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Marketing Potential for a Locally-grown Oyster in Hawai'i Public Deposited

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Suggested Bibliographic Reference: Challenging New Frontiers in the Global Seafood Sector: Proceedings of the Eighteenth Biennial Conference of the International Institute of Fisheries Economics and Trade, July 11-15, 2016. Compiled by Stefani J. Evers and Ann L. Shriver. International Institute of Fisheries Economics and Trade (IIFET), Corvallis, 2016.

Proceedings of the Eighteenth Biennial Conference of the International Institute of Fisheries Economics and Trade, held July 11-15, 2016 at Aberdeen Exhibition and Conference Center (AECC), Aberdeen, Scotland, UK.

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  • While studies have long examined the economic viability of oyster industries along the Pacific and Atlantic coasts of the mainland United States, Hawai`i has had no industry to speak of in decades. The Pacific oyster, <i>Crassostrea gigas</i>, is being cultivated in a traditional Hawaiian fishpond for the first time, providing fresh shell stock to the island of O‘ahu. Because imported products similar in nature (i.e. non-frozen and or live shell stock oysters) are competitively-priced and have long been the only source for the oyster market, it is uncertain if a new product can successfully infiltrate this market, or if there is potential to establish a new, specialty market. Data on pricing, freshness, and supply consistency was collected from wholesalers and retailers who currently supply oysters to the Hawaiian islands, and used to create hypothetical product profiles in a discrete choice survey. The survey was administered to approximately 60 restaurateurs on the island of O‘ahu that currently serve oyster dishes to patrons. We aim to identify the utility of different oyster attributes and determine whether or not a local product can capture a price premium.
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  • 0976343290

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