some of which will be of direct relevance to
Scotland’s shellfish farming industry. The conference
will conclude with David Attwood (below) talking about
Loch Fyne’s work with integrated multi trophic
aquaculture.
One really novel development will be that for the
first time the conference will include a cookery
demonstration. Not just any old cookery but of course
of mussels provided by SSMG and oysters from Loch
Fyne oysters. Christopher Trotter (below) is a
passionate advocate for seasonal fresh Scottish food and
will be showing the audience novel ways of cooking
and serving oysters and mussels. He will also be one of
the judges in the fiercely contested prizes for best
Scottish shellfish.
ASSG CONFERENCE DINNER 2013
Waterfront Fishouse Menu
Char Grilled Isle of Mull Scallop with Smoked
Paprika, Sweet Potato and Chorizo
*
Pressed Argyll Pork Belly and Apricot Terrine
*
Local Sole Fillet Stuffed with Local Crab served with
Citrus Sauce
*
Roast Boneless Quail, Fresh Sage and Pistachio
Stuffing, Red Cabbage and Bramble Reduction
*
Iced Gingerbread and Drambuie Parfait
One glass of red or white wine included
Please contact the restaurant directly if you have any
dietary requirements in advance on 01631 563110
The Grower — 11
The Grower — 12
Selling Your Business - Exit Strategies Routes to Market
Alan R MacKenzie
What is an exit strategy?
Strategy is defined as the art or science of planning
and the conduct of war. In business it translates as a
long-term plan for success.
You invested time and money over, most probably, a
number of years but how do you release the business
value?
Who needs one?
Every business owner should have at least one
business exit strategy. One may not suffice because if
circumstances change you should be prepared to change
your mind and adapt accordingly. Oyster herpes virus
unexpectedly and severely impacted the industry and
proved an impediment to some but a selling opportunity
to others.
For new-starts the time to plan for the exit is now.
There are instances where banks have refused to lend to
businesses not because the business wasn’t profitable
but because an exit strategy did not exist. They justified
their positions by stating they wanted to determine when
and how they would get back their money rather than
having it tied up in a business on a permanent basis.
Not many shellfish farms are instantly profitable so
in this industry looking to the long-term is vital.
Why have one? Another aspect often overlooked by entrepreneurs is
that of minimizing their overall tax payments from the
business. With an exit strategy the business owners can
make a decision whether it is better to withdraw as
much cash as possible by way of salary, expenses or
dividend against an alternative strategy of reinvesting in
the business. With the latter strategy there may be
capital tax reliefs available to the entrepreneur on the
sale of the business but that is jam tomorrow rather than
jam today which may not suit all.
An example of tax relief on selling a business is the
HM Revenue & Customs scheme known as
Entrepreneurs’ Relief. Where a business and its
ownership qualifies for the tax relief the entrepreneur
can pay capital gains tax at 10% on the first £10 million
gained on the asset sale and which is liable for Capital
Gains Tax, CGT (in fiscal year April 2012 - April
2013). That level, I think, covers most of us.
What exit strategies are there?
In its most simple form the exit strategy can be when
you have decided to call it quits then sell-off the
individual assets of your trade, pay-off your creditors
and the cash that remains, after tax, is yours to keep.
A variant of that theme is to maximize your takings
from the business through income and run the business
into the ground. Rather than reinvesting the owners
calculate when they wish to exit and ensure the business
has no further value on that date by timely asset
stripping the business.
If the common maxim for business is adhered to then
the desired outcome is to get the greatest return at a
previously determined moment. For that the business
owners will need to decide to whom they wish to sell the
business.
The ideal way to maximize value is through an arm’s
length agreement in an open market sale. It is likely the
business is in private hands which leads to restrictions
on placing advertising to attract investors to take a share
in the company or when the owners are selling only a
minor, non-controlling stake in the business.
One way around this is to prepare the business to
become a publicly quoted company. For a company
quoted on a public stock trading market selling-out is
fairly straightforward. Listing, as it is known, is a costly
and complex route and any company considering the
option requires specialist advice.
More traditional routes include that of internal
succession. Some entrepreneurs decide that they will
pass on the business as an inheritance to family
members who might already have a grounding in the
company.
