Mauritius Farmer Grows Up to One Million Oysters a Year

On the northern coast of Mauritius, in the quiet coastal village of Poudre-d'Or, a quiet aquaculture revolution has been under way for more than a decade. Khemraj Persand has been running a family-owned shellfish farm since 2013, and what started as a modest venture has grown into one of the most productive oyster operations on the island.

The farm produces between 600,000 and one million oysters every year, a figure that places it in a league of its own in the local context. Mauritius has no long tradition of commercial oyster farming, making Persand's output all the more remarkable. Alongside the oysters, he also raises Scylla serrata, commonly known as mud crabs or mangrove crabs, a species prized across Asia and increasingly sought after by restaurants and seafood buyers in Mauritius.

Persand's path to aquaculture was shaped by time spent working in a laboratory in Italy, where he gained technical knowledge of shellfish biology and farming methods. That experience abroad gave him a scientific foundation that he brought back and applied to the specific conditions of the Mauritian lagoon and coastline near Poudre-d'Or, a district in the Riviere du Rempart region in the north-east of the island.

In July 2025, he took his enterprise a step further by opening The Oyster Bar, a restaurant that allows the farm's production to reach diners directly. The move from primary producer to restaurateur is a significant one, closing the gap between the water and the plate and giving Persand greater control over how his product is presented and valued.

The venture is a rare example of farm-to-table aquaculture in Mauritius, a country that imports much of its seafood despite being an island nation with extensive maritime zones. Local seafood production faces challenges including regulatory requirements, competition from cheaper imports, and the technical difficulty of maintaining water quality and stock health in a tropical climate.

What this means: For consumers, the opening of The Oyster Bar offers a chance to eat locally farmed shellfish at their freshest. For the broader economy, Persand's model demonstrates that niche aquaculture can be commercially viable in Mauritius, potentially inspiring other entrepreneurs to develop similar operations. As global pressure on wild fish stocks grows and the country seeks to diversify its agricultural base, ventures like this one point toward a more self-sufficient and sustainable food system.

The story of Poudre-d'Or's oyster farm is ultimately one of persistence. Building a market for locally grown oysters in a country where the product is not part of everyday food culture requires patience, skill and a willingness to educate buyers and diners alike. After more than twelve years, Persand appears to have done exactly that.

Source: Le Defi Media