Assessment of indigenous knowledge on edibility of oyster, <em>Crassostrea madrasensis</em> from the Ratnagiri coast of Maharashtra

Abstract

Indigenous knowledge (IK) can be broadly defined as the knowledge that an indigenous community accumulates over generations of living in a particular environment whose scientific validity is not proven. Oysters are highly esteemed sea food and considered a delicacy throughout the world. Fishers from Ratnagiri district traditionally practice oyster fishing along the estuarine ecosystems. The daily observations of fishers on the resources and fishing environment result in possessing rich indigenous knowledge.In present study, an attempt was made to validate the indigenous knowledge of fishermen related to the seasonal edibility of oyster, <em>Crassostrea madrasensis</em> with respect to seasonal variation in the quality and quantity of meat. Primary data were collected through semi-structured interview schedule, focus group discussions and observation.Rationality and effectiveness of the indigenous knowledge were assessed. The protein content and percentage edibility (PE) were estimated for the overall edibility of oyster. The summer season displayed the median value, while monsoon the highest and winter the lowest for both the variables. Further PE and protein varied significantly during monsoon and winter season (p < 0.05). An important aspect of IK that the lowest edibility is associated with winter is validated by the study.