\paperw4260 \margr0\margl0 \plain \qj\li105\ri105 \f1 \b Oysters from Brittany\par
\par
\b0 It was at the end of the nineteenth century that oyster farming (\i ôostreicultureö
\i0 ) developed in Brittany. Previously, wild oysters were collected on foot or by dragging, which destroyed the natural beds. The oyster farmer first has to get the larvae he has collected to attach themselves to tiles covered with sand or chalk. After b
eing left to grow for several months, the seed oyster (or \i ôspatö\i0 ) is separated from its support. The oysters are the subject of constant attention for three or four years before they are ready to appear on the table. The regions of Cancale and Rie
c-sur-Belon, the gulf of Morbihan, the Aber-Benoεt, and the Aber-Wrach supply the majority of Breton oysters, which are divided into two types, \i ôflatö\i0 and \i ôhollow.ö\par
