Title: Coast watch
Identifier: coastwatch00uncs_17 (find matches)
Year: 1979 (1970s)
Authors: UNC Sea Grant College Program
Subjects: Marine resources; Oceanography; Coastal zone management; Coastal ecology
Publisher: (Raleigh, N. C. : UNC Sea Grant College Program)
Contributing Library: State Library of North Carolina
Digitizing Sponsor: North Carolina Digital Heritage Center

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side a modern room at the top of Rose Bay Oyster Company headquarters, Connell Purvis pitches his newest product — a "lightly breaded and crisp" oyster wrapped in bacon. "We don't use bits and pieces of oysters," says Purvis while standing near a window that overlooks Rose Bay in Swan Quarter. "We use a whole oyster for this product. Also, there is less than 10 percent breading. This will be our first bacon-wrapped oyster." The new product is just one item that Pur- vis showcases to Canadian seafood buyers on a marketing trip sponsored by the N.C. Department of Agriculture and Consumer Services. Purvis also touts oyster stew made from his mama's "old- fashioned recipe" and steamed oysters. The bacon-wrapped oyster, which is a "value-added product," will debut in March at the 2004 International Boston Seafood Show. Barry Nash, North Carolina Sea Grant seafood technology and marketing specialist, guided the development of the new seafood item. Value-added products are processed to create new forms, flavors and textures from a variety of raw ingredients. Nash says that "value," in this context, means "using processing techniques, novel ingredients or packaging to enhance the health attributes, the sensory characteristics, or the shelf life of food." Traditionally, the Rose Bay Oyster product list consisted of seafood products to be used as ingredients, including fresh-shucked oysters. "We are aggressively moving into value- added products," says Purvis, general manager of Rose Bay Oyster Company. 'This company has Continued COASTWATCH 27

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