The project aims to a) resolve a lack of direction for the oyster industry's R & D investment and b) provide direction for the industry's growth. In order to construct this it is essential to examine:
• Market development
• Production efficiencies
• Supply chain management
• Environmental sustainability
• Community perception
• Industry structure
• Human capital
• Regulatory environment
• Financial performance

The overarching objective is to facilitate industry growth, value and increase farm profitability, hence the reason for a Business Plan rather than a strategic plan.

The Consortium has purposely named the project ‘Business Plan’ as it needed a plan that;
• is more than a strategic plan confined to R & D purposes
• will contain achievable profitability and growth goals having examined industry financials and other constraints
• will propose models for conducting the future ‘business’ of the oyster industry, one of which is likely to be a new incorporated national entity

Each state has varying levels of strategic plans, some designed for policy direction, others for R&D, but none examine the industry at a national level. To assist industry set future strategies an analysis of the national industry and development of a 5 year business plan is required. The business plan will be used to guide industry advocacy, policy and R&D groups at a state and national level.

There is a need to:

1. Develop low value Australian seafood options in order to give the Australian seafood consumer the chance to purchase local seafood at accessible price points.

2. Evaluate the sensory characteristsics, product acceptability and perception of Australian Salmon from a consumer perspective. The attributes evaluated will include, but not be limited to, taste, texture, appearance, mouth feel portion size, etc. This information should relate to pricing and potential product forms that appeal to consumers. This will demonstrate if the species has the potential to be a sustainable, consumer commercial fishery. There is currently no consumer research information of this type available.

3. Show what attributes consumers value in seafood.

4. Understand the composition profiling, nutritional values and bio chemical factors that:

a) influence the spoiling of desirable characteristics;
b) influence the overall degradation of this particular species

This will fill gaps in the current research that is being undertaken.

There is a need to:

1. Develop low value Australian seafood options in order to give the Australian seafood consumer the chance to purchase local seafood at accessible price points.

2. Evaluate the sensory characteristsics, product acceptability and perception of Australian Salmon from a consumer perspective. The attributes evaluated will include, but not be limited to, taste, texture, appearance, mouth feel portion size, etc. This information should relate to pricing and potential product forms that appeal to consumers. This will demonstrate if the species has the potential to be a sustainable, consumer commercial fishery. There is currently no consumer research information of this type available.

3. Show what attributes consumers value in seafood.

4. Understand the composition profiling, nutritional values and bio chemical factors that:

a) influence the spoiling of desirable characteristics;
b) influence the overall degradation of this particular species

This will fill gaps in the current research that is being undertaken.