How Oregon scientists and oyster farmers are responding to ocean acidification

In the late 2000s, unexplained mass die-offs of oysters at Whiskey Creek Shellfish Hatchery in Tillamook, Oregon helped scientists uncover a major threat to coastal ecosystems: ocean acidification. 

Today, Oregon’s coast remains one of the areas most affected by this phenomenon. Each summer, deep ocean waters rich in carbon dioxide and low in oxygen rise to the surface — a natural process known as upwelling — creating corrosive conditions that make it harder for shellfish like oysters and crabs to form shells and survive. 

Researchers at the National Oceanic and Atmospheric Administration and Oregon State University are currently on a scientific cruise to track acidification and low oxygen levels in real time along the Oregonian coast. Zachary Gold, a researcher with NOAA’s Pacific Marine Environmental Lab joins us to share what scientists are seeing right now in Oregon’s waters. 

Alan Barton, production manager at Whiskey Creek Shellfish Hatchery, talks about what these conditions mean for local shellfish growers and how they’re working to adapt.

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