Abstract
ABSTRACTThe 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.
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