Grape seaweed has a bright green color with small round, smooth and smooth fruits combined into long bunches, salty taste combined with mild acidity but cool crunch. According to analysis of the Institute of Organic Chemistry and Vien Dong Institute of Marine Biology in 2006, grape seaweed 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, seaweed grape is grown in the waters of Okinawa under the method of bottom planting, 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.
In Vietnam, in 2004, from 200 grams of seaweed grape seeds brought back to Japan, Mr. Le Ben in Ninh Hai commune, Ninh Hoa district, Khanh Hoa - Deputy Director of Tri Tin Co., Ltd. conducted experimental seaweed farming in the fields. Abandoned tiger shrimp. Through researching and learning from experience, in 2007, Mr. Ben found a new way of raising improved from the Japanese method. This approach not only produces higher productivity but also has good quality, so products are exported back to Japan.
Specifically, Mr. Ben raises seaweed in plastic trays, the bottom is lined with plastic to contain sand humus and nutrients, and then they are placed on shelves or stalls made of bamboo, wood, brick, and stone, submerged in the bottom of the pond.
Water for growing seaweed grape 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 grape seaweed 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.
According to Mr. Ben, in order for grape seaweed to be qualified to go to Japan, not only cultivating, the process of processing grape seaweed must also ensure 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 seaweed clean impurities and remove all foreign organisms sticking on the seaweed, at the same time, algae are always classified by length.
Next, the seaweed 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. According to Mr. Ben, this is also the period for the cuts to "heal" themselves, so that the product's preservation process is more guaranteed. After that, seaweed is taken to drain by centrifuge and packaged to supply to the market.
This improved cultivation method is widely applied and the area of grape seaweed 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