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Oyster Shucking Workshop on Human–Machine Collaboration and Quality Enhancement for Domestic Oysters Demonstrates High Pressure Processing to Support Modernization of the Oyster Industry
- PostDate：2026-02-17
To address persistent labor shortages and an aging workforce in oyster shucking operations, the Fisheries Research Institute of the Ministry of Agriculture recently held a workshop at National Formosa University on human–machine collaborative processing and quality enhancement for domestic oysters. The workshop introduced high pressure processing (HPP) technology as a means of improving automation and product quality in Taiwan’s oyster industry.
Director General Chin-I Chang of the Fisheries Research Institute, Ministry of Agriculture, noted that consumers in Taiwan primarily purchase oysters as shucked meat, unlike in many other countries where oysters are typically sold in shell. As a result, the industry has long depended on manual shucking. In particular, workers known as the “Qiansui Group” in the coastal areas of Yunlin and Chiayi have formed the core labor force for this activity. However, an aging workforce and ongoing labor shortages have increasingly constrained traditional shucking operations. According to media estimates, annual domestic production of oysters in shell reached approximately 240 million pieces. Despite this scale, the lack of specialized mechanical assistance has limited the competitiveness of domestic oysters. Given these constraints, the continued decline in labor suggests a growing need for automated equipment and more advanced processing technologies to support the long-term development of the industry.
The Fisheries Research Institute reported that it held the workshop at National Formosa University, bringing together around 40 participants from fishermen’s associations, public sector organizations, and oyster processing enterprises across Changhua, Yunlin, Chiayi, Tainan, and Penghu. During the workshop, Associate Professor Chung-Yi Wang (National Formosa University) and Associate Professor Wen-Chang Chang (National Chiayi University) presented on high pressure processing, including its basic principles, global development trends, and applications in aquatic products. Under pressures of 200 to 350 MPa, differences in expansion between oyster shells and meat can cause the shell to open, enabling shucking without the use of knives. This approach reduces the risk of hand injuries associated with manual shucking and lowers labor intensity. The process also has implications for food safety. Short processing times under high pressure can reduce levels of Vibrio parahaemolyticus and limit contamination from other microorganisms, improving hygiene. Reported meat yields exceeded 98 percent, while freshness and flavor were maintained. The workshop concluded with an on-site demonstration of human–machine collaborative HPP shucking, followed by a tasting session for participants.
Director General Chin-I Chang of the Fisheries Research Institute, Ministry of Agriculture, noted that consumers in Taiwan primarily purchase oysters as shucked meat, unlike in many other countries where oysters are typically sold in shell. As a result, the industry has long depended on manual shucking. In particular, workers known as the “Qiansui Group” in the coastal areas of Yunlin and Chiayi have formed the core labor force for this activity. However, an aging workforce and ongoing labor shortages have increasingly constrained traditional shucking operations. According to media estimates, annual domestic production of oysters in shell reached approximately 240 million pieces. Despite this scale, the lack of specialized mechanical assistance has limited the competitiveness of domestic oysters. Given these constraints, the continued decline in labor suggests a growing need for automated equipment and more advanced processing technologies to support the long-term development of the industry.
The Fisheries Research Institute reported that it held the workshop at National Formosa University, bringing together around 40 participants from fishermen’s associations, public sector organizations, and oyster processing enterprises across Changhua, Yunlin, Chiayi, Tainan, and Penghu. During the workshop, Associate Professor Chung-Yi Wang (National Formosa University) and Associate Professor Wen-Chang Chang (National Chiayi University) presented on high pressure processing, including its basic principles, global development trends, and applications in aquatic products. Under pressures of 200 to 350 MPa, differences in expansion between oyster shells and meat can cause the shell to open, enabling shucking without the use of knives. This approach reduces the risk of hand injuries associated with manual shucking and lowers labor intensity. The process also has implications for food safety. Short processing times under high pressure can reduce levels of Vibrio parahaemolyticus and limit contamination from other microorganisms, improving hygiene. Reported meat yields exceeded 98 percent, while freshness and flavor were maintained. The workshop concluded with an on-site demonstration of human–machine collaborative HPP shucking, followed by a tasting session for participants.