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W W W. M A I N E B I Z . B I Z 23 S E P T E M B E R 4 , 2 0 1 7 them throughout their growing cycle. Mook declines to cite harvest numbers, but says he deploys 5,000 OysterGro cages, each holding 1,200 oys- ters at the fi nal thinning before harvest. He began testing the system in 2010, perfected protocols and expects to reach full capacity this year. e system has already doubled weekly output. e innovative cages have fl oats that allow them to hang below the water's surface, which provides for optimal food levels and water fl ow. To control fouling, each cage must be periodically fl ipped above the surface to dry out. "It's labor-intensive and you need a small army of strong, young people to do this," says Mook. "So there was a strong incentive for us to mechanize this process." Mook came up with a tractor-like "contraption" — two small vessels, linked by a rigid expanse that's fi tted with a hydraulically operated device that fl ips the cages. e OysterGro system was developed by Bouctouche Bay Industries Ltd. in Bouctouche, New Brunswick. OysterGro allows Mook to expand operations from seasonal to year-round, because he can tow the cages to ice-free sites. His oysters are sold as four brands. ere's Wiley Point and Pemaquid Point, which are distributed by J.P.'s Shellfi sh in Eliot; Mookie Blues, sold by Island Creek Oysters in Duxbury, Mass., and Fisherman's Catch of Damariscotta; and Moondancers, sold through a sales agent shared with Cape Cod Oyster Co. in Barnstable, Mass., and by Damariscotta River Distribution/Riverbottom Raw Bar in Newcastle. He's also ramped up production of microalgae, used as oyster feed. In recent years, Mook developed a fer- mentation technique, using sugar, to replace the typical photosynthesis method that requires more space to allow light to reach all cells in the culture. Fermentation provides energy needed throughout the culture, thus allowing for denser growth in smaller spaces. at's increased feed production 25-fold. Currently, his team is working to further optimize the nutrient medium, with fi nancing from an MTI seed grant. Under construction now is a facility, expected to be operational this winter, for a recirculating hold- ing system. e idea is to create optimal conditions (temperature, salinity, pH, and food levels) for reduc- ing levels and ensuring control of a human pathogen called Vibrio parahaemolyticus in market oysters. He also plans to develop part of the existing hatchery building for a pilot hatchery for other species, as seed for customers and to diversify his main crop. C O N T I N U E D O N F O L L OW I N G PA G E » F O C U S S TA R T U P S / E N T R E P R E N E U R S H I P We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. We've been creating a lot of jobs. And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're And they're good jobs. We're actively involved in pushing for more aquaculture training programs for all skill levels. — Bill Mook Mook Sea Farm

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