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Outline of Need:
Goose Point Oysters is a growing shellfish processor in Bay Center, Washington, that wanted to provide a high quality shellfish that met the requirements of the Food and Drug Administration as pasteurized. They were introduced to cutting edge high-pressure technology, but lenders were not willing to loan on this "unknown" technology with out mitigation of risk.
How Rural Development Helped:
David Nisbet of Goose Point Oysters was introduced to representatives of USDA Rural Development through Shorebank Enterprise Pacific. Shorebank was processing a loan from a revolving loan fund they administer capitalized by a Rural Business Enterprise Grant from USDA. The initial loan from Shorebank was to fund a down payment on a high-pressure processor that would shuck and pasteurize the shellfish. The problem they now faced was securing long term financing for this machine.
Subsequently, Northwest Farm Credit Services approached USDA Rural Development for an 80 percent loan guarantee through the Guaranteed Business and Industry Program on the long term financing of the machine, as well as the expansion of the existing facilities.
The Results:
Today Goose Point Oysters is one of two shellfish processors in the United States that produces an FDA approved pasteurized product. This technology has allowed them the opportunity to introduce new products and extend the shelf life of existing ones. Currently, Goose Point Oysters has introduced an "oyster shooter" product, which is geared to a younger consumer market. They have pursued markets with companies that are sensitive to food safety issues, such as Costco, who now carries their product in six stores in Seattle and will soon carry them in the Portland area.
The high-pressure processor, designed by the Flow International Corporation of Kent, Washington, is old technology used in a new industry. The technology has been used for years for such things as cutting through steel and concrete, cleaning large structures, making synthetic diamonds and cutting food. Today they are utilizing the process to treat food with water pressure (35-40,000 psi), rather than with chemicals and heat, to destroy potential pathogens and reduce spoilage organisms to increase food safety and extend shelf life. An additional advantage for the shellfish industry is that when the pressure is applied to oysters, the muscle that secures the meat in the shell relaxes and releases the product for easy shucking. This results in a higher retrieval of meat and leaves the product in tact without nicks and cuts.
Goose Point Oysters has been able to expand their markets, increase local employment and provide a superior product to take to market.
 | Left: Employers shucking oysters the old-fashioned way. |  |
(May 2002)
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