By Viet Seafarm — Export-Grade Seagrapes from Vietnam

1. Introduction: The Rise of Green Caviar ✨

Seagrapes (Caulerpa lentillifera), also known as green caviar, have become one of the most sought-after premium sea vegetables in the global market. Their refreshing sea-salt flavor and signature “popping” texture make them popular in Japanese, Korean, Thai, and increasingly European cuisine.

Vietnam, especially the south-central coastline, has emerged as a global hub for high-quality seagrapes cultivation — and Viet Seafarm stands among the leading suppliers. This article explores in detail how seagrapes are grown, cared for, and harvested to meet the strict standards of international buyers.

2. Why Vietnam Is Ideal for Seagrapes Cultivation 

Vietnam’s coastal geography offers several natural advantages:

Warm Tropical Climate

Seagrapes thrive in 26–32°C — exactly the temperature range found in Vietnamese coastal regions most of the year.

Clean, Nutrient-Rich Seawater

Ponds are filled with filtered seawater that brings natural nutrients without requiring chemical fertilizers.

Shallow Sunlit Ponds

Depths of 1–1.5 meters allow sunlight to reach the bottom, stimulating chlorophyll production for deep green color.

Sustainable Farming Culture

Farmers use traditional, chemical-free aquaculture practices, making Vietnamese seagrapes a sustainable choice for health-conscious markets.

3. Step-by-Step Cultivation Process at Viet Seafarm 

Stage 1 — Seedling Selection 

Everything begins with mother stock selection. Viet Seafarm ensures:

• Bright, deep-green strands

• Uniform bead structure

• Strong stems

• Healthy resistance to algae or pests

Seedlings are clipped carefully to preserve the integrity of the beads.

Stage 2 — Pond Preparation 

Clean, well-prepared ponds ensure strong growth. Steps include:

• Removing old algae and sediment

• Letting the pond dry under the sun

• Testing salinity and pH

• Installing nets to prevent fish, shrimp, crabs

• Filtering seawater through sand layers before filling

Stage 3 — Planting & Spacing 

Seedlings are spread evenly across the pond or secured onto floating nets. Proper spacing is crucial to prevent overcrowding and ensure even sunlight exposure.

Ideal spacing encourages each strand to grow thick and full, forming perfect bead clusters.

Stage 4 — Daily Farm Care 

Farmers visit the ponds daily to monitor:

• Water exchange (20–30% fresh seawater per day)

• Oxygen level

• Temperature

• Microalgae presence

• Light exposure

No artificial fertilizers or chemicals are used — only natural nutrients from the sea.

Stage 5 — Rapid Growth Phase 

With optimal conditions, seagrapes can double in size within days.
They typically reach export-ready maturity in 15–25 days.

Signs of perfect growth:

• Vivid, consistent green color

• Full, round bead clusters

• Firm and crunchy texture

Stage 6 — Manual Harvesting 

Harvesting is the most delicate step and is always done by hand at Vietseafarm.

Machines can crush the grapes, so manual picking is essential to preserve quality.

Best time to harvest:

• Early morning — cool temperature helps maintain freshness

• Late afternoon — avoids mid-day heat stress

Harvesters gently lift strands from the water, ensuring beads remain intact.

Stage 7 — Sorting, Rinsing & Cooling 

After harvesting, seagrapes undergo:

• Rinsing in clean seawater

• Sorting by size, color, and maturity

• Cooling within 30–60 minutes

This rapid cooling preserves the iconic “popping” texture and prevents dehydration.

4. Quality Standards for Export Markets 

Viet Seafarm follows strict standards required by major importers:

Japan & Korea Requirements 

• High uniformity

• Dark green color

• Crunchy bead texture

• Microbial safety testing

• Harvest-to-pack time under 12 hours

EU Requirements 

• HACCP-certified facility

• Brine composition disclosure (for salted products)

• Clean-label processing (no additives)

Vietseafarm meets these with consistent quality control and structured documentation.

5. Packing & Delivery for Freshness 

Fresh Seagrapes Packing

• Vacuum-sealed PE bags

• Gel ice packs for temperature stability

• Insulated export cartons

• Temperature target: 2–8°C

Salted Seagrapes Packing

• Light-brined

• Glass jars or pouches

• 6–12 month shelf life

Viet Seafarm ensures all shipments maintain strict cold-chain management.

6. Sustainability at Viet Seafarm 

Viet Seafarm's farming model supports environmental protection by:

• Using natural seawater with zero chemical fertilizers

• Recycling seedstock

• Low-energy pond systems

• Minimal waste production

This aligns with global trends in eco-friendly aquaculture.

7. Global Market Applications 

Seagrapes are used in:

• Japanese sashimi plates

• Korean banchan dishes

• Salads & poke bowls

• Vegan seafood menus

• Gourmet retail packs

Their texture and appearance make them a premium ingredient worldwide.

8. FAQ ❓

Q1. How should fresh seagrapes be stored?

Refrigerate at 4–10°C, never freeze.

Q2. How long do fresh seagrapes last?

7–10 days with proper cold chain.

Q3. Does Vietseafarm supply private-label products?

Yes — custom packaging and brine levels available.

Q4. What is the MOQ for export?

Ranges depending on packing form. Contact Ms. Jade for details.

About Viet Seafarm

Viet Seafarm supplies premium Fresh Seagrapes (Caulerpa lentillifera) and other aquaculture products with consistent export quality for markets across Asia, EU, and the Middle East.

Contact us for quotation:

Ms. Jade – Sales Executive
export1@vietseafarm.com.vn
+84 833 997 879 (Phone / WhatsApp / Zalo / WeChat)
https://vietseafarm.com.vn/home-958/