Improving quality of oysters
Jeremias Andrade Carrera
25 Dec 2009
Re: Rosario on oyster industry
Rosario’s short and medium term recommendations should focus first on how to prevent the decline in quality and quantity of oyster production like the improvement of the existing culture areas, particularly improving the river water quality so there will be no red tide every year and the oysters and other seafood are safe for human consumption.
Imagine that Dagupan’s top hotel and resort establishment not serving oysters, not even cooked oysters.
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