To risk the French oysters

by S. C.

The topic of the moment: the French oysters risk to disappear from the tables of the French and those of the fans of the good ones to eat. A mysterious virus, appeared between May and june of 2008, would have killed 80% of the oysters destined to be commercialized in next the two years. To bring back it some days before it has been the French daily paper “Le Monde”, that it has explained like all the production zones have been hit. According to the investigators of the Ifremer, the French Institute of search for the exploitation of the sea, the causes of these unexpected mortalities are at the same time acclimatize them and pathogenic: the spring rains and the climatic heating have produced a generalized increase of the viruses and the bacteria, of which but the students are not still resolutions to understand the origin. This shortage comes moreover explained - it could but favor “the sterile” oysters, that is produced in laboratory through a modification of the chromosomes: today the half of the oysters that arrive on our tables would be triploidi. But the problem, as Le Monde has written ', is that “the image of the oyster like pure natural product risks to being made a dent.