A variation is where there is a management and
employee buy-out of the business. Employees will have
a good understanding of the firm and the shellfish
industry and will be keen to apply their knowledge and
experience to maximizing future gains for themselves.
(For case studies see Janet H. Brown’s article
Succession Planning, The Grower, June 2013.)
Where an entrepreneur decides to sell either all or
the majority of the business then the ideal marketing
solution is to appoint an agent. Trade newspapers and
magazines are an obviously well used route but usually
means the market for a potential buyer is restricted to
competitors, suppliers or others within the industry.
Using a dedicated marketing agent ensures many
more potential buyers become aware of the opportunity.
Prospective investors can stem from related industries,
Alan R Mackenzie, ASSG
member for a number of
years, has an MBA degree and
20 years experience in small
businesses. As well as hands-
on experience in shellfish
farming - oysters and mussels
– he has been a company
secretary, director, transport
manager, management
accountant, legal advisor and
dogsbody for numerous
businesses at various times
ranging from retail to
recycling offal. Unfortunately
ill health forces a low profile
currently but he hopes to
become active once again as
legal and business adviser.
The Grower — 13
completely unrelated industries but where the buyer
seeks to diversify, or from different geographical areas
with no overlap but where the buyer is looking to
expand geographically into the seller’s territory.
When planning the exit strategy it should be borne in
mind that on many occasions the business purchaser will
want the previous owner, i.e. you, to remain involved
for a specified period of time. That may not be in a
public role but behind the scenes to advise on
customers, suppliers and processes.
So if you are looking at some of the above strategies
do not plan to spend the next 12 months sunning
yourself on a Caribbean island as you may be in for a
rude
awakening.
You may
even find
that the
prospective
purchaser
requires
you to take
a more
active
major role to demonstrate your faith in the business
whilst they learn the ropes of the shellfish industry.
That occurs more usually when the purchaser is a new
entrant to that particular sector or geographical market.
It becomes what is known as an earn-out where you, the
business seller, are paid a retaining salary and the
transfer of the business is gradual whereby the selling
price is paid partly out of future earnings.
When the business is bought-out in staged payments
another point that is often overlooked by the seller is
that CGT may fall due on the first instalment of the
transfer. On some rare occasions the seller may find
they owe more to the tax authorities than they receive in
their first instalment.
Even worse is when the buyer then defaults on
future payments!
There are insurance schemes available against such
default but they tend to be complex and costly.
Advise your landlord - whether the Crown Estates or
private - of your intentions at an early stage as most
leases will have a clause giving the landlord a right to
refuse transfer to a new tenant if the prospective tenant
cannot prove they meet certain criteria such as financial
and moral probity.
Whichever of these strategies you consider - and do
consider more than one - it is strongly suggested that
advice and advance approval is gained from HMRC and
specialist trade or licensing authorities whose
agreement may be required.
Lastly, to maximize returns a marketing plan will
need to be adopted and that forms a separate paper in
this series.
"A variation of this article originally appeared on the Calum I Duncan
Corporate Lawyers Ltd website at http://www.duncancorp.com/ "
OYSTERS
gigas
halfware seed for sale
We have large numbers of gigas
halfware seed
available from our Argyll farm
from November this year (2013)
Size between 5 and 10 gms
For details please email or
phone
01631720216
Shian Fisheries,
South Shian, Oban, Argyll
PA37 1SB
Don’t get stranded on a tropical beach like this
puffer fish . Photo Alan R MacKenzie
The Grower — 14
This item, “shellfish culture” started last year sparked
by a mussel wreath seen in New England. This issue
develops the item with an interview with foremost shell
artist Blott Kerr-Wilson conducted by Tristan Hugh-
Jones. Some Grower readers will be familiar with
Blott’s work from when she carried out a project on the
mussels of Tain some years ago.
TH-J Blott, we met 25 years ago when you were
making a shell house at Ballymaloe, Cork, are you still
making them?
