Technology of edible oyster culture

Oysters, mussels, clams, scallops, cockles \nand abalones are major groups of molluscs which \nare cultured in different parts of the world. Edible \noysters are the most important among them, as \nthey are great delicacy and there is growing \ndemand. There is an increasing interest in oyster \nculture in tropical countries in recent years. Apart \nfrom the edibility of meat, the shells have various \nindustrial and agricultural use. Considering the \noysters as a renewable resource of much needed \nanimal protein and the employment potential, \noyster culture offers to the rural communities, its \nculture has been taken up as an R & D programme \nof the Central Marine Fisheries Research Institute. \nThe studies carried out since 1970, have resulted \nin developing simple culture methods suitable for \nIndian conditions.