Proven technology - Technology of edible oyster culture

CMFRI, MFD (1983) Proven technology - Technology of edible oyster culture. Marine Fisheries Information Service, Technical and Extension Series, 48. pp. 22-23.

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A technology for culturing oyster, Crassostrea madrasensis is described. The site should contain tidal flow and salinity range must of 25 -37 ppt. The water must contain abundant phytoplanktons. The spat were collected using suitable spat collectors and it is cultured by the rack and tray method.In the production level, each year approximately 42 tonnes could be harvested. The estimated cost of production is Rs.l5/-per kg of oyster meat. It can be concluded that there are good prospects for culturing edible oyster Crassostrea madrasensis by adopting this method in the large stretches of shallow coastal waters, creeks, and bays.

Item Type: Article
Uncontrolled Keywords: Technology; edible oyster; Crassostrea madrasensis; culture
Subjects: Molluscan Fisheries > Edible oyster
Divisions: CMFRI-Cochin > Marine Capture > Molluscan Fisheries
Subject Areas > CMFRI Brochures > CMFRI-Cochin > Marine Capture > Molluscan Fisheries
Depositing User: Users 132 not found.
Date Deposited: 23 Sep 2010 04:20
Last Modified: 09 Sep 2015 15:23

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