Wa-tat Yan (甄華達) holds a master degree in Economics from the University of Warwick. He started his early career in the financial sector. In 2015, he started to research on pearl oyster culture at the School of Biological Sciences, University of Hong Kong where he obtained his PhD. Today, Dr. Wa-Tat Yan is a specialist in pearl oyster culture, biofouling control in aquaculture and aquaculture economics..

 

Background (Abstract from Knowledge Exchange Office, University of Hong Kong)

Pearl oysters have been harvested in Hong Kong for hundreds of years. The medicinal properties that pearls contain make them precious. An ancient script from 1295 states that troops were stationed in Tai Po to collect and protect them. To ensure the pearls collected in Tai Po could safely reach Guangzhou (the capital city of Southern Han during the Five Dynasties and Ten Kingdoms period), they were shipped along the Pearl River, which is believed to be why it is so named.

At the School of Biological Sciences at the University of Hong Kong, under the guidance of Professor Billy Chow, Associate Director (Molecular & Cell Biology), a research team is dedicated to restore the Hong Kong pearl oyster industry. After years of work, the team has successfully proved that powder from the crushed nacre layer of the oyster shells bred in Hong Kong contains essential materials, proteins, and minerals like calcium carbonate and amino acids confirming the detoxification and antioxidant properties of pearl powder (as mentioned in ancient Chinese Medicine text).

Subsequently, the team registered three patents and IP rights. Leveraging on the three patents, Professor Billy Chow and Dr Wa-tat Yan co-founded a startup company, Pearl Power Research Institute Limited, to produce and sell the Hong Kong pearl powder products. The first product has been launched in Hong Kong market in August 2025.

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