To market an oyster it takes 3 years with different stages of production:

  • First, the placement of a 4 to 6 millimetre-sized spat with a pocket change every year until they reach maturity in the third year. 
  • Meanwhile, the pockets are split, turned, brewed, and changed every year. 
  • Once out of the water, when they are marketable size, they are sorted, calibrated according to their weight and size before being packed and sold (the weight grid is about 16 units in number 4 for 1 kg, 12 units in number 3 for 1 kg, 10 units in number 2 for 1 kg, 7 units in number 1 for 1 kg).