우리 나라 굴養殖業의 發祥과 發達過程

• 영문명: Development of Oyster Culture Industry in Korea
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 배수환(Su-Whan BAE)
• 간행물 정보: 『군산대학교 수산과학연구소 연구논문집』제1집, 57~71쪽, 전체 15쪽
• 주제분류: 농수해양 > 해양학
• 파일형태: PDF
• 발행일자: 1994.12.01

영문 초록

The auther investigated the history of oyster culture in Korea through examining old books and reports dealing with the fishery. Oysters have been produced in the all coastal areas in Korea, especially the center areas of production were the Hwangupo(Hamkyongbuk-do), Younghungman(Hamkyongnam-do), the estuary of Nakdong-gang(Kyongsangnam-do), Kwangyangman, Haechangmean, the estuary of Yongsangang(Chollanam-do), Yonghoto(Hwanghae-do) and the estuary of Uprockgang, where the large size oyster(more than 40cm in shell height) inhabited in form of groups. It was called by nine different names in the old times, Gul, Seukhwa and Moryeo were the most common names. The oyster was used as 46 kinds of medicinal stuff. The habitat forms of natural oyster can be distinguished to two types: one is that oyster is exposed to the air during the period of low tide(A-type), another is that oyster is not (B-type). The first oyster culture by the old books in Korea was started about 530 years ago as the bottom culture method derived from the A-type of oyster. After long years, the hanging culture method might have been started from the hint of the habitat form of B-type. The oyster culture in Korea developed based on the habitat forms of natural oyster at the biginning of 1900s. After World War Ⅱ, the Korean goverment strongly recommded the laver farmers to culture oyster as relief measures. At that time, the stone culture method was mainly adopted. The quantity of oyster production is now about 15X10* ~ 19X10* */*, and the half of oyster production including seed oyster is exported to the foreign countries.

목차

ABSTRACT

서론

2. 한국고전에 나타난 굴에 관한 기록

3. 구한말을 전후한 시기에 있어서의 국내의 천연산굴주산지와 양식업의 대두

4. 한국내 굴양식업의 산업적 추이

5. 분석과 고찰

6. 결론 및 요약

문헌