Edible oyster farming in India

Vidya, R and Alloycious, P S and Dineshbabu, A P (2025) Edible oyster farming in India. In: Training programme on Cage, Pen, Ornamental fish, Biofloc, Mussel and Oyster culture for Tribal Department officials, Scheduled Tribes (STS) Promoters and Farmers. CMFRI Training Manual Series No. 47/2025 . ICAR- Central Marine Fisheries Research Institute, Kochi, pp. 33-41.

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Abstract

The oysters are highly esteemed sea food and considered a delicacy in USA, Europe, Japan etc. In India there is a growing demand for oyster meat in some parts of the country. It is said that ‘oyster’ is scientifically the best known marine animal. It is one of the most widely cultivated species. As early as the first century BC the Romans were the first to develop simple methods of collecting oyster seeds and growing them for food. The Japanese developed ‘Habitat culture technique i.e. culture in nets fixed to bamboo poles during the seventeenth century and at the turn of the 20th century they evolved off bottom culture, especially hanging methods. These methods yielded good results and were adopted by majority of oyster farmers of Japan as the environmental conditions of the coastal areas were highly favourable for practicing these methods. Until recently, oyster farming has been considered as a traditional practice followed only in the temperate countries. The awareness about the vast potentialities for development of oyster farming in tropics is recent. Serious efforts are now being directed in its development under tropical conditions

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