BK-W Yes,after all these years I am still creating and
restoring them. I am using a huge array of different
shells found in abundance from Britain and around the
world. The choice of shell is often determined by the
location of the project. Clients nearly always choose a
few shells that have meant something to them in their
lives. I have been offered private shell collections but
these I refuse as they get lost amongst all the rest of the
shells.
TH-J What was your last project?
BK-W My last project was in Thailand, just outside
Bangkok. It was using just one shell the ass’s ear
abalone, (Haliotis asinine - pictured below).
But if you prefer on
home territory the
restoration of the
Adlington Hall shell
house near Macclesfield
is my most recent UK
project. The shells used
in this cottage were
common British shells.
All the shells were easy
to replace except the flat native oyster which I had to go
and beg from a very generous oyster man near Gatwick.
(Otherwise known as Tristan Hugh-Jones – ED)
TH-J Which shells do you find the most useful?
BK-W The most useful are the ones I love at that
moment.
But I think I have been loyal to two in particulate for a
few years. Ass’s ear abalone and the blue mussel shell.
I just love the range of blues this unloved shell produces
and how it creates movement. I use a lot of the Irish
mussel which is big and the smaller French
mussel. Both of these shells offer different blues.
Recently I have been given some mussel shells from
Portugal which are almost black they are so dark.
I do use around 200 different types and a few new ones
that become available as others stop being so or become
scarce. There are not nearly as many different types of
shells available these days. I think it is for many reason
but one in particular is finding people to collect them. I
am not interested in the beauty of an individual shell,
what interests me is how they work together. I use
shells as the material I use to create with. I have spent
time with collectors in America who will go to great
lengths to get their hands on certain shells. I met
someone who was searching for an alphabet cones shell
with his wives initials on it. He paid people to search
for this shell!
TH-J Is it hard to get hold of enough shell and how do
you clean it?
BK-W There are official shell dealers in France,
England and America. All the shells from dealers come
bagged up and clean or wrapped in the newspaper of the
country of origin.
I do collect shells off the beach as I can’t resist, luckily
Shellfish Culture Tristan Hugh-Jones interviews Blott Kerr-Wilson.
The Grower — 15
the sea does the cleaning and all I have to do is rinse
them. I spend hours searching for small mussel shells. I
used to buy my mussel shells washed and cleaned but
now I have to do the cleaning. I recently bought 2
tonnes of empty dirty mussel shells from a mussel farm.
My family is very tolerant of the kitchen and every
available surface being covered in shells. I then lay them
on sheets to dry in the sun before storing them carefully.
All the mussel shells that are broken, I smash a bit more
and they end up on the floor of my chicken house as
they are a great deterrent against rats as they can’t
tunnel through them.
The Cilwendig shell house, south west Wales was one
of the most troublesome when searching for shells as I
needed hundreds of otter shells which had been a
common shell to the area. Now the nearest area where
they could be found was two hours journey up North.
Even though the windy, wet Welsh weather was cruel to
us collectors there were great tea rooms to make up for
it afterwards.
I find it impossible nowadays to find the large flat oyster
which were commonly used in shell decoration a
hundred years ago. I suppose the next time I need them I
will have to order them in advance to size!
TH-J How do they stick to the walls and ceilings?
BK-W The job determines the mortar. I use lime
mortar which I will get make up to match the existing if
it is a restoration or in a conservation area. Otherwise it
can be a glue gun for small pieces or top quality tile
cement.
TH-J Are you making any other things with shells?
BK-W I am now creating my own pieces of shell art. I
am now using the wonderful material of shells to
express myself. They are pieces that are full of
movement and very textual. It has taken me this long to
feel confident enough to feel free to be able do my own
work.
For more information on Blott’s work vist her web
site at www.blottshellhouses.com//index.html
Illustrations; Bottom left and 2 pictures above are from
Blott’s latest work at Adlington Hall shell house near
Macclesfield
Below Chair from exhibition at Tain and below that an
illustration of what Blott means by the movement she gets
from mussel shells
The Grower — 16
OYSTERECOVER final workshop 10th October in Vigo
Oysterecover, the project on native oyster that aims
to help restoration of native oyster stocks by strategies
to tackle the main constraint, the disease bonamiasis is
due to finish this year after 3 years hard work.
