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Boyard Oysters are farmed in a safety area. Production zones are defined according to the healthiness classification (Zoning). “Extract of the law dated July 21th 1995 regarding shell healthiness classification and the watching of the farming zone”
Article 7: “Shellfish culture production zones are classified according to the results of a healthiness study “Zone Study”… …”The zone study, are completed if necessary by the results of self-controls as mentioned in articles 18 and 22 by the April 28th 1994 Order in Council, should allow a significant evaluation of microbiologic and chemicals pollution in terms of healthiness risks” Article 10: “The Chemical contamination level of a production zone may determined for a shell group, by dosing the chemical pollution, such as lead,, cadmium, and mercury, in samples took on zone of a shell group species. Group zoning: A, B, C, D 
All the EARL Boyard parks are in Zone A proof of the best quality control. The excellent water quality of our basin makes our oysters delicious and healthy.
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The marine environment include several important notions of the marine ecology, such as the water composition, physical and chemical parameters. The growing and the survival of the farmed oysters are linked to physical and chemical parameters. Physical parameter: Temperature, pressure, colour, matter in suspension (= cloudiness) Chemical parameter: Saltiness, ionic composition, pH, melted gas (Oxygen, CO², Nitrogen), nutritive salts, special molecules (vitamin, amino acid, fat acid, growing substances), organic matter. Water-sea composition: Not only the pH, the saltiness, the temperature and the oxygen help to the oysters qrowing, but also the phytoplanktonic composition. The bivalves nutrition is made by filtration of the water-sea and the retention of the micro-organism. Some of the phytoplanktonic algae in marsh or/and in water-sea
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The ecosystem of the Claires (ground basins in marshland) is a confined milieu. It is influenced by weather conditions. Those conditions may have a great influence if the milieu is isolated. Those basins have as well a poor volume/surface ratio. It is then interesting to follow the physical and chemical parameters of the water: The temperature of the water follows the temperature of the air, with weaker variation due to the heat inertia of the liquid. It influences the phytoplanktonic environment and other parameters. Saltiness is proportional to the water temperature. The study of the water claire basin is important due to the important variation of the parameters. Oyster farmers take care about the temperature, the saltiness, and oxygen to avoid mortality. He takes in account the development of the blue Navicule, Haslea Ostrearia, for the oyster tartness.
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Sea environment 
