Open AccessARTISANAL METHODS IN FRENCH OYSTERCULTURE: A REGIONAL COMPARISON 1
Author(s) -
Anderson Susan L.
Publication year - 1977
Publication title -
proceedings of the annual meeting ‐ world mariculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 0164-0399
DOI - 10.1111/j.1749-7345.1977.tb00130.x
Subject(s) - oyster , polyculture , fishery , crassostrea , pacific oyster , capital (architecture) , geography , fish <actinopterygii> , aquaculture , biology , archaeology
The French oyster industry has changed significantly since the widespread introduction of the Pacific oyster (Crassostrea gigas) and, a comparison of three oyster producing regions in France indicates that social factors and physical geography are important parameters in the continued success of traditional French oyster culture. The integration of scientific research with the work of local artisans is considered a major goal for the future of oyster culture as well as the development of low capital culture schemes and polyculture methods.