They are holding a final workshop in Vigo, Spain
10th October. The workshop programme, called a
“change of Scenario” aims to spread information on the
value of the results obtained for the European shellfish
industry, and to discuss with producers and other
stakeholders the future prospects for the activity.
The programme includes:-
09:00-09:15 Welcome and Workshop Presentation
Regional Authority Representative (pending
confirmation) Paloma Rueda Crespo–Managing
Director of CETMAR Foundation
Antonio Villalba (Scientific Coordinator, CIMA) &
Rosa Fernández (Project Coordinator, CETMAR
Foundation)
09:15-09:45 Recommendations for an efficient
diagnosis of Bonamia ostreae.
Sarah Culloty, University College of Cork, Ireland
Explanation of the different diagnostic methods tested
to detect the presence of Bonamia ostreae in flat
oysters; main findings of the validation and
standardisation work carried out; recommendations for
the sector and relevant authorities.
09:45_Debate. Moderator pending for confirmation.
10:15-10:45 A new scenario for starting selective
breeding programmes.
Antonio Villalba (CIMA, Spain) and Belén Pardo (USC,
Spain)
Summary of the main tools obtained within the project
and how they will allow the future implementation of
selective breeding programmes.
10:45 Debate. Moderator from the industry
(D. Gowland, CBMF, Ireland)
11:15 Coffee Break
11:45-12:15 Sustainable management of flat oyster
natural beds. Can natural oyster-beds be recovered?
Pauline Kamermans (IMARES, the Netherlands)
Explanation of the valuable information obtained within
the project that will contribute to a proper management
of the natural beds: handbook with protocols, GIS and
genetic information.
12:15 Debate. Moderator from the industry (CNOIA,
Spain)
12:45-13:15 Improving the strategies for natural spat
collection.
Pauline Kamermans (IMARES, the Netherlands)
Guidelines on spat collection: appropriate devices,
location, dates, etc. Recommendations for the
sector.
13:15 Debate. Moderator: Jens Kjerulf Petersen (DSC,
Denmark))
14.00 Closure
This final workshop will be held at CETMAR
Foundation headquarters in Vigo, on Thursday 10th
October 2013. If you are an oyster producer or
harvester, a shellfisheries manager, a researcher, a
restorer, or anyone with an interest in the flat oyster you
can attend the workshop, by registering online through
the project website www.oysterecover.eu before the
event.
Exploris aquarium NI under closure threat
Scene of many shellfish conferences in
Portaferry in recent years the Exploris aquarium is
now under threat since the local council who
currently run it proposed its closure last week. It
had been due to be taken over by a private firm but
dispute over staff pension provisions led to the
failure of the plan.
The aquarium, on the shores of Strangford
Lough, employs 18 permanent staff and houses a
seal sanctuary.
Dr Julia Sigwart, the director of Queens
University Belfast marine laboratory in Portaferry,
said: "Exploris is possibly the most important asset
Ards Borough Council has. It is a world class
aquarium that showcases the spectacular and
internationally important marine diversity of
Strangford Lough.
Our colleagues and visiting scientists from
around the world all visit the aquarium and
everyone marvels at what a treasure it is for us.”
The Council’s development committee's closure
proposals will be put before a meeting of the full
council next week. Local people are inviting support by asking people to
join ‘friends of Exploris’, by registering their interest at
More details at www.bbc.co.uk/news/uk-northern-
ireland-24156783
The Grower — 17
Baltic mussel culture
The Baltic EcoMussel project aims to help speed the
adoption of mussel farming in the Baltic Sea Region by
providing information and tools to support investments.
Commercial farming of mussels would enable
fishing communities to diversify their income sources,
create jobs and provide an alternative feedstock for use
as feed, in biogas production or in other sectors. Part of
the aim appears to be directed at reducing nitrogen and
phosphorus levels in the Baltic.
They are having their final meeting in Riga, Latvia
26-27th November 2013.
More information including a handbook is available
at www.energiost.se/sv/projekt/pagaende-projekt/baltic-
eco-mussel/about-the-project
The article alongside this, about the Baltic mussels,
came about because Iain Sutherland of the Highlands
and Islands Executive sent in a weblink about the
project. Many thanks to Iain for this. I had not heard
about it at all.
