Grape seaweed (Caulerpa lentillifera) - Japanese name is Umibudo, English is Sea Grape has successfully cultivated and exported to Japan by a joint venture between Hai Nam Co., Ltd (Phan Thiet - Binh Thuan) and Okinawa Company (Japan). for many years.

Grape seaweed is distributed naturally in East and Southeast Asia, Japan (around Okinawa island) Philippines and Pacific islands. Grape seaweed is exploited in the wild for use as a fresh food.

According to human needs and the scarcity of natural grape seaweed, currently in many countries, people have to grow grape seaweed to meet the consumption market because in this species of seaweed there are active ingredients as Caulerpin and Caulerpicin creating a stimulating taste, delicious and healing deceases.

Seaweed can be grown in natural environments such as shallow and calm seas, in ponds or on slings in the sea. Grape seaweed of Hai Nam - Okinawa joint venture is grown in a closed tank model on a coastal farm in Phu Hai ward, Phan Thiet City.

Eating fresh grape seaweed dipped with mayonnaise or soy sauce mixed with sugar vinegar as a green vegetable dish will be very delicious.

According to some documents, there are many vitamins and minerals in grape seaweed; Especially, it is used to beautify the skin and reduce fat for women. Many Japanese dishes with grape seaweed have become popular in our country such as fresh seafood dipped in soy sauce and wasabi (green mustard).

Although Grape seaweed dish is still new, it will definitely be an attractive salad in the near future.

 (Excerpt from documents of Faculty of Fisheries, University of Agriculture and Forestry, Ho Chi Minh City)