{"id":140956,"date":"2022-10-17T11:40:40","date_gmt":"2022-10-17T09:40:40","guid":{"rendered":"https:\/\/friendofthesea.org\/?p=140956"},"modified":"2022-10-17T11:41:36","modified_gmt":"2022-10-17T09:41:36","slug":"interview-dibba-bay-the-worlds-oyster","status":"publish","type":"post","link":"https:\/\/friendofthesea.org\/ar\/interview-dibba-bay-the-worlds-oyster\/","title":{"rendered":"INTERVIEW: Dibba Bay &#8211; The World&#8217;s Oyster"},"content":{"rendered":"\n<p><iframe title=\"INTERVIEW: Dibba Bay - The World&#039;s Oyster\" width=\"1140\" height=\"641\" src=\"https:\/\/www.youtube.com\/embed\/InsjIFPVOcw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>Mr. Paolo Bray interview Ramie Murray, Founder and CEO of Dibba Bay<\/p>\n<p>We offer the world a truly gourmet oyster<\/p>\n<p>Dibba Bay Oysters are amongst the finest restaurant-grade oysters in the world. Identifiable by their white and gold-flecked shell and meaty texture, Dibba Bay oysters are the first and only gourmet oysters from the Middle East.<\/p>\n<p>The oysters are of the Pacific Cupped species. Like wine, oysters take on unique properties depending on the environment they\u2019re grown in &#8211; their own unique merroir. They are therefore unlike any other in the world, as the pristine waters of Dibba shape their unique taste and color.<\/p>\n<p>\u00a0<\/p>\n<p>Visit Dibba Bay webpage:<br \/><a href=\"https:\/\/www.dibbabay.com\/\">https:\/\/www.dibbabay.com\/<\/a><\/p>\n<p>#Sustainable #Oyster #gourmet<\/p>\n<p>_______________________________________<br \/>FOLLOW US:<\/p>\n<p>SITE: https:\/\/friendofthesea.org\/<br \/>FACEBOOK: https:\/\/www.facebook.com\/friendofthes&#8230;<br \/>TWITTER: https:\/\/twitter.com\/friendofthesea<br \/>LINKEDIN: https:\/\/www.linkedin.com\/company\/frie&#8230;<br \/>INSTAGRAM: https:\/\/www.instagram.com\/friendofthe&#8230;<\/p>\n<p>CONTACT US: <br \/>info@friendofthesea.org<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mr. Paolo Bray interview Ramie Murray, Founder and CEO of Dibba Bay We offer the world a truly gourmet oyster Dibba Bay Oysters are amongst the finest restaurant-grade oysters in the world. Identifiable by their white and gold-flecked shell and meaty texture, Dibba Bay oysters are the first and only gourmet oysters from the Middle [&hellip;]<\/p>\n","protected":false},"author":117,"featured_media":140957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[919],"tags":[1150,1151,1072,37,1036,1069,50,1076],"class_list":["post-140956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-webinars-en","tag-accreditation","tag-acquaculture","tag-bycatch","tag-friend-of-the-sea","tag-interview","tag-organization","tag-sustainability","tag-wso"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>INTERVIEW: Dibba Bay - The World&#039;s Oyster - Friend of the Sea<\/title>\n<meta name=\"description\" content=\"News, in-depth articles about conservation projects, environment and sustainability development.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/friendofthesea.org\/ar\/interview-dibba-bay-the-worlds-oyster\/\" \/>\n<meta property=\"og:locale\" content=\"ar_AR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"INTERVIEW: Dibba Bay - The World&#039;s Oyster - Friend of the Sea\" \/>\n<meta property=\"og:description\" content=\"News, in-depth articles about conservation projects, environment and sustainability development.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/friendofthesea.org\/ar\/interview-dibba-bay-the-worlds-oyster\/\" \/>\n<meta property=\"og:site_name\" content=\"Friend of the Sea\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/friendoftheseaorg\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-17T09:40:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-17T09:41:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/friendofthesea.org\/wp-content\/uploads\/Thumbnail-FOS-Dibba-bay-Interview-1080x768-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1013\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"hesmart.ds\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@friendofthesea\" \/>\n<meta name=\"twitter:site\" content=\"@friendofthesea\" \/>\n<meta name=\"twitter:label1\" content=\"\u0643\u064f\u062a\u0628 \u0628\u0648\u0627\u0633\u0637\u0629\" \/>\n\t<meta name=\"twitter:data1\" content=\"hesmart.ds\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u0648\u0642\u062a \u0627\u0644\u0642\u0631\u0627\u0621\u0629 \u0627\u0644\u0645\u064f\u0642\u062f\u0651\u0631\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 \u062f\u0642\u064a\u0642\u0629\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/friendofthesea.org\\\/ar\\\/interview-dibba-bay-the-worlds-oyster\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/friendofthesea.org\\\/ar\\\/interview-dibba-bay-the-worlds-oyster\\\/\"},\"author\":{\"name\":\"hesmart.ds\",\"@id\":\"https:\\\/\\\/friendofthesea.org\\\/ar\\\/#\\\/schema\\\/person\\\/11d4f2aa2a0392d10c286e671235624e\"},\"headline\":\"INTERVIEW: Dibba Bay &#8211; 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