I am always grateful for any information I may
have missed. But more particularly I would like to hear
from members of the ASSG who have a story to tell.
Any awards won, concerns about matters affecting your
farm, just a straightforward letter to the Editor – even
with complaints about the Grower – it can always be
improved with constructive criticism, and it is
published for you.
I am also happy to publish stories of interest to
shellfish culturists and restorers so just ask if there
might be room in future issues. Don’t feel you have to
wait to be asked – although I will no doubt continue to
badger folk for copy!
Master Shuckers and Master Chefs!
This Month over one hundred food enthusiasts
gathered at one of London’s finest oyster bars – J
Sheekey - to cheer on master oyster openers who were
competing in the 21st Tabasco® British Oyster Opening
Championship. Host Brian Turner welcomed an
enthusiastic audience, with a little help from special
guest Janet Street Porter. Fresh from the MasterChef
kitchen, Janet conversed with 12 fiercely competitive
professionals from the restaurant industry as they
battled it out for the British title.
Regular competitor and 2012
winner Sam Tamsanguan of
Wiltons Restaurant, St James’s,
was triumphant once again,
opening and perfectly presenting
30 Loch Ryan native oysters in a
speedy 3 minutes 23 seconds.
Frederik Lindfors from The Fish Shop came a close
second and Michael Heins from renowned seafood
restaurant Scott’s was placed third – a remarkable
progression from tenth place last year.
As always the atmosphere was festive with guests
encouraging competitors on as they savoured the UK’s
first natives of the season enhanced with the essential
kick of Tabasco® Pepper Sauce.
Pictured above from left to right: Michael Heins, (Scott’s, London) 3rd Fredrik Lindfors,
(The Fish Shop, London) 2nd, Janet Street-Porter, Sam Tamsanguan, (Wilton’s, London)
1st, Brian Turner, who compèred the competition
Articles sought Editor’s request
The Grower — 18
Shellfish Toxins
Jennifer Howie FSAS
There remain unprecedented levels of toxin closures
across Scotland – 30 areas are closed, including all of
Shetland, for lipophilic toxins, with PSP also recorded at
a site too. At the time of writing (3rd September), there
are signs now that toxin levels are decreasing which
should provide a break for harvesters and processors
shortly. It has been an unusual year. The highest level
of ASP toxin since 2001, in a species other than scallops,
was found in cockles near Benbecula in August.
However, in the species most usually associated with
ASP (King Scallops), of those tested this year so far by
local authorities, none have recorded ASP over
regulatory limits.
HACCP for toxins and recent incident
Very positive discussions took place with some
mussel industry representatives in August regarding
improved risk management approaches for shellfish
toxins which could apply in future. As the recent toxin
incident has shown reliance solely on whether the area is
open or closed to harvesting does not guarantee product
safety. In the Shetland case, product was harvested
when both flesh and phyto levels in the area were rising.
Such was the rapid rise in levels, product from the area
may have gone over the regulatory level on the same day
that the official control sample on 10th July was taken.
The case is illustrative of the need by harvesters to
consider the toxin risk in their area in a much more
proactive way than has been the case previously.
Annual Report from the Official Control
Chemical Contaminants Monitoring - 2013
The Food Standards Agency in Scotland carries out
an annual programme of chemical contaminants
monitoring in shellfish harvesting areas. The results of
this sampling have been published online.
Shellfish from 56 classified harvesting areas were
sampled and analysed by the Food and Environment
Research Agency (FERA) for heavy metals, polycyclic
aromatic hydrocarbons (PAHs), dioxins and poly-
chlorinated biphenyl (PCB).
In general terms the results of the 2013 were similar
to the previous year’s data. For the majority of samples,
the concentrations of regulated contaminants were below
the regulatory maximum levels limits set for live bivalve
molluscs under Regulation (EC) No. 1881/2006.
