Vietnam Sea Grapes meets export standards to Japan

Sea Grapes are a precious and nutritious food that benefits human health. Thanks to farming in a clean, safe environment, Nha Trang grape seaweed gives high productivity, meeting export standards.

Sea grape has the scientific name is Caulerpa lentillifera. Due to their very similar shape to grapes, they are also known as sea grapes or green salmon eggs or green caviar (or in Japanese 海ぶどう, umi-budō).
In the wild, sea grapes distributed in warm Pacific waters such as Philippines, Indonesia, Japan, closed bays, clear sea water and high salinity ... green with the Small round, smooth and shiny fruits are combined into long bunches, salty taste combined with mild sour but cool crunch.

According to analysis of the Institute of Organic Chemistry and Vien Dong Institute of Marine Biology in 2006, sea grapes contains many nutrients, vitamins (A, C) and has the ability to help prevent bones and joints, high blood pressure, cardiovascular disease, diabetes. ... The taste and nutritional value help seaweed grape favored by many consumers.

This type of seaweed is suitable for habitats in warm and high salinity waters such as the Pacific Ocean, especially distributed in the Philippines. In Japan, sea grapes is grown in the seas of Okinawa under the method of planting bottom, suspended in seawater or seawater tanks, cement lakes. However, these methods give low yield of grape seaweed, only about 10 tons per hectare per year and stem length is only 6-7cm.

Vietnam sea grapes - TH Viet

In Vietnam, in 2004, from 200 grams of sea grapes brought to Japan, Vietnamese engineers have developed a new method of raising seaweed, raising seaweed in plastic trays, the bottom is lined with plastic to contain sand and nutrients. Then they are placed on shelves or stalls made of bamboo, wood, brick, and stone, lying on the bottom of the pond.

Water for growing sea grapes must be treated and filtered to remove heavy metals, harmful microorganisms, pathogenic bacteria ... Above the pond, use a net to create a cover to actively regulate light and the temperature of the sea water.

This method helps sea grapes to absorb nutrients in the best way, less mixed with impurities and yield up to 20 tons per hectare per year and length can reach 9-10cm. At the same time, the harvest time of seaweed is short within 15-20 days per crop.

In order to meet the standards of sea grapes going to Japan, not only the farming stage, the process of processing sea grapes must also ensure the food safety standards of HACCP with 4 meticulous steps. Immediately after harvest, algae are mechanically cleaned in filtered seawater tanks and disinfected with ozone. This stage helps the sea grapes clean impurities and remove all foreign organisms sticking on thesea grapes, at the same time, algae are always classified by length.

Next, the sea grapes will be reared in plastic tanks under ideal conditions. During this period, algae is still alive, absorbing more nutrients, macronutrients, and trace elements and releasing toxic heavy metals, if any. This is also the stage for the cuts to "heal" themselves, so that the product's preservation process is more assured. After that, sea grapes is taken to drain by centrifuge and packaged to supply to the market.

This improved cultivation method is widely applied and the area of ​​sea grapes cultivation continues to expand more than 300 hectares in the districts of Cam Lam, Cam Ranh and Van Ninh, Khanh Hoa province to meet the export demand to Japan.

TH Viet provides export standard seaweed products that are produced and grown from Khanh Hoa factory