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Technology of edible oyster culture

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Relation http://eprints.cmfri.org.in/2845/
 
Title Technology of edible oyster culture
 
Creator Appukuttan, K K
Muthiah, P
 
Subject Edible oyster
 
Description Oysters, mussels, clams, scallops, cockles
and abalones are major groups of molluscs which
are cultured in different parts of the world. Edible
oysters are the most important among them, as
they are great delicacy and there is growing
demand. There is an increasing interest in oyster
culture in tropical countries in recent years. Apart
from the edibility of meat, the shells have various
industrial and agricultural use. Considering the
oysters as a renewable resource of much needed
animal protein and the employment potential,
oyster culture offers to the rural communities, its
culture has been taken up as an R & D programme
of the Central Marine Fisheries Research Institute.
The studies carried out since 1970, have resulted
in developing simple culture methods suitable for
Indian conditions.
 
Publisher CMFRI Kochi
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/2845/1/Article_14.pdf
Appukuttan, K K and Muthiah, P (1996) Technology of edible oyster culture. CMFRI Bulletin-Artificial reefs and Seafarming technologies, 48. pp. 64-69.