However, one shellfish sample showed higher levels of
benzo[a]pyrene. Subsequent re-sampling at the same
harvesting area returned levels at approximately half of
the maximum regulatory level.
http://www.food.gov.uk/multimedia/pdfs/shellfishap-
scot2013.pdf
Traceability and use of shellfish registration
document
The FSA across all UK countries sent a letter out to
UK Local Authorities on 4th September reminding them
about the need to ensure that food businesses take
appropriate steps to ensure traceability at all stages of
shellfish harvesting, processing, dispatch and retail.
The industry will also be aware that there have been a
number of recent incidents in the media raising the
profile of shellfish safety, including illegal harvesting,
and biotoxin outbreaks associated with shellfish. The
FSA is working with a number of UK LA colleagues to
address the problems identified.
Following the Food and Veterinary Office audit in
April 2012 the FSA wrote to local authorities and
industry highlighting a number of issues to be addressed
(ENF/S/13/012.)1
Local Authorities have been asked by FSA to
conduct traceability checks of live bivalve molluscs at
food establishments during routine inspections/
interventions.
Food Business Operators (FBOs) of approved
establishments are reminded that they must keep a copy
of the completed registration document relating to each
batch sent and received for the last 12 months after its
dispatch or receipt.
Retailers and caterers are required to keep the
hygiene label attached to the packaging of LBMs that
are not in individual consumer size packages for at least
60 days after dividing the contents into smaller
packages.
Whilst some FBOs may be exempt from the detailed
requirements of Regulation (EC) 853/ 2004 under the
“small quantities exemption”2 FBOs must be able to
identify, and produce upon request, to the competent
authority, details of the product source and their
supplier under Regulation (EC) 178/2002 (Article 18) as
read with Regulation (EU) 931/2011 (Article 3). 3,4,
The FSA is aware that the legislation on the
harvesting and sale of shellfish is complex, and
recognise the need to clarify this through further
guidance and advice. We will be inviting input from
stakeholder representatives to determine how we can
work together to tackle the problem and make the
system more robust in the future to protect the industry
and public health.
The Grower — 19
Richard Bramble, supplier of the prize plates
awarded as prizes in the competition for best shellfish
grower in Scotland is offering members of the
Association 15% discount. This includes for his new
seabird range pictured above available from 1st
October. Walter will e mail out the code to members
shortly but if you might be interested take a look at what
is available at
www.richardbramble.co.uk
ASSG member offer
For any information on shellfish classification,
monitoring or policy please contact:
Jennifer Howie
Head of Shellfish Unit
FSA in Scotland
25 Guild St, St Magnus House
Aberdeen AB11 6NJ
Tel: 01224 285 157
Footnotes in text
www.food.gov.uk/enforcement/enforcework/centralref/
2 See p13-14 of FSA guidance at: http://food.gov.uk/
enforcement/sectorrules/approvalsguidance
3 http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?
uri=OJ:L:2002:031:0001:0024:EN:PDF
4 http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?
uri=OJ:L:2011:242:0002:0003:EN:PDF
Shellfish toxin cont.
The Grower — 20
Freshly “caught” Scottish oysters
spotted in an Edinburgh restaurant
Oyster shucking champion Replacement sought……………..
Champion again,
Sam won the title
in 1999 and has
been well placed
in subsequent
competitions
including a close
3rd in 2012. Daniel
Kent the Head
Chef of Wiltons
will accompany
Sam to Ireland to
act as chief
supporter and to cast his eye over the competition. We
all wish Sam the best of luck and hope that he goes out
on a high.
As for Wiltons, well there are boots that will need
filling, and oysters that will still need shucking!
Wiltons is looking for exactly that person, someone
capable of filling the position that Sam will leave. We
have an opening for a budding Oysterman, or a veteran
of many years.
Interested? Then please contact Daniel Kent at
British Oyster Opening Champion… not an easy title
to win, but to win it 7 times… then you must be Sam
Tamsanguan of Wiltons Restaurant London.
Competing against many younger “Shuckers” Sam
retained his title in early September 2013 at the Tabasco
British Oyster Opening Championship. He will now fly
to Galway to take part in the World Championship later
in the month.
Sam who has
worked at
Wiltons for
over 30 years
is about to
hang up his
apron and lay
down his
trusty oyster
knife for the
last time. But
before he
retires to a
life of leisure
there is one
more chance
to become
World