PGI Whitstable oysters are shellfish of the species Ostrea edulis (Native oyster) and Crassostrea gigas (cultivated European oyster) the meat of which is fat and succulent. Whitstable in Kent is renowned for the quality of its oyster which have been produced in the area since Roman times. This link between Whitstable and the oyster is well documented many books.
Broodstock are taken from the sea off Whitstable. Oyster spat is raised in a hatchery on a diet of microscopic algae. At 3mm they transferred to an outside nursery to acclimatise. When they have grown to sufficient size they are laid off on the oyster beds. After 3-5 years of growing the fully grown oyster are collected from the beds during the spring tides. They are washed, graded and placed in depuration tanks for 2 days. Finally they are rinsed in fresh water and packed.
Reference: The European Commission