For thousands of years indigenous Australians relied on the sweet oysters that grow on the country’s east coast as a vital source of protein. Now a start-up backed by a Chinese port owner wants to transform the shellfish into a global luxury food brand for the Asian market.
But Sydney-based East 33’s grand plan has been hampered by a growing trade dispute with Beijing, which threatens up to A$6bn ($4.6bn) of Australian exports to China covering a range of products from lobsters to wine.
“The Sydney rock oyster should be our native version of French champagne or Beluga caviar — it’s about premium, heritage, rarity and provenance,” said James Garton, co-founder of East 33.
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