Welcome to the home page of the Oyster Farmers Association of NSW, Australia. By the time Captain Phillip arrived in Sydney Harbour in 1788, the Aboriginal population had been harvesting the native oysters for thousands of years. Growing naturally on the rocks and mangroves in 41 estuaries along the eastern Australian coastline, from Wingan Inlet in the south to Moreton Bay in the north.
Nutritionists agree that Sydney rock oysters are a very healthy food.
Sydney rock oysters are well balanced, easily digestible, nutritious food, rich in minerals and vitamins. Few foods can compare with oysters in terms of nutritional value. Over the last 200 years, the commercial NSW oyster industry has developed by efficiently securing and nurturing the best of natures' wild Sydney rock oyster catch. Sydney rock oysters take about 4 years to grow to market size, then harvested under a comprehensive Quality Assurance program. Associate memberships are also available.