oysters are not resistant to global warming

In Carantec, in Finistère, is one of the most important oyster farming centers in Brittany. A family has been raising oysters for four generations, directly on the ground. They are already seeing the effects of rising temperatures, particularly with the appearance of gilthead sea bream. Added to this is the proliferation of green algae, a consequence of rising temperatures and intensive agriculture. The consequences of warming are only just beginning. The heat of the waters and the CO2 that accumulates there will modify the chemical composition of the oceans, making them more acidic.

In a Breton laboratory, the oysters were subjected to different temperatures and acidity levels. Conclusion: the shells will become more fragile. A finding that greatly worries oyster farmers. How to adapt? An idea: raise oysters on the ground, without bags, which promotes the natural development of red algae capable of reducing the acidification of the water.