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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Ikaika Velez, oyster-farming assistant, pulls a cylinder float filled with harvest-ready oysters out of the 800-year-old Moli‘i Fishpond. Kualoa Ranch is converting the ancient Hawaiian fishpond into one of the state’s first commercial oyster farms. Floats fill about a tenth of the fishpond, where the oysters feed off the natural microalgae and phytoplankton.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Ku‘uipo McCarty, who oversees the ranch’s oyster farm, gazes with pride on Hawaii’s first batch of commercially harvested oysters
in decades. Kualoa Ranch plans to acquire new stock as its first batch is sold for $1 each.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Kualoa Ranch President John Morgan overlooked a bivalve depuration tank. After live oysters are harvested, they are put into sterile seawater for 48 hours to clear their digestive system. The process reduces the chance that bacteria can be transmitted.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Ikaika Velez pulled out a wire mesh cylinder that houses the oysters as they grow.