SARGASSUM SEAWEED

SARGASSUM SEAWEED









1.Dried Sargassum Seaweed:
Small leaf and big leaf
Moisture: 13% max
Impurities: 3% max
Packing: In bale of 50 kgs/ PP bag, or as customer requirements
Drying process: Cleaned by freshwater and dried by sunshine
Crop: Latest
Origin: Viet Nam

2.Sargassum Grind Seaweed:
Color: Brown
Packing: In bale of 25/50 kgs PP&PE bag, or as customer requirements
Crop: Latest
Origin: Viet Nam

3. Sargassum Seaweed (Powder)
Color: Brown
Moisture: 10% max
Impurities: 3% max
Protein: 10% min
Packing: In bale of 25/50 kgs PP&PE bag, or as customer requirements
Crop: Latest

Origin: Viet Nam

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EUCHEUMA COTTONII

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EUCHEUMA COTTONII 1. Raw Eucheuma Cottonii : Moisture: 33-35% Impurities: 3-5% max Shelf life: 6 months Packing: 50kgs /bag 2.  Violent Eucheuma Cottonii: Moisture: 30-35% Impurities: 3% max Shelf life: 6 months Packing: 50kgs /bag. 3.Dried Violent Eucheuma Cottonii: Moisture: 30-35% Impurities: 3% max Shelf life: 6 months Packing: 50kgs /bag. 4.White Eucheuma Cottonii: Moisture: 30-35% Impurities: 3% max Shelf life: 6 months Packing: 50kgs /bag.
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SEA GRAPES

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Its Latin name is “Caulerpa lentillifera” for the purists. It is one of the favored species of edible Caulerpa due to its soft and succulent texture.   Although called Sea Grapes (Umibudou) for their shape, it is a saweed variety! Apparently they can be found in some islands an seas in South Eastern Asia and Oceania. World vegetarian and vegans, look out for them! The whole seaweed can reach betwen 2 and 5 metres, but only the extremities including the “grapes” are consumed. In Okinawa where they have been eaten eons, they are also called “green caviar”! Searape is usually eaten raw with vinegar, as a snack or in a salad.. You can eat them raw of course with soy sauce or rice vinegar mixed with mustard. Type: seagrape for salad Specification Color: natural green Shelf-life: 7days Packing:  in box of 2.5 - 4kgs/layer, 10kgs/box
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