Changes Underway for Better Service
to the Lobster, Crab & Shrimp Sectors
Jerry Amirault, Interim Chief Operating Officer

The transition of the AVC Lobster Science Centre is now underway ensuring that the needs, which were generated by earlier feedback from all of the sectors in the crustacean industry, are having a major influence on what service is done.

This is the major request from the surveys (involving harvesters, processors, dealers, First Nations, & governments) done in the summer of 2005. To achieve this goal, a number of actions have been taken and/or are underway: hire a Chief Operating Officer to lead the transition; conduct an immediate review with staff of how the AVC Lobster Science Centre interacts with industry; take appropriate steps to show that we understand the importance of being available on a timely basis as needs arise ("Perception is reality"); and, begin to take an active role in resource management where the lobster health is a key factor both currently and at the preventable stage.

Notable changes that will be unfolding in the coming weeks will include: all AVCLSC staff will visit live and/or frozen plants in the field to renew our connection with the industry; projects under way are being reviewed with the goal to reclassify them & create capacity to respond to new requirements from industry; immediately re-establish the advisory groups (business and science) with key players from all sectors; join new and existing key working groups to monitor health issues and the needs of the entire crustacean industry; and, secure funding over the long term to ensure expectations can be met.

What Lobsters Eat?
While the lobster has been called a scavenger, it actually prefers fresh food. Its diet typically consists of crabs, clams, mussels, worms, and an occasional sea urchin or slow-witted flounder, and depends on what prey is available. A lobster may eat up to 100 different kinds of animals, and occasionally some plants as well.

Custom Training
We provide a variety of on-site, training courses related to crustacean wellness & how it affects your workplace.
Contact our training team at (902) 894-2884.

TIDINGS in your Email Inbox

To reduce the clutter of receiving more paper, we will send future issues of TIDINGS to your Email Inbox.
Send a simple Email message to us at:
Lobster @ upei.ca
and our next issue will be sent
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Where did AVCLSC get started?

Our establishment was a direct response to requests from the lobster & crustacean industry. The geographic location of the Atlantic Veterinary College on Canada's east coast is uniquely & strategically situated for the Lobster Science Centre. The Atlantic Veterinary College is an Atlantic Canadian institution supported by the Atlantic provinces with strengths in fish health & population medicine.

Where is AVCLSC today?

We have risen to a leadership role in crustacean health issues (regionally, nationally & internationally) by helping to define a “healthy lobster” and by applying the principles of veterinary medicine to crustaceans. We get involved on behalf of industry where crustacean wellness is an issue, as health does affect the management of the resource. We have nurtured & developed qualified researchers who came out of academia & industry, and some have returned to both. We’re also involved with research in crab, shrimp & lobster.

Where is AVCLSC going?

We want to be at the table. You’ll see more of us bringing the independence & knowledge of the University to bear on your problems. In the future, we’ll be out in the field listening - to serve your community.