The art of farming 

Growing grape seaweed has 3 main methods which are the bottom planting method, the floor method and the method of growing in the grid.

Bottom planting method: using bamboo or wood splints to fix the seaweed branches to the bottom at a distance of 0.4 x 0.4m, planting density of 200kg/pole.

Floor method  using wood or bamboo, bricks to close or lay on the floor 0.5m from the bottom, use trays of size 50cm x 30cm to load sand and mud, then transplant the seeds and keep the seaweed fixed. floating out.

Method of growing in grids: using wooden or bamboo frames to make rectangles of 0.3 x 0.6m in size and surrounded by nets, fix weeds in blisters and drop them in rows in the pond. 

Selection and stocking: Choose plants with fresh colors, no sticky algae, stout stalks, surrounded by regularly arranged grape-like fruits. Density varies with culture method.

Grape seaweed is very easy to live, they are grown in clean seawater reservoirs with continuous oxygen aeration. Seaweed uses nutrients from cooked sea fish dissolved in water.


Caring and management

Monitor the growth of seaweed every day, clean up the trash, remove the fish that eat the seaweed.

Monitor the tide schedule, have a reasonable water change regime, help stimulate algae growth.



Grape seaweed reaching harvest size has a bunch of grapes with a length of 5cm or more, fresh green and crispy.

After pruning the bunches of grapes from the stem, the grape seaweed is washed with seawater continuously so that the bruised and wilted parts are washed away with the water.

The cut seaweed must still be aerated for 24 hours and have light in it to heal the cut.

After harvesting and pre-cleaning, the grape seaweed is put into a centrifuge to dry. Next, the whole grape seaweed is stored in a transparent PE plastic box to get sunlight, to keep its freshness for a long time without refrigeration.


Processing and preserving

Store grape seaweed in a cool, airtight place, avoid direct sunlight and high temperature.

Do not store fresh seaweed in the refrigerator.

Soak the seaweed for about 5-10 minutes to reduce the saltiness of the sea.

Do not cook on high heat to avoid the seaweed from shrinking.

When making salad, mix seaweed lastly and use immediately.


Current Situation

Grape seaweed has been successfully researched and propagated by the Institute of Oceanography. Cultivated by some households in Khanh Hoa province, contributing to bringing profits and creating jobs for people.

The price of fresh grape seaweed on the domestic market is 20,000/kg. Currently, on the Japanese market, a package of grape seaweed preserved in water or salt costs 9.9 USD/120g. And fresh grape seaweed costs 60-70 USD/kg.