“They are very fleshy, there is enough to eat in them”, the oyster farmers of Vendée rather optimistic for oyster sales at Christmas

After a catastrophic end to the year in 2023, oyster farmers seem to have found a smile and serenity again. Orders are already in place and there is currently no virus on the horizon to spoil their production.

This is the time of year when they make their biggest turnover. December has begun, the end of year celebrations are in sight. No question of weakening. We have to be there, especially as orders start to come in, and that's a good sign.

For Richard Charrier, oyster farmer at Port du Bec in Beauvoir-sur-Mer in Vendée, the good vibes are back: “This year, we have a good product, so that’s good. Sales must follow!”

Indeed, last year was catastrophic for professionals due to illnesses and sales bans.

A bad memory for Richard: ” Arcachon, from November 2023, they were apparently affected. They let things drag on a bit. In December, we heard about it especially at Christmas. Then after, on the 31st, Arcachon was closed, Utah Beach closed, it made too much noise. The bad publicity meant that on the 31st, we worked less.

“People were calling, saying, they no longer wanted their orders, they wanted to cancel. We felt that they were afraid. And then those who were sick, were very sick”remembers the Vendée oyster farmer.

READ ALSO. Oysters banned from sale after collective poisoning: “a stab” for oyster farmers in the Bay of Bourgneuf

Richard Charrier still remains cautious. Competition on retail prices remains tough. Especially with the arrival of new producers on the oyster market.

“Those who enter the market, the little they are going to do, they are going to compete with the one who has been there for fifteen or twenty years. And then the big cabins, which already weigh 500 tonnes, want to do more. So in fact, we still want to kill the little one. That's a bit of a shame.”explains Richard before adding with conviction: “But I think it will be difficult to uproot him, the 'little one'. Because the 'little one' does his job. And then he tries to do it well because he does less.”

Today, we have to do less, but well. And sell it at the right price.

Richard Cherer

Oyster farmer in Beauvoir-sur-Mer

Mickaël Gagneux is an oyster farmer in the northern polder of Les Champs, near the town of Bouin in Vendée. For him, it is indeed time to get to work, but also pay attention to the weather.

“At the beginning of December, the weather is mild, the guys don't want to stock up too much either so as not to have too much loss in the ponds. So there, that's good, it would be a little fresher, it would be even better.” explains the professional.

There if we don't have too much rain and no gastroenteritis epidemic, it will surely be better than last year.

Mickaël Gagneux

Oyster farmer in Boin

He also wants to be confident: “I think people may have forgotten a little bit, I hope, and that will help us commercially. It will go better at Christmas and New Year's Eve. HASHowever, you never know in advance what you are going to sell. From one season to another, more or less, we always hope to do the same thing or do better, but we never know. It’s a bit of a surprise.”

There remains another unknown: purchasing power and customer desire at the end of 2024.

“We will also have to see what people have in their wallets, if they want to spend a little more, what they will want to eat for the Christmas holidays. There are so many things too, it's not just oysters either. There's fish, capon… There's something for everyone!” finishes off the oyster farmer.

On the program for the week for professionals in the Pays de la Loire sector: going out to sea to collect oysters and prepare them, before preparing the packaging in mid-December. And everyone is unanimous: This year the quality is much better than last year.

Proof of this is on the stalls when an oyster farmer opens fresh oysters for tasting: “They are very meaty, there is enough to eat in them!”

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