FOA plans to bring 1.3 million pounds of fresh oysters to market annually. Grown under scientific controls and the purest water quality, they will taste delicious, be available year round and give oyster aficionados and restaurateurs confidence that they are wholesome as well as tasty.

Oysters remain a luxury food nearly everywhere in the US, except perhaps for "Gulf Oysters" harvested in and around Louisiana and Mississippi, where they were a relatively inexpensive local produce (prior to the BP oil spill). They are an excellent source of several minerals, including iron, zinc and selenium, often not adequate in the American diet. 

They are also an excellent source of vitamin B12. Oysters are considered the healthiest when eaten raw on the half shell. Raw oysters have complex flavors that vary greatly among varieties and regions: sweet, salty, earthy, or even melon. Connoisseurs speak of oysters much as fine wines, distinguishing Wellfleets from Kumamotos, Blue Points, Canadas, Yaquina Bays, Malpeques and Cape Mays. Each has an identifiable flavor profile created by the mineral content, salinity and food supply in their region of origin, though the texture of each is soft, runny, fleshy, and crisp on the palate.