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Oyster culture in the Philippines began at Hinigaran, Negros Occidental, in 1921. Oyster or talaba is a popular bivalve delicacy because of its excellent flavor and taste. It is mostly marketed in the shell as freshly-shucked meat. Some salted oyster or bagoong are made during peak harvest season. It is rich in vitamins, minerals, proteins and carbohydrates. The shells are mostly used as raw materials for the manufacture of lime and poultry grit. The shells also serve as spat collectors for culturing.

Mariculture of oysters have been expanding to other areas in the past years. There are about 5 sq km used for oyster culture ranging from 1,500 m-5,000 sq m in about 1,300 farms. Oyster farms are located in 17 provinces comprising Regions I, IV and VI. Major producers are Negros Occidental, Pangasinan and Cavite (Oyster, Commodities Series, No. 64, TLRC 1988). There are little or no available records of oyster preparation exports and data on consumption. Oysters are mostly consumed near production areas.

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Oysters thrive best in brackish to marine waters with salinity ranging from 15-26 ppt at 20-30ºC water temperature. Viable oyster farming grounds have indigenous species of spawners that are present. The water should be free from pollution with green to blue-green color. The area should be free from flooding that may result to 0-10 ppt salinity; this causes heavy mortality and heavy siltation. Water depth should be at least 1.5-4.0 m at the lowest tide.
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